This 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 ReadingSweet cinnamon coffee is a great early-morning energy booster, as well as a good beverage for those who need to stay awake later in the day. My husband calls it “funeral coffee” because cafe de olla is always served at the velorios — all-night wakes — with large trays of sweet rolls. Ingredients 6 cups water 3 heaping teaspoons […]
Continue ReadingThis versatile recipe may be used as a salad dressing or as a dip for crudités or chips. If using as a dip, eliminate the mayonnaise and water. The dressing is approximately as thick as a blue cheese dressing and works best on crisp varieties of lettuce such as iceberg and romaine. Ingredients: ¼ cup raw pumpkin […]
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Susana Eger Valadez traveled to Mexico about 20 years ago while working on her Master of Arts Degree in Latin American Studies. She completed the degree from the University of California at Los Angeles (UCLA). In the process of studying the Huichol people, her life was changed forever. In 1981, Susana Eger and her Huichol […]
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Deer. Maize. Peyote These are the most important symbols for the Huichol. They represent a culture in transition from hunting and gathering strategies to that of a sedentary agrarian lifestyle. The deer holds the intimate role of symbolizing the Huichol people. The character of the Huichol as a group tends to be light, flexible, and […]
Continue Reading The Huichols are a hearty and enduring people numbering about 18,000, most of which live in the Jalisco and Nayarit, two rugged and mountainous states in North Central Mexico. They are descendents of the Aztecs and are related to their Uto-Aztecan speaking cousin, the Hopi of Arizona. They are representatives of a pre-Columbian shamanic tradition […]
Continue ReadingBy not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortillas to make breakfast tacos. Ingredients: ¾ pound firm tomatillos 1 fresh chile serrano 1 medium white onion, roughly chopped […]
Continue ReadingDuring the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo – main square – in Puebla, several exotic varieties are available, including those flavored with the local specialty, an egg-nog like liquor called rompope, and of course, the […]
Continue ReadingIngredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1″ pieces For the mole: a few lettuce leaves 1/4 cup roasted green pumkin seeds 1/3 cup of roasted sesame seeds 2 small serrano chiles 4-5 tomatillos a few radish […]
Continue ReadingThis stovetop custard is not as thick as one baked in the oven. It is no longer necessary to use a flaming wooden paddle to caramelize the surface, a process that can be successfully carried out using a small butane kitchen torch, sometimes called a crème brulee torch. Ingredients: ½ quart whole milk ½ cup […]
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