Mexican Kitchen The longer one lives and travels in Mexico, the more meaningless the term “Mexican food” seems to become, for the true cuisine of Mexico contains such distinct regional differences that some people claim that they can tell what part of the country they are in just by tasting the food. This may be […]
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Fresh tropical fruit goes nicely with the clean taste of trout in this recipe for trout with Mexican tropical fruit salsa. Wrapping food in corn husks is a quintessentially Mexican treatment, but parchment paper could be used instead. Ingredients 4 small trout, cleaned, scaled and split horizontally, or use 4 to 6 ounce trout filets […]
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The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe, which uses macadamias as both a sauce ingredient and a garnish, is adapted from the University of Michoacan’s regional recipe collection. Ingredients 4 thick strips of bacon (about ¼ pound) chopped ½ cup coarsely chopped macadamia […]
Continue ReadingWhen I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that “beauty is on the inside” because when peeled and sliced, it is a most attractive color, with a pattern of tiny seeds in the […]
Continue ReadingAlthough no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create a quick yet exotic chicken dish. Coconut rice would be a good accompaniment. If making fresh guava pulp, remove the […]
Continue ReadingThis dessert has coconut in the cream filling and on top — a double dose for coconut lovers. Ingredients ¾ cup sugar 1/3 cup flour 4 eggs 1 cup milk 1 cup coconut cream (such as Coco Lopez) 1 baked 9 inch pie shell or 8 baked mini tart shells 1 cup sweetened flaked coconut […]
Continue ReadingHere in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as “chipocludos,” a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This recipe, though similar in that it uses piloncillo or brown sugar, is not as picante, and because it uses the much larger ancho […]
Continue ReadingMexican Kitchen Now that summer is approaching, along with Father’s Day, graduations and weddings, thoughts turn to celebratory meals to be shared with family and friends. From barbeque to buffet table, formal or casual, salads play an important part in these warm weather repasts. When I first came to Mexico, I was overwhelmed by the […]
Continue ReadingIngredients 24 soft corn tortillas 2 cups of shredded chicken 1 white onion finely chopped 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterey Jack, milk cheddar or mozzarella can be substituted) 1 pint of sour cream 1 cup of chili sauce (the same as you made for the chilaquiles) mixed with […]
Continue ReadingA Mexican version of the French Oeufs à la Niege – “snowy eggs” – this recipe reflects the French influence brought about by the ill-fated reign of Maximilian and Carlotta, who were held in far higher esteem in the culinary domain than in the political arena. Ingredients 2 cups milk 1/2 cup sugar 1/2 teaspoon […]
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