In Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, food shaped like that. Friar Geronimo most probably used a round cazuela to make this layered rice dish, thus calling it a torta. The original recipe […]
Continue ReadingThis goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer. Ingredients: 1 mulato chile, seeded and deveined, soaked in hot water until soft, drained 3 pasilla chiles, seeded and deveined, soaked in hot water until soft, drained 3 large […]
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Dobladas means “folded,” and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese. Ingredients For the dobladas: Vegetable oil for soft frying tortillas 12 six- to eight-inch corn tortillas ½ pound of chicken or pork, cooked and shredded or an equal amount of shredded cheese, if […]
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 ReadingWith no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio. For the dough: 2 cups all purpose flour ¾ cup masa harina ½ teaspoon salt 3 tablespoons shortening 2 egg yolks ¾ cup water Combine the first four ingredients in […]
Continue ReadingThis is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
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Throughout most of the Northern Hemisphere, spring means warmer weather and, for many, the gardening bug is biting. In Mexico, we have lived in everything from a small apartment with a diminutive balcony, to a large house with a sizeable yard, and have grown some basic kitchen ingredients in each of them. Now that we […]
Continue ReadingIn Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed before cooking. Cabbage leaves are sometimes used instead of grape leaves, making tacos de col. Ground beef may be substituted for the lamb. Ingredients: […]
Continue ReadingSince pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]
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