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that many of these ingredients can easily be found in Mexican and
specialty grocery stores in your area. Also see our links page for
information on where to find the most unusual ingredients.
Salsa Sikil p’ak (A typical food from the Yucatan Peninsula)
5 vine ripe tomatoes
2 yellow onions, chopped
3 cups of toasted squash seeds (Pumpkin or winter squash seeds)
1 Tablespoon olive oil
3 cloves of garlic, chopped
2 cups water
Cilantro to taste
Salt
Roast the tomatoes over an open flame or in a cast iron skillet until
the skin starts to blacken and peal. Lightly toast the dry squash
seeds in a skillet. Set aside ½ cup squash seeds. Cook the onions in
olive oil and garlic until transparent. Briefly blend the roasted
tomatoes, garlic, onions and remaining squash seeds in a blender or
food processor. Add salt and to taste. Add water and blend again.
Salsa should be fairly thick and not watery. Adorn with squash
seeds and cilantro and serve with tortilla chips.
(Note: For better flavor, roast the onions over an open flame)
Mole Verde (A typical food of Mexico City and the surrounding
states of Puebla and Morelos)
Although a fairly recent invention, this recipe utilizes many plants
and spices native to Mexico and Mesoamerica. It is best served with
turkey, which is also native to this region.
At least 4 serrano peppers (more for the very brave)
3 cups toasted pumpkin seeds
3-4 tomatillos
2 ½ cups of chicken or vegetarian stock
10 epazote leaves
8 sorrel leaves
1/3 cup vegetable oil
Place the tomatillos, stock, and toasted pumpkin seeds in a blender
and blend well. Add the remaining ingredients and blend into a
paste. Fry the liquid in oil about half an hour. Add a couple
epazote leaves as a garnish and serve over a big fat turkey leg.
Salsa de Cacahuates con Guajillo (Peanut Salsa with Chile
Guajillo) (A typical food from the state of Puebla)
1 pound roasted peanuts in their shells
3 dried guajillo chiles
Water
Salt to taste
Remove the peanuts from their shells. Blend the chiles, salt and
peanuts in a blender or food processor with a small amount of
water. Add water until the salsa is a light paste. This salsa makes
an excellent seasoning for chicken, beef, or mixed vegetables.
Mole Coloradito (Red Mole)
(A delicious food from the state of Oaxaca)
4 medium tomatoes
½ white onion, diced
3 Tabasco peppers
4-5 ounces of dried ancho chiles
3 cloves of garlic
1 teaspoon of oregano
Olive oil
Corn starch
A tablespoon of anatto for color
Salt to taste
Prepare the chiles by removing the veins and seeds and soaking
them in water for about an hour. Meanwhile, roast the tomatoes to
loosen the skins. Remove the tomato skins and blend the tomatoes
in a blender or food processor. Strain out the any tomato pulp and
set the liquid aside. Chop the garlic and onion and sauté them
quickly in a little olive oil. Add the oregano and Tabasco peppers
and cook until the onions begin to turn soft. Mix the annatto and
tomato sauce with the sautéed onions, garlic, and blend until
smooth. Set the mixture aside. Next, place the chiles in a blender
with a little water. Blend until smooth. Strain out the chile pulp and
add the chiles paste the tomato sauce. Cook over a medium flame,
adding a bit of corn starch to thicken the mole. When the mole
begins to boil, reduce the heat and simmer until the mole is slightly
thickened. Stir constantly. Serve with enchiladas or pour
generously over chicken, turkey legs, or lean cuts of beef.
Salsa with Chile Piquín
(A typical salsa from the state of San Luis Potosí)
10 piquín chiles
2 large vine ripe tomatoes
4-5 tomatillos
Salt and cilantro to taste
Roast the chiles with the tomatoes in frying pan. Remove the chiles
when they are lighted toasted on all sides. When the tomatoes skin
begins to soften and peal, take the tomatoes from the tomatoes and
remove the skins. Put all the ingredients in a blender and blend
under smooth.
Served as a raw salsa or cooked lightly in olive or corn oil.
This salsa was traditionally made in a molcajete (a bowl made of
volcano stone using for grinding).
Alegrías (These delicious amaranth snacks are typical of Mexico
City)
5 cups of toasted amaranth seeds
¾ cup honey
Amaranth seeds, once toasted, resemble tiny popcorn. Warm the
honey over low heat. Mix the amaranth with the warm honey until
the amaranth is well coated. Press the mixture into a lightly greased
square pan, about 1 inch deep. Make sure the mixture is an even
thickness. Cut the alegrias into small squares while the mixture is
still warm. Let cool.
You can also add other seeds to this mixture including peanuts and
walnuts. Dried fruits such as raisins also work well.
Tamales with Anis (Tamales de Anis)
This is a delicious sweet tamale with a hint of anis.
1 pound of corn flour for tamales
8 ounces vegetable shortening
1 can condensed milk
¾ cup milk
2 tablespoons ground anis
1/4 cup sugar
1 teaspoon baking powder
2 cups raisins
30 corn husks for tamales
Beat the shortening until fluffy. Add the condensed milk, sugar,
anis, corn flour, baking powder, and milk. Continue to beat the
mixture until the ingredients are well blended. Soak the corn husks
in hot water for about an hour while preparing the ingredients.
Drain the corn husks. In each corn husk place about 3-4
tablespoons of the tamale dough and a few raisins. Wrap the
tamales well and tie off the husks with string or a thin piece of corn
husk. Steam the tamales for about 1 hour 30 minutes.
Makes 20-30 small tamales
Yuca Root with Honey, a Recipe from the Yucatan
Yuca (yucca) is an edible root that comes from a small shrub. It
was originally domesticated in Brazil. In other parts of the world it
is known as Cassava root. It is now a staple food in southern
Mexico and Central America. It was also traditionally used to starch
clothing. Yuca is starchy like a potato and has a very mild flavor. It
is delicious in stews or fried. You can also use it in deserts. Try out
this simple recipe with Yuca and honey for a sweet treat.
1 large Yuca root
½ cup honey
2 cups grated Manchego cheese
½ stick of butter
1 tablespoon vegetable oil
Boil the Yuca briefly in water. Peel the Yuca and cut into small
pieces. Heat the oil and butter and fry the Yuca until soft. Place the
Yuca on a paper towel and let the oil drain. Pour the honey over the
Yuca and top with the shredded cheese.
Buen provecho!
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