Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York’s kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them very much a unique product of Chihuahua Mennonite kitchens. Chilacas are long, fresh green chiles, mild to medium hot, commonly found in […]
Continue ReadingRussian-Mexican beef soup is obviously a holdover from the Mennonites’ days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef called chamorro, or shanks, which provides a much richer taste than other cuts for soups. Use bone-in beef shanks because, like the Italian […]
Continue ReadingThis northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker than the other, going from about 1 – 2 ½ inches thick, making it easy to satisfy the different tastes for rare, medium and […]
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 ReadingNorthern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga – literally “double-breasted” – because of their high proportion of white meat. Both this recipe and the following one are from the state of Chihuahua, where turkey, venison and other game were the traditional mainstay […]
Continue ReadingThis meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half and half instead of cream. Ingredients: 1 tablespoon vegetable oil 1 tablespoon butter 1 medium onion, chopped 1-2 chiles de arbol or other […]
Continue ReadingThe cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs. This version of breakfast burritos was taught to me by the […]
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Alongside the railroad tracks at Divisidero, two Tarahumara Indian ladies silently weave pine needle baskets. Pine scent permeates the air. The tracks begin to vibrate. Soon the Chihuahua-Pacifica train screeches to a halt. For 15 minutes, tourists rush past the Indians and the maze of souvenir and burrito stalls to catch a glimpse of interlocking […]
Continue ReadingOn November 20, Mexico celebrates the anniversary of the 1910 Revolution. This is a first-hand story from the memories of a Columbus judge whose grandfather died in the first battle. The Mexican Revolution continues to reverberate after 100 years. On a crisp fall evening in Casas Grandes, Chihuahua, lavender hues shimmer softly along the still-warm […]
Continue ReadingThis article first appeared in Ron Mader’s Eco Travels (www.planeta.com) A desert whose immensity borders mountains that look like craters, where an abundance of aereolites are scattered around it, just like the memory of a test missile that fell in its arid territory, make the mysterious Zone of Silence in the north of Mexico a […]
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