Mexican wines may finally be gaining ground in a centuries-old battle fraught with political, sociological and economic challenges, not to mention the usual climatic problems. Father Hidalgo would be proud. He reportedly launched the independence movement in the early 19th century to prevent authorities from uprooting grapevines Indians tended for him in Dolores, Guanajuato. Viceroys, […]
Continue ReadingMexican Kitchen Now that summer is approaching, along with Father’s Day, graduations and weddings, thoughts turn to celebratory meals to be shared with family and friends. From barbeque to buffet table, formal or casual, salads play an important part in these warm weather repasts. When I first came to Mexico, I was overwhelmed by the […]
Continue ReadingAnchovy = Anchoa Sea Bass = Mojarra Carp = Carpa Eels = Anguillas Grouper = Mero Perch = Perca Pompano = Pampano Red Snapper = Huachinango Salmon = Salmon Sawfish = Pez Sierra Scallop = Callo de Hacha Shark = Cazon Sole = Lenguado Squid = Calamar Swordfish = Pez Espada Trout = Trucha […]
Continue ReadingAllspice = Pimienta dulce Basil = Albahaca Bay Leaf = Laurel Caper = Alcaparra Caraway = Alcaravea Cardamon = Cardamomo Cayenne pepper = Pimenton Chervil = Perifollo Chives = Cebollin Cinnamon = Canela Cloves = Clavo de olor Coriander = Cilantro Cream of tartar = Cremor tartaro Cumin = Comino Dill = Eneldo […]
Continue ReadingMexican Kitchen Having written about the avocado earlier, I was recently inspired to take another look at this remarkably versatile Mexican favorite, and see it as the fruit it is, rather than as the vegetable it is so often considered, and use it in sweet, instead of savory, dishes. Trying to come up with a title for […]
Continue ReadingMexican Kitchen The Hungry Traveler: Mexico by Marita Adair Available from Amazon Books: Paperback You are famished. After hours on the Mexican highways, you’ve finally checked into a hotel, but know that rest will not come until you’ve done something to stop that growling in your stomach. You find a restaurant that’s open and looks fine, […]
Continue ReadingMexican Kitchen Read Part 1 Last month’s column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and cooking techniques of several regions. November’s recipes were from the states of Chihuahua and Yucatan, which, although quite far apart in […]
Continue ReadingAdobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia Silva Castillo, she is now sharing them with students at her school, Mexican Home Cooking in Tlaxcala. Ingredients 4-5 ancho chiles, […]
Continue ReadingMexican Kitchen To Part One Last month the history, distillation process, and some culinary uses of tequila were discussed in this column. A trip to the Mexican town of Tequila inspired further investigation of the beverage’s role in the kitchen, and a number of recipes with tequila were uncovered. Soups, salads and main courses using tequila […]
Continue ReadingMexican Kitchen Enticing colors, graceful shapes and heady fragrances are all part of the appeal of summer fruit. While a wide array of fresh fruit is available in Mexico year round, it is during the summer that the national mango frenzy reaches its peak, along with a propensity toward the consumption of endless montones (the neat piles […]
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