Tortillas with Shredded Fish and Black Beans: Pan de Cazón

We first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]

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Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo

Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a recipe for a Puebla style fava bean soup in the November 2003 issue of Mexico Connect, but this one differs in its use […]

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Mexican black bean and quinoa salad: Ensalada de quinoa con frijoles negros

Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean and quinoa salad is easily a light meal in itself, but can be served as a side dish with any grilled fish, […]

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Mexican lentil soup with chorizo: Sopa de lentejas con chorizo

This was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area. Ingredients ½ pound chorizo, crumbled 3 tomatoes, chopped […]

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