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 […]
Continue ReadingThis is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat reflects the fact that there is a marrowbone in the center of each piece of shank. The comadre always used epazote in this […]
Continue ReadingRussian-Mexican beef soup is obviously a holdover from the Mennonites’ days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef called chamorro, or shanks, which provides a much richer taste than other cuts for soups. Use bone-in beef shanks because, like the Italian […]
Continue ReadingEsta sopa es una especialidad del estado de Yucatán. A pesar de que se desarrolló en un clima cálido, es una buena comida para el invierno. La variedad de limón llamada Citrus limetta crece en abundancia en Yucatán, aunque otras variedades de limón pueden ser utilizadas al preparar esta sopa. Ingredientes Para el caldo: 1 pollo entero, […]
Continue ReadingIngredientes: 1 kilo de maíz precocido (lo venden en el supermercado en paquetes de plástico o en latas) 2 kilos de pierna de cerdo 4 huesos de puerco, limpios 3 chiles chilacates 1 cabeza de ajo 6 litros de agua 1 lechuga limpia, desinfectada y cortada en tiritas 1 manojo de rébanos limpios, desinfectados y […]
Continue ReadingA traditional dish served for comida or supper at large family gatherings. Ingredients: 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket) 2 kilos pork leg 4 clean pork bones 3 chilacate peppers 1 head of garlic 6 quarts of water 1 head iceberg lettuce, washed and cut […]
Continue ReadingEsta sopa es un clásico mexicano, y aunque se dice que sus orígenes están en Jalisco, se encuentra en menús por todo el país. Esta versión es suficientemente sustancioso como para servir de platillo fuerte. El ingrediente que le da a esta sopa su distintivo sabor es el chile chipotle. Ingredientes 1 pollo de 4 […]
Continue ReadingThis thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, grown in abundance in Querétaro, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don’t care for chile, don’t let that stop you from enjoying this soup, […]
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Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a tablespoon of sherry for a delicious, unusual twist. Ingredients: 2 tablespoons butter ½ medium onion, chopped fine 2 serrano […]
Continue ReadingThis recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping. Ingredients 1 ½ pounds chayote (about 3 medium) peeled and cut […]
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