Alegrías, whose name is derived from the Spanish word for “happy”, are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift basket or tin of cookies and candy. This recipe is adapted from Cocina con Amaranto, a collection of amaranth recipes compiled by Gladys Zavaleta Ruiz of […]
Continue ReadingMade with lime juice and sweetened with sugar, agua de chia, or Mexican chia seed drink is especially popular during Mexico’s hot spring season. The seeds absorb and hold liquids, thereby helping to prevent dehydration, and the drink is delicious as well as nutritous. Ingredients 1 cup chia seeds 2 quarts water 1 cup sugar […]
Continue ReadingThe secret to the sweetness of Mexican shrimp cocktails, which can become addictive, is the unlikely addition of orange soda. I didn’t believe it until I tried making the sauce myself. Bufalo and Valentina sauces are Mexican pantry staples and, for those outside Mexico, can be purchased at most Latin supermarkets or ordered on Amazon. […]
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Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good. Ingredients 4 tablespoons vegetable oil or mild olive oil ½ cup […]
Continue ReadingPreparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa – tortilla dough, although for the latter the corn is soaked much longer. If the dried corn called cacahuazintle in Mexico and “pozole corn” in English is not available in your area, it can be ordered online, along […]
Continue ReadingThis beats any lemon or lime ade I’ve ever tried. Its sweet-and-tart zing makes it a good substitute for margaritas if you want to serve appetizers without alcoholic beverages. The recipe comes from my consuegros, Teresa and Enrique. ( Consuegros literally means “co- inlaws” and is used in reference to the parents of your son – or daughter-in-law.) […]
Continue ReadingThis is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also be good. Ingredients: 4 medium-size firm, white fish, cleaned, butterflied and boned juice of 2 limes 4 ancho chiles, […]
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In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot Mexican holiday punch, or ponche navideño is sold at night by street vendors who ladle it out from steaming cylindrical vats. The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier […]
Continue ReadingThis is a delicious and authentic recipe for tacos al vapor made with chicken breasts. 3 whole chicken breasts water 3 tsp. Salt 3 Tbs. Oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine […]
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This recipe, from the state of Jalisco, is usually served as an aperitif before a fiesta meal. In Mexico, the word ponche is most often used to mean a fruit-based alcoholic beverage. Upon aging, this drink becomes similar to a fortified wine like Madeira. I usually squeeze a large quantity of pomegranates during September when they are […]
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