Pozole Verde – Green Hominy Soup

Pozole Verde – Green Hominy Soup

There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more

Enfrijoladas – Tortillas in Bean Sauce

Enfrijoladas – Tortillas in Bean Sauce

An enchilada is a tortilla dunked in chile sauce; an enmolada is a tortilla dunked in mole sauce; it follows then that an enfrijolada is, of course, a tortilla dunked in frijol (bean) sauce. I thought of this recipe as the perfect way to feature the flavour of a good batch of frijoles de la olla (beans from the pot) … click on title for more

Garlic Scape Papatzules

Garlic Scape Papatzules

Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. They are similar to a basic enchilada, but the ingredients make this preparation unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. It was a natural progression to use the garlic scape with pumpkin seed paste from my previous post to prepare my own version of papatzules … click on title for more