Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it “tropical” with dried mango and pineapple. I have been able to cut down on the amount of sugar used in this recipe by adding more […]
Continue ReadingIngredients: 3 whole chicken breasts Water 3 tsp. salt 3 Tbsp. oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 Tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine – melted 1/2 kilo (1.1 lbs) farmer’s cheese – crumbled 1 head […]
Continue Reading Of all the many mercados I have visited in Mexico, one of my favorites is the municipal market in Cholula, Puebla, where I have shopped for the better part of the last quarter century. Filled with an enticing array of the best that this culinary region has to offer, this place is to Mexican food lovers what […]
Continue ReadingJune is a month of family celebrations; in México as well as north of the border, weddings, graduations and Father’s Day are all prominent June occasions. This month, I happily recall a couple of the many wedding fiestas, and their food, that our family has enjoyed during our years in Mexico. So, move over dads and grads, […]
Continue ReadingThis dish is one of the most popular light suppers in my mother’s home. Ingredients: 1 kilo of beef, preferably flank, cut very thinly, as if for jerky 10 limes Salt 1 C. oil Preparation Sesaon the beef with salt, place in a non-reactive bowl, and cover with lemon juice. Let rest for 15 minutes. […]
Continue ReadingWhen Francisco Hernandez de Córdoba, having set sail from Cuba in 1517, met a Maya in a canoe off the island of Cozumel, he was given gourds of water and balls of ground maize. This Mayan keyem, more commonly called by the Nahuatl name posolli, was the sustenance food carried by travelers in pre-Hispanic Mexico. Culinary anthropologist Sophie Coe […]
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At this time of year, when the weather turns cool and the holidays approach, the kitchen seems to beckon more strongly than ever, and those of us who love to cook begin to think of ingredients to incorporate into the season’s festive fare. One of my favorites is the pear, whose iconic shape, subtle sweetness […]
Continue ReadingThe Mexican state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate. The Olmec presence in Chalcatzingo in […]
Continue ReadingMy own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach. Ingredients 1/3 cup masa harina mix 4 cups cold water 2 tablets […]
Continue ReadingOne of the standard pieces of advice found in books and magazines on diet and nutrition is to “eat what’s in season.” Here in Mexico, that advice is easy to follow, simply because the available produce varies so much from the rainy season to the dry season. By early November, the variety of different colored […]
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