This is the classic bean dish which is brought to the table in a large bowl after the main course has been eaten, for those who would like to help themselves to more food. It is the basis for innumerable other dishes, such as refried beans, ranch-style beans, and bean soups. In the north and […]
Continue ReadingIngredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic – whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boil. Clean, sort and rinse beans removing any rocks and dirt. Once beans have been thoroughly cleaned, and rinsed, […]
Continue ReadingThe anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid. A heavy bottomed pot or clay cazuela is recommended to prevent sticking. Ingredients: 1 ½ cups rice 2 tablespoons […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
Continue ReadingPineapple seems to be the most common fruit filling for empanadas in Mexico, but guava and apple are frequently used and delicious. The dough for sweet Mexican empanadas usually contains some sugar, but any basic empanada dough can be used, sprinkling sugar on top. Ingredients For the dough: 3 cups all purpose flour ¼ cup […]
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This recipe for Mexican chicken with caramelized onions and nutmeg, adapted from Marge Poole’s 1,000 Mexican Recipes, is an unusual and delicious example of how one spice can lend character to a simple dish — in this case baked chicken — with just a few ingredients, a lot of flavor, and a simple preparation. I have this […]
Continue ReadingNo kids’ party in Mexico would be complete without a gelatin, and this one is so easy and attractive. It really does look like sparkling mosaic tiles set in a background of white, and is just like the ones sold by the “gelatin ladies” on street corners and in little stores, plastic cups and all. […]
Continue ReadingThis dessert is so popular in Mexico that it comes in cans, but nothing beats home made. Chongo is the Spanish word for a chignon, which the curds resemble when they separate from the whey. This dessert should be prepared in an earthenware pot such as a Mexican clay cazuela. Ingredients: 2 quarts raw milk […]
Continue ReadingMany years ago, before I began traveling around Mexico working with regional chefs and cooking teachers, I was a newly arrived greenhorn, both fascinated and confused by the country’s markets and their contents. One of the first sources of enlightenment for me on this subject was the writing of Vicki Cowal, who produced informative pieces […]
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