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 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 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 ReadingThe elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that’s needed to accompany it is a salad. A nopal salad is especially good with this Mexican chorizo and potatoes dish. Ingredients 4 medium red or white […]
Continue ReadingThese mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas with a tangy tomato topping. Leaving the charred, roasted skin on the tomatoes is characteristic of Central Mexican cooking, and adds a […]
Continue ReadingThis is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this can also be made with basil. Ingredients 1 ½ cups roughly chopped cilantro ½ cup chopped, toasted macadamia nuts 2 […]
Continue ReadingThis recipe is adapted from the Hacienda de los Morales, one of Mexico City’s oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. Ingredients For sauce: 3 tablespoons butter 3 tablespoons sugar 1/3 cup Cointreau (or, in Mexico, Controy) 1/3 cup fresh orange juice 2 tablespoons white wine vinegar 1 […]
Continue ReadingThis dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the shoulder (pierna), being well marbled, is preferable to the loin in this recipe. For the meat 4 pounds pork […]
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 […]
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