This is the quintessential summer drink, perfect before a Mexican-style parillada, or grilled meal. For a delicious change of pace try using Tajin Fruit Seasoning instead of salt to rim the glass. This mixture of powdered chile, salt and dehydrated lime is available online at https://www.mexgrocer.com. 4 ounces white tequila (blanco) 3 ounces tamarind concentrate 1 ounce simple […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
Continue ReadingDried hibiscus flowers, known in Mexico as jamaica (pronounced “ha-ma-ike-ah”, rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are now sold in bulk in […]
Continue ReadingThis simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. 4 eggs, separated ¼ cup flour 1 quart milk ¾ cup sugar pinch salt cinnamon or nutmeg for sprinkling on top In a bowl, combine the egg yolks, flour and […]
Continue ReadingIf you live in or visit Oaxaca, by all means buy some pasilla de oaxaca chiles, sometimes called chile mixe. These have a much different taste from regular pasilla chiles. Although in the Mixe, this chile paste is eaten as-is, spread on large, crispy tortillas, it is a good seasoning paste. Make a batch of it to use as […]
Continue ReadingThis recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. 1 3-4 pound chicken, cut into serving pieces salt and pepper corn oil for sautéing 4 cloves garlic, peeled 1 medium onion, peeled, halved, and stuck with 2 whole cloves 1 piece cinnamon stick […]
Continue ReadingTamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. 4 chicken breast halves salt and pepper to taste 2 tablespoons olive oil 2 garlic cloves, minced ½ medium white onion, finely chopped 4 chiles de arbol, seeded and crushed ½ cup white wine […]
Continue ReadingThis visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has a huge section devoted to spice pastes, in colors ranging from bright orange to green to black. The women who sell […]
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Jalisco often seems to symbolize nearly all things Mexican, especially in the country’s Golden Age movies, which abounded with charros, huge sombreros, and lots of mariachi music. The singer and actor Jorge Negrete seems to devour the food with as much passion as he performs the title song in 1949’s Cuando Quiere un Mexicano. From Tuxpan, Jalisco, this Jalisco-style […]
Continue ReadingThis is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rump, is usually used, but I have gotten better results with filet. When using pork, I use pierna, leg, rather than loin, since the pork […]
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