Just as the green known commonly as lamb’s quarters goes by many different names north of the border — among them, goosefoot, pigweed and mutton tops — so does it have myriad names in Mexico, depending upon the region and indigenous language. Originally a wild Old World green, it was naturalized in North America and […]
Continue ReadingThe addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingredients For the cake: 2 cups sugar ¾ cup oil 4 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking […]
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Wings have landed everywhere. There are endless varieties of these once humble chicken parts, and numerous restaurants are dedicated to serving them. Mexico is no exception to the wing craze, but the many establishments offering these tasty nibbles seem to focus on American style preparations. There are versions of American barbeque wings, hot wings, honey […]
Continue ReadingHomemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Internet. This is beautifully served in a clear margarita glass, garnished with a slice of lime. 1 medium mild onion, finely chopped ½ […]
Continue ReadingAs anyone who has ever eaten a comida corrida – the “daily special” at restaurants in Mexico – knows, the course called sopa seca will either be a plate of rice or some shape of pasta with the ubiquitous tomato sauce. Up until recent years, this sauce hadn’t varied much since the colonial era, but the influence of Mexican […]
Continue ReadingAl mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but taking the time to lightly sauté crushed garlic makes a big difference. Ingredients 4 small trout, cleaned, scaled and split horizontally, or 4 to 6 […]
Continue ReadingAunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
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Mexican Kitchen The winter season brings with it a culinary conundrum. Part of you craves the comfort foods, mostly creamy and carby, that the cold weather seems to inspire. Some of this is induced by childhood memories of Mom baking bread and cooking hearty stews as chill winds blew outside. Another part of you is […]
Continue ReadingAncho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook it with the other vegetables. Ingredients For the meat: 2 quarts water 1 pound stewing beef or pork, cut into 1 inch cubes 1 […]
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This drink packs the usual martini punch, but seems deceivingly innocent with its gorgeous red color and sweet-tart flavor. The basic proportion for making the agua is a cup of dried flowers to a quart of water. About six tablespoons of sugar per quart will provide enough sweetness without overwhelming the refreshingly tart taste of jamaica. It can be […]
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