Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Traditionally the organ meats are included in this dish but we chose to omit them here.
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
Steaming the lamb makes the meat so tender it falls off the bone
Masa harina, a dried, floury form of masa (Mexican corn dough), is sold in many supermarkets.
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