Recipes

Greens with Mango and Sunflower Seeds

Greens with Mango and Sunflower Seeds

Ensalada Verde de Mango y Pepitas
Dry-roasted sunflower seeds top this refreshing chopped salad of romaine, cabbage, mango, and radishes, made with typical ingredients commonly found in outdoor markets throughout Mexico.
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Ingredients

Makes 4 servings

Instructions

  • In a small bowl, whisk together the lime juice, honey, vinegar, salt, and oil.
  • Set aside.
  • Put all of the remaining ingredients, except the sunflower seeds, in a large bowl.
  • Toss with the dressing.
  • Sprinkle with sunflower seeds.
  • Serve at once.
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Course; Fruit / Salad
Cuisine; Mexican

Greens with Grapefruit

Greens with Grapefruit

Ensalada Verde con Toronja Finely shredded romaine lettuce, pale green cabbage, and cilantro, mixed with a mild vinaigrette and garnished with segments of pink grapefruit is a combination I really like. The idea for the salad comes from one prepared by American chef Billy Cross at his cooking school in Ensenada, Baja, Mexico. That salad was adorned with fresh lobster from Ensenada’s fish market, but this version can be prepared for everyday eating. It’s so simple, pretty, and very refreshing. For peak freshness, assemble just before serving.
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Ingredients

Makes 4 servings

  • 2 tablespoons olive oil
  • 2 teaspoons unseasoned rice vinegar
  • ½ teaspoon salt
  • 4 cups finely shredded romaine lettuce
  • 2 cups finely shredded cabbage
  • ½ cup coarsely chopped fresh cilantro
  • 2 pink grapefruit peeled with no white pith remaining, and cut into segments between the membranes

Instructions

  • In a small bowl, whisk together the oil, vinegar, and salt.
  • In a large bowl toss the romaine, cabbage, and cilantro together.
  • Add the dressing and toss to coat the greens.
  • Arrange the grapefruit segments equally on each salad.

Notes & Wine Advice

Serve cold
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Course; Fruit / Salad
Cuisine; Mexican

Romaine, Orange, and Pomegranate Salad

Romaine, Orange, and Pomegranate Salad

Ensalada de Lechuga, Naranja, y Granada
Little red jewels of pomegranate seeds often brighten holiday dishes. The tart-sweet seeds add a special flavor and texture to this easy salad.
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Ingredients

Makes 4 servings

Instructions

  • Tear the romaine leaves into bite-size pieces and put them in a large bowl.
  • Add the remaining ingredients and toss well.

Notes & Wine Advice

Serve cold.
Note:

To prepare the pomegranate, cut it in half with a large sharp knife and then break the fruit apart in a bowl of cold water in the sink (to minimize splattering juices) to expose the seeds. Separate the seeds, one by one, and place them in a bowl. Discard all the connecting white membrane and skin.
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Course; Fruit / Salad
Cuisine; Mexican

Cold Vegetables in Vinaigrette

Cold Vegetables in Vinaigrette

Verduras Frio en Vinagreta
Cold marinated vegetables are a traditional part of Mexican cuisine to be served with enchiladas and other tortilla dishes, or with a platter of assorted cold meats. Cook each vegetable separately to prevent overcooking.
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Ingredients

Makes 4 to 6 servings

  • Basic Vinaigrette
  • 4 medium white or red boiling potatoes of equal size
  • 3 medium carrots peeled and thinly sliced
  • ¾ pound fresh small green beans ends trimmed
  • 2 to 3 medium zucchini thinly sliced

Instructions

  • Prepare the vinaigrette.
  • Reserve.
  • Cook the potatoes in boiling salted water to cover until tender, but not soft, 15 to 18 minutes.
  • Using a large slotted spoon, transfer the potatoes to a strainer and cool under running water, peel, and thinly slice.
  • Put in a large bowl.
  • Continue to cook each kind of vegetable in the same boiling salted water, separately, to prevent overcooking.
  • Transfer and cool them in the same manner for each kind, and put them in the bowl with the potatoes.
  • Cook the carrots about 3 minutes, the green beans 5 to 6 minutes, depending on the size, and the zucchini about 1 minute.
  • Add the vinaigrette to the bowl and toss gently to coat.
  • Add salt, if needed.
  • Put the vegetables in the refrigerator until cold, about 20 to 30 minutes, or up to overnight.
  • Serve as a tossed salad or spoon each vegetable separately into rows on a serving platter.

Notes & Wine Advice

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

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