I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca’s Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partially dried shrimp, described in Diana Kennedy’s Oaxaca al Gusto, where the recipe uses epazote and chiles. This take on dried shrimp and scrambled eggs uses […]
Continue ReadingOne of the most recent topics of the Oxford Symposium on Food and Cookery, simply entitled “Eggs,” inspired a bit of research on the history and use of eggs in Mexican cooking. However fraught with symbolism the egg may be in many cultures, it is above all an economical source of protein. For this reason, […]
Continue ReadingThis classic Mexican flan is adapted from Essential Cuisines of Mexico by Diana Kennedy, who based it on a recipe by Josefina Velazquez de Leon, who collected recipes from all over Mexico and wrote several cookbooks from the 1940s through the 1960s. Ingredients 1 cup sugar 1 quart whole milk 1 2-inch piece of vanilla bean Pinch […]
Continue ReadingMexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients For the caramel: ¾ cup sugar For the flan: 2 ½ tablespoons instant espresso powder ½ cup boiling water ½ teaspoon vanilla extract ¼ teaspoon […]
Continue ReadingConsidered one of the classic Mexican desserts, flan takes on a far more distinctive character when prepared using fragrant vanilla beans. Mexican vanilla flan should be made one day ahead of time and stored, refrigerated, in the mold in which it has been prepared. Ingredients 1 quart milk 2 vanilla beans, split lengthwise 3/4 cup […]
Continue ReadingQuail eggs are very popular in México, and this is one of the most common ways of preparing them. They are often eaten during the cuaresma, or Lenten season, and make a nice appetizer or cocktail snack. If quail eggs are unavailable, the dish can also be made with chicken eggs. This recipe is adapted from Mexico’s Feasts […]
Continue ReadingThis simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. 4 eggs, separated ¼ cup flour 1 quart milk ¾ cup sugar pinch salt cinnamon or nutmeg for sprinkling on top In a bowl, combine the egg yolks, flour and […]
Continue ReadingIngredientes: 4 huevos 1 jitomate mediano lavado y picado en cuadritos 1/4 de cebolla finamente picada 1 ó 2 chiles serranos picados 1 cucharada de mantequilla 1 cucharada de aceite Sal al gusto Procedimiento: En una cacerola ponga a calentar la mantequilla y el aceite. Incorpore la cebolla y los chiles, deje freír un poco […]
Continue ReadingIngredientes: 1/2 taza de aceite 4 huevos 4 tortillas 2 jitomates cocidos 1 pizca de orégano 1 ó 2 chiles de árbol asados directamente en el fuego 1 cucharada de cebolla en rodajas 1/4 cucharadita de ajo en polvo Agua la necesaria Sal al gusto Procedimiento: Se muelen los jitomates junto con el orégano, los […]
Continue ReadingGastroNomad in Mexico One of young Mexico’s favorite drinks, the michelada makes sense in all ways. Let’s face it — you think of the ingredients and you know Mexico’s got it right. A fresh and clear Mexican lager is always a must in this classic beverage. Mix it up with some lime juice and rough sea salt […]
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