Fiesta Friday – Page 28 – My Slice of Mexico

Traditional Sweets – Cocadas Doradas

July 26, 2022August 7, 2022by Irene1 Comment

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

July 20, 2022July 31, 2022by Irene7 Comments

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

July 12, 2022July 18, 2022by Irene13 Comments

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

main course, Regional Cuisine

Slow Cooker Chicken in Annatto Sauce

June 29, 2022July 3, 2022by Irene18 Comments

Achiote (annatto) is a traditional flavouring for many dishes from the Yucatan peninsula. In addition to cochinita pibil (pork), tikinxic (fish) and pibipollo (large chicken tamale), chicken is also cooked in annatto sauce, traditionally wrapped in banana leaves and cooked in an underground oven (pib), aptly called pollo pibil. Modern versions of this dish are prepared on the stove, or as in this case, without the banana leaves, in a slow cooker ... click on title for more

main course, My Fusion Recipes, Regional Cuisine

A Flashback recipe – Garlic Scape Papatzules

June 24, 2022July 11, 2022by Irene1 Comment

Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. The preparation is similar to a basic enchilada, but the ingredients make this dish unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. Using some ingredients from my garden, I prepared my own version of papatzules … click on title for more