Home » Archives
Plantain “Lasagna” with refried black beans and mole
Preheat oven to 350. Grease a cazuela or other oven-proof 2 quart baking dish. Last month one of my Facebook friends, Joyce Colon, of Puerto Rican origin, volunteered to help me prepare a dinner I had donated. Among several... (Continue reading)
The African Face of Veracruz
Written on 20 Oct, 2013 at 22:34 in Articles, Cooking, Ingredients, Traditions & Culture, Travel, Veracruz |
This picture features two ingredients usually associated with Afro-Mexican cooking: Peanuts in the Salsa Macha and plantain here sliced paper-thin and fried into chips called mariquitas. It’s hard to believe that I have only been back to Veracruz... (Continue reading)
Pescado a la Veracruzana
Makes 4 servings Food-lovers who know nothing else about Veracruzan cuisine probably have heard of the sauce used here through a dish served in restaurants from Mexico to Manhattan: huachinango a la veracruzana, or red snapper topped with a medley... (Continue reading)
YouTube
Facebook
Twitter