Christmas Salted Cod

Christmas Salted Cod

By Manzanillo Sun Writer from the December 2017 Edition Bacalao Navideño Ingredients – 1 pound dried salted cod – 1/2 cup olive oil – 1 white onion peeled, halved, thinly sliced – 4 cloves garlic finely chopped or pressed –...
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Dead Bread (Pan de Muertos)

Dead Bread (Pan de Muertos)

By Manzanillo Sun Writer from the October 2017 Edition Ingredients – 1/4 cup margarine – 1/4 cup milk – 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour 1 1/4 teaspoons active dry yeast 1/2 teaspoon...
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Clericot

Clericot

By Manzanillo Sun Writer From the August 2017 Edition With orange liqueur, apples, melon and more, this sweet cock-tail is ridiculously fruity. Ingredients ½ orange, sliced ½ red apple, sliced ½ green apple, sliced 1 kiwi, chopped ½ cup grapes ½...
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Mancha Manteles (Means to stain the tablecloth)

Mancha Manteles (Means to stain the tablecloth)

By Manzanillo Sun Writer From the June 2017 Edition A stew of assorted meat, chili peppers, vegetables, and fruits Makes 6 to 8 servings Ingredients For mancha manteles 1 1/2 pounds tomatoes 1 1/2 medium white onions, peeled and quartered...
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Sopa de Flor de Calabaza

Sopa de Flor de Calabaza

By Manzanillo Sun Writer From the May 2017 Edition Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in...
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Romeritos

Romeritos

By Manzanillo Sun Writer from the April 2017 Edition A traditional dish typically prepared at holiday times, including over lent and Semana Santa, from the wild plant “romerito” which resembles rosemary or baby spinach, there are many different ways to...
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Mole Poblano

Mole Poblano

By Manzanillo Sun Writer From the March 2017 Edition YIELD: Makes 15 servings INGREDIENTS Mole: 8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved 5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds...
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Sandwichon

Sandwichon

By Manzanillo Sun Writer From the February 2017 Edition A large, multi-layered sandwich meant for sharing A sandwichon can be made with a variety of meat, vegetables and other ingredients in many combinations and with a whole range of toppings...
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Ponche

Ponche

By Manzanillo Sun Writer From the January 2017 Edition Ponche is a warm tropical-fruit punch. It’s traditionally imbibed in Mexico during Christmastime. Vendors sell it at night near the sidewalk Christmas markets. It’s also served with buñuelos d...
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Sopa Tarasca

Sopa Tarasca

By Manzanillo Sun Writer from the December 2016 Edition Ingredients  1 medium tomato, roughly chopped  1 small white onion, thinly sliced  1 garlic clove, chopped  4 ancho chiles, stems and seeds removed  7 corn tortillas...
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