Mexican pear and candied pistachio salad: Ensalada de pera y pistache garapiñada

Use whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead and stored in an airtight container. The honey chipotle vinaigrette dressing can also be made ahead and stored in the […]

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Mexican chicken salad with chipotle vinaigrette known as salpicon de pollo © Karen Hursh Graber, 2014

Mexican chicken salad with chipotle vinaigrette: Salpicon de pollo

Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore’s 1,000 Mexican Recipes. Here in Cholula, the regional specialty called chipocludos — sweet and tart pickled chipotles — is sold in the market and frequently prepared at home. I have given a recipe for […]

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Grilled Nopales Salad: Ensalada de Nopales Asados

In a previous column, I gave a recipe for the standard nopales salad that the market ladies all over the country seem to sell, but when my husband overdid it on the grilled nopales (his favorite grilled vegetable) at one of our parilladas (Mexican version of an outdoor barbeque) I made a salad with the leftovers. In my opinion, the grilled nopales, with […]

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Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera

Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fluid ounces) of apple cider vinegar 125 ml (about 4 fluid ounces) of olive oil 50 grams (about 1 ¾ ounces) of fresh […]

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The comadre’s Russian Salad: Ensalada rusa de la comadre

The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a creamy dressing, such as a mayonnaise dressing, are always the basic ingredients. The Spanish version, served as a tapa, includes the typically Iberian green […]

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Guava is an important crop in Aguascalientes, Mexico. Because of its high pectin content, the golden fruit is a favorite for making jams, jellies and marmalades. © Diodora Bucur, 2009

Mexican guava vinaigrette: Vinagreta de guayaba

The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli. Ingredients 3 tablespoons apple cider vinegar 2 ounces guava pulp ¾ cup of olive oil ¾ […]

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