Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- “hidden”, to symbolize the hiding of the infant from King Herod’s troops on the day of Los Santos Inocentes, the Holy […]
Continue ReadingWhile store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzarella, and with harder cheeses such as Spanish manchego. This ate keeps about a month in the refrigerator, tightly wrapped in plastic wrap. Like many other […]
Continue ReadingEnfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy. They vary from household to household and from meal to meal, depending upon what is available. They are […]
Continue ReadingThe Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried cod that accompanied them on ocean voyages. The dried cod piled up in the markets at this time of year […]
Continue ReadingHoney lovers get a double dose of flavor in this Mexican honey flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard. 3 beaten eggs 1 cup whole milk ½ cup evaporated milk ½ cup honey 1 teaspoon vanilla extract Preheat oven to 325º F. Combine […]
Continue ReadingThe tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do. Ingredients: 2 pounds baby new potatoes 1 medium clove garlic, crushed 6 […]
Continue ReadingThis meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half and half instead of cream. Ingredients: 1 tablespoon vegetable oil 1 tablespoon butter 1 medium onion, chopped 1-2 chiles de arbol or other […]
Continue ReadingSomewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: 1 chicken, cut into serving pieces ¼ cup grated onion 2 large cloves garlic, peeled and mashed in a […]
Continue ReadingIngredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sweet orange juice and half vinegar) ¼ teaspoon ground cumin ½ teaspoon crumbled, dried oregano pinch cinnamon 2 whole allspice, ground 2 garlic […]
Continue ReadingThe mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish. Ingredients: 2 pounds nopal paddles, cleaned and diced 1 pound tomatillos, husked and roasted on a dry griddle or comal 1/2 medium […]
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