• Culinaryhermit on February 13, 2024

  Signed copy from 2018

Notes about Recipes in this book

• Guacamole chamacuero

  • Hana.Sundet on September 23, 2024

    Delicious harvest guacamole! Author recommends it for inauthentic combinations, & I can confirm the flavors do lend it well to Eurasian dishes with nigella seeds, for instance.

• Mexican green tomato salad (Ensalada de tomate verde)

  • L.Nightshade on June 04, 2011

    This is a chopped salad with tomatillos, serrano chiles, white onion, and cilantro tossed with olive oil and a little salt. It is then topped with queso fresco, crumbled chicharron and avocado. A very easy, bright, and refreshing salad. I loved the flavors, and it was the perfect flavor contrast to the main course. I will be trotting this one out any time I'm cooking Mexican food. Plus, the leftover salad was tasty the next day in fish tacos.

• Chiles stuffed with potato and sardines (chiles rellenos de papa y sardinas)

  • L.Nightshade on June 04, 2011

    While this dish was good enough to make again, I will make modifications when I do. The end result is quite picklish. The chiles marinate in 1 1/2 cups of vinegar, so no surprise there. Next time I will make the marinade with some oil and less vinegar. We liked the potato-sardine combination quite a bit. I didn't use salt as I thought the sardines were salty enough, but it could have used a little seasoning. Or maybe more sardine in proportion to potato. I'd also like to try this stuffed with a potato and anchovy combination. All in all, a success. The stuffed chiles plate nicely, and make a pretty first course. It will be a fun recipe to try again with variations.

• Eggs with cactus pieces and cilantro (huevos con nopales y cilantro)

  • rmardel on May 20, 2026

    This was good, but not something I feel compelled to make again. I love the fruitiness the nopal brought to the eggs, but it just didn't wow me.

• Eggs with parsley and lime juice (huevos en baturillo)

  • rmardel on May 12, 2026

    This simple recipe was both familiar and surprisingly new. I've never scrambled eggs in lard before, although I've made herbed eggs frequently, I've never used parsley alone in quantity, and I've never added lime juice to eggs at the end of cooking. Such small things, yet such big and yet comforting flavor. I loved the savory hint of lard, the sharp herbyness of the parsley and the soft brightness of the lime. This is something thrown together quickly that I will make again and again as I always have the ingredients on hand, and I often need to use up parsley.

• Chorizo cooked with cabbage for tostadas (chorizo para tostadas)

  • rmardel on May 12, 2026

    Very simple and delicious. I've eaten this since I was a child. With only two ingredients, the quality of your chorizo is paramount here. Get one you really like, and not too mild or you might lose it in the cabbage.

• Chilaquiles de parras

  • jessekl on May 19, 2013

    p.259

• Chorizo with potatoes and nopal cactus (longaniza con papas y nopales)

  • rmardel on May 26, 2026

    I thought this was excellent as a topping for tostadas or filling for tacos. Despite the name, the chorizo is used only in a small quantity, as a flavoring. Soyriso or any soy based imitation chorizo would work well here, and I have made the dish both ways. Kennedy is correct in that the original dish is quite oily and needs heavy blotting and pressing to eliminate the oil. The soyriso version less so. The soy version also yields pretty good leftovers, whereas the original pork version is best eaten shortly after being prepared.

• "Pot mole" with fresh corn tamales (mole de olla con tamales de elote)

  • rmardel on May 12, 2026

    This is one of the simplest pot molés I've ever made, which is great because I tend to almost always have chicken stock, guajillo chiles, and tamales in the house. This makes it a great quick meal when I am craving some Mexican flavors but am short on time or energy. Because it is so simple the quality of the dish depends on the quality of the ingredients, but the combination of the smokey & spicy broth with the lightly sweet, starchy tamales is addictive. As you cut the tamales open, the broth is absorbed, and the dish becomes a kind of comforting, savory corn pudding.

• Chicken for a wedding (estofado para bodas)

  • L.Nightshade on June 04, 2011

    Chicken pieces are poached with onion and garlic, then drained and set aside. The sauce combines sauteed onion and garlic with tomatoes (recipe calls for fresh, I used canned Muir organic fire roasted). Then raisins, almonds, olives, pickled jalapenos with some pickling juice, a tablespoon of sugar (I used a bit less), and oregano are added. Peppercorns, cloves, stick cinnamon are ground and added, and a cup of the poaching broth is returned to the sauce. Sliced potatoes and plantains are fried and drained. Before serving, the chicken is returned to the sauce along with chunks of fresh pineapple. The dish is topped with the potatoes and plantains. We were struck by the wonderful combinations of flavors in this dish. Some bites remind me of an Italian caponata (olives and raisins), some bites were vaguely reminiscent of a sweet and sour dish (pineapple and a bit of vinegar). The flavors are complex and compelling. I liked it more with each bite. Definitely a keeper.

• Squash with mushrooms (calabacitas con hongos)

  • SarahL on May 15, 2026

    This came together quickly and was delicious! Loved the combination of poblano, zucchini, and cream. Will definitely be making this again.

• Angel hair pasta with ancho chile (Sopa seca de fideo con chile ancho)

  • Hana.Sundet on October 02, 2024

    Had almost everything I needed in my pantry, quick to make, & satisfying to eat! Youngest especially loved it. Served alongside a Moroccan cucumber salad.