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Sample recipes from The Art of Mexican Cooking

Casserole of Chicken Tacos and Green Sauce

This absolutely scrumptious recipe was prepared for me by the famous Mexican artist and craftsman the late Feliciano Bejar. It comes from...

(1 Votes)

Poached Chicken for Tacos

Chicken used for antojitos (snacks), tacos, enchiladas, tostadas, etc., is always cooked and shredded. I prefer to poach it in chicken br...

(1 Votes)

Eggs with Chorizo and Tomato

Eggs cooked with chorizo make a popular breakfast or brunch dish in Mexico. However, if the chorizo is very highly seasoned, adding tomat...

(1 Votes)

Meatball Soup

This light and satisfying soup is a great favorite in Mexico and particularly good as a mid-morning pick-me-up or part of a brunch. It ca...

(1 Votes)

“Pork” Beans from Micboacàn

As the name implies, these beans are rich and certainly to be enjoyed with all the traditional ingredients, but also certainly to be eate...

(1 Votes)

Pot Beans

(1 Votes)

Lentils with Chiles, Pork, and Fruit

In many of the fruit-growing areas of Mexico, fruit is used as an ingredient in some of the main meat dishes: pears and peaches in Vitual...

(1 Votes)

Chicken Tacos

These tacos are simple to prepare and quite delicious. They are usually served for supper in Mexico, but they can be used as a light lunc...

(1 Votes)

Cooked Tomato Sauce, Sierra de Puebla and Micboacan

This tomato sauce is used with many of the antojitos of the Sierra de Puebla-pintos and enchiladas. It is essential to have good ripe tom...

(1 Votes)

To Render Chicken Fat

Although It is not common practice, some cooks I know in Puebla and Michoacàn use chicken fat in their cooking. It is extremely good for ...

(1 Votes)

Pit-Barbecued or Grilled Chicken

Chilapa, Guerrero Inspired by a Recipe of Senorita Carmen Villalba There are some recipes that stick in your mind even after a cursory gl...

(1 Votes)

Raw Green Tomato Sauce

This is a raw green table sauce; that is, it’s not cooked before using. As an alternative, the tomate and chiles may be broiled and then ...

(1 Votes)

Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro

Here is a simple and delicious way of cooking either flank or skirt steak. It is usually served with corn tortillas but can also be made ...

(1 Votes)

“Ranch” Eggs

These eggs are perhaps the best known outside of Mexico. They make a very good brunch dish but have to be prepared at the last moment. I ...

(1 Votes)

“Ranch” Sauce

This is a good basic tomato sauce used for "Ranch Eggs" (huevos rancheros) or for seasoning shredded meat that is to be used in tacos, et...

(1 Votes)

Cooked Green Tomato Sauce

This is a multipurpose sauce. References are made to it in many recipes throughout the book that come from the regions of central Mexico.

(1 Votes)

Traditional Caramel Custard

It would not be an exaggeration to say that flan is the most popular dessert in Mexico and one that foreigners always think of as the end...

(1 Votes)

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