Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
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In rural Canada, I live close to the land and to a farming lifestyle that was once traditional. Therefore, when I’m in Mexico the countryside draws me to its peoples and traditions. It seemed natural to me to seek more information about the charro (cowboy), heir to Mexico’s charrería or equestrian tradition. The search led me to people on […]
Continue Reading2 pounds beef brisket or other beef (pecho or suadero are what I use in Mexico) or 1 pound beef and 1 pound pork butt 1 small white onion, quartered 2 large cloves garlic 1 or 2 chiles serrano, split from the tip to near the stem end 1 Mexican bay leaf 1 Tbsp sal de grano (sea salt) Cut the […]
Continue ReadingSometimes translated to English as “corn smut,” huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, however, were first served in the 1950’s by chef Jaime Saldívar. This version uses a poblano chile sauce, and the filling itself is also good with the addition […]
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Visitors to Mexico, most of whom are eager to explore the markets, nearly always have the same question when it comes to vegetables: Why, when there are so many of them in the market, does it seem that they are not an important part of Mexican meals? The answer lies in two words: home cooking. […]
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Step aside, kale. We’ve had you in everything from soup to lollypops, but it’s a New Year and there is a new title holder for Vegetable of the Year. According to Christine Couvelier, a culinary trendologist (yes, that’s the job title, not a word I made up, although somebody surely did) at Metro News, this […]
Continue ReadingA Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improving as the flavors come together. Although the initial cooking of the beans can be done in a pressure cooker, a slow-cooking pot, such as a clay casserole, […]
Continue ReadingIn Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top. Ingredients: One recipe Basic White Pozole 1 4-pound […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingUse this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit. Ingredients: 1 tablespoon each of: Apple cider vinegar Orange juice Grapefruit juice Lime juice Orange zest Honey ¾ cup olive oil Salt and pepper to taste Whisk all ingredients in a bowl or shake […]
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