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09/20/2012
Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce)
Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos.
Issue #149
07/16/2012
Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew)
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.
Issue #149
05/03/2012
Màfe Ginaar (Peanut and Chicken Stew)
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Issue #147
10/31/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
07/28/2011
Mixed Paella (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
05/03/2011
Chicken Flautas with Cotija and Salsa Roja
Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling.
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