These could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature aside, these are great for entertaining, because the fish filling can be made a day or two ahead. Ingredients 1 pound white fish, poached and shredded 2 tablespoons corn oil […]
Continue ReadingAfter several years of reading cookbooks, newspaper food sections, online culinary magazines and endless food blogs, I realize that the enchilada, an iconic Mexican food, is quite often turned into a completely different dish when it leaves the country. While the basic elements are present, the techniques frequently used north of the border turn enchiladas […]
Continue ReadingMexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many other countries as well, and, along with flan and rompope, one of the more widely known Mexican dessert and beverage offerings. For centuries, however, […]
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Recently, when a friend here in Cholula went up to Cuetzalan, in the Sierra of Puebla, I asked him to bring back some allspice, which proliferates there on evergreen trees that produce fat, fragrant berries. An indispensable ingredient in several adobos (the seasoning pastes used on meat, fish and fowl) and on many regional pipians (the seed-based […]
Continue ReadingAnise is a favorite flavor in Mexico, especially in cookies. Traditional bakers use lard, good old porky fat, but butter works well. Please don’t use margarine or vegetable shortening for these delicious Mexican anise cookies. Ingredients 6 cups flour 1 tablespoon baking powder ¼ teaspoon salt 2 cups butter 1 cup sugar 2 teaspoons anise […]
Continue ReadingOne of the most popular of Mexico’s many fairs and festivals is the Festival del Mole, the National Mole Fair, held each October in the village of San Pedro Actópan, in the Milpa Alta delegation of the Federal District. This part of the D.F. is unlike any other, a mostly indigenous area with landscapes of rustic beauty which include […]
Continue ReadingThis is the quintessential summer drink, perfect before a Mexican-style parillada, or grilled meal. For a delicious change of pace try using Tajin Fruit Seasoning instead of salt to rim the glass. This mixture of powdered chile, salt and dehydrated lime is available online at https://www.mexgrocer.com. 4 ounces white tequila (blanco) 3 ounces tamarind concentrate 1 ounce simple […]
Continue ReadingOne of the most fascinating aspects of adjusting to life in another country is exploring the cultural landscape of cooking and eating. In Mexico, food is an intrinsic part of festivals, rituals, and personal commemorations, but the daily meals are the focal points around which everyday life revolves. Mealtimes, especially comida — the main meal of […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
Continue ReadingA friend in Puebla recently arrived at a party with a handful of pamphlets on a symposium dedicated to the topic of aphrodisiac foods. While this largely conservative central Mexican city is not the first place one would imagine such a conference being held, it turns out that this event has taken place for a […]
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