Clericot

Clericot

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 cup strawberries, chopped ½...
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Mancha Manteles (Means to stain the tablecloth)

Mancha Manteles (Means to stain the tablecloth)

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 1 medium sweet potato...
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Sopa de Flor de Calabaza

Sopa de Flor de Calabaza

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 quesadillas, empanadas, and soups....
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Romeritos

Romeritos

By Suzanne A. Marshall 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 dif- ferent ways...
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Mole Poblano

Mole Poblano

From the March 2017 Edition YIELD: Makes 15 servings INGREDIENTS Mole: 8 dried mulato chiles, wiped clean, seeds and veins re-moved, and seeds reserved 5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved 6 dried pasilla...
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Sandwichon

Sandwichon

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 and can sometimes be...
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Ponche

Ponche

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 during the posadas. No one...
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Sopa Tarasca

  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  4 tablespoons safflower or canola oil (plus...
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Mexican Hot Cocoa

Mexican Hot Cocoa

From the November 2016 Edition Ingredients – 2 cups reduced-fat (2 percent) evaporated milk – 1/2 cup whole milk – 1/2 cup chocolate liqueur – 1 teaspoon vanilla extract – 1/4 cup sugar – 1 tablespoon unsweetened cocoa &#821...
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Pan de Muertos – Day of the Dead Bread

Pan de Muertos – Day of the Dead Bread

From the October 2016 Edition 15 servings 166 calories per serving 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 salt...
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