Ingredientes: 300 gr. de papas 200 gr. de zanahorias 200 gr. de chícharos de lata 1 taza de crema 1 taza de mayonesa 1 varita de apio grande picada 1/4 de taza de pimiento morrón de lata, picado 6 aceitunas enteras (de preferencia sin hueso) para adornar 4 cucharaditas de mostaza 3 cucharadas de jugo […]
Continue ReadingServes 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 tsp. mustard 3 Tbsp. jalapeño juice Salt to taste Water Garnish 6 olives Preparation: Wash, peel and cut the carrots and potatoes into small dice, place […]
Continue ReadingUse 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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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 […]
Continue ReadingThis Mexican pasta salad with jalapeño vinaigrette is a great side dish to serve with grilled meat, chicken or fish. It’s quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead of time, don’t add the avocado until you […]
Continue ReadingIn 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 […]
Continue ReadingPilar 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 […]
Continue ReadingThe 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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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 […]
Continue ReadingThis is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of dressing is used, since the flavor and juiciness come from the grapefruit. Ingredients 1 small head lettuce, washed, dried and […]
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