The most famous of Oaxaca’s many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large batches of mole are usually taken to a molino – mill – to eliminate the laborious process of grinding on the metate. The following recipe is quite manageable using a […]
Continue ReadingYucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region’s cuisine. This recipe can also be used with chicken or turkey, increasing proportions according to the weight of the bird. Ingredients For the recado: 3 peppercorns 1 teaspoon allspice berries 2 whole cloves ½ teaspoon coriander […]
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In Mexico, September is called el mes de la patria, the time when Independence is observed with a month-long celebration of Mexican identity, a significant part of which is the food. One of the most popular national dishes is chiles en nogada, a tri-colored culinary tribute to Mexico’s flag: green chiles, white walnut sauce and red pomegranate seeds. Invented […]
Continue ReadingIn her introduction to this Mexican blessed beet salad recipe, Chef Susana Trilling explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village’s largest fruits and vegetables, on Palm Sunday in San Antonio Castillo Velasco, near the important market […]
Continue ReadingApple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients pastry for a two-crust, 9 inch pie 4 cups peeled, seeded and sliced guava 3 tablespoons flour 2/3 cup sugar 1 teaspoon […]
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In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima‘s signature candy. Ingredients 1 large coconut, drained, peeled and grated 1 cup water or more as […]
Continue ReadingThese delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with ground spice mixtures called called recados. The most popular topping of all is shredded, cooked turkey or chicken, a pure white, heat-resistant breed of which the yucatecos eat in abundance. Salbutes, like just about any other […]
Continue ReadingThis tasty, bracing concoction, one of the signature dishes of Veracruz, is served all over the country. One of the classic Mexican hangover cures, vuelve a la vida seafood cocktail brings back memories of many years ago, when we would take off from Puebla and head for Veracruz on at least three or four long weekends a […]
Continue ReadingThis succulent, festive drunken turkey with dried fruit stuffing is taken over the top with the addition of Grand Marnier and tequila. I have seen it in several places, including a recipe from Mexican restaurant owner and cookbook author Zarela Martinez. This is my own version, but feel free to tweak it. I suggest starting […]
Continue ReadingNo Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco – farmer cheese – on the grill. Banana leaves are now found in many Latin grocery stores north of the border, and are increasingly available in the frozen food sections of supermarkets. Avocado leaves are not as easily obtained in all areas, but impart a […]
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