Picaditas 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 ReadingEnchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico’s many Lebanese immigrants. A mixture of regular buttermilk (which is much thinner than jocoque) and Mexican crema, crême fraiche or sour cream makes a good substitute. Ingredients For the green salsa: 1 pound tomatillos, husked 1 medium white onion, coarsely […]
Continue ReadingThis could be called a Mexican version of the jalapeño “poppers” popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oaxaca, and the idea for the chile soaking technique came from the experience of biting into a jalapeño so hot that […]
Continue ReadingThis can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue ReadingNo Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco – farmer cheese – on the grill. Banana leaves are now found in many Latin grocery stores north of the border, and are increasingly available in the frozen food sections of supermarkets. Avocado leaves are not as easily obtained in all areas, but impart a […]
Continue ReadingThis version of tortilla soup is similar to central Mexico’s Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls. Ingredients: 3 […]
Continue ReadingIngredientes: 1 pieza de pan de ajo grande 1 cdita. mantequilla 150 grs. de queso roquefort, desmoronado 1 paquete grande (190 grs.) de queso crema en cuadritos 150 grs. de queso manchego, rallado 1 diente de ajo pelado y finamente picado 2 cdas. de crema agria 1 copita de tequila 1/2 cdita. de chile chipotle […]
Continue ReadingIngredientes: 12 nopales tiernos 6 rebanadas de queso manchego o panela 1/4 de cebolla en trozo 1 diente de ajo sal al gusto 1/2 taza de harina 4 claras 4 yemas 1 1/2 taza de aceite Preparación: Se cuecen los nopales en 3 tazas de agua con el ajo, la cebolla y la sal. Se […]
Continue ReadingIngredientes: 2 tazas de aceite 8 chiles poblanos 3 tazas de queso manchego, chihuahua, gouda o fresco rallado 5 claras 5 yemas 4 jitomates chicos o 2 grandes sal al gusto 1 1/2 taza de agua 1 1/2 taza de harina 1/2 cucharadita de mejorana Preparación: Se asan los chiles en el fuego directo, volteándolos […]
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