The 2nd Best Limonada in All MÉXICO

Actually I’ve never had better limonada, and all the Méxicanos that have tried it say it’s the best, but just to be safe I’ll call it, number two. You will need: Fresh limones. I select green ones that aren’t too hard — they seem to have more flavor. Buy a least a kilo for 2-3 people. Limon squeezer, el exprimidor. Jug, bottle or container. The way my friends consume limonada, sometimes I wish I had a 55 gallon barrel. Powdered […]

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Rajas de Chiles Escabeches Estilo Codo

Editor’s note: El Codo posted this recipe as a comment to a book review of “From My Mexican Kitchen”, but we think it merits a post of its own. Rajas de Chilies Escabeches homemade, inexpensive, and easy to make Save the brine from your next jar of pickles. Head for the market, purchase a handful of chiles jalapeños, some green onions, and baby carrots (or as small as you can get them). Also pick up a small package of powdered […]

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Black Beans

This is my basic bean recipe, which is great eaten as soup with a slice of peasant bread or a good tortilla. All you really need to make black bean soup is garlic, dried black beans, salt, cumin, some form of grease and, yes, an onion. Oh, and time. You need some time. Ideally, you will also have chilies, chipotle powder, cilantro or parsley, sour cream, cheese, epazote, bacon grease or chorizo, chicken stock … The list goes on, but […]

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Lessons of a Reluctant Hunter…

Jazmin is 27 years old and beautiful. She has the fierce, dark beauty of a Mexican Indian, but she’s tall, and when you see her move, you think Masai warrior or maybe ninja. And it’s true: She does have ninja skills. When I first met Jazmin, she’d just killed a pheasant. She was sitting on the deck talking with a friend when she spotted the bird at the edge of the yard, 20 feet away. She casually picked up a […]

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Stewed Iguana

This recipe is from my friend Jazmin, a native of Guerrero. Jazmin is a surfer and all-around bad ass. Killing and cooking iguanas is one of her many talents. She learned this recipe from her mom, Esperanza. Ingredients: 1 medium iguana salt 1 onion 4-5 cloves of garlic cooking oil For sauce: 1 pinch of cumin seeds 1 pinch of oregano 2 jalapeños 3-4 tomatoes Directions: 1. Clean and skin iguana. Add salt. 2. Put  the iguana in a pot […]

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Jazmin's Pollo Guisado

Jazmin is a native of Guerrero. She learned this classic recipe from her mom, Esperanza. Ingredients: cooking oil For Poaching: one chicken (cut into pieces) 2-3 cloves of garlic 1/2 onion For Sauce: 2 tomatoes 2 chiles Serranos 2 cloves of garlic 1 teaspoon of powdered cumin 1 pinch of powdered oregano salt and pepper to taste In Jazmin’s words: Cut the chicken into pieces. Salt the chicken and put the pieces in a pot with water. Add 2-3 cloves […]

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Steve’s Chiles Rellenos con Queso

Steve Rogers, late co-editor of The People’s Guide to Mexico, was a serious student of Mexican customs and cuisine. Sometime back through the mists of time, I remember a Mexican woman teaching Lorena and me how to make Chile Rellenos. I remember the recipe which I have used over the years much better than the circumstances at the time, but I believe we were camped north of Mazatlán in an area of hotels, stores and condos now known as the […]

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It's About Time the Tortilla was Digitized…

Rich and I are visiting Carl and Lorena’s lair to work on the new website. Luckily, all this toiling has its perks: for example, Lorena’s spicy  bean soup with tortillas Carl just smuggled in from Mexico. Which reminds me…I discovered an excellent new site, TortillaDigital. The creator, Chef Verónica Ramírez, offers recipes and an impressive region-by-region history of Mexican cuisine. I’m looking forward to trying out her recipe for huachinango a la Veracruzana, and the site has a cool feature […]

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