Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good. Ingredients 4 tablespoons vegetable oil or mild olive oil ½ cup […]
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Ask any Mexican to name his or her favorite fruit, and chances are the answer will be el mango. From very early spring until late summer, mangos are everywhere: stacked into symmetrical montones (“mountains”) in the markets, sold in the street on sticks, with the flesh cut to resemble flower petals, or in large glass jars in a spicy […]
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¡Ay, que calor! What heat! My comadre makes her way through the market at a slower pace than usual, stopping wherever there is room in the crowd to fan herself. Forgetting that temperatures are still a good ten degrees cooler than in most of the country, she and others here in Mexico’s high central plateau seem […]
Continue ReadingPreparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa – tortilla dough, although for the latter the corn is soaked much longer. If the dried corn called cacahuazintle in Mexico and “pozole corn” in English is not available in your area, it can be ordered online, along […]
Continue ReadingThis beats any lemon or lime ade I’ve ever tried. Its sweet-and-tart zing makes it a good substitute for margaritas if you want to serve appetizers without alcoholic beverages. The recipe comes from my consuegros, Teresa and Enrique. ( Consuegros literally means “co- inlaws” and is used in reference to the parents of your son – or daughter-in-law.) […]
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A long time ago, before the Spaniards came and changed everything, the people of the Mexican highlands cultivated maguey plants. Like the people, the magueys are native to the cool, dry, high elevation climate. The plants grew well and were useful for many things. Today, the various varieties of these agaves are sometimes called “century […]
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Reading the recent MexConnect article Tears of the maguey: Is pulque really a dying tradition? brought me to the realization that here in Cholula, many of the pulquerías (pulque bars) have slowly and quietly vanished, and only two or three remain. While nobody was sorry about the closing of the one near the elementary school, where the kids […]
Continue ReadingThis is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also be good. Ingredients: 4 medium-size firm, white fish, cleaned, butterflied and boned juice of 2 limes 4 ancho chiles, […]
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In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot Mexican holiday punch, or ponche navideño is sold at night by street vendors who ladle it out from steaming cylindrical vats. The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier […]
Continue ReadingThis is a delicious and authentic recipe for tacos al vapor made with chicken breasts. 3 whole chicken breasts water 3 tsp. Salt 3 Tbs. Oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine […]
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