Cindy Kennedy's Posts Tagged 'Mexican' (12)

On Cinco de Mayo, our bar is open and ready for service (in addition to some great food). The usual margaritas come into play and, for anyone underage, virgin strawberry daiquiris are festive favorites. We'll throw in a few shots of Don Julio's along the way, too.



Now, for the reposado. This particular mezcal is from the state of Zacatecas and is not available outside of Mexico as far as I know. Of course, it's 100 percent agave and… Continue

In Mexico, corn is a food staple that goes back millennia. The fact it can grow practically anywhere - especially the poorer soil in southern regions - led some to believe it a "gift from the gods." Every part of the plant is used, from husks for tamales to stalks as animal feed. Even the silk has medicinal uses.

 

This soup, like many other corn dishes, is simple and flavorful!…

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You won't find any foods more colorful on the Mexican table than Christmas Eve Salad. At midnight (or earlier nowadays), the family gathers for la cena de nochebuena, or "good night" dinner. All the best dishes are presented for the festivities, including the traditional Ensalada de Nochebuena. Like a decorated tree, it comes to the table with brilliant reds accented by green and white. It's as much for display as it is for…

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Pechugas Rellenas (stuffed chicken breasts) are the empanadas of poultry. Just like the versatile pastry, every country, region, and – of course – every individual cook will have a different recipe. Chicken Kiev is a familiar version with its buttery filling, and is perhaps the predecessor to Chicken Cordon Bleu. A Turkish recipe, Ispanakli Tavuk Dolmasi, translates to spinach stuffed chicken breast while India's…

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Enchiladas are a great dish for your family or a crowd. Beef often takes a backseat to chicken, but you have so many options, whether it's ground beef, a shredded roast or steak strips. All are bathed in a rich red sauce and loaded with cheese. So perfect when they come out of the oven, bubbling over with a Monterey Jack and Cheddar cheese overload.



The word…

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Molotes – little cigars or torpedoes – are a delight to make and eat in any form. As a popular Oaxacan street food, they often take a back seat to many of the more popular foods, including mole poblano. Some call theses masa concoctions quesadillas; others will say they're empanadas. But I don't think so. These should have their own shape, as mentioned above, and their own distinctive ingredients if desired. They can be sweet or…

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The edible prickly pear nopal "stems," known more widely as cactus paddles, pads, or nopales, are a centuries-old Mexican staple. This thorny plant was central to the Aztec tale of Tenochtitlan, which translates to "place of the cactus." Today, that special place is Mexico City. Mexico's coat of arms depicts this historical perspective with an eagle perched on a cactus and devouring a snake. In Texas, cactus is also the official state…

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How to Rehydrate Dried Chiles



Dried chiles are easy to keep and, once rehydrated, add wonderful flavors to a variety of foods. They're a staple in Mexican and Tex-Mex recipes, but you'll find ways to add them in other dishes, too. Once my favorite dried peppers are "brought back to life" and reduced to a thick or thin… Continue

The side dish featured here includes portobellos, but it's really the red rice I want to showcase. I've prepared it the "authentic" way of soaking-squeezing-draining and, truly, it changes the way you'll look at any rice recipe forever. It's time-consuming and some patience is required, but I do think you'll be impressed. This is not a technique you want to use every day; just when you decide to go the extra mile. Plus, it's nice to…

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Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!



Their exact origin…

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The cheesy goodness of queso fundido is hard to beat. It's one of those dishes that you can adapt with whatever veggies and meats you have available. My favorite style includes mostly grilled ingredients. This reduces the oils involved, since it's easy to "overdo" cheese just a bit, which causes it to separate. Also, you'll have a wonderful balance of strong flavors to go with the cheese. I leave chorizo out of this recipe…

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Crimini mushrooms, also known as "baby bellas," are just the right size for hearty tapas. Featuring a nice earthy color with equally robust flavors, they're more rustic than button mushrooms. These perfectly sized appetizers really are young portabellas (portobellos/portobellas) - or as most experts will state, portabellas are just overgrown criminis.



To top them off, I'm…

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