Dried shrimp makes a surprising but tasty addition to pico de gallo or fresh salsa mexicana — chopped tomato, onion and serrano chile © Karen Hursh Graber, 2013

Fresh Mexican salsa and dried shrimp appetizer

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]

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Scene from "Pasion jarocho" (1949), directed by Carlos Vejar © Producciones Churubusco, Coleccion IMCINE

Whole fish in Mexican green sauce: Pescado en verde

What better recipes to accompany a still from the 1944 film Pasión Jarocho, or “Veracruz Passion?” This classic regional dish od whole fish in Mexican green sauce goes perfectly with the story of lovers in a small Mexican fishing village who seem destined to be kept apart by rumors and jealousy. Will Rosalinda and Hugo ever find […]

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Fresh papaya seeds have a spicy, peppery flavor. © Daniel Wheeler, 2009

Papaya seed salad dressing: Aderezo de semilla de papaya

This tangy dressing is perfect for a salad of mixed greens. The recipe was adapted from one by Vicky Cowell, who writes an interesting and informative food column for the Herald Mexico, Mexico’s English language newspaper. Ingredients: 2 teaspoons sugar ½ teaspoon salt ½ teaspoon dry mustard 4 large scallions, coarsely chopped 1/3 cup white wine vinegar […]

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Mexican guavas go well with pork © Sergio Wheeler, 2011

Mexican pork tenderloins with guavas

Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. The seeds of the guava […]

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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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