Dessert puddings came to Mexico with the Spanish in the mid-1500’s, along with many sweet desserts. Spanish nuns, using recipes […]
Enchiladas with cheese fillings are made just about everywhere and serving them with spicy chile sauce is common. Often, a single cheese enchilada may be served alongside meat or chicken entrees. Or serve several together as a simple main course. The kind of cheese used varies from region to region. For example, Chihuahua cheese is used in the north and Oaxaca cheese in Oaxaca. Experiment with different cheeses to suit your taste.
Bubbling, hot melted cheese (queso fundido) with crumbled spicy chorizo comes to the table in shallow earthenware dishes to be […]
Bitter oranges (naranja agria), sometimes called Seville oranges, are used a great deal in Yucatan cooking. The juice is used in the seasoning pastes (recados) of the region, in fresh salsas, and to flavor fish and other meats. This is a substitute for the real thing if Seville oranges are not available.
If you walk through a food market in Mexico, you’ll often see women sitting at their vendor table, tying together various herb bouquets. When a recipe calls for common mix, hierbas de olor, this is what it means.
This sauce can be used whenever red chile sauce is called for, such as for enchiladas and chilaquiles. Use gloves […]