This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available 1 cup rice, washed until water runs clear and left in a strainer to dry 1 6 inch […]
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Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 tablespoon olive oil 1 […]
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Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]
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The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo – small cooked cocktail shrimp – in the center of the ring or as a garnish on individual molds. Ingredients: 2 envelopes unflavored gelatin 1 ½ cups chicken or shrimp broth 1 tablespoon freshly squeezed […]
Continue ReadingCremas, or cream soups, are popular all over Mexico, especially as first courses on wedding menus. The addition of sherry at the end makes this a good starter for a festive fall dinner. Ingredients: ½ cup chopped white onion 1 clove garlic, minced 2 tablespoons butter 1 pound sweet potatoes, peeled and chopped 3 cups chicken […]
Continue ReadingThese have become a kitchen staple, both north and south of the border. Besides using them to make the currently popular “chipotle mayonnaise,” they can be added to sauces, marinades, salad dressings, soups and stews. I like the homemade chipotles adobados much better than the canned because the taste of fresh tomatoes is missing in the canned […]
Continue ReadingMexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling’s Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and not raw ones, or they will be too hot for most people. Ingredients 6 ounces cream cheese 6 ounces smoked mullet, sable, tuna or salmon, boned and […]
Continue ReadingIn most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d’oeuvre as well as a side dish. Ingredients: 2 pounds sweet potatoes 1 cup all-purpose flour […]
Continue ReadingSetas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and pambazos are just a few of the names for wild mushrooms found in Mexican markets.) In Tlaxcala, they are grown commercially for sale in large markets and supermarkets, eliminating the […]
Continue ReadingChronicler Diego de Landa mentioned chaya in 1566, when he observed that the leaves were especially delicious when cooked with plenty of bacon. What isn’t? Chayas fritas is an excellent side dish; it also stars in the scrambled egg dish Huevos revueltos con chaya. Chaya continues in popularity to the present, with exuberant chefs pushing the envelope of its many possibilities: […]
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