Good flour tortillas are made locally by Maria and Ricardo's tortilla company; they're at Harvest Co-op Markets and Whole Foods Markets. Or use the flour tortillas from Trader Joe's. For the hot sauce, Cholula is commonly available and a nice addition here.
IT was a long time ago, but I remember well the first time I was treated to xec, the Maya salsa made almost entirely out of citrus. I had been served similar but fancier concoctions in restaurants, but in Mérida, Mexico, xec (pronounced “shek”) was presented with a total lack of pretense. Both its simplicity and its taste amazed me. In the Yucatán, one can get some pretty good citrus, including the sour orange we almost never see up north. But as I later discovered, almost any citrus combination works.
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.
I first tasted freshly caught grilled seafood with salsas on the beach in a small restaurant in Mexico. Wrapped in warm flour tortillas, they make an ideal lunch or dinner. You can skip the tortillas and serve this with rice or quinoa. You need 10 bamboo skewers.
For many people tofu has become a staple in their diets, and rightly so. Though it is made from soy milk in roughly the same way cheese is made from mammal milk (a curdling agent is added, and it’s drained of excess water), tofu doesn’t take nearly as many forms as cheese. But neither is it solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu.
This recipe originally accompanied Baja Fish Tacos.
This recipe originally accompanied Baja Fish Tacos.
Smoky grilled vegetables—not a cloying amount of meat or cheese—rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.
yield: Makes 4 servings
active time: 50 min
total time: 50 min
Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.