The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
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.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Cool salsas and bright, refreshing flavors make Mexican food a warm-weather staple, but when the weather is cool, we look to the country's homey stews, braised meats, and fresh hot tortillas. This menu of hearty Mexican comfort food will warm you against the January chill. Feast on spicy, soupy pinto beans, tomato-hued Mexican rice, and asado de bodas, a spiced pork stew that's perfect mopped up with fresh corn tortillas. Finish off the meal with "impossible" chocolate flan, a cup of milky warm horchata blanca, and dreams of sunny Mexico.
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