Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well. Ingredients 1 pound spaghetti 2 tablespoons olive oil 2 large cloves garlic, peeled and finely chopped 1/2 medium white onion, peeled and finely chopped 2 poblano chiles, […]
Continue ReadingA chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will “hold” the sauce, rather than spaghetti, from which the ingredients will slide to the bottom of the plate. Like all of the following recipes, this one can easily be doubled, tripled, etc., using the […]
Continue ReadingHere, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great substitute for vinegar in sauces and vinaigrettes.This is a no-cook sauce, but the ingredients must be combined at least […]
Continue ReadingIngredients: 1 kilo (2.2 lbs) corn tortillas 3 chilacate peppers 2 tomatoes 2 garlic cloves – whole, unpeeled 1/2 cup oil 2 large onions – chopped 1/2 kilo (1.1 lbs) Queso Fresco or farmer’s cheese – crumbled How to Prepare: Cut tortillas into squares approximately 1 inch square. Fry the tortilla squares in the oil […]
Continue ReadingIngredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic – whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boil. Clean, sort and rinse beans removing any rocks and dirt. Once beans have been thoroughly cleaned, and rinsed, […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
Continue ReadingPineapple seems to be the most common fruit filling for empanadas in Mexico, but guava and apple are frequently used and delicious. The dough for sweet Mexican empanadas usually contains some sugar, but any basic empanada dough can be used, sprinkling sugar on top. Ingredients For the dough: 3 cups all purpose flour ¼ cup […]
Continue ReadingHere in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as “chipocludos,” a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This recipe, though similar in that it uses piloncillo or brown sugar, is not as picante, and because it uses the much larger ancho […]
Continue ReadingThis conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is from Mexican chef Estela Salas Silva of the Mexican Home Cooking school and was passed on to her by her grandmother, a traditional Puebla cook. Serve chipocludos as an accompaniment to […]
Continue ReadingI like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredients ½ cup raw quinoa 2 tablespoons olive oil 1 ½ cups chopped onion 1 large clove garlic, minced 1 cup diced potato 1 cup chopped […]
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