One of the regions of Mexico most indelibly fixed in my mind is the Yucatan, probably because the sights, sounds, flavors and aromas are so sensual that they create truly visceral memories. When my husband and I reminisce about our journeys throughout Mexico, especially the long road trips taken in our trusty old Ford pickup, […]
Continue ReadingDried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexicana. Ingredients: 3 cascabel chiles, fried lightly in oil, seeded and deveined 2 ancho chiles, fried lightly in oil, seeded and deveined […]
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Although it is tempting to describe a fellow human as Nut of the Year (as in “My landlord is crazy, he’s gotta be nut of the year”), in this case, we’re referring to the pistachio, which has been named Nut of the Year 2015 by Baum and Whiteman, a food consulting company that follows culinary […]
Continue ReadingBeer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade. Ingredients 1 cup dark Mexican […]
Continue ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
Continue ReadingAfter poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Made with vegetable broth instead of meat or poultry broth, pipián verde makes a good vegetarian dish. Cut into large chunks and cooked in broth or roasted in the […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingThis is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It’s a great way to start the day with the generous dose of vitamins contained in avocados, the calcium in the milk and the probiotics in the yogurt. […]
Continue ReadingFor months after we moved to Mexico several years ago, my favorite place to eat here in Cholula was a hole-in-the-wall tortería called Tortas Alex. Although a Mexican torta goes far beyond what is normally described as a sandwich – it was something delicious, satisfying and comforting when we needed it most. This was long before tortas […]
Continue ReadingThis fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. 1 head garlic, peeled and thinly sliced 2 tablespoons butter 2 tablespoons olive oil 2 arbol chiles, seeded, deveined and soaked until soft 2 roma tomatoes, peeled […]
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