This conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is from Mexican chef Estela Salas Silva of the Mexican Home Cooking school and was passed on to her by her grandmother, a traditional Puebla cook. Serve chipocludos as an accompaniment to […]
Continue ReadingThis easy and delicious botana, or snack, is good with before-dinner drinks and on the buffet table. If using very fresh queso fresco, place it over a colander to drain off the whey before baking. Mexican criollo avocado leaves are available in Latin markets. Ingredients: 1 round of queso fresco or goat cheese, about 4″ in diameter 1 […]
Continue Reading2 cups milk 3 tablespoons sugar 2 teaspoons vanilla 3 small or 1 large loaf stale French bread, sliced into ¾ inch thick rounds 6 eggs 2 cups vegetable oil 1 cup water 1 cup sugar 1 cone piloncillo, chopped (or substitute 1 cup brown sugar) 2 whole cloves 10 3-inch sticks canela (Also known as Mexican cinnamon, or […]
Continue ReadingMexican shrimp and jicama salad is typical of the Pacific coast region of Mexico. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos. Ingredients 1 pound freshly cooked and peeled small shrimp 2 jicamas, peeled and shredded 1 fresh jalapeno chile, seeded […]
Continue ReadingThe elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that’s needed to accompany it is a salad. A nopal salad is especially good with this Mexican chorizo and potatoes dish. Ingredients 4 medium red or white […]
Continue ReadingI like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredients ½ cup raw quinoa 2 tablespoons olive oil 1 ½ cups chopped onion 1 large clove garlic, minced 1 cup diced potato 1 cup chopped […]
Continue ReadingNuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dried mango, but this is closer to the Mexican original. Ingredients ¾ tablespoon chipotle chile powder, or more to taste 1 ½ tablespoons sugar 1 […]
Continue ReadingThese mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas with a tangy tomato topping. Leaving the charred, roasted skin on the tomatoes is characteristic of Central Mexican cooking, and adds a […]
Continue ReadingThis is not the classic margarita, but it’s a great summer blender drink that can be made in quantity. Try this frozen margarita with strawberries instead of mangos. Ingredients 10 ounces frozen diced mango ¼ cup fresh lime juice ¾ cup tequila 2 tablespoons Triple Sec or Cointreau 2 tablespoons sugar 2 cups ice water […]
Continue ReadingHere’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avocados, pitted, peeled and mashed Pinch salt 2 tablespoons fresh lime juice Heat the water and sugar in a saucepan, stirring until the mixture has boiled […]
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