In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. Ingredients: 4 cups corn […]
Continue ReadingA chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will “hold” the sauce, rather than spaghetti, from which the ingredients will slide to the bottom of the plate. Like all of the following recipes, this one can easily be doubled, tripled, etc., using the […]
Continue ReadingMany years ago, we received at least three fondue pots as wedding gifts. Fondue parties were popular, but after a while, no longer in style in the “avocado green” and “harvest gold” of the seventies, they made their way to yard sales and hand-me-down status. If I’d only known about the quesos fundidos I’d find in Mexico, […]
Continue ReadingSeveral years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We have a lot of fun doing this, with everyone pitching in to roast the chiles and chop the various ingredients. Chiles en nogada are […]
Continue ReadingOn a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year’s dinner. It sounded delicious and he promised to ask her for the recipe. A few nights later, he surprised us with the chicken, which she had prepared especially for us when she found out we wanted […]
Continue ReadingThese chicken wings with raspberry-chipotle glaze are incredibly easy, with the sweet stickiness many look for in a wing, and can be made with my raspberry chipotle sauce recipe. Make a double batch of sauce to have extra for dipping if desired. Ingredients 3 pounds chicken wings, tips removed, cut in half at the joint […]
Continue ReadingThis recipe for chicken wings in a margarita marinade is adapted from one in Sunset magazine, but with more emphasis on the fresh taste of lime and less on the triple sec. Ingredients 3 pounds chicken wings, tips removed, cut in half at the joint ¾ cup tequila ½ cup triple sec, Cointreau or Mexican […]
Continue ReadingThis marinade is great for thick pieces of fish or fish kebobs destined for the grill. For a far superior flavor, try to use wood charcoal instead of “briquettes.” Ingredients 4 8-ounce tuna steaks, 1 inch thick 2 dried arbol chiles, crumbled (remove seeds if desired) 2 tablespoons finely chopped red onion 2 inch piece […]
Continue ReadingThis is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli. Ingredients For […]
Continue Reading
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice. Ingredients 1 4-pound boneless pork loin roast 3 cloves garlic, minced 1 teaspoon dried thyme leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 3 large, […]
Continue Reading