Mixed Green Salad With Passion Fruit Dressing: Ensalada Mixta Con Aderezo De Maracuya

Passion fruit pulp is now more readily available north of the border than it is in Mexico. Here we have to wait for maracuya to come into season, whereas in the north, it is available year round in the form of Welch’s frozen passion fruit pulp. Coriander seeds, a characteristic ingredient of many fruit vinaigrettes, are not […]

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Aguascalientes style mixed vegetable salad: Ensalada surtida

Soaking the cabbage in lemon water adds flavor, eases digestion, and cuts down on the need for salt. Some cooks add pineapple to this Aguascalientes style mixed vegetable salad, but I find it to be an odd fit with the Russian-style dressing. Try shredded jicama instead, and be sure to use red cabbage, which makes for an […]

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Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas

In this recipe, two of central Mexico’s favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed meat, fish or fowl. Fresh corn kernels cut off the cob are best in this salad, but thawed frozen kernels may be used. […]

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Avocado and orange salad: Ensalada de aguacate con naranja

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were told that these were locally grown. The juiciness of the orange segments makes a nice textural contrast to the creaminess of […]

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Receta para Ensalada Cholulterranea

Los dos tipos de calabaza utilizados en éste platillo, al igual que las semillas de calabaza y flor de calabaza, son ingredientes característicos de la cocina del centro de México. Si no puede conseguir chilacayote en su área, sustitúyalo con crookneck squash. Los quintoniles son verduras comestibles, similares a espinaca cambray, el cual se puede utilizar. Al […]

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Cholula Style Vegetable Salad: Ensalada Cholulterranea

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute crookneck squash. Quintoniles are an edible green, similar in taste to lamb’s quarters or baby spinach, which can be used. Roasting the vegetables and toasting the greens […]

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