This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
Continue ReadingThis is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients: 1 whole, small pineapple, peeled, cored and cut into chunks 1 pint strawberries, disinfected, hulled and sliced 8 cups water Sugar to taste Place all ingredients in blender. Blend until smooth. This may have to […]
Continue ReadingMexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]
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Although the Mock Turtle sang the praises of “soup of the evening, beautiful soup”, here in Mexico it’s “soup of the day”, that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup […]
Continue ReadingTo call estofado a “stew” would be like calling Carmen Solis merely a “cook.” She is an artisan in the kitchen – in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional outdoor kitchen, where she prepares many dishes, including beans, over a wood fire. Just as her kitchens and techniques […]
Continue ReadingThis is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
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The milpa, or cornfield, is probably the most important element in the life of the rural Mexican farmer, apart from his family, or maybe alongside his family, because the milpa represents generations of his people working the soil. Even in places where agricultural production has been industrialized to the point of overshadowing any importance a milpa might have had before, the […]
Continue ReadingThis dish uses the famous quesillo – Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour tortillas, or as a late supper or light lunch with a salad. Ingredients: 2 tablespoons vegetable oil 1 large white onion, cut into thin […]
Continue ReadingEmpanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with the local fish pejelagarto, but any firm-fleshed fish works well. A good idea is to make extra when grilling or poaching fish, […]
Continue ReadingFresh fish filets from Mexico’s Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fish filetsgo well with a side dish of arroz blanco, Mexican-style white rice. Ingredients 4 firm-fleshed fish filets,1″ thick (grouper, sea bass, shark, etc.) 1/3 […]
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