MEXICAN CHILLED AVOCADO SOUP
Sopa de Agualate

Serves 4

3 large ripe avocados
1 1/4 cups {310ml/10 fl oz} cream
1/2 cup {125ml/4 fl oz} milk
1 cup {250ml/8 fl oz} chicken stock {or vegetable broth}
1 1/2 tablespoons fresh lemon juice
Tabasco sauce, to taste
Chopped fresh chives, to garnish

Stone and peel avocados. Place in a food processor or blender with ( Read more... )

MEXICAN MANGO DAIQUIRI

12 large mangos, peeled, pitted, sliced
1 28oz can of sliced mangos
2 1/2 cups light or dark rum
Sugar to taste

Blend fresh mangos in a blender or food processor. Add canned mangos. Blend. Add ice, and blend until the mixture is a frappe (if necessary, mix in batches). To serve, pour daiquiris into 1 1/2 cup goblets. Serve ( Read more... )

MEXICAN MUSHROOM QUESADILLAS
Serves 4

4 12-inch flour tortillas
2 1/2 cups grated sharp cheddar
1/4 cup pickled sliced jalapenos, drained and chopped
2 cups sliced Shiitake mushrooms
2 tablespoons corn oil
1 cup sourcream

Heat 2 medium nonstick saute pans over medium heat. Meanwhile, place 2 of the tortillas in a work surface. Sprinkle the cheese, ( Read more... )

The Aztecs were the Pre-Columbian Mesoamerican peoples of Mexico. Their empire was established in 1248 and lasted until 1521. By 1520, population had reached an est. 25,000,000. The Aztecs had rich and complex mythological and religious traditions. For Europeans, the most striking element was the practice of human sacrifice, which was conducted ( Read more... )

Tomatillo, also known as 'husk tomato' or green tomato, is not an ordinary tomato. Each one is surrounded by a husky, papery leaf and the fruit often appears to be glued into the leaf because of the sap this unusual tropical plant excretes. Tomatillos are zesty in flavour when eaten raw; when cooked they lose their acidic taste but retain their ( Read more... )

MEXICAN COCONUT ICECREAM WITH CHOCOLATE SAUCE

ICECREAM:
4 cups half-and-half
1 cup sugar
1 10oz package frozen coconut, thawed {preferably young coconut}
Pinch of salt
5 egg yolks

In a non-reactive saucepan, combine half-and-half, sugar, coconut and salt over medium heat and bring to a scald. Remove from heat. Beat egg yolks in a bowl. Add cream ( Read more... )

MEXICAN GRILLED PINEAPPLE WITH RUM DULCE DE LECHE

2 4oz cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla extract
1/2 ripe pineapple, preferably golden
Vanilla ice cream, as needed

Preheat oven to 425F. Pour condensed milk into a 9-inch deep-dish pie plate, cover with foil. Put pie plate in a roasting pan. Add enough hot water to ( Read more... )

MEXICAN LIMONADA
5 servings

Since lime is one of Mexico’s national flavors, it’s not surprising that a glass of cold sweet-sour limeade is one of the national drinks. Unlike the simple drink from the street vendors’ tables, the limonada of the coffee shops and restaurants is often mixed with sparkling mineral water, making it more refreshing yet.

1/2 ( Read more... )

The mainstay of the Mexican diet was -- and is -- the tortilla. It is made from corn, and its versatility as a wrapper is endless: Tacos, enchiladas, tostada, and more. In the United States, especially in the Southwest, the tortilla is no longer seen as an ethnic bread, which is partially due to the increase of the Hispanic population. In northern ( Read more... )