This is one version of the many recipes for pickled fish so popular in Mexico, especially during the warm spring months before the rainy season. It should be brought to room temperature before serving. Any good quality, firm-fleshed fish steaks can be used. Ingredients: 4 1-inch thick fish steaks juice of 1 fresh lime 8 […]
Continue ReadingThis dish is easy and elegant enough for company, as well as a delicious every-day comida. It may be made ahead and reheated, covered. Ingredients: 1 3 1/2-4 pound chicken, cut into serving pieces 1/2 medium white onion, studded with 2 cloves 2 cloves garlic, peeled 6 whole black peppercorns water to cover salt or powdered chicken […]
Continue ReadingI call this “winter soup” because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexico, while not as cold as it is in the north, we’re very happy to see those oranges from the […]
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I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 pound rice, cooked and allowed to cool […]
Continue ReadingThe rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oaxacan mole coloradito. If using mole paste to make the sauce, be sure to use a good one, such as Seasons of My Heart mole coloradito paste, available at […]
Continue ReadingIngredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
Continue ReadingTostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most large Mexican supermarkets, and in those shops called tiendas de ultramarinos, which are usually grocery stores carrying food items imported from Spain, as well […]
Continue ReadingIngredients: 18 “maria” cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte or margarine, melted a bit of milk 1 C. chopped pcans 1 C. chopped dates 5 eggs 1 can of sweetened condensed milk (397 grs.) 1 tsp. vainilla […]
Continue ReadingPipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured recipes for green pipian and this month presents a red pipian sauce that can be used with duck, chicken, or pork. Ingredients For the […]
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