Visually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish. Ingredients: 1 cup rice 2 tablespoons vegetable oil 3 […]
Continue ReadingThis Mexican cantaloupe salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripeness of a melon is to hold it up to the ear and thump on it — if […]
Continue ReadingThis recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avoid the chiles becoming soggy. Ingredients: 6 large ancho chiles 3 sprigs fresh marjoram 3 sprigs fresh thyme 3 […]
Continue ReadingIn this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. Ingredients: 4 cups corn […]
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 ReadingMany years ago, we received at least three fondue pots as wedding gifts. Fondue parties were popular, but after a while, no longer in style in the “avocado green” and “harvest gold” of the seventies, they made their way to yard sales and hand-me-down status. If I’d only known about the quesos fundidos I’d find in Mexico, […]
Continue ReadingIngredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tablespoons oil 3 teaspoons salt 1/2 kilo (1.1 pounds) of queso fresco or farmer’s cheese, crumbled Before beginning, know that chiles contain an oil that is very irritating to the skin and eyes so please be careful when […]
Continue Reading1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt Combine all ingredients except for salt in a saucepan, bring to a boil and simmer until tomatillos turn dark green – about 30 minutes. Remove saucepan from heat […]
Continue ReadingThis is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli. Ingredients For […]
Continue ReadingThis is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisiny Mexican ancho chiles. Ingredients 1 pork butt roast, about 3-4 pounds (in Mexico, ask for pierna) tied at intervals Salt and pepper 3 tablespoons corn oil 6 large cloves garlic, peeled and chopped 3 […]
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