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07/16/2012
Guisado de Pollo (Chicken and Potato Stew)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
11/28/2007
Romeritos with Shrimp Cakes
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
12/05/2000
Seasoned Mashed Potatoes
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Issue #16
04/06/2007
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
07/16/2012
Sopa de Poro y Papa (Potato and Leek Soup)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
Issue #149