Recipezaar: Oaxacan,Healthy recipes

Summer Salsa

Mon, 14 Apr 2003 20:28:39 -0400

Spicy and sweet, hot and cold....this is great. Serve with scrambled eggs or in egg and bacon breakfast burritos, or with pork roast. Use anywhere you would use a chutney or salsa. -- posted by wildheart

Ensalada de Betabel : Beet Salad

Tue, 08 Jul 2003 19:59:59 -0400

Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch. -- posted by Sharon123

Sangrita

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

. -- posted by Mimi Bobeck

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Lenten Lentils, Oaxacan-Style

Sun, 29 Feb 2004 19:59:43 -0500

These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices. -- posted by EdsGirlAngie

Guisado De Nopales - Cactus Paddle Stew

Tue, 22 Jun 2004 19:59:03 -0400

A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote. -- posted by Molly53

Oaxacan Chicken Mole

Mon, 07 Mar 2005 20:00:31 -0500

Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit. -- posted by Lennie

Oaxacan Costillas De Puerco En Chile Pasilla

Wed, 28 Sep 2005 17:53:54 -0400

Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this! -- posted by Elmotoo

Jicama Y Ensalada Anaranjada Picante (Spicy Oranges & Jicama

Mon, 29 May 2006 20:38:07 -0400

I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead. -- posted by NcMysteryShopper

Salmon in Luxurious Green Sesame Pipian (Salmon En Pipian Verde

Fri, 06 Apr 2007 15:55:00 -0400

In Mexico, pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Where mole is an exuberant symphony orchestra, pipian is a lively string quartet. The seed that has traditionally thickened a sauce like this is Mexicos pumpkin seed. -- posted by Witch Doctor

Frijoles Charros Rapidos (Quick Cowboy Beans)

Tue, 10 Apr 2007 22:29:57 -0400

This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans. -- posted by Witch Doctor

Elote (Mexican Corn-On-The-Cob)

Sun, 15 Apr 2007 23:13:23 -0400

Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten! -- posted by Witch Doctor

Viva Mexico Guacamole

Thu, 19 Apr 2007 17:02:46 -0400

Start with the simplest perfect mash of avocado, garlic and salt. Then add green chili, white onion and red tomato (the colors of the Mexican flag) to create a perfect guacamole thats perfect with a bowl of chips at a Cinco de Mayo party. Adding cilantro and lime to the basic guacamole gives it the flavors to stand alone, as a topping for crispy tacos or tostadas, or even as a dip. -- posted by Witch Doctor

Peach Sangria

Thu, 24 May 2007 23:21:36 -0400

The base of this Sangria is frozen the night before serving and taken out of the freezer two hours prior to serving time. -- posted by Witch Doctor

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Grilled Bananas: Platanos Asados

Tue, 29 Jul 2008 18:20:00 -0400

One of our favorite quick desserts from Grill It! with Bobby Flay. This is a great way to use up over ripened bananas. The fresh, naturally sweet flavor of the bananas is intensified by the grilling and the cinnamon really makes this recipe a winner. -- posted by Humble Bee

Braised Green Beans- "ejotes Guisados"

Mon, 23 Mar 2009 01:21:46 -0400

Mexican green beans recipe from Zarela Martinez's "The Food and People of Oaxaca." -- posted by EmilyStrikesAgain

Salsa of the Table

Tue, 26 May 2009 10:28:11 -0400

this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else -- posted by Chef susan from Sandpoint,Idaho