Notes about Recipes in this book

• Mexican rice (Arroz a la Mexicana)

  • tmitra on September 12, 2021

    Note that if you make this with the Zacatecas-style green mole with chicken from the same issue, you'll have more than enough chicken stock for both recipes.

• Pork in red chile sauce (Asado de bodas)

  • TrishaCP on May 12, 2014

    This was incredibly delicious. The sauce tastes best served a day or two after making it- the flavors have more chance to come together and the bitter notes from the chile and chocolate are able to subside somewhat. (Aggressive seasoning also helps.)

• Stewed beans with pico de gallo (Frijoles de la olla)

  • chawkins on October 26, 2021

    Great beans and could not be easier. The beans were cooked to perfection from dry in under two hours on the stove top.

• Squash blossom sauté (Guiso de flor de calabaza)

  • Rutabaga on August 24, 2014

    This is a delightful summer vegetable dish, and a nice, light way to show off squash blossoms without frying them. Because I couldn't find epazote, I used cilantro.

• Zacatecas-style green mole with chicken (Mole verde Zacatecano)

  • robinorig on October 07, 2012

    Made this with corn tortillas instead of flour, also added a tiny bit of cornstarch to thicken the sauce. Was as good or better than any restaurant dish. I loved the cornmeal flavor in it and would make it again this way. The chicken was moist, the sauce was outstanding! Served it with farro. So good, I couldn't stop eating it!

  • tmitra on September 12, 2021

    I had a few questions while making this (heat the tomatillos and jalapenos without oil? Put the toasted tortillas in the blender?!), but I was very happy with the results (yup, I did both). Next time, I'd half the salt in the tomatillo sauce, and per robinorig, I might add a little flour or cornstarch to the mole verde, as it didn't thicken much. I served it with the Mexican rice (also very good), tortillas, and guacamole.

• Potato tacos (Tacos de papa)

  • michalow on January 22, 2018

    So good. Best with some cilantro and pickled onions in addition to the suggested toppings.

• Chicken satay (Satay ayam)

  • meggan on July 08, 2013

    These were okay but the balance was a little off. They needed less sweet and more acid. I remedied this by serving them with Suka Pinukurat ( a Filipino vinegar).

• Cornbread

  • PinchOfSalt on July 04, 2013

    This recipe was just right. It is a great compromise between southern and northern styles - barely sweet - and it is not overly moist. It went VERY well with my Independence Day pulled pork and coleslaw. Yum!