Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dried mango, but this is closer to the Mexican original. Ingredients ¾ tablespoon chipotle chile powder, or more to taste 1 ½ tablespoons sugar 1 […]
Continue ReadingThese mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas with a tangy tomato topping. Leaving the charred, roasted skin on the tomatoes is characteristic of Central Mexican cooking, and adds a […]
Continue ReadingHere’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avocados, pitted, peeled and mashed Pinch salt 2 tablespoons fresh lime juice Heat the water and sugar in a saucepan, stirring until the mixture has boiled […]
Continue ReadingWhen I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a bag of ice nearby when forming truffles, touching your hands to it from time to time to keep hands cool […]
Continue ReadingRight now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. Try combining it with mashed avocado to a make a fruit and nut guacamole. Ingredients ½ cup roasted macadamias, […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
Continue ReadingRecipe submitted by : Bruce McKay Serving Size: 1 Categories: Mexican, Side Dish, Vegetable For each chile relleno prepared: 1 large egg, separated 1/8 tsp. cream of tartar pinch salt 1 tsp. flour 1 Tbsp. water 1/2 Tbsp. butter 1 whole green chile (canned, roasted, peeled, seeded Anaheim chiles aka ortega chiles) 1 monterey jack […]
Continue ReadingIngredients: 5 large or 10 small tomatoes, cooked with salt. 2 poblano peppers, roasted and cut into slices. 1/2 onion cut into small segments. 4 tablespoons of oil. Preparation: Grind the tomatoes. Fry the peppers and onion slices in the oil. Add the tomatoes and a little of the water in which they were cooked. […]
Continue ReadingIngredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion – halved 4 C. water 2 Tbsp. salt 2 large tomatoes – chopped 1 large onion – chopped 4 green chiles – chopped How to Prepare: If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using […]
Continue ReadingThis Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spinach crepes. Try using a mixture of red and green poblanos for a more piquant flavor and a very […]
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