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11/11/2005
Rice with Tomatoes and Onions
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Issue #71
11/11/2005
Chile-Marinated Steamed Beef
Traditionally the organ meats are included in this dish but we chose to omit them here.
Issue #71
10/24/2000
Rice Pudding Turnovers
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
Issue #36
10/24/2000
Unfilled Tamales
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Issue #36
10/24/2000
Shrimp and Octopus Cocktail
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
03/04/2002
Green Rice (Arroz Verde)
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Issue #26
05/02/2007
Soupy Black Beans with Dumplings
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
Issue #12
09/11/2007
Steamed Spicy Lamb Shanks
Steaming the lamb makes the meat so tender it falls off the bone
Issue #10
08/22/2002
Sweet Tamales
Masa harina, a dried, floury form of masa (Mexican corn dough), is sold in many supermarkets.
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