Recipes

Zucchini Boats with Guacamole

Zucchini Boats with Guacamole

Barcas de Calabacitas con Guacamole
No Name Restaurant is a well-known eatery in charming Tlaquepaque, a suburb of Guadalajara. If you go, it's a cinch to find by asking any merchant along the pedestrian-only main street of shops and restaurants in this restored colonial town. Legend has it that the original owners were selling liquor illegally and didn't want a sign out front, so people were directed to "that place behind the high wall over there without a name." When alcohol became legal the name stuck, and now a very small sign is posted on the exterior wall. The food at No Name is creative, with some unusual selections. I liked the zucchini boat salad and here it is, my way.
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Ingredients

Makes 4 servings

  • 4 medium zucchini
  • 2 teaspoons olive oil
  • ¼ teaspoon salt or to taste
  • Classic Guacamole
  • 2 large ripe tomatoes seeded and diced
  • 2 tablespoons crumbled cotija cheese or queso fresco fresh Mexican cheese

Instructions

  • Slice the zucchini in half lengthwise.
  • Scoop out the centers with a melon ball scoop, leaving a 1⁄2-inch edge.
  • (Save the centers for another use.
  • ) Brush the zucchini on both sides with olive oil and sprinkle lightly with salt.
  • Heat a large nonstick skillet over medium heat and cook the zucchini, cut side down, for about 2 minutes.
  • Turn and cook 2 to 3 more minutes.
  • The zucchini will still be slightly crisp and bright green.
  • Remove to a plate.
  • Cool.
  • Prepare the guacamole.
  • Then, when the zucchini are completely cool, fill the centers with guacamole.
  • (Reserve extra guacamole.
  • ) Put 2 halves in the center of each of 4 serving plates.
  • Surround with diced tomato.
  • Sprinkle crumbled cheese over all.

Notes & Wine Advice

Serve at room temperature.
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Course; Salad
Cuisine; Mexican

Marinated Zucchini Salad with Fresh Oregano

Marinated Zucchini Salad with Fresh Oregano

Ensalada de Calabacitas con Oregano
Zucchini in a light marinade with fresh oregano makes a colorful and appetizing single-ingredient salad presented in the nueva cocina style—with the slices decoratively overlapping on a serving plate. Of course, if you're in a hurry, this can be a fabulously fast and delicious dish to make; just put the cooked slices in a bowl and mix with the dressing. It may not look as striking, but the flavors are still wonderful. Fresh oregano is key here, so reserve this recipe for when you can find it, instead of substituting dried oregano. If cotija cheese is not available, mild feta can be used.
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Equipment

  • large nonstick skillet

Ingredients

Makes 4 servings

  • 4 medium about 1 pound zucchini of uniform size
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 tablespoons finely chopped fresh oregano leaves
  • 2 tablespoons crumbled cotija cheese

Instructions

  • Trim the zucchini, then cut it crosswise on the bias into 1⁄4-inch thick slices.
  • Heat 1 tablespoon of the oil in a large nonstick skillet.
  • Cook the zucchini in a single layer, in batches, turning once, until crisp tender with bright green edges, about 2 to 3 minutes.
  • Remove to a bowl, and cool 10 minutes.
  • To the bowl add the remaining oil, and the vinegar, salt, pepper, and oregano.
  • Mix gently to coat the zucchini.
  • On a serving plate, arrange the zucchini in an overlapping pattern.
  • Top with the crumbled cheese.
  • Serve at room temperature.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Watercress Salad

Watercress Salad

Ensalada de Berros
Watercress is a member of the mustard family and is gathered in many areas of Mexico where it grows along the banks of cold water streams in certain climates, just like in the United States. The crisp leaves with a peppery pungent flavor adds a snap to this salad, that's a good companion for grilled meats or poultry.
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Ingredients

Makes 4 servings

Instructions

  • In a large nonreactive bowl place the watercress, lettuce, tomato, onion, cilantro, and chile.
  • Stir gently to mix.
  • Add the olive oil, vinegar, lime juice, and salt.
  • Toss to coat with the dressing.

Notes & Wine Advice

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

Romaine and Zucchini Salad

Romaine and Zucchini Salad

Ensalada de Lechuga y Zucchini
Raw zucchini contributes a pleasing crunch and mild taste to this easy salad. Mexican fresh cheese, queso fresco, can be found in most supermarkets or Latin-American food stores.
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Ingredients

Makes 4 servings

Instructions

  • In a large salad bowl, combine romaine, zucchini, tomato, and parsley.
  • In a small bowl whisk together the oil, vinegar, salt, and pepper.
  • Pour over the salad and toss gently to coat.
  • Serve on individual salad plates with crumbled cheese on top.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Mixed Vegetable Salad

Mixed Vegetable Salad

Ensalada Mixta
Maria Marquez Merrill, of San Miguel de Allende, was tour guide, interpreter, and cooking teacher for several tours that I led to the region. Maria prepared this salad during one of our cooking classes. We cooked the vegetables in the morning, and assembled the salad just before serving.
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Ingredients

Makes 4 servings

  • 4 small new potatoes about 9 ounces, unpeeled
  • 2 medium carrots peeled and cut into 3⁄4-inch pieces
  • ¼ of a medium cauliflower cut into small florets
  • ¼ pound fresh green beans cut into 1-inch lengths
  • ½ teaspoon salt or to taste
  • 2 tablespoons olive oil
  • 2 medium tomatoes coarsely chopped or cubed
  • 6 to 8 inner romaine lettuce leaves
  • ½ cup Basic Vinaigrette

Instructions

  • In a medium pan of boiling water to cover, cook the potatoes until tender, but not soft, 12 to 16 minutes, depending on the size of the potatoes.
  • Cool under running water, peel, and cut into 3⁄4-inch cubes.
  • Put into a large bowl and set aside.
  • Cook the carrots, cauliflower, and green beans, each separately, uncovered, until crisp-tender.
  • The carrots take about 4 minutes, cauliflower about 3 minutes, and the green beans about 6 minutes.
  • Rinse each vegetable through a sieve under cold running water to stop the cooking.
  • Shake excess water.
  • Put the cooked vegetables in the bowl with the potatoes.
  • Add the salt and olive oil, and toss gently.
  • Cover and refrigerate until the vegetables are cold, at least 1 hour.
  • Remove the vegetables from the refrigerator shortly before serving and add the tomatoes.
  • Toss the salad with sufficient vinaigrette to coat generously.
  • Line a shallow bowl or serving platter with the romaine leaves.
  • Mound the vegetables on the lettuce.
  • Serve cold.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Basic Vinaigrette

Basic Vinaigrette

Vinagreta
A basic vinaigrette in Mexican cuisine is a simple oil, vinegar, salt, and pepper combination. It brightens the flavors of all kinds of salads and cold vegetables. The olive oil adds richer flavor.
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Ingredients

Instructions

  • Whisk all of the ingredients together in a bowl, or put all of the ingredients in a half-pint jar and shake vigorously.
  • If the dressing separates before using, shake again.

Notes & Wine Advice

Dressing keeps refrigerated for 2 to 3 weeks.
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Course; Dressing
Cuisine; Mexican

Caesar Salad from Marge Poore

Caesar Salad from Marge Poore

Ensalada de Caesar
Caesar Salad was invented in the 1920s in Tijuana, Mexico, by Alexander and his brother Ceasar Cardini, owners of a popular local restaurant. The story goes that late one evening near closing time, Alex welcomed some late diners and, with only a few ingredients to work with after a busy day, Ceasar, the chef, whipped up the first Caesar Salad.Now, there are so many versions of the salad that the origins are often forgotten, but Tijuana still claims Caesar Salad as its own. This updated version does not contain raw egg in the dressing.
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Equipment

  • blender

Ingredients

Makes 4 servings

Instructions

  • In a blender, thoroughly combine the oil, vinegar, lemon juice, anchovies, garlic, and mustard.
  • Add the Parmesan and black pepper.
  • Blend until creamy and smooth.
  • Transfer to a small bowl and reserve, or, if made ahead, cover and refrigerate up to 3 days.
  • Whisk thoroughly before using.
  • Put the lettuce and croutons in a large salad bowl.
  • Add the dressing and toss well.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Green Salad with Tomato and Green Chile Strips

Green Salad with Tomato and Green Chile Strips

Ensalade Verde con Jitomate y Rajas
A pile of lightly dressed greens topped with diced tomatoes, thin strips of roasted poblano chile, and a sprinkle of cotija cheese is a very appealing modern salad.
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Ingredients

Makes 4 servings

  • 2 poblano chiles roasted, peeled, seeded, and veins removed
  • 2 tablespoons olive oil
  • 2 teaspoons unseasoned rice vinegar
  • ¼ teaspoon salt or to taste
  • 6 cups torn lettuce greens
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 medium tomatoes seeded and finely diced
  • ¼ cup crumbled cotija cheese or grated Parmesan

Instructions

  • Prepare the chiles.
  • Remove the stems and cut into short, very thin strips.
  • In a small bowl, whisk together the oil, vinegar, and salt.
  • Put the lettuce in a large bowl.
  • Add the dressing and toss lightly to coat.
  • Add the black pepper and toss.
  • Divide the salad among 4 serving plates.
  • Top with the reserved chile strips and the tomatoes.
  • Sprinkle equally with cheese.
  • Serve at once.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Tomato and Red Onion Salad

Tomato and Red Onion Salad

Ensalada de Jitomate y Cebollas Rojas
A great variety of tomatoes of different colors and sizes have come to the world from Mexico. What could be easier or more striking than a platter of vine-ripened tomatoes with a tangle of marinated red onions to serve as a summer salad?
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Equipment

  • Small saucepan

Ingredients

Makes 4 servings

  • 1 medium red onion 6 ounces, peeled and thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 4 medium ripe tomatoes 1½ pounds, sliced
  • 1 tablespoon finely chopped fresh cilantro or fresh oregano

Instructions

  • In a small saucepan, bring about 2 cups of water to a boil.
  • Remove the pan from the heat and add the sliced onion.
  • Soak the onion for 1 minute.
  • Drain and transfer the onion to a small bowl.
  • Add the vinegar, 2 tablespoons water, salt, and sugar.
  • Stir and let stand for 20 to 30 minutes.
  • Meanwhile, arrange the sliced tomatoes on a serving plate.
  • Drain the onions and scatter over the tomatoes.
  • Sprinkle with cilantro or oregano.
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian

Avocado, Tomato, and Jicama Salad

Avocado, Tomato, and Jicama Salad

Ensalada de Aguacate, Tomate, y Jicama
Mexicans are masters of artfully arranging platters of foods. Beautiful hand-crafted pottery pieces help to make the compositions visually appealing. The components for this salad can be sliced and arranged separately on a serving platter for a buffet, or cut into uniform-size pieces and tossed together in a bowl. Either way, it's good eating!
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Equipment

  • Small bowl

Ingredients

Makes 4 to 6 servings

Instructions

  • In a small bowl, whisk the oil, vinegar, salt, and pepper together.
  • Set aside.
  • Serve the salad on a platter, arrange the tomatoes, avocados, jicama, radishes, and jalapeños in rows.
  • For a mixed salad, put all of the ingredients in a bowl.
  • Drizzle the dressing over the salad on the platter, or toss with the vegetables for the mixed salad.
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Course; Salad / Vegetables
Cuisine; Mexican
Diets; Vegetarian