Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which is found in huge bunches in the market year round. Here it is combined with polenta and requesón, a fresh, mild, white Mexican cheese similar […]
Continue ReadingAdobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia Silva Castillo, she is now sharing them with students at her school, Mexican Home Cooking in Tlaxcala. Ingredients 4-5 ancho chiles, […]
Continue ReadingMexican Kitchen To Part One Last month the history, distillation process, and some culinary uses of tequila were discussed in this column. A trip to the Mexican town of Tequila inspired further investigation of the beverage’s role in the kitchen, and a number of recipes with tequila were uncovered. Soups, salads and main courses using tequila […]
Continue ReadingMexican Kitchen To Part 2 Tequila: the name alone conjures up a variety of images associated with the Mexican cultural landscape. From its beginnings in the blue agave fields of Jalisco, to its consumption in humble cantinas and trendy restaurants, tequila is the quintessentially Mexican drink. The incredible growth industry which has spawned over three hundred new […]
Continue ReadingThis Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spinach crepes. Try using a mixture of red and green poblanos for a more piquant flavor and a very […]
Continue ReadingVisually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish. Ingredients: 1 cup rice 2 tablespoons vegetable oil 3 […]
Continue ReadingIngredients For the crust: 3 cups graham cracker crumbs 1/2 cup sifted confectioners’ sugar 1 stick plus 1 tablespoons butter, melted Preparation: Preheat the oven to 350º. Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended. Press the mixture with a wooden spoon or the palm […]
Continue ReadingAs unlikely as it may seem, vanilla pods, or “beans”, are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the inland high plateau. The shelf-life of a vanilla pod may be extended by keeping it in a tightly-sealed container of sugar. The sugar […]
Continue ReadingAlthough it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This recipe, however, is from the central part of the country rather than the south and is meant to be served as the meat […]
Continue ReadingThis is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavored with vanilla and sherry. Plantains should be nearly black when they are ripe enough to use in a sweet dish. Ingredients 3 large, ripe […]
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