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 […]
Continue ReadingChoose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D’Angeli and Giorgio D’Angeli. Ingredients 1 ½ pounds baby new potatoes, as small as possible 2 tablespoons olive oil 4 garlic cloves, minced […]
Continue Reading
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 Reading
This refreshing Mexican salad combines shrimp, avocado, papaya and red bell pepper. Perfect for hot weather, it is a healthy and delicious choice. Ingredients 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style 1/2 cup sunflower seeds 1/2 red […]
Continue Reading
The bright, fresh taste of the tomatoes and cucumbers make Mexican crab salad with cilantro lime vinaigrette a refreshing spring salad. Serve it on lettuce, accompanied by fresh lime wedges. Ingredients 1 pound cooked lump crabmeat 1 cup chopped cucumber 1 cup chopped tomato 1/3 cup chopped red onion Salt to taste ½ teaspoon chipotle […]
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 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 […]
Continue Reading