Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]
Continue ReadingJust as the green known commonly as lamb’s quarters goes by many different names north of the border — among them, goosefoot, pigweed and mutton tops — so does it have myriad names in Mexico, depending upon the region and indigenous language. Originally a wild Old World green, it was naturalized in North America and […]
Continue ReadingWhen using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils 1 ½ tablespoon red wine vinegar salt and pepper to taste ¼ cup olive oil ¼ cup chopped scallions 3 tablespoons cilantro ½ teaspoon […]
Continue Reading
Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. Ingredients For the soup: 2 tablespoons lard or oil ½ medium onion 1 roma tomato, peeled, seeded and chopped 2 cups cooked black beans […]
Continue ReadingPlantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all over. These tasty croquettes are filled with beans or cheese. Ingredients: 4 ripe plantains, skins left on, cut in half 4 tablespoons flour […]
Continue ReadingThis hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xcatic chile, which is difficult to find outside the Yucatan. I’ve omitted the ham and chorizo that are usually included here, since I think the dish […]
Continue ReadingEnfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy. They vary from household to household and from meal to meal, depending upon what is available. They are […]
Continue ReadingA Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improving as the flavors come together. Although the initial cooking of the beans can be done in a pressure cooker, a slow-cooking pot, such as a clay casserole, […]
Continue ReadingPicaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with […]
Continue ReadingThis recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling’s wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava, and try substituting cilantro for the traditional hierba santa used in Oaxaca. Ingredients ½ pound whole dried shrimp, peeled, with heads removed and reserved 2 tablespoons […]
Continue Reading