Beach Cocktail (with Abalone) – Coctel playero (con abulón)

Beach Cocktail (with Abalone) – Coctel playero (con abulón)

In the Mexican state of Baja California Sur, there are short harvesting seasons of abalone in late spring and during the month of July; fresh abalone is shucked, cleaned, and tenderized before eaten raw, or cooked in seafood platters and dishes, such as Beach Cocktail - Coctel playero ... click on title for more

Traditional Sweets – Cocadas Doradas

Traditional Sweets – Cocadas Doradas

Although coconuts are not native to Mexico, but were brought after the Spanish conquest, they quickly became endemic to coastal regions, and nowadays there are many ways to cook with them.   Curiously, Puebla is an inland central state with relatively cool weather, so coconuts are not cultivated there, but these sweets have been around for many years, with the recipe mostly unchanged; people in Puebla still make them commercially or at home, for the sheer pleasure of tasting their “doraditas” – “goldies” ... click on title for more

Puebla Style Chicken Stew- Tinga de pollo

Puebla Style Chicken Stew- Tinga de pollo

One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla.  A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more

Potherb and Fresh Cheese Tacos

Potherb and Fresh Cheese Tacos

In the Mexican state of Tlaxcala, pigweed - quintoniles, are featured in several traditional dishes, such as soups, stews as tacos; in my kitchen, I have substituted with foraged lamb's quarters - quelites de cocina, to prepare a taco filling, so simple and light, that may be served any time of day, and does not require a lot of ingredients ... click on title for more