Desserts, Regional Cuisine

Traditional Sweets – Cocadas Doradas

by Irene1 Comment on 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

main course, Regional Cuisine

Puebla Style Chicken Stew- Tinga de pollo

by Irene7 Comments on 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

Ingredients, Regional Cuisine

Potherb and Fresh Cheese Tacos

by Irene13 Comments on 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

Backyard Stories, Ingredients

Backyard Foraging – Potherbs (Quelites)

by Irene11 Comments on Backyard Foraging – Potherbs (Quelites)
Backyard Foraging – Potherbs (Quelites)

Quelite is a generic name in Mexico, from the Nahuatl quilitl – edible green; a close translation to English would be “potherb”.   Originally, the name referred just to native plants, such as huauzontle, epazote and quintoniles (pigweed); during and after colonial times, new edible greens brought from Spain and around the world have been making the list, such as purslane, radish leaf, watercress, and lamb's quarters ... click on title for more