Ingredients: 3 Tbsp. oil 1 kg. corn masa 1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach 400 grs. (4 1/2 sticks) butter or margarine 2 C. shredded mild white cheese such as Adobera, Asadero o Monterrey Jack 1 Tbsp. baking powder 2 finely chopped tomatoes 1 small onion, finely chopped 1 […]
Continue ReadingI first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier than when called upon to give a lesson or two in the kitchen. I would let her take over […]
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These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas. Ingredients: 1 Tbsp. sugar 4 eggs 1 C. milk 1 Tbsp. butter 1/2 tsp. salt 1 3/4 C. flour 1/2 l. oil for frying 1 C. sugar Special Tools Buñuelo mold Preparation: With an electric mixer, beat the eggs and sugar together, […]
Continue ReadingA mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a “tomatillo” north of the border. In Mexico, it is the opinion of many cooks that the smaller the tomate verde, the tastier. Sometimes called tomate de cascara, they must be removed from their sticky husk before cooking. Their slightly […]
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The name of this dish is derived from the Spanish word jocoque, which is sometimes translated as buttermilk, but is really a type of thick yogurt of Middle Eastern origin. In the city of Puebla, with its large Lebanese population, jocoque is sold in most supermarkets, but in rural areas it is homemade and truly delicious. If you can’t […]
Continue ReadingThis very typical regional sweet, resembling milk fudge, is sold all over Zacatecas. It should be made several hours or a day ahead and covered with plastic wrap. Ingredients: 1 quart whole milk ½ pound of sugar 2-inch piece cinnamon stick obleas (see NOTE below) Preparation: Place the milk, sugar and cinnamon in a saucepan over […]
Continue ReadingThis easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also […]
Continue ReadingDried shrimp soup is a Mexican cantina classic that has fueled many a “next round.” Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. But if such a thing doesn’t exist near you, make it yourself and invite a group of friends for a multi-course cantina […]
Continue ReadingI first saw this being prepared many years ago at the home of my friend Isabel Hoyos Gomez, who made it for her ailing father. Here in Mexico, it is said to be a fortifying soup for the aging and infirm, but it is delicious served to anyone as a light first course. It uses […]
Continue ReadingOne of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and served in individual clay cazuelas. Ingredients: 2 tablespoons butter 2 tablespoons corn oil 1 cup medium grain rice, washed and dried […]
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