Aunque sin duda se hacen sin chile en su nativo Cornualles, éstos sabrosos pasteles de carne han sido mexicanizados, por lo general con la adición de chile serrano, enlatados en escabeche o frescos. Algunos cocineros incorporan queso crema a la masa, pero el relleno es muy rico y la pasta muy buena sin las calorías […]
Continue ReadingLas mermeladas de frutas mezcladas son populares en Hidalgo, y se sirven de todas las maneras posibles sobre pasteles y pan. Ésta receta está adaptada de La Cocina Familiar en el Estado de Hidalgode CONACULTA. Ingredientes 1 libra de piña fresca, pelada, sin el corazón y finamente picada 1 libra de manzanas, peladas, sin corazón y […]
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As the time for the ripest summer fruit draws to a close, now is the time to capture the season’s ephemeral flavor in a jar. Actually, several jars, because the mountains of fruit piled up in Mexico’s markets now are too appealing to resist. In Central Mexico, the incredibly flavorful little peaches called oro de Tlaxcala, or […]
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Reading the recent MexConnect article Tears of the maguey: Is pulque really a dying tradition? brought me to the realization that here in Cholula, many of the pulquerías (pulque bars) have slowly and quietly vanished, and only two or three remain. While nobody was sorry about the closing of the one near the elementary school, where the kids […]
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It would be difficult to think of a food more versatile than the empanada except, of course, the taco. Both consist of a dough-based wrapper around a filling, and both can hold a huge variety of ingredients within. But while the taco has its roots in the indigenous Mexican culinary tradition, the empanada was an […]
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TACO ORIGINS TACO BASICS TACO STREET SMARTS TYPES OF TACOS PART TWO: NIGHTTIME TACOS One of the earliest and most common of Mexican foods to be exported and embraced north of the border, the taco is simply a tortilla wrapped around a filling. From the ground beef-filled hard shells of Taco Bell to the “mystery […]
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Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people, this time of year brings with it the urge to plant a garden. As the nitrogen-rich April showers begin preparing […]
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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 […]
Continue ReadingBelow are selected articles and recipes from Guanajuato, Hidalgo, México, Mexico City, Morelos, Puebla, Querétaro and Tlaxcala, the eight states that form the Central Highlands Region of Mexico. To see ALL articles and recipes related to this region, please use the following individual state links: Guanajuato – Articles or Recipes Hidalgo […]
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The State of México (Estado de México) is part of the Central Highlands Region of Mexico, along with the states of Guanajuato, Hidalgo, Mexico City, Morelos, Puebla, Querétaro and Tlaxcala. The State of México almost completely encompasses the much smaller State of Mexico City. A large part of the population of the State of México […]
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