The following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water for the chicken stock. Ingredients: 1 1/2 C. white rice (long or short grain) 1/2 medium onion, chopped 1 or 2 garlic cloves, […]
Continue ReadingPieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizados). A very easy dipping sauce is a mixture of mayonnaise and the adobo sauce from canned chipotle chiles in adobo, but I prefer a generous squeeze of […]
Continue ReadingWe usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians. Ingredients 3 ½ cups water or chicken broth 2 pounds tomatillos, husked […]
Continue ReadingThe most famous of Oaxaca’s many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large batches of mole are usually taken to a molino – mill – to eliminate the laborious process of grinding on the metate. The following recipe is quite manageable using a […]
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The phrase “Mexican beer” can bring to mind sipping an ice cold Corona on the beach, enjoying a michelada cocktail on a leafy plaza, or sharing the seasonal Noche Buena brew with friends during the winter holidays. In any case, the quality of Mexican beer is recognized and appreciated throughout the world. Fermented beverages have been made […]
Continue ReadingCommon Cooking Conversions Fruit – Name Translations Vegetables – Name Translations Herbs & Spices – Name Translations Seafood – Name Translations Meats – Name Translations Poultry – Name Translations Our unit conversion calculators are no longer active. To convert between common units please refer to the Google Unit Converter here. Published […]
Continue ReadingYucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region’s cuisine. This recipe can also be used with chicken or turkey, increasing proportions according to the weight of the bird. Ingredients For the recado: 3 peppercorns 1 teaspoon allspice berries 2 whole cloves ½ teaspoon coriander […]
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In Mexico, September is called el mes de la patria, the time when Independence is observed with a month-long celebration of Mexican identity, a significant part of which is the food. One of the most popular national dishes is chiles en nogada, a tri-colored culinary tribute to Mexico’s flag: green chiles, white walnut sauce and red pomegranate seeds. Invented […]
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When someone mentions “dogs” and “Mexico” in the same sentence, most people think immediately of the cute Chihuahua, small in proportions and large in personality but commonly dismissed by lovers of larger dogs as a small and unimportant “toy” breed. But dogs have been important in Mexico since long before the U.S. or Canada were […]
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Of the many battles fought on Mexican soil in the nineteenth century, only one — the Battle of Puebla, fought on May 5, 1862 — has given rise to a Mexican day of national celebration. Why this one? The main reason is that the Battle of Puebla marks Mexico’s only major military success since independence […]
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