Recipes

Mexican Potato Salad

Mexican Potato Salad

Ensalada de Papas Mexicana
Taxco is filled with silver shops—and tourists. But, there's more there than just good shopping. At this memorable stop on the road between Mexico City and Acapulco you can enjoy the magnificent eighteenth century cathedral of Santa Prisca, steep winding cobblestone streets, a fascinating public market, mining history, and of course, great food. It was at lunch many years ago, at the Hotel De La Borda, that I had a potato salad like this for the first time. This recipe was one souvenir worth taking home.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the vinaigrette.
  • Then, cook the potatoes in a medium pan of boiling water until tender, about 5 minutes.
  • With a slotted spoon, remove the potatoes to a bowl and set aside.
  • Add the carrots to the same pan and cook until just tender, about 3 minutes.
  • Remove and put in the bowl with the potatoes.
  • Cook the peas in the same water for about 30 seconds.
  • Drain and rinse under cold running water.
  • Add to the bowl with potatoes and carrots.
  • Add the onion, mint, and 2 to 3 tablespoons of the vinaigrette.
  • Toss to mix.
  • Serve chilled or at room temperature.
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Course; Salad
Cuisine; Mexican

Herbed Vinaigrette

Herbed Vinaigrette

Vinagreta por Ensalada
When fresh herbs are in season or readily available, use them to make a flavorful, wonderfully refreshing salad dressing.
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Equipment

  • blender

Ingredients

Makes about ½ cup

Instructions

  • Put all of the ingredients in a blender and purée until smooth.
  • Adjust seasoning.
  • Dressing keeps 3 to 5 days refrigerated.
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Course; Dressing
Cuisine; Mexican

Cactus Salad

Cactus Salad

Ensalada de Nopalitos
Cactus, with a taste and texture similar to green beans, is commonly used in many parts of Mexico for salads and other preparations, and is slowly being adopted in the United States. Packaged cactus can be found in the supermarket with chilled foods or in the produce section, cut into ready-to-use squares. Cactus is also packed in jars. If using the bottled product, look for the cactus packed only in water and salt. Either fresh or jarred cactus can be used for this recipe.
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Ingredients

Makes 4 servings

Instructions

  • If using fresh cactus squares, cook quickly in a pan of boiling water to cover, 1 to 2 minutes, to retain the color and crispness and to remove some of the slippery coating.
  • Drain well in cold running water.
  • If using bottled cactus, simply drain through a strainer and rinse very well in cold running water and cut into 1⁄2-inch squares.
  • In a large bowl, mix the cooked cactus, tomatoes, onion, serrano chiles, and cilantro.
  • Add the oil, vinegar, and salt.
  • Toss to mix.
  • Arrange the lettuce on a platter.
  • Mound the salad on the lettuce, and scatter the cheese on top.
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Course; Salad
Cuisine; Mexican

Turkey and Avocado Sandwiches

Turkey and Avocado Sandwiches

Tortas de Pavo y Aguacate
Freshly cooked or leftover turkey makes wonderful sandwiches, Mexican style. Use bolillos (oval Mexican sandwich rolls) or French sandwich rolls. Cooked chicken can be substituted for the turkey.
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Equipment

  • medium bowl

Ingredients

  • Makes 4 servings
  • 1 cup packed shredded or chopped cooked deli or leftover turkey meat
  • 3 tablespoons mayonnaise plus extra to spread on the rolls
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 1 large ripe tomato very thinly sliced
  • 1 large avocado Hass variety preferred, peeled and thinly sliced
  • 1 cup finely shredded lettuce

Instructions

  • In a medium bowl mix together the turkey, 3 tablespoons of the mayonnaise, lime juice, salt, and pepper.
  • Set aside.
  • Spread a little mayonnaise on each cut side.
  • Cover each bottom roll half with ¼ of the turkey mixture.
  • Top with tomato, avocado, and lettuce.
  • Cover with the roll tops and serve.
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Course; Sandwiches / Turkey
Cuisine; Mexican

Pork Sandwiches with Tomato Sauce

Pork Sandwiches with Tomato Sauce

Tortaes Ahogada
Ahogadas, famed "drowned" pork sandwiches, are a must when in Guadalajara. Our first ahogada was part of a private lunch at Jose Cuervo's tequilla distillery arranged by our traveling companions, Don and Donna Luria, owners of Café Terra Cotta in Tucson and Scottsdale, Arizona. The second ahogada came from a food stall in the plaza in Tlaquepaque. Both of the juicy sandwiches were delicious, with plenty of roasted pork and drenched with a thin mild tomato sauce. My version is a bit different from the two mentioned above, but equally wonderful and properly "drowned."
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Ingredients

Makes 2 servings

Instructions

  • Prepare the tomato sauce, then preheat the oven to 400°.
  • Put the pork pieces in a single layer in an ovenproof baking dish.
  • Add the oil and salt.
  • Toss to coat the meat with the oil.
  • Roast, uncovered, until sizzling and light brown, about 25 minutes.
  • Remove from the oven, stir to separate the meat pieces, and set aside.
  • Remove a small amount of the soft center of the roll to make a cavity for the filling.
  • Heat the rolls in the oven 3 to 4 minutes.
  • Remove from the oven and dip the cut sides of the rolls into the warm sauce to soak well.
  • Put half of the cooked pork on each bottom roll half.
  • Top with avocado, cabbage or lettuce, and onion.
  • Close the sandwiches, cut in half, and spoon 2 tablespoons of the sauce over the top of each sandwich.
  • Serve at once with plenty of paper napkins.
  • Bottled hot sauce is served on the side for those who like it spicy!
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Course; Pork / Sandwiches
Cuisine; Mexican

Roast Beef, Avocado, and Bean Sandwiches

Roast Beef, Avocado, and Bean Sandwiches

Tortas de Carne Al Horno
Sometimes called pepitos (Little Joes), these sandwich rolls filled with cold roast beef, avocado, beans, lettuce, and pickled jalapeños are easy to make using thinly sliced roast beef from a deli, or cold leftover roast beef.
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Ingredients

Makes 2 servings

  • 2 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 2 teaspoons Dijon or yellow mustard
  • 4 ounces thinly sliced deli roast beef
  • ½ avocado Hass variety preferred, thinly sliced
  • ½ cup finely shredded lettuce
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
  • 1 tablespoon mayonnaise
  • ¼ to ⅓ cup heated refried beans canned or homemade

Instructions

  • Spread 1 teaspoon of mustard on each bottom roll half.
  • Layer each with half of the roast beef and avocado.
  • In a small bowl, mix the lettuce, jalapeños, and mayonnaise.
  • Put half of the lettuce mixture on top of the avocado layer on each roll.
  • Spread about 2 tablespoons beans on the top roll halves.
  • Close the sandwiches with the top roll halves.
  • Serve.
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Course; Beef / Sandwiches
Cuisine; Mexican

Avocado and Jalapeño Snack

Avocado and Jalapeño Snack

Botana de Aguacate y Jalapeño
Here's a quick and easy party appetizer made with avocado and spicy jalapeño chiles spread on toasted bolillos (oval Mexican sandwich rolls) or French rolls and garnished with crisp radish rounds. If making these ahead, toast the bread lightly to prevent the spread from soaking through.
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Ingredients

Makes about 24 appetizers

  • 2 large ripe avocados Hass variety preferred
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lime juice
  • 2 fresh jalapeños chiles seeded, veins removed, and finely chopped
  • Salt to taste
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, thinly sliced crosswise
  • 4 to 5 radishes washed, trimmed, and thinly sliced
  • ½ cup crumbled cotija or mild feta cheese

Instructions

  • In a medium bowl, mash the avocados.
  • Stir in the mayonnaise lime juice, and the jalapeños.
  • Season with salt.
  • Put about 2 teaspoons of the mashed avocado mixture on each slice.
  • Top with 2 to 3 radish slices.
  • Sprinkle lightly with cheese.
  • Arrange the appetizers on a serving plate, and serve at once.
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Course; Snack
Cuisine; Mexican

Mushroom Toasts

Mushroom Toasts

Pan Tostada con Hongos
Mushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
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Ingredients

Makes about 20 appetizers

  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 1 pound medium white button mushrooms coarsely chopped
  • ¼ cup Mexican crema or heavy cream
  • 1 teaspoon chopped fresh epazote leaves or substitute oregano
  • ½ teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 long French baguette cut into about 20 slices, or 4 oval Mexican sandwich rolls (bolillos), sliced
  • 3 to 4 tablespoons unsalted butter at room temperature
  • 2 to 3 jalapeño chiles seeded, veins removed, and minced

Instructions

  • Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes.
  • Stir in the crema, epazote, salt and pepper.
  • Cook, stirring, 1 minute.
  • Reserve off heat.
  • Preheat the broiler.
  • Lightly butter the bread, put the slices on a baking sheet and toast lightly.
  • Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.
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Course; Sandwiches
Cuisine; Mexican
Diets; Vegetarian

Shrimp Toasts

Shrimp Toasts

Pan Tostada con Camarones
Mexican cooks use bread as a base for appetizers, in much the same way as it is used for tapas in Spain. Here, Mexican rolls or a French baguette loaf are sliced and topped with avocado butter and shrimp for a quick appetizer.
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Ingredients

Makes about 20 appetizers

  • Avocado Butter recipe doubled
  • ½ pound 14 to 16 small cooked shrimp
  • Salt to taste
  • 1 long French baguette cut into about 20 slices or about 4 oval Mexican sandwich rolls (bolillos), sliced
  • 2 to 3 tablespoons unsalted butter at room temperature

Instructions

  • Prepare the double quantity of avocado butter.
  • Then, drain the shrimp and pat dry with paper towels.
  • Chop coarsely.
  • Set aside.
  • In a large bowl, mix the avocado butter with the shrimp.
  • Season with salt, if desired.
  • Set aside.
  • Preheat the broiler.
  • Lightly butter the bread and put the slices on a baking sheet and toast lightly.
  • Mound about 1 heaped tablespoon of the avocado and shrimp mixture on each bread slice.
  • Serve at once.
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Course; Appetizer / Fish / Sandwiches
Cuisine; Mexican

White Bean and Pumpkin Seed Masa Appetizer

White Bean and Pumpkin Seed Masa Appetizer

Poc-Ka-Nes
Manuel Arjona, originally from Yucatán, prepared these delicious crispy masa appetizers stuffed with white beans and pumpkin seeds for my cooking class, when we had a group lunch at his restaurant Maya, in Sonoma, California. Chef Arjona serves his poc-ka-nes (a Mayan word) on a bed of finely shredded Red and Green Cabbage Slaw.
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Ingredients

Makes 8 appetizers

Instructions

  • Prepare the tomatillo salsa.
  • Cover and reserve.
  • Then prepare the tortilla dough.
  • Cover with plastic wrap and let rest about 20 minutes.
  • Meanwhile, prepare the filling.
  • In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan.
  • Transfer to a plate.
  • When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl.
  • Add the beans, chives, salt, and pepper.
  • Mix well.
  • The mixture will be thick and hold its shape on a spoon.
  • Reserve.
  • Line a tray with plastic wrap.
  • Prepare the tortilla dough to make 8 tortillas.
  • Press 1 (41⁄2-inch) tortilla.
  • Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached.
  • Put about 1 tablespoon of the reserved bean filling on one half of the tortilla.
  • Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent.
  • Unfold the piece of plastic.
  • Seal the edges of the filled crescent.
  • Place on the tray.
  • Repeat, pressing, filling, and folding the tortillas until all are finished.
  • In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers.
  • Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side.
  • Drain on paper towels.
  • Serve hot, topped with the salsa.
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Course; Appetizer
Cuisine; Mexican