In this frijoles borrachos recipe, it’s the beer in this recipe that gets the beans drunk, and contributes good flavor to a dish that goes perfectly with Northern Mexican grilled beef. With Southern Mexican food, black beans are favored. Ingredients 1 pound pinto beans or black beans, washed and soaked in water overnight 2 tablespoons vegetable oil […]
Continue ReadingPopular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal. Ingredients: For the sauce: 6 poblano chiles, roasted, seeded and peeled 3 tomatoes, […]
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GastroNomad in Mexico Published or Updated 2009 by Daniel Wheeler © 2009
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This is a basic recipe, to which may be added squash blossoms, cooked fava beans or shredded chicken. Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mushrooms (agaricus campestrus) and ceps (boletus edulis.) Using chipotle chiles will give the broth a smokey flavor; using serranos will provide a fresh, […]
Continue ReadingChile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper. Ingredients: 2 C. cooked beans 1/3 C. bean broth or water 1/4 C. oil 8 corn tortillas […]
Continue ReadingNamed for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. They are a specialty of the city of Puebla, where they are served everywhere from street stands to elegant restaurants. They are smaller than those […]
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This homemade candy is the kind sold at regional fairs in Mexico. Although in some places it is sold in miniature clay cazuelas, it is better cut up and individually wrapped in cellophane, since it is not recommended to keep acidic foods, such as tamarind and tomato, in clay vessels. Ingredients 3 cups hot water 1 ½ […]
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This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals. Ingredientes – Ingredients: Una taza y media de harina – 1 1/2 cups of […]
Continue ReadingDecember has been a celebratory month in Mexico since pre-Hispanic times, when the winter solstice, one of the two most important holidays of the year (the other being the spring solstice) was celebrated by the Aztecs. After the Conquest, a new set of holidays came to be observed, always festive and always featuring traditional food […]
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Karen Hursh Graber Called simply (and fondly) “amarillo,” this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few moles that are excellent with beef. It can be served in a bowl with cooked vegetables, such as chayote, potatoes and green beans, or […]
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