Recipes

Christmas Eve Salad

Christmas Eve Salad

Ensalada de Noche BuenaThis is a stunning traditional salad that's usually served as part of a joyful meal after mass on Christmas. The salad is also on tables at parties after posadas—re-enactments of Mary and Joseph seeking shelter in Bethlehem for the birth of the baby Jesus—or for any special occasion meal during the Christmas season.Some versions of the salad also include sugar cane sticks, peeled and cut into chunks or chopped to garnish the salad. The bright combination of fruits and vegetables are most spectacular when artfully arranged on a large platter. Pair with Spanish-Style Salt Cod, which is often eaten in Mexico during the holiday season.
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Makes 6 servings

  • 4 small fresh beets about 1 pound
  • ½ medium jicama peeled and finely diced
  • ½ fresh pineapple peeled and cut into 3⁄4-inch pieces
  • 2 medium oranges peeled and cut into 3⁄4-inch pieces
  • 1 medium banana peeled and cut into 3⁄4-inch pieces
  • 6 large romaine lettuce leaves finely shredded
  • 2 medium red apples halved, cored and thinly sliced
  • ½ cup pomegranate seeds
  • ⅓ cup chopped dry-roasted peanuts
  • ¼ cup olive oil or vegetable oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons unseasoned rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon salt

Instructions

  • Put the beets in a medium saucepan.
  • Add water to cover and bring to a boil over medium heat.
  • Cook, covered, until tender when pierced with the tip of a sharp knife, about 30 minutes.
  • Drain and rinse under cold water to cool.
  • Peel and slice the beets about 1⁄4-inch thick.
  • The beets can be cooked ahead, covered, and refrigerated until you are ready to assemble the salad.
  • In a large bowl gently mix the jicama, pineapple, oranges, and banana.
  • On a large serving platter, arrange a bed of lettuce.
  • Mound the jicama and fruit salad in the center of the platter.
  • Make a ring of overlapping apple slices around the salad.
  • Make a ring of overlapping beet slices around the apples.
  • The shredded lettuce should be visible as the outside ring around the edge of the plate.
  • Sprinkle peanuts and pomegranate seeds over all.
  • In a small bowl, whisk together the oil, lime juice, vinegar, sugar, and salt.
  • Drizzle over the entire salad and serve.
————————————————————————————————–
Course; Salad
Cuisine; Mexican

Spanish-Style Salt Cod

Spanish-Style Salt Cod

Bacalao a la Vizcaina
The Spanish brought dried cod to Mexico in the 1500s. Mexican cooks adopted the fish into local preparations, and it is now a tradition in Mexico to serve this classic dish from the Basque region of Spain, the day after Christmas. In Oaxaca, the dish is called Bacalao Navideño, where it's served on Christmas Eve.In the United States, dried salt cod can be found in many supermarkets, and in Italian or Latin-American markets. It's essential to soak the salt cod in cold water for many hours, changing the water several times to remove the saltiness and the strong smell. If the fish has been heavily salted and is hard as a board, it will take 20 to 24 hours to soften. A lightly cured fish will be a bit flexible and will soften in about 12 hours. If properly prepared, salt cod is excellent and worth the effort.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 1 pound salt cod
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 large garlic cloves finely chopped
  • 3 medium tomatoes peeled and finely chopped
  • ¼ teaspoon dried crushed red pepper
  • 2 tablespoons dry sherry
  • 4 small red potatoes about 1 pound, boiled, peeled, and quartered
  • ¼ cup finely chopped parsley
  • 8 pimiento-stuffed green olives cut in half crosswise
  • 3 jarred pickled jalapeño chiles en escabeche, seeded and cut into thin strips

Instructions

  • Put the cod in a nonmetal bowl.
  • Cover with water and soak (covered) 12 to 24 hours, changing the water 3 to 4 times until the fish is reconstituted.
  • Drain and cut the fish into 4 pieces.
  • Put the fish in a 3-quart saucepan, cover with water and bring to a boil.
  • Cook 1 minute.
  • Drain.
  • Remove and discard skin and bones.
  • Shred the fish and reserve in a bowl.
  • In a large skillet, heat the oil over medium heat and cook the onion and garlic until they start to brown, about 3 minutes.
  • Add the tomatoes, crushed pepper and sherry.
  • Bring to a boil and cook, stirring frequently, until the sauce thickens, 4 to 5 minutes.
  • Add the cod and the remaining ingredients.
  • Bring to a boil; then reduce heat to low, cover and simmer 20 to 25 minutes, or until the fish is tender.
————————————————————————————————–
Course; Soup
Cuisine; European / Mexican / Spain

Jicama, Carrot, and Pineapple Salad

Jicama, Carrot, and Pineapple Salad

Ensalada de Jicama, Zanahoria, y Piña
Thin matchsticks of jicama and shredded carrot combined with pineapple is a refreshing salad that's very easy to make if you use precut pineapple. Serve with grilled halibut, swordfish, or chicken breast.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 1 medium jicama peeled and cut into thin sticks
  • 2 medium carrots peeled and coarsely grated
  • 1½ cups fresh or canned pineapple chunks well drained and cut in half (see Note)
  • 1 jalapeño chile seeded, veins removed, and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste

Instructions

  • In a large bowl, mix the jicama, carrots, pineapple, and jalapeño.
  • In a small bowl, whisk together the lime juice, oil, and salt.
  • Pour over the salad and toss to coat.
  • Refrigerate at least an hour.

Notes & Wine Advice

Serve cold.
Note:
To prevent too much juice from accumulating in the salad, add the pineapple just before serving.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Mexican

Three Melon Salad

Three Melon Salad

Ensalada de Tres Melónes
Mexican melons are among the sweetest, most flavorful melons anywhere. This stunning combination of three melons is perfectly complimented with red or purple seedless grapes and slivers of red onion all pulled together with lime vinaigrette.
Deel op Facebook Print Recipe

Equipment

  • Small bowl

Ingredients

Makes 6 to 8 servings

  • ⅓ cup vegetable oil
  • 2 tablespoons lime juice
  • 1 teaspoon unseasoned rice vinegar
  • ¼ teaspoon salt or to taste
  • ½ ripe cantaloupe peeled and cut into 3⁄4-inch pieces
  • ½ ripe honeydew melon peeled and cut into 3⁄4-inch pieces
  • 2 cups 3⁄4-inch pieces watermelon seeded
  • 1 cup seedless red or purple grapes
  • ¼ red onion cut into very thin slivers
  • Lettuce leaves or shredded lettuce of choice

Instructions

  • In a small bowl, whisk together the oil, lime juice, vinegar, and salt.
  • In a large bowl, place the 3 melons, grapes, and onion.
  • Add the dressing and mix gently.
  • Refrigerate at least an hour.
  • To serve, line 6 to 8 serving plates with lettuce.
  • Divide the salad among the plates.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Salad
Cuisine; Mexican

Jicama, Melon, Cucumber, and Tomato Salad

Jicama, Melon, Cucumber, and Tomato Salad

Ensalada de Jicama, Melón, Pepino, y Jitomate
Bright combinations of fruits and vegetables with a light dressing are common all over Mexico. For a variation, substitute another melon for the cantaloupe, such as honeydew or Crenshaw.
Deel op Facebook Print Recipe

Ingredients

Makes 8 servings

  • 1 medium jicama peeled and cut into thin strips
  • 1 medium cantaloupe peeled and cut into bite-size pieces
  • ½ large cucumber peeled, halved, and thinly sliced
  • 1 1-pint basket cherry tomatoes, rinsed and halved
  • ¼ cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons white wine vinegar
  • 3 to 4 drops hot pepper sauce such as Tabasco
  • ½ teaspoon salt or to taste
  • 2 tablespoons olive oil or vegetable oil
  • ¼ cup crumbled cotija or mild feta cheese

Instructions

  • In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes.
  • In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil.
  • Pour the dressing over the salad and toss to mix.
  • Sprinkle the cheese over the top of the salad.
  • Refrigerate at least an hour.
————————————————————————————————–
Course; Salad
Cuisine; Mexican

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Ensalada de Melón y Pepina
Juicy sweet chunks of cold cantaloupe makes a grand summer salad made with common ingredients found in Mexican markets everywhere. Serve it with steak or any kind of seafood.
Deel op Facebook Print Recipe

Ingredients

Makes 4 to 6 servings

Instructions

  • Put the cantaloupe in a large bowl.
  • Cut the cucumber in quarters lengthwise and cut crosswise into 1⁄2-inch pieces.
  • Add to the bowl along with the remaining ingredients.
  • Toss to coat with the oil and vinegar.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Salad
Cuisine; Mexican

Avocado and Melon Salad

Avocado and Melon Salad

Ensalada de Aguacate y Melón
Here's a typical salad combination that's found all over Mexico. Mound this fresh chunky salad on an oval platter or in a shallow bowl to show off the colors and textures. The salad goes with almost everything, but I especially like it with grilled chicken breasts or grilled shrimp.
Deel op Facebook Print Recipe

Equipment

  • Large bowl

Ingredients

  • Makes 6 to 8 servings
  • 1 ripe cantaloupe peeled and cut into bite-size pieces
  • 1 medium cucumber peeled, halved lengthwise, seeded, and sliced
  • 1 large jalapeño chile seeded, veins removed, and finely chopped
  • Juice of 2 limes
  • ½ teaspoon salt
  • 2 large avocados Hass variety preferred, peeled and cut into bite-size pieces
  • 2 tablespoons chopped cilantro

Instructions

  • In a large bowl, toss together the melon, cucumber, jalapeño, lime juice, and salt.
  • Gently stir in the avocado and cilantro.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Salad
Cuisine; Mexican

Citrus, Jicama, and Watercress Salad

Citrus, Jicama, and Watercress Salad

Ensalada de Naranjas y Berros A bed of peppery watercress, topped with a mixture of juicy citrus fruits, crisp jicama, and radishes mingle for a fresh-tasting salad that goes very well with simply prepared fish such as Sautéed Fish Fillets with Golden Garlic and Lime.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 2 tablespoons vegetable oil
  • 3 teaspoons unseasoned rice vinegar
  • ¼ teaspoon salt or to taste
  • 1 bunch watercress thick stems removed, washed and spun dry
  • 2 navel oranges
  • 1 large or 2 small grapefruits
  • 1 cup peeled finely diced jicama from about one 1-pound jicama
  • 8 radishes thinly sliced

Instructions

  • In a small bowl, whisk together the oil, vinegar, and salt.
  • In a medium bowl toss the watercress with half of the dressing and toss to mix.
  • Place on a large serving plate.
  • Peel the oranges and grapefruit and remove all the white pith.
  • Cut into bite-size pieces and put in a medium bowl.
  • In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing.
  • Mound the salad on the bed of watercress.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Mexican

Pineapple, Corn, and Pomegranate Salad

Pineapple, Corn, and Pomegranate Salad

Ensalada de Piña, Elote, y Granada
The town of Guanajuato tumbles along a deep gorge in the rugged mountains of central Mexico that once supplied precious minerals. Now this lovely little colonial city in central Mexico is known for its music festivals. The small plaza, Jardin de la Union, shares a pleasant flat area with a few sidewalk cafes, hotels, and shops. From every direction, steep winding streets descend into the plaza.In a charming sidewalk café I had this salad with its unusual combination of ingredients. It was served with a sweet mayonnaise dressing, but I prefer a vinaigrette. For convenience or a different flavor, you can substitute raisins for the pomegranate seeds.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • In a large bowl toss together all of the ingredients except the lettuce.
  • Refrigerate for at least an hour.
  • To serve, line each of 4 serving plates with lettuce and divide the salad among the plates.
  • Serve cold.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Mexican

Pineapple, Cabbage, and Romaine Salad

Pineapple, Cabbage, and Romaine Salad

Ensalada de Piña, Col, y Romaine
Just imagine how pretty and refreshing a chopped salad made of sweet fresh pineapple, crunchy cabbage, and crisp romaine lettuce would be served with a saucy spicy entrée. Try it with Chicken in Oaxacan Red Mole or with Shrimp in Red Chile Sauce.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 3 teaspoons olive oil
  • 2 teaspoons unseasoned rice vinegar
  • ¼ teaspoon salt or to taste
  • ½ fresh pineapple peeled and cut into small pieces
  • ¼ medium head of cabbage finely chopped
  • 2 cups coarsely chopped romaine lettuce leaves
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • In a small bowl, whisk together the oil, vinegar, and salt.
  • Put the remaining ingredients in a large bowl.
  • Add the dressing and toss to mix.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Mexican