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Arroz con Azafrán y Chicharos (Rice with Turmeric Root and Peas)
Mexicans use turmeric root as a substitute for saffron. In fact, saffron and tumeric share the same name: asafrán. It gives the rice a gentle flavor and a pretty yellow color.
Borracho Beans
Another norteño (northern) favorite, these beans are a restaurant standard. They go perfectly with enchiladas to make the quintessential Tex-Mex meal.
Capirotada (Lenten Bread Pudding)
Here is one of the best recipes for capirotada I have ever made. My mother-in-law thinks it is great, which is a powerful endorsement. Her next-door neighbor, Nohemi Vela, gave me the recipe. Mrs. Vela is a strong Catholic with a big family and a loving heart. Her recipes are hearty and authentic, and the servings as generous as the woman herself.
Carnavalito
This is an old-fashioned refreshment for festive occasions, from the state of Hidalgo in Mexico.
Chiles Rellenos (Stuffed Chiles)
Chiles rellenos is one of the most requested recipes on my cooking show. The name simply means "filled chiles," and although there are many types of stuffed chile dishes in Mexico, this is the typical border offering.
Coffee with Cajeta
A delicious morning treat.
Colonial Fresh Corn Cake
Melissa, this is the most wonderful recipe... especially the sauce. Hope you get a chance to try it. I got it from the owner of Casa de las Flores, a B&B in Tlaquepaque.
Sent in By:
Karen Peterson
Tecoman, Colima, Mexico
Flour Tortillas
The tricky part about making flour tortillas is rolling them out perfectly round. A few practice recipes are recommended, but well worth the effort.
Fresh Grapefruit Margaritas
Gaznates
These cookies are also known as Hojarascas. This recipe was given to my grandmother by Mrs. Arcadio Guerra.
Golden Snapper Filets with Tomatoes and Cilantro Dressing
On Fridays during Lent, fish is always on the menu, and Gulf-caught fish is a good choice. Red snapper is especially favored in this area. It has a nice medium-firm flesh, and a beautiful scarlet skin that makes a fabulous presentation. When freshly caught, they are mild in flavor and meaty.
James’ Prize Winning Pan de Campo (Camp Bread)
Pan de Campo is a flat, round bread we bake outdoors in a Dutch oven and usually serve with honey or molasses. It has a cult following in these parts.
Mexican Hot Chocolate
Classic hot chocolate preparation in Mexico involves achieving a nice froth of milk. We like using the traditional molinillo to whip our hot chocolate, as it is beautiful, authentic, and much easier to clean than a hefty blender.
Paella-Kiko's Recipe
We get tons of requests for this recipe...My husband loves to make this for friends, and it is a good, tried and true Spanish recipe. Use a paella pan for best results
Polvorones de Tequila (Tequila Sugar Cookies)
Also known as Pan de Polvo, these cookies make a perfect Christmas gift.
Salsa de Chile de Arbol
Excellent served warm with quesadillas.
Sweetened Iced Tea
Sometimes we forget just how refreshing an old fashioned glass of tea can be on a hot day. Sweetened tea is a huge favorite at all our border restaurants.
Tamales Norteños
Melissa Guerra’s family recipe
Tortillas with Cilantro
I am not a fan of the nouvelle tortillas made with spinach, eggplant, tomato, and other flavors, but this variation of traditional tortillas actually shows up sometimes in the more inspired taco stands in Mexico. Artistic in presentation, the delicate leaves of cilantro are green silhouettes on a pale corn background.
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