Guavas, 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 ReadingThere are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredients 1 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 1 cup evaporated milk 4 ounces grated Chihuahua cheese (gouda may be substituted) […]
Continue ReadingThis is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth. Ingredients 2 lbs. potaoes, boiled 1/4 lb. manchego, chihuahua or […]
Continue ReadingChilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]
Continue ReadingThis dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that’s a sure indication that it […]
Continue ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
Continue ReadingThis dish uses the famous quesillo – Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour tortillas, or as a late supper or light lunch with a salad. Ingredients: 2 tablespoons vegetable oil 1 large white onion, cut into thin […]
Continue ReadingThis Mexican cheese fondue with chorizo and beer is a beer-laced take on fundido toluqueño, the melted cheese dish named for Toluca, a city known for its excellent chorizo. I remember sitting on the chilly plaza there, enjoying a hearty, warming chorizo torta, one of the local favorite snacks. Now is the time to dig out that […]
Continue ReadingDriving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernando, which has one of the best norteño beef restaurants around. A specialty there is a dish called Fajitas al Sombrero, the “sombrero” being […]
Continue ReadingThese were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people’s sandals that they resemble. Ingredients: 6 large nopal cactus paddles, cleaned 1/4 medium white onion 1 large garlic clove, peeled […]
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