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  • Jan 02 2017

    CHILES EN ESCABECHE : Tequila-Pickled jalapenos and vegetables

    This bright, crunchy combination of fresh vegetables and chiles en escabeche (which means pickled with spices and vinegar) will find a place on your table every day. The pickled jalapeños and vegetables add zest to tortas, burritos, tacos, salads, beans, and soup. Or just munch away on the chiles and vegetables between bites: they are […]

  • authentic recipes elotes simmered fresh epazote american food
    Dec 19 2016

    ELOTES : Simmered fresh corn with epazote, chiles, butter, and lime

    Mexican farmers cultivate more than three hundred distinct varieties of corn, so it’s no surprise that corn forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines through the […]

  • authentic mexican food black beans re chiles ayocotes
    Dec 17 2016

    BLACK BEANS WITH RED CHILES : Ayocotes

    Large black beans with a purplish cast, ayocotes are the traditional bean to serve with tamales and rice dishes. This recipe was the star of a wonderful breakfast I had at an eighteenthcentury saltworks in San Luis Potosí, along with hand-patted gorditas stuffed with chorizo and chicharrón, eggs cooked with copales, heaps of pan dulce, […]

  • MEXICAN GREEN RICE
    Dec 03 2016

    MEXICAN GREEN RICE WITH CHILES AND CILANTRO : Arroz Verde

    The best rice to go with Mexican Food is this Mexican Green Rice!  Arroz verde gets its pale green color and smoky flavor from two kinds of charred green chiles and a healthy handful of fresh cilantro. Frying the vegetable puree and rice together enhances the flavor of the rice, but this step can be […]

  • recipes CARNE CON NOPALES
    Nov 21 2016

    CARNE CON NOPALES Y PAPAS : Beef With Ancho Chiles, Cactus, And Potatoes

    This thick, delicious guisado comes from the rugged state of San Luis Potosí, where the ancient and distinctive regional cuisine is based on the local desert plants. Nopales, the paddles from beavertail cactus (also called prickly pear cactus), are readily available at Mexican markets. Buy fresh nopales, which must be boiled before eating, rather than […]