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11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
04/05/2007
Fresh Ham with Red Chile Marinade
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Issue #55
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
11/07/2000
Shrimp with Tequila and White Cornmeal Sauce
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Issue #25
12/04/2000
Pollo Relleno
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Issue #16
05/02/2007
Fish with Acuyo Sauce
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
Issue #12
05/02/2007
Fish Veracruz-Style
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Issue #12
09/11/2007
Steamed Spicy Lamb Shanks
Steaming the lamb makes the meat so tender it falls off the bone
Issue #10