This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue ReadingA traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over the Yucatan peninsula, especially around Christmas and the New Year, when there is an abundance of leftover holiday turkey. It is a nice change from […]
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Papaya… Mexican papaya… magnificent Mexican papaya… a rich orange reddish pink persimmon color, glistening in its juice. Cut it into cubes, it’s pulpy flesh yielding to your tongue as you squash it on the roof of your mouth, then let it slither down your throat. A contradiction of flavors, with tart lime juice drizzled over […]
Continue ReadingThe ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few […]
Continue ReadingApple = Manzana Apricot = Chabacano Avocado = Aguacate Banana = Platano Blackberry = Zarzamora Cherry = Cereza Cranberry = Arandanos Date = Datil Fig = Higo Grape = Uva Grapefruit = Toronja Guava = Guayaba Lemon = Limon Amarillo Key Lime = Limon Orange = Naranja Peach = Durazno Pear = Pera […]
Continue ReadingMade as a paste, somewhat like mole paste, tlatonile is most often used in the same way. The following recipe gives directions for using it as a sauce for a chicken main dish. However, do not hesitate to add a dollop to vegetable and bean soups, to taco fillings, and anyplace chile and sesame would compliment the […]
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A favorite with kids, this drink is similar in preparation to the one made with cantaloupe. However, because of the consistency of the fruit, the proportions are different. It requires longer blending time than other aguas, in order to break up the seeds, which are then allowed to settle to the bottom before being transferred […]
Continue ReadingMixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are enclosed with the meat, and pencas de maguey – the inner layer of maguey leaves – used to wrap the meat. Mixiote wrappers- papel para mixiotes – may be used to wrap […]
Continue ReadingAhogadas means “drowned”, an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas with both salsas, most people prefer to indicate how much chile sauce they want, since it is quite hot. When serving them at home, […]
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This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they’ve just eaten in a Mexican restaurant. Although there are many variations, the following version, from the TV Azteca cooking show El Sazon de Mario, is my favorite. The addition of cheese, avocado, and chicharron or chicken make this dish […]
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