Tag Archives: Recipes

Salsa de Molcajete

From Chiles & Chocolate

Screen Shot 2015-10-25 at 7.51.59 AM

This easy peasy salsa is great with corn chips, on top of eggs or chicken tacos.

  • 3 Serrano chiles, stems removed
  • 2 ripe tomatoes
  • 2 cloves garlic
  • 1 teaspoon coarse salt Freshly ground black pepper, to taste

Directions

  • On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding. Serve in the molcajete or a small bowl.

Screen Shot 2015-10-25 at 7.51.06 AM

Advertisements

Mango Mania

It’s been so hot on the Oaxacan Riviera!

Here are some recipes for keeping cool with the season’s most abundant fruit!

Screen Shot 2015-11-02 at 4.41.41 PM Mango Cheese Cake

Ingredients:

  • 50g Graham Crackers
  • 80g butter, melted
  • 2 x 250g pkts Philadelphia cream
  • cheese block, at room temperature
  • 1/2 cup sugar
  • 300ml thickened cream, whipped
  • 1 tablespoon gelatine
  • 1/4 cup hot water
  • 4 mangoes, peeled and sliced
  • 2 tablespoons lime juice
  • 1 mango, peeled and chopped, to serve
  1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
  2. Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm .
  3. Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
  4. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

From: Taste Australia

Screen Shot 2015-11-02 at 4.41.56 PM Quinoa salad with mint and mango

Ingredients:

  • 110g quinoa, cooked according to packet instructions
  • 1 tbsp chopped fresh mint
  • 4 spring onions, including the green parts, chopped
  • 2 tbsp chopped fresh coriander
  • 1 mango, peeled, finely chopped
  • 2 tbsp olive oil
  • ½ lemon, juice only

Directions:

  1. Combine all the ingredients in a bowl and mix together.
  2. Serve with grilled tofu, chicken, fish or any leftover meats.

From: BBC Food

Did you know?

Mangos are one of the most popular fruit in the world.

Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.

A basket of mangos is considered a gesture of friendship in India.

Mangos are related to cashews and pistachios.

A mango tree can grow as tall as 100 feet.

The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries.

In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors.

Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience.

Top Mango exporters are India, Pakistan, Puerto Rico, Mexico, Brazil, Israel, South Africa and Peru.

Over 20 million tons of mangoes are grown in the tropics and sub tropics.

Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.

Screen Shot 2015-11-02 at 4.42.03 PMHomemade Mango Popsicles

Ingredients:

  • 1 1/3 cup THICK Greek Yogurt
  • 1 can Mango Nectar Concentrate
  • 1 ripe mango, peeled and chopped
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon crystallized ginger, chopped
  • 1/2 cup chopped pistachios

Directions:

  1. Pour the all ingredients, minus the pistachios, into a blender. Cover and blend until mostly smooth.
  2. Pour into popsicle molds, or small paper cups.
  3. Freeze for one hour. Then push a popsicle stick into the center of each pop, sprinkle with pistachios, and press gently.
  4. Place back in the freezer until solid. To loosen, place the mold up-side-down under warm running tap water.

From: Blog: A SPICY PERSPECTIVE

Flor de Calabaza or “The Boys of Summer”

Screen Shot 2016-04-17 at 4.59.25 PMBy Leigh Morrow

These delicate flowers with their brightly yellow colored trumpet shaped blooms and slightly zucchini-like flavor, can be battered and fried, stuffed and baked, torn in strips to decorate pasta and summer salads, stirred into soups or make a superb filler for your quesadillas with my favorite stringy Oaxaca cheese. Continue reading Flor de Calabaza or “The Boys of Summer”

Oaxaca’s Traditional Mole Verde

Screen Shot 2016-04-17 at 4.58.05 PMBy Alvin Starkman, M.A., J.D.

The seven moles of Oaxaca is a fiction, but it is an effective means of marketing Oaxacan cuisine and gastronomic tradition. While mole verde is indeed one of the purported Group of Seven, the fact that there are so many different recipes for Oaxacan green mole, each with vastly divergent ingredients and tastes, lays testament to the myth as fallacy. Continue reading Oaxaca’s Traditional Mole Verde

Mexican Vegetables: How about huauzontle?

By Deborah Van Hoewyk

This green—which has multiple names and spellings, from huauthili to guaunsoncle—is actually the unopened flowering shoots of Chenopodium berlandieri, a “goosefoot” related to amaranth and quinoa. Traditionally, it’s served at Christmas and Lent in a pretty complicated dish that involves combining sprigs of the vegetable with cheese, beaten egg white, and batter, then frying each wand and “stripping” the results through your teeth so you don’t have to eat little sharp twigs. Not to mention the fact that it’s usually served in a salsa or mole, so it’s a messy undertaking. Continue reading Mexican Vegetables: How about huauzontle?

Poblano Pie

Screen Shot 2016-04-17 at 4.57.30 PMBy Julie Etra

This recipe has no particular ethnicity or origin but is really a fairly simple quiche that uses poblano chilies instead of flour for the crust. It is not spicy as in ‘hot’ or ‘picante’ but the poblanos lend a smoky, rich flavor, and crunchy texture. Every time I have made it has been a hit, and can be served hot or cold, and garnished with your favorite salsa or eaten plain. The only trick is matching quantities with your pie plate, and you definitely want to use a pie plate as when the peppers are roasted, pealed, split open with seeds and membranes removed, they are then placed in the pan with the stem or wide end along the rim, and narrow end towards the center, just like a slice of pie. Add more or less onion and garlic, according to your palette. Continue reading Poblano Pie

Mamey

Screen Shot 2016-04-17 at 8.10.00 AMBy Kary Vannice

The mamey doesn’t look much like a fruit. From the outside it resembles a small, ancient cracked leather football. It’s outer surface more like bark than peel. As a matter of fact, its exterior is so hard, you couldn’t peel it if you tried. You’ll need a knife to get into its soft, slimy, salmon colored flesh. If it weren’t for the sweet flavor of this fruit, it would remind you a lot of an avocado, once you’ve cut it open. Continue reading Mamey

Chopped Salad with Honey Lime Vinaigrette Dressing

  •  2 ½ cups chopped romaine lettuce
  • 1 ½ cups black beans (if canned, rinse before using)
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • ¼ cup crumbled cotija or feta cheese

Honey-Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.