main course – Page 11 – My Slice of Mexico

A Magic Town – Mocorito

December 15, 2019January 24, 2020by Irene14 Comments

"Pueblo mágico" - Magic Town, is a denomination granted by the Mexican Tourism Scretariat to recognize locations around the country with outstanding or unique features regarding their history, natural beauty, architecture, gastronomy or cultural heritage. The program started in 2001, and currently there are 121 magic towns. The state of Sinaloa has four: Cosalá, El Rosario, El Fuerte, and Mocorito. Mocorito has a rich history and flourishing cultural life, and is also home to the state's trademark spiced pork dish … click on title for more

Celebrations, main course, Regional Cuisine

Pibipollo – Yucatan Style Chicken in Corn Dough

October 25, 2019April 30, 2020by Irene9 Comments

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

Ingredients, main course

Swiss Chard – A Misunderstood Garden Favourite

October 16, 2019October 20, 2019by Irene6 Comments

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

Ingredients, main course, Mexican Cuisine

Huauzontle Patties – Tortitas de huauzontle

September 24, 2019October 28, 2020by Irene20 Comments

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

Ingredients, main course, Regional Cuisine

White Pipian – Pipián Blanco

September 6, 2019September 8, 2019by Irene13 Comments

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