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Sample recipes from The Essential Cuisines of Mexico

Seafood Cocktail

This cocktail can be prepared with any seafood: raw clams or scallops, abalone, cone cooked shrimps. And how much fresher and crunchier a...

(1 Votes)

Green Rice

(1 Votes)

Plantains Stuffed with Cheese

These “bananas", made of cooked plantain dough reformed into the shape of bananas, make a typical Veracruz evening snack, particularly in...

(1 Votes)

The Original Alex-Caesar Cardini Salad

In the early 1970s one of the best-loved restaurateurs in Mexico, Alex Cardini Sr., died. He had started in the restaurant business in It...

(1 Votes)

Pork in Green Peanut Sauce

In 1977, I returned to Pánuco, the small river town in northern Veracruz, in high hopes of visiting Señorita Chanita, who six years earli...

(1 Votes)

Pot Roast Studded with Almonds and Bacon

This recipe was given to me by one of the most interesting cooks I met in Oaxaca: Senora Domatila Santiago de Morales, whom I have mentio...

(1 Votes)

Chicken with Fried Bread Crumbs

I first ate chicken cooked this way in the home of María Luisa and her husband, Dr. Pedro Daniel Martínez, two of the most knowledgeable ...

(1 Votes)

Fish Cooked in Cilantro

This dish seems to call for an excessive amount of cilantro, but it cooks down to practically nothing and the flavor is not as strong as ...

(1 Votes)

Almond Sponge Cake

I had eaten this cake-literally “cake of heaven” many times in the Casa Chalam Balam in Mérida and loved it. In Yucatán it is served at w...

(1 Votes)

Tequila Sunrise

(1 Votes)

Mexican Eggnog

(1 Votes)

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