There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredients 1 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 1 cup evaporated milk 4 ounces grated Chihuahua cheese (gouda may be substituted) […]
Continue ReadingCauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recipe, with the only change being the substitution of the roasted cauliflower. As in the original version with chicken, there is […]
Continue ReadingA couple of teaspoons of aromatic spices do wonders to perk up plain white rice. So do the Mexican techniques of frying the rice first, and using broth instead of water. Cumin and coriander work well together, along with fresh cilantro leaves. Ingredients 1 ½ tablespoons vegetable oil or light olive oil (not extra virgin) […]
Continue ReadingLeftovers are a saving grace in my house. I don’t usually have a lot of time during the week to cook so I take advantage of my weekends to prepare large amounts of certain things like beans, tortillas and meat which can then be converted into simple, tasty dishes later in the week with a […]
Continue ReadingNothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. Ingredients: 3 pounds West Indian pumpkin (calabaza) or butternut squash […]
Continue ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
Continue ReadingRed rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican arroz rojo is toasting the rice in hot oil until it is golden. Ingredients 1/4 cup oil 1 1/2 cups […]
Continue ReadingThis is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
Continue ReadingThis dish uses the famous quesillo – Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour tortillas, or as a late supper or light lunch with a salad. Ingredients: 2 tablespoons vegetable oil 1 large white onion, cut into thin […]
Continue ReadingPlantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all over. These tasty croquettes are filled with beans or cheese. Ingredients: 4 ripe plantains, skins left on, cut in half 4 tablespoons flour […]
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