If you don’t have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops. The coriander has a much livelier taste if you grind the seeds yourself in a spice grinder rather than buying it ground. If you […]
Continue ReadingNothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. Ingredients: 3 pounds West Indian pumpkin (calabaza) or butternut squash […]
Continue Reading1 pound calabaza (pattypan or zucchini) stems removed, cubed 1 large potato, peeled and cubed 8 cups chicken stock 2 large leeks, chopped, including 1 inch green (Substitute 3-4 large spring onions or a mix of onions and leeks) 6 cloves garlic, chopped 2 chiles serrano, roasted, peeled, seeded and chopped ¼ cup butter 2 cups cilantro, rinsed, finely […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingThis is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for those who can’t eat dairy products. For the custard 3 egg whites 12 egg yolks ¼ teaspoon […]
Continue ReadingOne of the regions of Mexico most indelibly fixed in my mind is the Yucatan, probably because the sights, sounds, flavors and aromas are so sensual that they create truly visceral memories. When my husband and I reminisce about our journeys throughout Mexico, especially the long road trips taken in our trusty old Ford pickup, […]
Continue ReadingDried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexicana. Ingredients: 3 cascabel chiles, fried lightly in oil, seeded and deveined 2 ancho chiles, fried lightly in oil, seeded and deveined […]
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Although it is tempting to describe a fellow human as Nut of the Year (as in “My landlord is crazy, he’s gotta be nut of the year”), in this case, we’re referring to the pistachio, which has been named Nut of the Year 2015 by Baum and Whiteman, a food consulting company that follows culinary […]
Continue ReadingBeer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade. Ingredients 1 cup dark Mexican […]
Continue ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
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