Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are enclosed with the meat, and pencas de maguey – the inner layer of maguey leaves – used to wrap the meat. Mixiote wrappers- papel para mixiotes – may be used to wrap […]
Continue ReadingAhogadas means “drowned”, an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas with both salsas, most people prefer to indicate how much chile sauce they want, since it is quite hot. When serving them at home, […]
Continue Reading
This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they’ve just eaten in a Mexican restaurant. Although there are many variations, the following version, from the TV Azteca cooking show El Sazon de Mario, is my favorite. The addition of cheese, avocado, and chicharron or chicken make this dish […]
Continue ReadingCuete, or boneless round roast, is a very lean cut and requires larding, which Mexican cooks do with pieces of bacon and sometimes with serrano ham as well. This version uses both. Leftovers are good chopped for beef tacos or empanadas. Ingredients: 3 pounds boneless bottom round roast or eye of round ( cuete) 6 slices bacon, […]
Continue ReadingThis is one version of the Veracruz classic that is traditionally made with huachinango, red snapper. If snapper is too pricey, I just buy whatever firm fleshed white fish is more reasonable. This has everything you could want in a healthy Mexican dish — bright flavors and lean protein, without sacrificing regional authenticity. It’s fine to use […]
Continue ReadingThe word “zacatecano” used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream. Ingredients: 12 corn tortillas vegetable oil as necessary 4 large poblano chiles, roasted, peeled and seeded 1 cup Mexican crema, creme fraiche or heavy cream 1 cup crumbled queso fresco or farmer cheese 1 clove garlic, peeled and chopped ½ […]
Continue ReadingThis ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaurant and B&B in the rug-weaving village of Teotitlan del Valle. Seguesa is often made with chicken, but the oldest way is with rabbit, since there were […]
Continue ReadingChilpachole is a specialty of Veracruz, but it is found all over Mexico, especially in Mexico City, where food of every region comes together. It can be made with either shrimp or crabmeat, and the various recipes I have been given for both are remarkably similar, with homemade fish stock and ancho chile being used in […]
Continue ReadingBoth blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either one may be used in these cookies. This recipe has appeared in several places, probably because it is the quintessential Mexican Christmas cookie recipe. […]
Continue Reading
These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, seems to be the most common, although the fiery habaneros are added in the Yucatan and pasilla oaxaqueña (a smoky chile much hotter than regular pasilla mexicana) is […]
Continue Reading