The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve it. Fresh nopales are abundant in the Bajío and are used to “extend” soups, stews, and taco fillings. Ingredients For the […]
Continue ReadingLast month’s column focused on the gastronomy of the Estado de Mexico, the state that nearly surrounds Mexico’s capital. This month, we’ll take a look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as “el D.F.”, short for Distrito Federal. The city has been a center of migration […]
Continue ReadingThere are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because it can be made in advance and is served cold. Ingredients: For the salad 2 cups shredded, boiled flank steak or […]
Continue ReadingDark beer and dried red chiles make this Mexican beef stew a hearty cool weather dish. Add vegetables such as potatoes, chayote and quartered ears of corn to make the guisado de res a one-dish meal. Ingredients 3 ancho chiles, stemmed, seeded and soaked in hot water until soft 4 guajillo chiles, stemmed, seeded and soaked in […]
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Having family members spread out across the globe, we are fairly frequent travelers, with chances to try the cuisines of different countries and their regions. And inevitably, when presented with a new ingredient or use for a familiar one, I ask myself, “How is this used in Mexican cooking?” or even “Is this used in Mexican […]
Continue ReadingBoth white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw […]
Continue ReadingOne of the earliest food preparation techniques in many parts of the world was wrapping food in leaves and cooking it over an open fire, usually either steamed or roasted. In some instances, the food was baked in clay ovens or in pits dug in the ground. Cornhusks in Mexico, grape leaves in the eastern […]
Continue ReadingThis dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year’s celebrations, but it would be fine for any special dinner such as a birthday. Most butchers will butterfly a loin for stuffing if requested. Ingredients 1 3-pound loin of pork, butterflied for stuffing ½ cup raisins […]
Continue ReadingQuail eggs are very popular in México, and this is one of the most common ways of preparing them. They are often eaten during the cuaresma, or Lenten season, and make a nice appetizer or cocktail snack. If quail eggs are unavailable, the dish can also be made with chicken eggs. This recipe is adapted from Mexico’s Feasts […]
Continue ReadingThis spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legumes and do not require soaking in advance. Ingredients 1 pound lentils 8 cups water 10 large cloves garlic, peeled and chopped 2 medium white onion, peeled […]
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