This soup can’t be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a comforting aroma, especially on cool mornings. I make a large batch and freeze it in 1-quart containers, […]
Continue ReadingRecipe submitted by : Bruce McKay Serving Size: 1 Categories: Mexican, Side Dish, Vegetable For each chile relleno prepared: 1 large egg, separated 1/8 tsp. cream of tartar pinch salt 1 tsp. flour 1 Tbsp. water 1/2 Tbsp. butter 1 whole green chile (canned, roasted, peeled, seeded Anaheim chiles aka ortega chiles) 1 monterey jack […]
Continue ReadingIngredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin 1/2 tsp salt 2 tbsp. dried or fresh cilantro (I think fresh is better) How to Prepare: Break the cauliflower into small pieces and blanch in boiling water for 3 […]
Continue ReadingSalad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita may be purchased in any liquor store selling a decent selection of tequila, with Sauza and Viuda de Sanchez being […]
Continue ReadingA kid-friendly rompope, this is an adaptation of a recipe from Abuelita, a popular brand of Mexican chocolate. Adults who want their “cheer” and their chocolate, too, can add rum to their drinks. Ingredients: 3 ¼ cups evaporated milk 1 ¾ cups sweetened condensed milk 2 cups water 3 tablets (3.3 ounces each) Mexican chocolate 4 egg […]
Continue ReadingChihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite […]
Continue ReadingFresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for picking fresh when they are needed in the kitchen. Even city apartments […]
Continue ReadingBoth the leaves and seeds of coriander are used in Mexican cooking. The plant closely resembles flat leafed or Italian parsley in appearance but the flavor is much stronger and distinctive. The leaves of the plant are usually chopped up and added to salsas or sprinkled on tacos. There seems to be no middle ground […]
Continue ReadingIngredients: 3 cups grapefruit flavored pop 1 cup white wine 1/4 cup tequila 1 Golden Delicious apple, peeled and cut into small (1/4″) dice juice of 1 lime a dash of salt crushed ice Preparation: Combine the grapefruit pop, white wine, tequila, lemon juice and salt. Place some crushed ice in a 1 qt. pitcher, […]
Continue ReadingThis chocolate-y concoction is Mexico’s answer to the Brandy Alexander. Creamy and just a bit sweet, it makes a nice special-occasion drink. Any tequila may be used, although blanco (white) is preferable in combination with the other flavors. Ingredients: 2 oz. tequila 1 oz. creme de cacao 1 oz. light cream 1/4-1/2 teaspoon cocoa powder […]
Continue Reading