Shrimp sandwiches in chipotle cream sauce: Tortas ahogadas de camaron
GastroNomad in Mexico
Continue Reading
Tag: main-dishes
Mexican beer meets lemon, ice and salt in the michelada: step by step
GastroNomad in Mexico One of young Mexico’s favorite drinks, the michelada makes sense in all ways. Let’s face it — you think of the ingredients and you know Mexico’s got it right. A fresh and clear Mexican lager is always a must in this classic beverage. Mix it up with some lime juice and rough sea salt […]
Continue Reading
Preparing Mexico’s classic chiles rellenos: Step by step
GastroNomad in Mexico
Continue Reading
Mexican potato patties: Tortitas de papa
Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good. Ingredients 4 tablespoons vegetable oil or mild olive oil ½ cup […]
Continue ReadingNixtamal Para Pozole: Pozole Corn
Preparing 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 ReadingGuerrero Style Grilled Fish: Pescado A La Talla
This 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, […]
Continue ReadingSpinach and Cheese Tamales: Tamales de Espinaca con Queso
Ingredients: 3 Tbsp. oil 1 kg. corn masa 1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach 400 grs. (4 1/2 sticks) butter or margarine 2 C. shredded mild white cheese such as Adobera, Asadero o Monterrey Jack 1 Tbsp. baking powder 2 finely chopped tomatoes 1 small onion, finely chopped 1 […]
Continue ReadingJuana Perez’ Pork With Greens: Puerco con Verdolagas de Juana Perez
I first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier than when called upon to give a lesson or two in the kitchen. I would let her take over […]
Continue ReadingChicken in green mole: Pollo en mole verde
A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a “tomatillo” north of the border. In Mexico, it is the opinion of many cooks that the smaller the tomate verde, the tastier. Sometimes called tomate de cascara, they must be removed from their sticky husk before cooking. Their slightly […]
Continue ReadingChicken in poblano cream sauce: Pollo poblano
This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also […]
Continue Reading