The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid. A heavy bottomed pot or clay cazuela is recommended to prevent sticking. Ingredients: 1 ½ cups rice 2 tablespoons […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
Continue ReadingMexican Kitchen Last month’s column (Part I) presented a guide to Mexico’s many cheeses, along with suggestions for substitutions when certain cheeses are not available. However, with the enormous variety of international ingredients now sold north of the border, many Mexican cheeses have become supermarket staples. While supermarkets are certainly convenient, one of the charms […]
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“Here is a contribution of the unforgettable Maya Indians, whom we have abandoned,” is the wistful introduction to a pamphlet on the chaya plant, from Desarollo Integral de la Familia (DIF), which goes on to call chaya “an ideal food and medicine.” According to the National Institute of Nutrition in Mexico City, ingesting chaya will: […]
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Mexican Kitchen by Karen Hursh Graber Read Part I – Beef Continuing a look at meat cuts and how they are named and used in Mexico, we will first consider pork. The old saying that you can eat every part of the pig but the squeal is especially true in Mexican cuisine. In addition to […]
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Mexican Kitchen by Karen Hursh Graber Read Part II – Pork and Lamb and A Guide to Mexican Cheese: Los quesos mexicanos One of the most puzzling aspects of marketing for the newly arrived resident of Mexico is shopping for meat. It is frequently cut differently than it is north of the border, to […]
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This recipe for Mexican chicken with caramelized onions and nutmeg, adapted from Marge Poole’s 1,000 Mexican Recipes, is an unusual and delicious example of how one spice can lend character to a simple dish — in this case baked chicken — with just a few ingredients, a lot of flavor, and a simple preparation. I have this […]
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The year-end holidays in Mexico are always known for time honored traditions and a family oriented spirit. You can sing Christmas carols with your friends and family and enjoy some buñuelos, tamales and ponche spiked with rum. Then comes New Year’s Eve. And while it has its traditions, this holiday is not so family-oriented. The most important beach destinations in […]
Continue ReadingNo kids’ party in Mexico would be complete without a gelatin, and this one is so easy and attractive. It really does look like sparkling mosaic tiles set in a background of white, and is just like the ones sold by the “gelatin ladies” on street corners and in little stores, plastic cups and all. […]
Continue ReadingThis dessert is so popular in Mexico that it comes in cans, but nothing beats home made. Chongo is the Spanish word for a chignon, which the curds resemble when they separate from the whey. This dessert should be prepared in an earthenware pot such as a Mexican clay cazuela. Ingredients: 2 quarts raw milk […]
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