Mexican / Mexican-Inspired


Frothed Mexican Drinking Chocolate

On the Day of the Dead, or any day, I like Mexican drinking chocolate served chilled and “on tap,” with a head. Thus began frothing sessions with a molinillo, a whisk, and,

Mayan Chicken with Spicy Citrus Marinade

This recipe, from Global Grilling by Jay Solomon, was inspired by the cuisine of the Yucatán, the land of Mayan culture. The marinade features some key, commonly used ingredients from that cuisine: citrus, in particular the bitter orange; chili pepper; and achiote oil, which is made from simmering annatto seeds in oil. The annatto seed […]

The Margarita Gospels

Some cocktails are like mayonnaise. They’ve been around so long, and their origins are so speculative (or lost completely), that they are considered part of the community of recipes to which no one can lay claim.

Lunch with Lynne: The Torta de Santuario and Salsa de Plaza

This posting is for Robert Feugate, a sandwich lover and wiz-bang coder and problem solver who helped with some of the behind-the-scenes structural features of the DCCC blog. The Torta de Santuario, or “Santuary Roll,” from The Art of Mexican Cooking may not be what he had in mind when he asked me to write […]

Tortilla Casserole of Chicken and Poblano

  I first learned of this dish, and the concept of layering tortillas with sauce, cheese, poblano chile strips, and chicken, a Mexican lasagna of sorts, from Carla Muñoz, a roommate from my Brooklyn days. (I owe a lot to Carla—she broadened my tequila drinking experience from just silver to reposado (rested) and añejo (aged), […]

Peter’s Red Pozole

Pozole, a traditional, broth-based Mexican soup, is healthy, nourishing and full of flavors and textures that vary with each spoonful. If you like the contrast of cold or raw toppings—some crunchy, like radish and shredded iceberg lettuce, and some soft, like diced avocado and crumbled cheese—with piping hot broth and tender pork—a veritable salad atop […]

Queso Fresco

  (Adapted from Diana Kennedy’s recipe in The Art of Mexican Cooking) This soft, crumbly white cheese, whose name means literally “fresh cheese,” is used in a variety of ways in Mexican cooking. According to Diana Kennedy, author of the current DCCC pick, it may be eaten uncooked as a snack with drinks, crumbled on […]




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