Cindy Kennedy's Posts Tagged 'peppers' (7)

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…

When crisp mornings arrive and temperatures start to dip at night, it's time for Chile Colorado! This is not your classic "Texas" chili (note the spelling difference) with its tomato base (and no beans). Chile Colorado translates to red chile sauce and that's just what it is, with its color derived from a blend of dried chiles. When you see this on a Mexican or Tex-Mex menu, it's served con carne. I've added stew beef chunks to…

When we spotted rabbit at a local market recently, the first thing that came to mind was conejo en adobo. While many folks in the south might fry up a batch, a rich adobo is just the thing for a real feast.



Rabbit rates high on the health meter. By comparison to chicken, turkey, and pork it's lower in fat, calories and cholesterol while packed with more protein. Every part - from…

Like so many other regions in Mexico, the Yucatan serves up some unique dishes, including one of our favorites – panuchos. Perhaps one of the reasons we love this area is because it's where we've found the fieriest sauces. In fact, habanero peppers are the norm here and in a sauce drizzled across the top of a plateful of panuchos, you'll find out how tough you really are. Pickled red onions are another required condiment…

No Tex-Mex Tapas platter would be complete without grilled shrimp. In a medium size, they're another two-bite appetizer that pairs beautifully with sauces and favorite after-work beverages. This recipe calls for my "Fab Five" of Tex-Mex seasonings for a marinade. My dipping sauce utilizes guajillo peppers for their tangy taste and a little heat that builds with each bite. What a pairing! Baked flour tortilla chips add…

Just as Texans have adapted many of Mexico's popular dishes, it seems only natural to borrow from Spain as well. Tapas make after-work gatherings and pre-dinner drinks even more enjoyable. In fact, every get-together should kick off with this little bite-size ritual. In the next few blog postings, I'll provide a few favorites so you'll always have ideas for a "small plate" filled with "great flavor" ready for your…