Both the leaves and seeds of coriander are used in Mexican cooking. The plant closely resembles flat leafed or Italian parsley in appearance but the flavor is much stronger and distinctive. The leaves of the plant are usually chopped up and added to salsas or sprinkled on tacos. There seems to be no middle ground […]
Continue ReadingIngredients: 3 cups grapefruit flavored pop 1 cup white wine 1/4 cup tequila 1 Golden Delicious apple, peeled and cut into small (1/4″) dice juice of 1 lime a dash of salt crushed ice Preparation: Combine the grapefruit pop, white wine, tequila, lemon juice and salt. Place some crushed ice in a 1 qt. pitcher, […]
Continue ReadingThis chocolate-y concoction is Mexico’s answer to the Brandy Alexander. Creamy and just a bit sweet, it makes a nice special-occasion drink. Any tequila may be used, although blanco (white) is preferable in combination with the other flavors. Ingredients: 2 oz. tequila 1 oz. creme de cacao 1 oz. light cream 1/4-1/2 teaspoon cocoa powder […]
Continue ReadingMy husband calls this “Mexican beef stroganoff.” It uses the technique of “sweating” the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you’d like the dish spicier, red jalapeño strips could be used instead. Ingredients 1 tablespoon butter 1 tablespoon corn oil 1 pound […]
Continue ReadingThis is most definitely a post-Conquest recipe, with garlic, bacon, black pepper and wine, all of which were introduced by the Spaniards. It may be braised in a slow (325º) oven or on the stovetop. The bacon provides the marbling that is needed to prevent the meat from drying out in the cooking process, and […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
Continue ReadingIngredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed and cut them into cubes. Peel and cube one medium sized jicaima. Peel, seed and cube two medium sized cucumbers. Mix the oranges, jicama and cucumbers together, add the juice […]
Continue ReadingIngredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion – halved 4 C. water 2 Tbsp. salt 2 large tomatoes – chopped 1 large onion – chopped 4 green chiles – chopped How to Prepare: If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using […]
Continue ReadingThis dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco where Carne Asada is altogether different. The secret to this dish is to have your butcher slice the […]
Continue ReadingIngredients 1 ilo (2.2 lbs) tomatoes 1 Tbsp. marjoram 4 peppercorns 4 whole cloves 1 large onion 2 Tbsp. salt 1 12-oz Jar jalapeño chiles 2 garlic cloves Water Cook the tomatoes in enough water to cover for 20 minutes. When tomatoes are done place in blender jar with marjoram and blend on low until […]
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