My husband calls this “Mexican beef stroganoff.” It uses the technique of “sweating” the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you’d like the dish spicier, red jalapeño strips could be used instead. Ingredients 1 tablespoon butter 1 tablespoon corn oil 1 pound […]
Continue ReadingThis is most definitely a post-Conquest recipe, with garlic, bacon, black pepper and wine, all of which were introduced by the Spaniards. It may be braised in a slow (325º) oven or on the stovetop. The bacon provides the marbling that is needed to prevent the meat from drying out in the cooking process, and […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
Continue ReadingIngredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed and cut them into cubes. Peel and cube one medium sized jicaima. Peel, seed and cube two medium sized cucumbers. Mix the oranges, jicama and cucumbers together, add the juice […]
Continue ReadingIngredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion – halved 4 C. water 2 Tbsp. salt 2 large tomatoes – chopped 1 large onion – chopped 4 green chiles – chopped How to Prepare: If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using […]
Continue ReadingThis dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco where Carne Asada is altogether different. The secret to this dish is to have your butcher slice the […]
Continue ReadingMexican Kitchen The Hungry Traveler: Mexico by Marita Adair Available from Amazon Books: Paperback You are famished. After hours on the Mexican highways, you’ve finally checked into a hotel, but know that rest will not come until you’ve done something to stop that growling in your stomach. You find a restaurant that’s open and looks fine, […]
Continue ReadingIngredients 1 ilo (2.2 lbs) tomatoes 1 Tbsp. marjoram 4 peppercorns 4 whole cloves 1 large onion 2 Tbsp. salt 1 12-oz Jar jalapeño chiles 2 garlic cloves Water Cook the tomatoes in enough water to cover for 20 minutes. When tomatoes are done place in blender jar with marjoram and blend on low until […]
Continue ReadingMexican Kitchen Read Part 1 Last month’s column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and cooking techniques of several regions. November’s recipes were from the states of Chihuahua and Yucatan, which, although quite far apart in […]
Continue ReadingLeafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which is found in huge bunches in the market year round. Here it is combined with polenta and requesón, a fresh, mild, white Mexican cheese similar […]
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