Mexican beet and mango salad © Karen Hursh Graber, 2013

Mexican beet and mango salad: Ensalada de betabel y mango

A lightly dressed summer salad, Mexican beet and mango salad is good with grilled chicken or fish. Make sure to use mangos that are not overripe, so that they keep their shape when cubed. Ingredients 4 large beets, steamed or roasted, peeled and cut into ½ inch cubes 2 firm, ripe mangos, peeled and cut into ½ […]

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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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Huazontle with onions and cumin © Daniel Wheeler, 2010

Cumin flavored Mexican huazontle with onions

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 tablespoon olive oil 1 […]

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Dried shrimp makes a surprising but tasty addition to pico de gallo or fresh salsa mexicana — chopped tomato, onion and serrano chile © Karen Hursh Graber, 2013

Fresh Mexican salsa and dried shrimp appetizer

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]

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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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