Mention “February”, and one of the first associations that comes to mind is Valentine’s Day. In Mexico, this is not only the saint’s day to be celebrated by boys and girls named Valentín or Valentina, but also called El Día de Amor y Amistad — The Day of Love and Friendship. This leaves out virtually no one, […]
Continue ReadingMany varieties of clams are to be found in the Sea of Cortez, including the famous chocolates and patas de mula. For this Mexican stuffed clams recipe, we used the large, yellow-shelled botijones, which have a long, firm white foot, although any type of large, hard-shelled clam may be used. Clams should be soaked in […]
Continue ReadingThe rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined with the sauce. If purchasing a whole rabbit, have the butcher cut it up, or do it yourself, […]
Continue ReadingThis recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to unload their market purchases and start cooking. Ingredients: 2 cups chunked pineapple 1 cup peeled and chunked cucumber 1 cup diced celery 2 tablespoons lime juice ¾ cup […]
Continue ReadingDuring the winter months, Mexico’s varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfish — are at their finest and freshest. The seasonal bounty from the ocean coincides with the observance of Lent, a traditionally meatless time of year, and the demand […]
Continue ReadingWhen we lived in Oaxaca, the vegetable stand on the corner sold all the fresh ingredients for squash vine soup together in a bag. In that part of the country, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the […]
Continue ReadingThese could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature aside, these are great for entertaining, because the fish filling can be made a day or two ahead. Ingredients 1 pound white fish, poached and shredded 2 tablespoons corn oil […]
Continue ReadingAnise is a favorite flavor in Mexico, especially in cookies. Traditional bakers use lard, good old porky fat, but butter works well. Please don’t use margarine or vegetable shortening for these delicious Mexican anise cookies. Ingredients 6 cups flour 1 tablespoon baking powder ¼ teaspoon salt 2 cups butter 1 cup sugar 2 teaspoons anise […]
Continue ReadingThis is the quintessential summer drink, perfect before a Mexican-style parillada, or grilled meal. For a delicious change of pace try using Tajin Fruit Seasoning instead of salt to rim the glass. This mixture of powdered chile, salt and dehydrated lime is available online at https://www.mexgrocer.com. 4 ounces white tequila (blanco) 3 ounces tamarind concentrate 1 ounce simple […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
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