Recipes

Vegetables in Chipotle Vinaigrette

Vegetables in Chipotle Vinaigrette

Verduras en Vinagreta de Chipotle I tried this cold vegetable plate years ago at the Hotel Colonial in Puebla and have been serving it ever since. Serve with a basket of thinly sliced baguette.
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Equipment

  • blender

Ingredients

Makes 4 to 6 servings

  • 2 canned chipotle chiles en adobo rinsed, seeded, and chopped
  • 1 teaspoon adobo sauce from the can of chiles
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon dark brown sugar or to taste
  • ½ teaspoon Worcestershire sauce
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • 2 medium white potatoes scrubbed and thinly sliced
  • 2 medium carrots peeled and thinly sliced diagonally
  • 1 cucumber peeled and thinly sliced
  • 2 medium tomatoes cut into wedges
  • Cilantro or parsley sprigs

Instructions

  • In a blender, blend the chiles, adobo sauce, vinegar, sugar, oil, and salt until smooth.
  • Reserve in a bowl.
  • Cook the potatoes and carrots in two separate pots of boiling salted water to cover until tender, about 8 minutes for the potatoes, and 4 minutes for the carrots.
  • Drain and cool under cold running water to stop the cooking.
  • Drain again and blot excess water with paper towels.
  • Put in a large bowl.
  • Add about half of the reserved dressing.
  • Toss gently to coat the vegetables.
  • Let marinate at room temperature about 30 minutes.
  • To serve, arrange the potatoes, carrots, and cucumber in overlapping rows on a large platter.
  • Add the tomato wedges.
  • Drizzle the remaining dressing over all.
  • Garnish with cilantro.
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Course; Salad
Cuisine; Mexican

Asparagus Salad with Fresh Salsa Mexicana

Asparagus Salad with Fresh Salsa Mexicana

Ensalada de Espárragos con Salsa Fresca
Many Mexican dishes reflect the colors of the nation's flag, as does this fresh green asparagus salad with red tomato salsa and a scattering of fresh white cheese (queso fresco) that's widely available in United States supermarkets.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the salsa.
  • Then, cut off the tough ends of the asparagus spears.
  • Bring a large pan of water to a boil.
  • Add the asparagus and cook, uncovered, until crisp-tender, about 4 to 6 minutes, depending on the size of the asparagus spears.
  • Drain under cold running water to stop the cooking.
  • Lay the spears on a clean kitchen towel and blot excess water.
  • Arrange the asparagus side by side on a serving platter.
  • Drizzle with olive oil and sprinkle with salt.
  • Turn the asparagus to coat with the oil and salt.
  • Spoon a ribbon of fresh salsa across the center of the asparagus spears.
  • Sprinkle the cheese over all.

Notes & Wine Advice

Serve cold.
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Course; Salad
Cuisine; Mexican

Artichoke Salad with Sunflower Seed Dressing

Artichoke Salad with Sunflower Seed Dressing

Ensalada de Alcachofas con Pepitas Fresh artichokes are not a traditional part of the Mexican kitchen, but canned artichokes are popular in urban areas and are often marinated or added to salads.
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Ingredients

  • Makes 4 servings
  • 1 9-ounce package frozen artichoke hearts or 1 (14-ounce) can
  • ⅓ cup packed fresh flat-leaf parsley
  • 1 medium garlic clove chopped
  • 1 serrano chile chopped with seeds
  • 2 tablespoons salted dry-roasted sunflower seeds
  • 2 tablespoons fresh lime juice
  • ¼ cup olive oil
  • 1 head iceberg lettuce torn into bite-size pieces
  • 1 medium tomato coarsely chopped

Instructions

  • Cook the artichoke hearts according to the package directions, or use rinsed and drained canned artichoke hearts.
  • Quarter the artichokes and set aside.
  • Put the parsley, garlic, serrano, sunflower seeds, lime juice, and olive oil in a blender and purée until nearly smooth with some texture.
  • Reserve in the blender.
  • Put the lettuce, tomato, and artichoke hearts in a large bowl.
  • Add the dressing and toss gently to coat with the dressing.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Mushroom and Avocado Salad

Mushroom and Avocado Salad

Ensalada de Hongos y Aguacate
White mushrooms and avocado with baby spinach leaves and shredded cabbage is an inventive mixed salad that's really wonderful dressed with a Salsa Vinaigrette.
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Ingredients

Makes 4 servings

  • ½ recipe Salsa Vinaigrette
  • 12 medium white mushrooms cleaned and thinly sliced
  • 1 avocado Hass variety preferred, peeled and cut into 1⁄2-inch pieces
  • 4 cups rinsed and dried baby spinach leaves
  • ¾ cup finely shredded cabbage
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons crumbled cotija or mild feta cheese

Instructions

  • Prepare the vinaigrette.
  • In a bowl, gently mix the mushrooms and avocado with about ¼ cup of the vinaigrette.
  • In another bowl toss the spinach, cabbage, and parsley with about 2 tablespoons of the vinaigrette and divide the spinach mixture among 4 serving plates.
  • Top each equally with the mushrooms and avocado.
  • Sprinkle the salads with the cheese.
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Course; Salad
Cuisine; Mexican

Corn, Potato, and Poblano Chile Salad

Corn, Potato, and Poblano Chile Salad

Ensalada de Elote, Papa, y Chile Poblano
Mexican cooks use corn, potatoes, and chiles, ingredients native to Central and South America, in a variety of dishes. Serve this salad at room temperature with grilled meats or chicken.
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Ingredients

Makes 6 servings

Instructions

  • In a pot of boiling water, cook the corn about 3 minutes or until just tender.
  • Do not overcook.
  • Remove the corn and rinse under cold running water to stop the cooking.
  • With a sharp knife, cut the kernels off the cobs.
  • Put the corn into a large bowl.
  • Roast the poblanos over a flame, or under a broiler until charred all over.
  • Steam in a plastic bag about 8 minutes.
  • Rub off the skins, seed, and cut into 1⁄2-inch dice.
  • Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin.
  • Mix.
  • Add the remaining ingredients.
  • Toss gently to coat the salad with the dressing.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Green Bean, Jicama, and Pomegranate Salad

Green Bean, Jicama, and Pomegranate Salad

Ensalada de Ejotes, Jicama, y Granada
Scatter vibrant red pomegranate seeds over green beans, jicama, and shredded cabbage for a beautiful first course salad. Pomegranates are grown in many parts of central and northern Mexico and are used to brighten a number of traditional dishes, especially in fall and winter. The pinkish to red-skinned fruits are about the size of an orange and have jewel-like seeds packed solid in compartments that are separated with thin white membranes. Each tiny seed has a juicy, bright red coating that's sweet-tart and quite wonderful. The seeds are best separated by cutting the fruit in half, then breaking open the seed sacs under a bowl of cold water in the sink, to minimize splattering juices. Separate the seeds and place them in a bowl. The seeds can be kept frozen in plastic bags for about three months.For this salad, young, thin green beans are best since they are more tender and only need a short cooking time.
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Ingredients

Makes 4 servings

  • 1 tablespoon fresh lime juice
  • 1 teaspoon unseasoned rice vinegar
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ pound thin green beans 2½ to 3 inches long
  • 1 small jicama about 12 ounces, peeled and cut into thin sticks, 1⁄4-inch thick and 2-inches long
  • 1 cup finely shredded cabbage
  • 2 tablespoons chopped Italian flat-leaf parsley
  • ⅛ teaspoon freshly ground pepper or to taste
  • ½ cup pomegranate seeds

Instructions

  • In a small bowl whisk together the lime juice, vinegar, salt, and olive oil.
  • In a saucepan of boiling salted water cook the green beans, uncovered, until crisp-tender and still bright green, about 4 minutes.
  • Drain under cold running water to stop the cooking.
  • Blot moisture with paper towels and put in a large bowl.
  • Add the jicama, cabbage, and parsley.
  • Toss to combine.
  • Add the dressing, and toss to coat the salad with the dressing.
  • Add the pepper and toss gently.
  • Divide the salad among 4 serving plates.
  • Scatter pomegranate seeds equally over the salads.
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Course; Salad
Cuisine; Mexican

Green Bean and Egg Salad

Green Bean and Egg Salad

Ensalada de Ejotes y Huevo
Mexican salads are often made of cooked vegetables. Young green beans, cooked whole and dressed with vinaigrette are as wholesome as they are pretty, especially when garnished with colorful white and yellow bands of grated hard-cooked eggs. This salad was served as part of a midday buffet at San Angel Inn, a lovely restaurant in Mexico City. To preserve the bright green color of the beans do not add the dressing until shortly before serving, or the vinaigrette will cause the beans to fade.
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Ingredients

Makes 4 servings

  • 1 pound small fresh green beans uniform in size
  • ½ garlic clove minced
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons unseasoned rice vinegar
  • 1 tablespoon finely chopped fresh oregano
  • ½ teaspoon mustard
  • 1 hard-cooked egg peeled

Instructions

  • Trim the ends of the beans.
  • In a medium skillet, bring to a boil about 2 cups of water.
  • Add the beans and cook, uncovered, until crisp-tender and still bright green, 5 to 7 minutes.
  • Drain off the water, leaving the beans in the pan.
  • Stir in the garlic and ¼ teaspoon of the salt into the beans while still hot.
  • Set aside to cool.
  • In a small bowl, whisk together the oil, vinegar, oregano, mustard, and the remaining ¼ teaspoon of salt.
  • Set aside.
  • Separate the white from the yolk of the egg.
  • Finely shred the egg white onto a small plate.
  • Grate the egg yolk on another small plate.
  • Shortly before serving, toss the cooked green beans with the vinaigrette and arrange the beans in an even line on a serving plate.
  • Sprinkle the shredded egg white over the top center of the beans and sprinkle the egg yolk over the white.
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Course; Eggs / Salad
Cuisine; Mexican

Green Bean Salad

Green Bean Salad

Ensalada de Ejotes
Young and tender green beans are best for this salad. Cook them until crisp-tender and still bright green. The salad is presented on a platter, but it can also be arranged on individual salad plates. Serve with sauced meats or poultry.
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Ingredients

Makes 4 servings

Instructions

  • In a large deep skillet, or wide saucepan, bring about 1 quart of water to a boil.
  • Add the onion, and blanch 20 seconds.
  • With a slotted spoon, remove the onions, and put into a bowl of cold water to stop the cooking; then drain well.
  • In the same boiling water, cook the green beans, uncovered, until the beans are just a bit limp, but still bright green and crisp-tender, 5 to 6 minutes.
  • Drain immediately, and rinse under cold running water to stop the cooking.
  • Put the well-drained onions and green beans in a large bowl.
  • Add the oil, vinegar, garlic, and salt.
  • Toss well to coat, and put the vegetables on a serving platter.
  • Arrange the tomatoes around the beans, and sprinkle the cilantro over all.
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Course; Salad
Cuisine; Mexican

Chopped Radish Salad

Chopped Radish Salad

Ensalada de Rábanos
Radishes are a common garnish on plates all over Mexico. Their crunchiness and sharpness makes them a favorite Mexican nibble. This salad features crisp and bright radishes mixed with other chopped vegetables.
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Equipment

  • Large bowl

Ingredients

Makes 4 servings

Instructions

  • In a large bowl mix the first seven ingredients (the vegetables) together.
  • Add the oil, lime juice, vinegar, and salt.
  • Toss well to coat the vegetables.
  • Refrigerate for at least an hour

Notes & Wine Advice

Serve cold.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Jicama Salad Bowl

Jicama Salad Bowl

Taza de Jicama
During a recent visit to Mexico, while walking through the busy market fondas (food stalls) in the historical colonial city of Guanajuato in central Mexico, my husband and I noticed a carefully peeled jicama with the center scooped out and filled with a crisp salad of orange, avocado, and radish pieces. My husband was so intrigued that he couldn't wait to create a jicama salad bowl as soon as we got home.One salad can be shared by 2 to 3 people in the same way as a table salsa is shared, to be eaten along with the entrée. When the filling is eaten, slice up the jicama bowl and eat it, too! Look for pale-skinned, uniformly round and unblemished, medium-size jicamas for the best-looking and best-tasting jicama bowls. Serve with fish or chicken entrées.
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Ingredients

Makes 2 to 3 servings

  • 1 pale-skinned round jicama about 1¼ pounds
  • 1 orange peeled and cut into small pieces
  • 1 avocado Hass variety preferred, peeled, seeded, and cut into small pieces
  • 4 to 5 radishes quartered
  • 1 jalapeño chile seeded, veins removed, and finely diced
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon salt or to taste
  • 1 seedless cucumber sliced into 1⁄4-inch rounds

Instructions

  • Cut a 1⁄4-inch slice off the bottom of the jicama so it will sit flat.
  • Cut a 1-inch slice off the top.
  • Peel the jicama as neatly as possible.
  • Using a melon ball tool carefully scoop out the center, leaving a 3⁄4-inch shell all around.
  • Set aside.
  • Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl.
  • Cut some of the scooped out center into small pieces and add to the bowl.
  • Add the oil, lime juice, and salt.
  • Toss to mix.
  • Spoon the salad into the jicama shell.
  • (Any extra salad can be added to the bowl later, or served separately.
  • ) Place the jicama shell on a round serving plate.
  • Arrange the cucumber slices around the jicama.

Notes & Wine Advice

The salad can be made ahead and refrigerated for up to 2 hours before serving.
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Course; Poké bowl / Salad
Cuisine; Mexican