Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. This recipe is adapted from the Sunset Mexican Cookbook. Ingredients: 4 cups flour 1 ¼ teaspoon salt 3 teaspoons baking powder […]
Continue ReadingA specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxacan cook Maria Conception Portillo, who collected over 250 Oaxacan home-style recipes. Ingredients 1 chicken, cut into serving pieces 2 tablespoons corn oil […]
Continue ReadingThe combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her home state. Freshly ground spices make a big difference in cooking, and I recommend buying a spice grinder or a coffee […]
Continue ReadingThe bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this unique, refreshing beverage. It does not get strained, so the sweet pulp of the squash and pineapple remains in the drink. If chilacayote is unavailable, substitute yellow […]
Continue ReadingThe word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. (Maguey is the century plant, a succulent from which the Mexican alcoholic […]
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Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are removed before using the fruit. They have a thin skin which is easy to peel and, though not particularly attractive, hold […]
Continue ReadingIngredients: 1 kilo button mushrooms 1 C. water 3 small tomatoes, chopped 1/2 onion, finely chopped 1/2 C. tomato sauce 1 C. ketchup Juice of 4 or 5 limes 2 Tbsp. soy sauce 2 serrano peppers, chopped 1 tsp. chicken bullion powder 2 sprigs of cilantro, washed and finely chopped Salt to taste Preparation: Wash […]
Continue ReadingIngredients: Cake 1 C. oil 2 C. sugar 1 C. yogurt or buttermilk 1 tsp. baking soda 5 egg yolks 2 C. flour 1 tsp. baking powder 1 tsp. vanilla 2 handfuls of shredded coconut 1 C. chopped pecans 5 egg whites beaten to stiff peaks Frosting 270 grs. cream cheese (1-190 gr. package […]
Continue ReadingMixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo. Ingredients 1 pound fresh pineapple, peeled, cored and finely chopped 1 pound apples, peeled, cored and finely chopped juice […]
Continue ReadingAhora que el pulque se vende en latas, es más accesible para las personas fuera de las regiones que producen pulque, pero cerveza diluida puede ser un sustituto en esta receta. Esta nutritiva sopa es un platillo principal en vez de una entrada. Ingredientes 8 piernas y 8 muslos de pollo ¼ de taza de […]
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