¡Ay, que calor! What heat! My comadre makes her way through the market at a slower pace than usual, stopping wherever there is room in the crowd to fan herself. Forgetting that temperatures are still a good ten degrees cooler than in most of the country, she and others here in Mexico’s high central plateau seem […]
Continue ReadingPreparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa – tortilla dough, although for the latter the corn is soaked much longer. If the dried corn called cacahuazintle in Mexico and “pozole corn” in English is not available in your area, it can be ordered online, along […]
Continue ReadingThis beats any lemon or lime ade I’ve ever tried. Its sweet-and-tart zing makes it a good substitute for margaritas if you want to serve appetizers without alcoholic beverages. The recipe comes from my consuegros, Teresa and Enrique. ( Consuegros literally means “co- inlaws” and is used in reference to the parents of your son – or daughter-in-law.) […]
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Reading the recent MexConnect article Tears of the maguey: Is pulque really a dying tradition? brought me to the realization that here in Cholula, many of the pulquerías (pulque bars) have slowly and quietly vanished, and only two or three remain. While nobody was sorry about the closing of the one near the elementary school, where the kids […]
Continue ReadingThis is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also be good. Ingredients: 4 medium-size firm, white fish, cleaned, butterflied and boned juice of 2 limes 4 ancho chiles, […]
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In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot Mexican holiday punch, or ponche navideño is sold at night by street vendors who ladle it out from steaming cylindrical vats. The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier […]
Continue ReadingThis is a delicious and authentic recipe for tacos al vapor made with chicken breasts. 3 whole chicken breasts water 3 tsp. Salt 3 Tbs. Oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine […]
Continue ReadingSometime between mid-March and early April, there comes a day when the temperature suddenly climbs here in Central Mexico, marking the onset of the “hot season.” And with it comes a proliferation of stands selling seafood cocktails, ice cream and fruit drinks. The fruit drinks, or aguas, are sold year round, but business picks up during the […]
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Mexico is a country where soup is an integral part of the comida — the main meal of the day — and many people feel that this meal is not complete without it. I’ve written about it before (Soup of the day: La sopa del día), and this website has an extensive repertoire of soup recipes, but […]
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This recipe, from the state of Jalisco, is usually served as an aperitif before a fiesta meal. In Mexico, the word ponche is most often used to mean a fruit-based alcoholic beverage. Upon aging, this drink becomes similar to a fortified wine like Madeira. I usually squeeze a large quantity of pomegranates during September when they are […]
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