Recipes

Pecan Muffins

Pecan Muffins

Muffins de Nuez
Muffins are made in some Mexican bakeries and served in many hotel dining rooms. Although they are not a traditional part of the cuisine, they go very well with Mexican brunches and breakfasts. The pecans (pecana in Spanish but often just referred to in Mexico as nuez, meaning nut), and vanilla are native to Mexico and are often used in baked goods. Camille Tarantino, a friend who has traveled with me to Mexico, developed this recipe from our memories of muffins at a bakery in Oaxaca. The prune purée called for in this recipe adds moistness and rich dark color to the muffins (and a side benefit is that it's a more healthful muffin with less fat and calories).
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Ingredients

Makes 12 small muffins

Instructions

  • Preheat the oven to 350°.
  • Butter 12 1⁄3-cup muffin cups.
  • In a food processor fitted with the metal blade, put all of the dry ingredients and pulse 8 to 10 times to blend.
  • Add the pecans and process until the nuts are finely ground, 10 to 12 seconds.
  • Transfer to a large mixing bowl.
  • Add the remaining ingredients and stir with a wooden spoon until just mixed.
  • Spoon the batter into the muffin cups until they are about 2⁄3 full.
  • Bake until browned on top and a tester inserted in the center comes out clean, 15 to 18 minutes.
  • Invert the muffins onto a rack.

Notes & Wine Advice

Serve warm or at room temperature.
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Course; Cupcakes-Brownies / Nuts
Cuisine; Mexican

Muffins with Cinnamon-Sugar Topping

Muffins with Cinnamon-Sugar Topping

Muffins con Canela y Azucar
Panaderias (bakeries) all over Mexico make these cupcake-like muffins. I often buy one on my morning walks, to enjoy with coffee. Mexicans use what is called "true" cinnamon (canela), also known as Ceylon cinnamon, rather than the cassia variety. Canela has a much softer bark, which is easier to grind and has a mellower, sweeter flavor. In the United States, you can find ground canela cinnamon in the Mexican section of most supermarkets.
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Ingredients

Makes 6 small muffins

Instructions

  • In a small bowl, mix together the sugar and cinnamon.
  • Preheat the oven to 375°.
  • Butter 6 1⁄3-cup muffin cups.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, with an electric mixer, beat together the butter and sugar until fluffy about 1 minute.
  • Add the egg and beat well.
  • On slow speed, mix in the dry ingredients alternately with the milk and vanilla until combined.
  • Spoon the batter into the muffin cups until they are about 2⁄3 full.
  • (Any extra batter can be baked in a small custard cup.
  • ) Sprinkle each muffin with about ½ teaspoon of the cinnamon sugar.
  • Bake until lightly browned, 15 to 20 minutes, or until a tester inserted in the center comes out clean.
  • Remove pan from the oven, and invert muffins on a rack.

Notes & Wine Advice

The muffins are best served warm from the oven.
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Course; Cupcakes-Brownies
Cuisine; Mexican

Pumpkin Biscuits from Unknown Author

Pumpkin Biscuits from Unknown Author

Bisquets de Calabaza
In the city of Zacatecas there are some wonderful cookies, breads, and biscuits made with whole-wheat flour and topped with nuts and seeds. The biscuits here were inspired by all the sampling I've done. These golden yellow biscuits are really good while still warm from the oven, spread with sweet butter and jam or honey.
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Ingredients

Makes 12 biscuits

  • 2 to 3 tablespoons hulled green pumpkin seeds
  • 12 ⁄3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter cut into pieces
  • ½ cup canned unsweetened solid-pack pumpkin
  • ¼ cup cold whole milk

Instructions

  • In a small dry skillet, toast the pumpkin seeds, tossing, until they start popping in the pan, 2 to 3 minutes.
  • Transfer to a bowl and reserve.
  • Preheat the oven to 425°.
  • In a food processor put the flour, sugar, baking powder, and salt.
  • Pulse to combine.
  • Add the cold butter and process to resemble crumbs.
  • Transfer to a large mixing bowl.
  • Add the pumpkin and milk.
  • Mix just until the ingredients come together.
  • Using your hands, gather the dough into a ball and place on a lightly floured work surface.
  • Knead gently 8 to 10 turns until the dough holds together.
  • Pat the dough into a 3⁄4-inch-thick rectangle about 6 × 8 inches.
  • Cut into 12 2-inch squares.
  • Top the biscuits with toasted pumpkin seeds, pushing them well into the dough, or they will fall out after baking.
  • Arrange the biscuits on a baking sheet and bake about 15 minutes or until golden brown.

Notes & Wine Advice

Serve warm or at room temperature
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Course; Coockies / Biscuit
Cuisine; Mexican

Mexican Biscuits

Mexican Biscuits

Bisquets de Mexico
Mexican biscuits are rich and slightly sweet. When ordered in a restaurant the biscuits are sometimes split, buttered, and toasted under a broiler until the butter melts and the edges begin to turn golden. They are irresistible. Serve hot with honey or jam.
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Ingredients

Makes about 16 biscuits

Instructions

  • Preheat the oven to 425°.
  • In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • Cut in the butter or shortening until the mixture is crumbly.
  • (This can be done in a food processor.
  • ) Then return the dry ingredients to the bowl.
  • Remove a scant 2 tablespoons of the beaten eggs to a small bowl and set aside.
  • Mix the remaining egg with the milk.
  • Make a well in the center of the dry ingredients and add the milk mixture all at once.
  • Stir with a fork until combined.
  • With your hands, work the dough together and turn the dough onto a lightly floured work surface.
  • Knead gently 8 to 10 turns until the dough just holds together.
  • Roll out the dough with a lightly floured rolling pin to about 3⁄4-inch thick.
  • Cut into rounds with a 21⁄2-inch biscuit cutter.
  • Gather the scraps, roll and cut.
  • Put the biscuits on an ungreased baking sheet.
  • Brush the tops with the reserved beaten egg.
  • Bake until golden brown, 12 to 14 minutes.

Notes & Wine Advice

Serve warm from the oven. If made ahead, biscuits can be split, buttered, and toasted under a broiler.
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Course; Coockies / Biscuit
Cuisine; Mexican

Yogurt and Tropical Fruit Starter

Yogurt and Tropical Fruit Starter

Frutas y Yogurt
In the town of Coatepec, near Jalapa, is a gorgeous hotel—the Posada Coatepec. There, I ate a healthful and delicious fruit and yogurt starter at breakfast, very much like this recipe. Serve in pretty bowls or large stemmed glasses to lend a "resort" ambiance to your breakfast. Be sure to inspect each berry for freshness.
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Ingredients

Makes 4 servings

  • 1 large mango peeled and diced
  • 1 ripe banana peeled and diced
  • 1 cup fresh berries of choice such as raspberries, blueberries, blackberries
  • 2 8-ounce cups of plain or vanilla yogurt
  • 1 8-ounce cup strawberry yogurt
  • 4 large whole strawberries for garnish

Instructions

  • In a medium bowl, mix the mango, banana and berries together.
  • Set aside.
  • In the bottom of each of 4 serving bowls, put a portion of the plain or vanilla yogurt.
  • Spoon the fruits equally over the yogurt.
  • On the top of each serving add about 2 tablespoons of the strawberry yogurt, and place a strawberry in the center.
  • Store in the refrigerator for at least an hour.

Notes & Wine Advice

Serve cold.
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Course; Fruit
Cuisine; Mexican

Pineapple Boats

Pineapple Boats

Barcas de Piña
Just about every resort hotel in Mexico dazzles the eye with beautiful breakfast buffets. Pineapple boats laden with chunks of tropical fruits and decorated with exotic blossoms are often part of the tempting array of morning delights, and they are easy to make at home, too
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Ingredients

Makes 4 servings

  • 1 large ripe pineapple with leaves attached
  • 1 large ripe mango peeled and cut into bite-size pieces
  • 2 oranges peeled and cut into bite-size pieces
  • 2 ripe bananas peeled and cut into bite-size pieces
  • 1 kiwi peeled and cut into bite size pieces (optional)
  • ½ cup red or green seedless grapes
  • Fresh mint sprigs
  • Lime wedges

Instructions

  • Cut the pineapple in half lengthwise keeping the leaves attached.
  • Carefully cut out the fruit as close to the rind as possible, taking care to keep the outside shells intact.
  • Reserve the shells.
  • Cut the pineapple into bite size pieces and put them in a large bowl.
  • Add the mango, oranges, bananas, kiwi, and grapes to the bowl.
  • Mix gently and mound the fruits in the reserved shells.
  • Place the pineapple boats on a large serving platter.
  • Decorate with mint sprigs and garnish with lime wedges.

Notes & Wine Advice

Serve cold.
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Course; Fruit
Cuisine; Mexican

Banana and Mandarin Fruit Cup

Banana and Mandarin Fruit Cup

Taza de Plátano y Mandarina
Sliced bananas and seedless mandarin segments simmered in brown sugar syrup are served warm and make a distinctly pleasing addition for breakfast or brunch. Select bananas that are ripe, but not soft, and seedless mandarins or tangerines for this dish. The fruit can be prepared ahead and gently reheated before serving. Serve after a spicy main dish such as Eggs in Ranchera Sauce or Mexican Scrambled Eggs.
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Equipment

  • medium saucepan

Ingredients

Makes 4 servings

  • ½ cup lightly packed light brown sugar
  • 1 cup water
  • 2 small ripe bananas peeled and cut crosswise about 1⁄2-inch thick
  • 2 seedless mandarin oranges or tangerines peeled and separated into segments
  • 1 tablespoon unsalted butter
  • ½ teaspoon pure vanilla extract
  • Ground cinnamon Mexican canela or Ceylon variety preferred

Instructions

  • In a medium saucepan, stir together the sugar and water.
  • Bring to a boil over medium heat, then reduce the heat to low and cook, stirring frequently, about 3 minutes or until the syrup thickens slightly.
  • Add the bananas and mandarins.
  • Stir gently to coat with the syrup.
  • Simmer 1 minute or until the bananas just soften.
  • Add the butter and stir gently until the butter melts, 20 to 25 seconds.
  • Serve warm in small dessert bowls.
  • Sprinkle lightly with cinnamon, if desired.
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Course; Fruit
Cuisine; Mexican

Breakfast Fruit Plate

Breakfast Fruit Plate

Plata de Frutas
Mexico is a country blessed with an abundance of fresh fruits year round, so the morning selections are really a treat. Artistically arranged fruit plates are served everywhere—in homes, at fondas (market stalls), and in plain and fancy hotel dining rooms, on the coast and inland. Usually, four or five kinds of fruit are peeled, sliced, and arranged on each individual plate. This recipe is just a guide. Include any tropical fruits you prefer, such as mangos, papayas, melon, or pineapple, in your plata de frutas. Oranges, grapefruit, and kiwis are also bright and tasty additions and are easy to find in the United States. Select the best fruits of the season.
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Ingredients

Makes 4 servings

Instructions

  • Arrange the bananas and melons in overlapping rows on 4 serving plates.
  • Garnish with strawberries and lime slices.
  • Refrigerate for about an hour.

Notes & Wine Advice

Serve cold.
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Course; Breakfast / Fruit
Cuisine; Mexican

Banana Breakfast Burritos

Banana Breakfast Burritos

Burritos de Plátano para Desayunos
Flour tortillas wrapped around warm buttery bananas with brown sugar syrup poured on top is my own Mexican breakfast creation. If you like bananas, you'll love these burritos.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the sugar syrup and reserve in the pan off heat.
  • In a small bowl mix the sugar and cinnamon.
  • Peel the bananas and cut in half lengthwise.
  • In a large (12-inch) nonstick skillet melt the butter and cook the bananas, in batches, turning once, until light brown on both sides.
  • Remove the bananas to a plate.
  • Sprinkle with cinnamon-sugar.
  • Reserve on the plate.
  • In a clean, dry large nonstick skillet, warm the tortillas, 1 at a time, turning, until soft and pliable.
  • Stack and cover to keep warm.
  • To assemble, put 2 banana halves on half of each tortilla and fold into half-moons.
  • In the same skillet, heat about 2 tablespoons of vegetable oil.
  • Put the folded tortillas in the hot oil, 1 or 2 at a time, and cook until light brown and crisp on both sides, 20 to 30 seconds for each side.
  • Add more oil if needed.
  • Reheat the syrup.
  • Transfer the burritos to serving plates.
  • Pour about 2 tablespoons of the warm syrup over each burrito and serve at once.
  • Pass remaining syrup at the table.
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Course; Breakfast / Fruit
Cuisine; Mexican

Toasted Rolls with Refried Beans and Bacon

Toasted Rolls with Refried Beans and Bacon

Bolillos Tostado con Frijoles Refritos y Tocino
My husband and I have enjoyed years of pleasurable breakfasts at the hotel Mision de Los Angeles in Oaxaca City while sitting at our favorite table in a sunny corner of the dining room. Toasted bolillos (oval Mexican rolls) are topped in a variety of ways. They're just as good for lunch as for breakfast.
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Ingredients

  • Makes 4 servings
  • 1 cup Basic Refried Beans or canned
  • Fresh Salsa Mexicana or purchased salsa
  • 4 oval Mexican sandwich rolls bolillos or other 6-inch sandwich rolls
  • Unsalted butter optional
  • 12 slices crisp cooked bacon crumbled

Instructions

  • Prepare the beans and the salsa, if using homemade.
  • Then, preheat the oven broiler.
  • Slice the rolls in half lengthwise.
  • Spread the cut sides with butter, if desired, and lay on a baking sheet.
  • Toast under the broiler until the butter is melted and the rolls are lightly toasted.
  • Spread the toasted sides with refried beans and top evenly with the crumbled bacon.

Notes & Wine Advice

Serve the rolls with fresh salsa on the side.
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Course; Bacon / Eggs
Cuisine; Mexican