One of the earliest food preparation techniques in many parts of the world was wrapping food in leaves and cooking it over an open fire, usually either steamed or roasted. In some instances, the food was baked in clay ovens or in pits dug in the ground. Cornhusks in Mexico, grape leaves in the eastern […]
Continue ReadingThis dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year’s celebrations, but it would be fine for any special dinner such as a birthday. Most butchers will butterfly a loin for stuffing if requested. Ingredients 1 3-pound loin of pork, butterflied for stuffing ½ cup raisins […]
Continue ReadingQuail eggs are very popular in México, and this is one of the most common ways of preparing them. They are often eaten during the cuaresma, or Lenten season, and make a nice appetizer or cocktail snack. If quail eggs are unavailable, the dish can also be made with chicken eggs. This recipe is adapted from Mexico’s Feasts […]
Continue ReadingThis spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legumes and do not require soaking in advance. Ingredients 1 pound lentils 8 cups water 10 large cloves garlic, peeled and chopped 2 medium white onion, peeled […]
Continue ReadingSome pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez’ La Tradicional Cocina Mexicana. The exception to this is chicken which, if used, is cooked separately, removed from the bones, and added to the pozole once the corn is tender. Ingredients: 2 pounds of nixtamalized […]
Continue Reading
In recent years, “seasonal” has become a culinary buzzword, something seemingly new and novel in the U.S. and Canada, where just about anything is available at any time, no matter its origin or how far it must be shipped. In contrast, Mexican cooks have traditionally relied on local availability to determine what to buy and […]
Continue ReadingIngredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts Sift together the flour, baking powder and baking soda. Cream the butter with the sugar until smooth and fluffy then add the eggs […]
Continue ReadingTurrón was brought to Mexico by the Spaniards, who have two versions, one from Jijona and one from Alicante. Jijona turron is a soft ground almond and honey candy, while the Alicante version is hard, like peanut brittle. Turrón blando was first made by the Moors in the town of Jijona, Spain, and was inspired by the Middle […]
Continue ReadingI first had these many years ago in the main plaza of the port of Veracruz. We’d stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only food available was from the early-morning tamal vendor. It might have been because were so hungry, but these tamales tasted heavenly […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue Reading