A good way to get the seed out of the avocado without much effort is by letting the blade of a knife fall into it and twisting to release the seed from the creamy pulp. © Daniel Wheeler, 2009

Avocado soup with tequila: Sopa de aguacate con tequila

This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended. Ingredients 4 medium Haas avocados, cut in half, pits removed, and pulp scooped out 3 […]

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Oyster mushroom chileatole: Chileatole de setas

Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probably work with other fresh, wild mushrooms, but for me, the meaty texture of oyster mushrooms is perfect for this soup, which manages to be rustic and elegant […]

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Mayan cold avocado soup with ginger: Sopa fria de aguacate con jenjibre

This recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into an unappetizing brown. Tossing with lime juice will prevent some of this, but cutting avocados is not a “do ahead” recipe […]

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Mexican-style beef in broth with carrots: Chambarete en caldillo con zanahorias

Carrots add a subtle sweetness to broths, and beef shanks — with their rich, tasty marrow (called tuétano in Mexico) — make an extra nourishing broth. Ingredients 6 beef shanks 1 tablespoon vegetable oil 6 carrots, peeled and cut into large chunks 1 onion, peeled and coarsely chopped 2 tablespoons tomato paste 2 bay leaves 1 sprig […]

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Cold watermelon and tomato soup: Sopa fria de sandia y jitomate

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish. 1 pound ripe tomatoes, peeled and seeded, cut into chunks 1 small, ripe watermelon, rind and seeds removed, cut into chunks ¾ cup […]

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Zacatecas cowboy stew: Puchero vaquero de Zacatecas

This stew, a product of Mexico’s cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifestyle of the hard-working vaqueros, who often had to prepare their meals over a campfire. Ingredients 3 1/2 lbs. beef chuck, cut into 1″ […]

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Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant […]

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