Below are selected articles and recipes from Aguascalientes, Chihuahua, Coahuila, Durango, Nuevo León, San Luis Potosí and Zacatecas, the seven states that form the Northern Mexico Region. To see ALL articles and recipes related to this region, please use the following individual state links: Aguascalientes – Articles or Recipes Chihuahua […]
Continue Reading
Many years ago, our intrepid little band of gypsies became hopelessly lost on a trip through what was then relatively undeveloped Baja California. Too dark to be on the road, and too late to find accommodations, the situation called for some ingenuity, and we got permission from a farmer to park our van alongside his […]
Continue ReadingGuavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served together after dinner. North of the border, ate can be found in the Latin food section of many markets. This recipe for Mexican cheese and guava flan […]
Continue Reading
The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli. Ingredients 3 tablespoons apple cider vinegar 2 ounces guava pulp ¾ cup of olive oil ¾ […]
Continue ReadingAlthough classified under “soups,” Chambarete español is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also meat-based and loaded with vegetables such as garbanzos, cabbage and carrots. What makes this version typically Mexican is the addition of xoconostles, the sour nopal cactus fruit. Nopales […]
Continue Reading
Many of Mexico’s holiday dishes are inspired combinations of seasonally available ingredients. Just as the chiles en nogada prepared for Independence Day celebrations combine the best of the late summer harvest, ponche navideño, the traditional Christmas punch, uses the fruit of late fall. Various combinations of apples, pears, tamarind, and tejocote (hawthorne fruit) come together in a drink flavored with sugar […]
Continue Reading
Of all the many mercados I have visited in Mexico, one of my favorites is the municipal market in Cholula, Puebla, where I have shopped for the better part of the last quarter century. Filled with an enticing array of the best that this culinary region has to offer, this place is to Mexican food lovers what […]
Continue ReadingSiendo tan abundantes en Aguascalientes, las guayabas son utilizadas en muchos postres. Una combinación común en México es el ate, una pasta hecha de guayaba, membrillo, peras u otras frutas, y queso crema, servidos juntos después de la cena. Al norte de la frontera, se puede comprar ate en la sección de comida latina de […]
Continue ReadingAunque se clasifique como sopa, ésta es un estofado que se sirve como un platillo principal. Refleja la herencia europea de Aguascalientes y es similar al caldo gallego español, el cual también está hecho a base de carne y lleno de vegetales tales como garbanzos, col y zanahorias. Lo que hace que esta versión sea […]
Continue ReadingPor medio de artículos sobre cocina, revistas culinarias o recetarios publicados en años recientes, casi todos hemos encontrado el término “slow food” (comida de cocción lenta) o con el “movimiento slow food”. Pero ¿qué es ese movimiento y cómo se aplica a México? Este país fue escogido como el anfitrióon para el Congreso Internacional de […]
Continue Reading