This flavor-packed shrimp soup, despite its ease of preparation and (mostly) ordinary ingredients, actually does full justice to the main ingredient. In Mexico it is considered one of a handful of dishes that are able to “bring the dead back to life”—which means easing the suffering caused by anything from a broken heart or just…
Corpus Christi Salad
Robin: This salad, known as Ensalada de Corpus in Mexico, is a celebratory combination of some of the important fruits and vegetables that come into season in spring and early summer in the agricultural areas of central Mexico. The recipe calls for ingredients that are seldom used together (when’s the last time you mixed squash and peaches?) but which…
Rustic Campfire-style Mexican Carne Asada
Robin: Though you’ll often see recipes for carne asada that call for skirt or flank steak that is grilled and then sliced against the grain of the meat into succulent strips of goodness, that´s not what this recipe is about. This is a little humbler—though no less delicious!—style of carne asada, made with thinly sliced…
American Goulash
Robin: Though they share a name, what’s commonly known as “goulash” in the United States has little resemblance to the dish of the same name in Central Europe. Both are stew-like and feature meat as a main ingredient, but that’s about where the similarity ends. Comparing American goulash to Hungarian goulash seems a bit like…
Ancho Chile and Chorizo Cornbread Stuffing
A spicy fluffy-crunchy stuffing/dressing, made with crumbled cornbread & a rustic dried pepper that will be the most flavorful side on your holiday table.
Easy Beef and Noodles
Midwestern comfort food at its best: chunks of tender,slow-cooked beef in thickened broth with pasta.
Fresh Strawberry Pie
Robin: My mom was a consummate pie maker, able to produce a sweet, flaky-crusted work of art from berries, peaches, pears, pumpkin, pecans, custard, or almost anything else. I am definitely not a great pie maker, but even I can make this pie. And it’s delicious! Most people love strawberries, and they will be impressed…
Chiles en Nogada (Stuffed Poblano Chiles in Creamy Walnut Sauce)
Robin: Some traditional, labor-intensive dishes seem almost not worth the effort to make, and we end up having them more for nostalgia’s sake than for the dishes themselves. The quintessential Mexican classic Chiles en Nogada is not like that; it definitely would be worth the work even if took twice the time to prepare. Chiles en Nogada…
Celebration Picadillo (Meat and Dried Fruits Hash)
Robin: Picadillo is made in slightly different versions all over Latin America, and usually it consists of ground or minced meat cooked with onions, tomatoes, and perhaps other vegetables. It is seasoned a little differently depending on the cook’s location and inclination. This particular version includes a variety of dried fruits and nuts that make…
Chile de Arbol Sauce (Salsa de chile de árbol en aceite)
Robin: Although I am enthusiastic about many recipes, very few of them excite me as much as this one does. This spicy table sauce is a classic in Mexico for adding life and flavor to pozole and other soups, but it´s just as good on breakfast eggs, fried or grilled meats, or any corn-based or…