Recipezaar: Central Mexico,Historical/Traditional recipes

Wayne's Tucson Guacamole

Sat, 17 May 2003 20:05:59 -0400

My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it. -- posted by peppermintkitty

Arroz a La Mexicana (Mexican Rice)

Mon, 04 Aug 2003 20:07:58 -0400

. -- posted by Mimi Bobeck

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Chicken Fajitas

Wed, 26 May 2004 20:00:10 -0400

This is the perfect dish for casual entertaining. Guests are able to make their very own personalized fajitas right when they want them. This is also great for those picky eaters out there! -- posted by MizEmerilLagasse

Guadalajara Chicken Taquito Bake

Tue, 02 May 2006 10:51:29 -0400

I learned this recipe from a friend in Mexico,Miss Lola Ortiz.This is a make ahead recipe, better if made in the morning, refrigerated and then baked for supper.She used to laugh when I struggled to make my first tortillas with Masa Harina Flour. -- posted by Montana Heart Song

Pollo Ticul - Yucatecan Style Chicken

Wed, 31 May 2006 15:22:59 -0400

Posted for ZWT II 2006 - Mexico. Recipe found on recipelink submitted there by Gladys for Cinco De Mayo celebration meals. Be prepared to use some unusual and different ingredients here, which probably can be purchased from a Carniceria or Mexican Specialty Shop. Marinating time not included in prep or cooking time as it is passive time that can be spent cleaning the house...like yah right...lol. -- posted by Chabear01

Authentic Mexican Pozole

Sat, 18 Nov 2006 22:43:23 -0500

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!It's very delicious ans Everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt! -- posted by razzle dazzle

Caldo Tlalpeno

Thu, 31 May 2007 11:29:26 -0400

A traditional spicy chicken soup from the heart of Mexico! -- posted by Chef #508971

Yergin's Vegetarian Enchiladas

Fri, 01 Jun 2007 22:23:55 -0400

A great recipe I came up with one day to feed my hunry friends. Very simple to make! Feeds an army, so have your friends over!!! -- posted by Chef Yergin

Firehouse Pork Chili Verde

Wed, 02 Jan 2008 23:14:44 -0500

We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY! -- posted by The Firehouse Cook

Karina's Famous Mexican Mole

Tue, 11 Nov 2008 22:56:00 -0500

traditional mole poblano recipe with a little twist * Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around. Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas. *some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day. *the mole I paste i use is "Doña Maria" and the chocolate I use is "la abuelita" -- posted by Karikarinosa

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Fely's Almond Chicken

Fri, 02 Oct 2009 16:40:05 -0400

A recipe I got years ago from a Mexican friend, Fely good stuff.. -- posted by CunSwim