Pibipollo – Yucatan Style Chicken in Corn Dough

Pibipollo – Yucatan Style Chicken in Corn Dough

Pibipollo is a popular dish in the Mexican Southern states of Yucatan and Campeche, especially around the fast approaching Day of the Dead (November 2). It is made in a very similar way as a meat pie, but the dough is corn-based … click on title for more

Swiss Chard – A Misunderstood Garden Favourite

Swiss Chard – A Misunderstood Garden Favourite

I think Swiss chard is an under-appreciated vegetable; often called to be used “instead of spinach”, it has got a bad reputation because its flavour is stronger and a tad bitter. In the garden, however, it is more resilient than spinach, and has a much longer growing season, even thriving through the hot summer months, as long as some shade is provided. Since I had a good supply of tomatillos and a beautiful harvest of Swiss chard at hand, I decided to prepare them together in a traditional Mexican stew … click on title for more

Huauzontle Patties – Tortitas de huauzontle

Huauzontle Patties – Tortitas de huauzontle

The technique used for these patties is known as capeado, which means “coated” or “under a layer.” The accustomed way to serve them is drenched in a sauce; the most popular is red mole, but caldillo (made with tomatoes) and my choice of cooked green sauce (made with tomatillos) are also very tasy … click on title for more

White Pipian – Pipián Blanco

White Pipian – Pipián Blanco

This is a very elegant-looking dish, and yet, incredibly easy to prepare; the only ingredient that might be hard to find outside Mexico is pickled carricillo peppers, known as chiles gűeros (blond peppers). I served with slices of pork roast, but boiled chicken or turkey might be used instead, and this recipe also works great with grilled fish … click on title for more

Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter

Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter

This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …