Oyster mushroom chileatole: Chileatole de setas

Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probably work with other fresh, wild mushrooms, but for me, the meaty texture of oyster mushrooms is perfect for this soup, which manages to be rustic and elegant […]

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Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras

This is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can’t find raw peanuts, use the ones that come already roasted in bags, and in that case, do not toast them. If you do use raw peanuts, be sure to remove the […]

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Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo

This dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flavor. Ingredients: 8 banana leaves 10 guajillo chiles, seeded and deveined 2 tablespoons vegetable oil 10 garlic cloves, peeled and chopped ½ medium white […]

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Grilled marinated chicken breasts: Pollo atlixquense

“Melting pot” cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooking authentic Mexican food, this means that ingredients are easily available. Dried avocado leaves, essential to several Mixteca recipes, are sold in just about any Mexican grocery store. These are from the native Mexican avocado, Peresea […]

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Juchitan market-style chicken: Pollo del mercado juchiteco

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her chicken, and asked for her recipe, which she explained carefully. I didn’t believe how easy it was until I made it at […]

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Duck Breast in Pumpkin Seed Sauce: Pechuga de Pato en Pipian Verde

Pipian is a specialty of central Mexico, especially the states of Puebla and Mexico. Restaurants in Mexico seem to feature more duck on their menus in the last few years, although the native muscovy duck was domesticated and eaten in pre-Hispanic times. I have adapted my recipe for pipian verde, which I learned to cook in Puebla […]

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Mexican pistachio crusted chicken breast: Pechuga de Pollo con costra de pistache

A very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baking eliminates a lot of fat and calories. Place it on a torta roll spread with refried beans and top with avocado, […]

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Sopa de lima

Esta sopa es una especialidad del estado de Yucatán. A pesar de que se desarrolló en un clima cálido, es una buena comida para el invierno. La variedad de limón llamada Citrus limetta crece en abundancia en Yucatán, aunque otras variedades de limón pueden ser utilizadas al preparar esta sopa. Ingredientes Para el caldo: 1 pollo entero, […]

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