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Title: Mexican dishes
Author: - To be updated
Language: English
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*** Start of this LibraryBlog Digital Book "Mexican dishes" ***
Transcriber’s Notes
Obvious typographical errors have been silently
corrected.
Italics are represented thus _italic_.
Many headings are decorated with small outlines of
chiles. These are indicated by [illustration].
One Hundred & One
MEXICAN
DISHES
COMPILED BY
MAY E. SOUTHWORTH
[Illustration]
PAUL ELDER AND COMPANY
PUBLISHERS, SAN FRANCISCO
_Copyright, 1906
by_ PAUL ELDER AND COMPANY
SAN FRANCISCO
Second Printing, 1914
CLASSIFICATION
SOUP
FISH
MEAT
FOWL
VEGETABLES
MEAT DUMPLINGS
DESSERTS
ENCHILADAS
TAMALES
OLLA PODRIDA
SOUP
[Illustration]
ALMENDRA
Wash a cupful of rice and put in a double boiler with
a quart of milk and cook slowly until every grain is
tender. Shell and blanch a half-pound of almonds, chop
fine and then pound in a mortar; add, a few drops at a
time, a half-cupful of cream, forming a smooth paste.
Mix with this a tablespoonful of sugar, a little
ground chile and a pint of milk and put all in with
the cooked rice and simmer for a half-hour. Season
with salt, and if too thick add more milk.
CALDO DE PESCADO
Chop four onions and fry in four tablespoonfuls of
oil; add six tomatoes peeled and cut fine, one herb
bouquet, a sprig of parsley, a glassful of white wine,
four tablespoonfuls of oil, one chile pepper and four
tablespoonfuls of flour. When brown add three pints
of water and boil a half-hour; then add six slices of
fish of almost any variety. Remove the herb bouquet,
add salt, and pour over crusts of dry bread.
CHILE BISQUE
Take eight large sweet chile peppers, remove seeds
and veins, boil and put the pulp through a colander;
to this add a cupful of boiled rice, mashed smooth.
Season highly with tabasco and salt. Beat an egg with
a half-cupful of cream and add to a quart of hot milk.
Put the bisque in this, let boil up once and serve
immediately, pouring over toasted squares of bread.
CORDERO
Cut a pound of young lamb into small chunks and fry
with a sliced onion in hot lard. When nicely browned
add three peeled and sliced tomatoes and three green
peppers chopped fine. Cover with two quarts of water
and simmer slowly; add a cupful of green peas, one
of green corn cut from the cob, a half-cupful of
rice, salt and chile pepper. Work into a raw egg a
teaspoonful of oil and a half-teaspoonful of vinegar;
put this in the bottom of the soup-tureen and pour the
soup over it.
GITANO
Into three quarts of good beef stock, put one onion,
four cloves of garlic and an eighth of a pound of
salt pork; to this add a cupful of beans and a pound
of salt codfish which has been soaked overnight. Cook
slowly, and when partly done, season with _chorizo_
(Mexican sausage) and add some potatoes peeled and cut
into dice.
MEXICAN NOODLE
Use two quarts of any clear stock. For the paste,
take a small cupful of grated Parmesan cheese, one of
flour, and a little salt and cayenne; beat four eggs
and add slowly, also a half-cupful of cream, making
a rather thin batter. Have the stock boiling, and
let this batter run into it through a very small but
coarse sieve. It will make long strings which must
boil ten minutes.
RANCHEROS
Fry a large cupful of minced vegetables, mostly
onions, in a small cupful of butter. When a light
brown, mix in a small cupful of flour and set the pan
in the oven for the mixture to brown through without
burning. Then scrape the contents of the pan into
three quarts of soup stock and add two cupfuls of dry
stewed tomatoes, eight cloves, half a bay-leaf and a
teaspoonful of chopped chile pepper. Cook an hour,
skimming the top occasionally and season well with
salt.
[Illustration]
FISH
[Illustration]
CANGREJUELOS
Put a teaspoonful of lard in a deep porcelain saucepan
and when hot add a quarter of a pound of ham, chopped
fine, an onion chopped, salt and chile powder. When
these are well browned, add a pint of picked shrimps
and stir until hot; then put in a half-pint of washed
rice, a bay-leaf, thyme and parsley. Cover and simmer
with sufficient water added to cook the rice until
each grain stands out alone.
CARACOLES CON PEREJIL
Soak the snails in salt water, then wash them in
two or three waters. Crack the shells and throw
them in boiling water with a little salt and herbs.
Cook fifteen minutes, drain from the water and pick
the snails from the shells. Fry some chopped onion,
garlic and parsley in olive-oil and add a bay-leaf and
some thyme. Dry the snails and put in this, with a
seasoning of salt and pepper, and fry twenty minutes.
Thicken with a little flour and at the last moment add
the juice of a lemon.
LANGOSTA À LA CATALANA
Remove the lobster meat from the shell, lay it in a
bowl, so as to save all the water that comes from
it, and cut in quarters. Chop four large onions and
a bunch of parsley, mash four cloves of garlic, and
fry all together in a half-cupful of olive-oil until
nearly brown. Season with salt and cayenne; add the
lobster with all the juice, a cupful of washed rice
and a tablespoonful of capers. Cook until the rice is
done. When serving put whole pimientos on top.
PILCHERS
Take the sardines carefully from the box, skin and
bone them and lay on brown wrapping paper until
ready to use. Cut strips of bread a little longer
and a little wider than the sardines, removing all
crusts. Fry these in olive-oil a delicate brown. Lay
a sardine on each piece and put in the oven until
heated through. When ready to serve sprinkle each one
with grated parmesan cheese and lay a thin slice of
pimiento on top.
MEAT
[Illustration]
BUEY AHUMANDO Y HUEVOS
To a cupful of chipped beef, soaked in hot water and
chopped fine, add a cupful of strained tomatoes, two
hard-boiled eggs cut fine, one tablespoonful of grated
cheese, one grated onion, a chile pepper chopped fine
and a big lump of butter. Beat all these together,
break in two raw eggs and scramble in a frying-pan.
CHILE CON CARNE
Cut a pound of fresh pork into inch chunks and
parboil. Soak five chiles in hot water, take out the
seeds and veins, wash them well and put in a mortar
(the Mexicans use the _molcajete_ and _tejolote_).
Pound to a pulp, adding a little garlic, black pepper,
two cloves and a cooked tomato. Fry this in hot lard;
then add the meat with some of the liquid in which it
was boiled and a little salt. Cover and let it cook
down until rather thick.
CHONZO
Cut one pound of fresh pork and one pound of beef
into small pieces. Chop two pods of garlic and add one
teaspoonful of ground chile, one-third teaspoonful of
ground cloves, one teaspoonful of black pepper and one
of oregano. Season with salt and mix all together with
a glass of port wine and fry in two teaspoonfuls of
olive-oil. When ready to serve break in two whole eggs
and scramble together.
CHULETAS DE TERNERO
Trim veal cutlets and season with pepper and salt;
roll them in flour and lay them in a frying-pan in
which six onions chopped fine have already been
placed in hot lard. Cover the pan tightly and let the
cutlets fry, turning to cook the other side; add a
tablespoonful of vinegar, a little thyme, a bay-leaf,
a clove of garlic and some comino seed or chopped
parsley. When the cutlets are well browned, cover them
with boiling water and move the pan to the back of
the stove and let them simmer in this spicy bath for
two hours. Serve with a garnish of fresh, crisp, cold
radishes.
ESTOFADO
Heat a tablespoonful of drippings in a saucepan
and put into it two whole green peppers, one onion
sliced, one clove of minced garlic, one tablespoonful
of vinegar, two tomatoes peeled and sliced, one-half
cupful of raisins and olives mixed, and a pinch of
thyme. Add two pounds of round steak cut small, cover
closely and stew slowly and thoroughly. When serving,
put squares of toast on the platter and pour this over.
GUISO
Cut a round-steak into small pieces and put into a
frying-pan with a tablespoonful of hot drippings, four
tablespoonfuls of rice, a cupful of boiling water and
a sliced onion. Cover closely and cook slowly until
tender. Remove the seeds and veins from four Mexican
peppers, cover with a half-pint of boiling water and
let stand until cool; squeeze them from the water
with the hand, getting out all the pulp. Add salt and
a little flour to thicken. Pour this over the cooked
meat, let boil for a moment and serve very hot.
JAMON CON PIMIENTOS
Cut a pound of ham into small chunks; add to this a
pound of sausage meat, two onions and two tomatoes
sliced, a sprig of parsley or a few comino seeds and
some small bits of dried chile pepper. Fry these
together in a little butter or drippings and then add
a pint of boiling water. Stir in a pound of soaked
rice, cover and set where it will cook slowly without
stirring. Salt to taste and serve hot.
LENGUA DE BUEY CONCIDA
Dissolve one-half cupful of salt in enough boiling
water to cover a beef's tongue and cook until just
done. When cool remove the skin and slice thin. Take
a dozen _chiles anchos_ or large dry chiles, cut them
the long way, remove all seeds, veins and the stem
end; drop the skins into boiling water with one-half
cupful of salt, press them under the water and keep
at boiling heat two hours. Skim into a chopping-tray,
chop fine and press through a sieve. Add a teaspoonful
of powdered summer savory, two of finely chopped
onion, salt and a half-cupful of olive-oil. Squeeze
the juice of two lemons into a cup and fill it up
with vinegar. Add this to the sauce by spoonfuls and
a bottle of olives stoned and cut fine. Heat and pour
over the tongue as it is served.
LOMA DE VACA
Take a quarter of a pound of suet, slice thin and fry
until thoroughly melted. Put a sliced onion in this
and fry until brown; then put in a four-pound roast of
beef and brown on all sides. Take the juice of a large
tomato, the pulp of a chile pepper, two whole cloves,
one teaspoonful of vinegar, one of sugar, salt, and a
dash of pepper, and put in the pot with the meat. Add
a little water, just enough to keep from scorching,
cover tightly, set on the back of the stove and cook
slowly until tender. Serve with brown gravy.
PATITAS CON MANI
Scrape, singe and wash the pigs' feet thoroughly
clean. Place in a kettle with plenty of water to which
a little vinegar has been added and boil until tender.
Peel, quarter and parboil some potatoes and have a
cupful of roasted peanuts, half of which are whole and
half ground. Remove and dry the trotters and fry with
the potatoes and peanuts in hot olive-oil. Season with
allspice and salt. Stir constantly so as to brown on
all sides, cooking about ten minutes.
PUERCO EN ESTOFADO
Sauter in a frying-pan a pound of young pork cut
small; add the livers and gizzards of two chickens, an
ounce of green root-ginger and three stalks of celery,
all cut into small pieces. Then add, a little at a
time, a mixture of four tablespoonfuls of olive-oil,
one of wine-vinegar, one of Worcestershire sauce,
a dash of powdered cloves, salt and pepper. Add a
half-cupful of boiling water and cook until nearly
done; then put in a cupful of bean-sprouts and one of
small mushrooms.
PULCHERO GRUESO
Cut up three pounds of beef, one pig's foot, a
half-pound of ham, the giblets of a fowl and a chile
pepper and simmer together for two hours; add a slice
of pumpkin, free from seeds, half of a small cabbage,
a large carrot, a bunch of herbs, two large onions
and some broken macaroni. Cook an hour longer, then
put in six small sausages and boil until they are
done. Strain, thicken the gravy and serve meat and
vegetables on separate dishes.
TIA JUANA
Chop a clove of garlic very fine, peel and slice
a medium-sized onion and fry both with a pound of
sausage meat made into balls. When it begins to brown
add a pint of tomatoes and one chile. Meantime scald
a pound of tripe, scrape it with the back of a knife
and cut into strips about two inches wide and five
long. Roll each and tie with a thread; brown quickly
in butter, dredging with a little flour. Remove to a
hot platter, making a circle of the rolls of tripe.
Lift the sausage balls from the sauce and heap in the
center. Strain the sauce, season with salt, reheat and
pour over all.
TRIPE SPANISH
Boil the tripe until tender and cut into narrow
strips. Brown a sliced onion, a clove of garlic and
half a chile pepper chopped fine in two tablespoonfuls
of olive-oil. Thicken with a little flour, season with
salt and add a peeled tomato cut fine and a pinch of
smoked Spanish sausage. Put the tripe in this sauce
and cook fifteen minutes, adding a little water if
necessary.
FOWL
[Illustration]
À LA MODA
Boil a well-cleaned fowl slowly until tender. When
cold, cut from the bones in small pieces and to these
add a tablespoonful of chopped parsley, an onion and
a pepper chopped fine; season with salt, chile powder
and a little Spanish sausage. Line a mold with cooked
macaroni, pour in the chicken, cover lightly and steam
for an hour. Serve with tomato sauce.
CHILE CHICKEN
Boil a chicken until tender. When cold, cut into
small pieces. Wash and dry a cupful of rice, put in
hot olive-oil and fry for a few moments; add a peeled
tomato, an onion cut fine, salt and chile peppers or
powder. Put in the chicken and some of the broth, and
cook until the rice is tender.
GALLINA CON GARBANZOS
Put the giblets of a chicken with a sliced onion, a
little parsley and grated lemon-peel in a frying-pan
with fresh lard or olive-oil, and fry slowly. Cut up
a chicken, slice some ham or bacon, put these in with
the giblets and fry brown. In a separate stew-pan put
a little of the strained gravy, salt, chile pepper, a
teaspoonful of olive-oil and one of tarragon vinegar.
Add the browned fowl, also the giblets chopped fine,
some chopped onion and parsley; last, put in a quart
of green peas and cook until the peas are done. Serve
with the peas in the center and the chicken piled
about.
GANSO EN ACEITUNAS
Boil a goose until well done in water to which has
been added two cloves of garlic and three chile
peppers. Lift from the water, dry, and put it
immediately in a pan of sizzling-hot bacon for a few
minutes, turning it constantly so that every part
is covered with the hot grease; add a half-pound of
coarsely cut olives to the gravy before serving.
MEXICAN TURKEY
Soak fifteen _chiles anchos_ or the broad dried
peppers, without roasting, in a pint of water; then
grind with two onions and the boiled giblets of
the fowl; fry all in oil, adding a large pinch of
_oregano_ (wild marjoram), salt and a little vinegar.
Stuff the turkey with whole onions and boil until
about half cooked. Remove, wipe dry and put in a pan
to roast. Add the liquor in which it was boiled to
chile sauce and pour half of it over the turkey. After
it has roasted for half an hour, turn, and pour over
it the remaining sauce and cook until tender, basting
often with the sauce in the pan.
MOLE DE GUAJOLOTE
Boil a turkey, save the broth, and cut into pieces
as for serving. Remove all the seeds and veins from a
pound of dry chile peppers, a pound of broad chiles
and one of black chiles. Throw away the veins but fry
the seeds with peanuts, almonds, walnuts, a piece
of cinnamon, a pinch of comino seed and a piece of
chocolate the size of a walnut. Fry the peppers until
brown and then grind with the seeds to a smooth paste;
fry all together again, then mix with the turkey
broth. Put the pieces of turkey in a deep pan with
a small piece of lean pork, pour the dressing over
and bake an hour. When dished for serving sprinkle
anjonjoli seeds over the top.
POLLO GUISADO
Steam two tender spring chickens for twenty minutes
and then cut into pieces as for fricassee. Strain a
can of tomatoes and mix with a can of corn and add a
pepper chopped fine and a little parsley. Season with
paprika, salt, cayenne, celery-salt and black pepper.
Put the pieces of chicken in this and thicken with
cracker-crumbs. Turn into an earthen baking-dish, put
big lumps of butter over the top and bake for half an
hour.
POLLUELO EN ESTOFADO
Quarter a young chicken and fry in plenty of
olive-oil with half a cupful of finely chopped onion
and diced raw potato mixed. Let this all fry until
the fowl is white; add a little fine parsley and
chopped green pepper and a little hot water. Season
with salt and pepper and simmer over a slow fire until
thoroughly cooked.
VEGETABLES
[Illustration]
ARROZ EN EL HORNO
Take a pint of any very strong vegetable stock and
mix with it four tablespoonfuls of big whole rice;
add a tablespoonful of chopped green pepper, a peeled
tomato, an onion finely shredded, a big lump of
butter, salt and paprika. Put all in a small stone
jar, cover with a loose lid and bake in a slow oven
for two hours, without stirring.
BEANS MEXICAN
Soak two cupfuls of pink beans in six of water
overnight; in the morning add a small onion and boil
gently until soft; take out the onion and set the
beans to drain. Put a large tablespoonful of fresh
lard in a skillet and when sizzling-hot add the
drained beans. Mix beans and lard thoroughly until
each bean seems to have a coating of the fat and
begins to burst. Add a cupful of the liquid in which
the beans were boiled and gently crush a few of the
beans with the spoon to thicken the gravy. Add the
remainder of the bean liquor and a chopped chile
pepper and simmer until the beans are quite dry.
CHILE REINAS
Cut chile peppers lengthwise down the sides, remove
the seeds and carefully roast in hot ashes, after
which the outer skin can easily be wiped off. Grate
dry cheese and stuff the peppers full of this and
press the two sides together and fasten. According
to the number of peppers being prepared, take enough
eggs for a liberal dressing; beat the whites and yolks
separately to a light froth and then mix them. Have
ready a frying-pan with sufficient boiling lard to
cover the peppers. Dip each pod into the frothy egg
for a moment, then drop into the boiling lard, pouring
over each more of the egg while the frying peppers are
turned. Serve with a chile sauce to which has been
added a few chopped green walnut meats.
CIDRACAYOTE
Take young summer squash, wash and remove stem
and flower and cut into dice. Put in a stew-pan
a tablespoonful of pure lard and when hot add a
half-teaspoonful of finely minced onion; stir about
and then put in the squash, salt and black pepper.
Fry for ten minutes, stirring often, then add tender
sweet corn fresh from the cob, in proportion of a
half-cupful of corn to a full pint of squash. Cook
until sufficiently soft to mash.
EJOTES CON VINO
Cook string-beans until tender in boiling salted
water. Fry a little chopped onion and green pepper in
oil until brown; add the beans and some white wine
with a seasoning of salt and pepper.
ESTILO SECO
Boil a pint of pink beans until very tender in
plenty of water, adding hot water as it boils away.
Put in a frying-pan a heaping tablespoonful of lard
and butter mixed; strain the hot beans from the pot
and put into the boiling fat; add a sliced onion and
seasoning of salt and red pepper. Stir well and allow
to brown slightly. Ten minutes before taking from the
frying-pan add seven tablespoonfuls of grated American
cheese. Serve with thin slices of hot buttered toast
and sliced cucumbers with oil and vinegar.
ENTRADAS
Make a sauce of a quarter of a cupful of olive-oil and
two tablespoonfuls of butter heated together; in this
fry two green onions, a bunch of parsley, a little
celery, a leek, a little garlic, and green peppers,
all chopped fine. Season with salt and a tablespoonful
of the Spanish sausage. After all is well cooked down,
add a half-cupful of good stock. Boil some macaroni
until tender and then plunge in cold water to blanch.
Place orderly on a wide platter, strain the hot sauce
over it and cover the top with grated Edam cheese.
FRIJOLES
In the bottom of a bean-jar put a whole onion with a
clove stuck in it, three whole cloves of garlic, four
pieces of mustard pickle and three tablespoonfuls of
the mustard vinegar. Over this put a layer of uncooked
red beans and a piece of salt pork, then more beans;
over all a tablespoonful of sugar. Fill with hot water
and bake slowly all day. Renew with hot water from
time to time.
FRIJOLES CON QUESO
Boil two cupfuls of red beans until soft; drain and
put in a skillet with a tablespoonful of hot lard and
fry, pressing a few to thicken the gravy. Add a cupful
of hot water and when bubbling put in a cupful of
grated cheese. Season with salt and chile sauce.
FUENTE ITALIANO
Boil spaghetti until tender, strain and put into a
deep baking-dish. Chop an onion and a clove of garlic
fine and add, with three peeled, sliced tomatoes.
Dilute chile powder to taste in a little water and
pour over all. Cover the top with grated cheese and
put in the oven to brown.
GREEN CHILES
Boil two pounds of meat until tender and chop fine;
add a large ripe peeled tomato, two sliced onions,
two slices of bread chopped fine, raisins, olives,
salt and a tablespoonful of vinegar. Fry all these
together in olive-oil and season with a little sugar
and pepper. Remove the stems and seeds from six green
chile peppers and stuff them with this dressing. Dip
each chile in a rather stiff batter and fry in deep
drippings.
HABAS ESPAÑA
Soak one and one-half cupfuls of Spanish beans
overnight; in the morning lift into boiling water
and boil three hours, adding boiling water as it
boils away. Drain from the water and add a quarter
of a pound of bacon and two chile peppers. Put a
half-cupful of olive-oil in a large frying-pan, add
six large onions and three cloves of garlic sliced
fine, and fry gently to a light brown; add two
bay-leaves, a can of tomatoes, salt and black pepper,
and simmer an hour, stirring frequently. Then put in
the beans and boil for three hours, adding some of the
water in which the beans were boiled, if too thick.
MACARRONES
Boil macaroni in salted water, drain and blanch by
pouring cold water over it. Melt three tablespoonfuls
of butter and add two tablespoonfuls of chopped green
peppers and one of finely chopped onion. Cook five
minutes and then pour in gradually a small cupful of
brown stock and one of stewed and strained tomatoes.
Season with salt and paprika. Reheat macaroni in this
sauce and serve immediately.
MAÑANA-LAND
Fry in a tablespoonful of olive-oil a large sliced
onion and eight chopped green peppers; to this add
a cupful of uncooked rice and stir constantly until
the rice is nicely browned; then put in a half-can of
tomatoes and fill up the skillet with rich soup stock
and cook slowly, without stirring, for an hour.
PAPAS RELLENAS
Chop some cold cooked beef and mix with it raisins,
chopped hard-boiled eggs, stoned ripe olives and
a pinch of ground cloves. Moisten with port wine
and make into little cones. Have ready some highly
seasoned mashed potatoes, beaten until light. Cover
the cones with this and fry in hot oil like doughnuts
till a golden brown.
PIMIENTOS
Chop some cold cooked beef very fine and add one-half
the amount in each, of finely chopped raisins and
chopped walnut meats. Prepare the peppers for ordinary
stuffing, only scrape rather thinner. Fill with the
mixture, dip in thin egg batter and fry brown. Serve
with chile sauce.
PLATO FUERTE
Select even-sized chile peppers and cut out the stems,
seeds and cores. Make a stuffing of boned and skinned
sardines mixed with finely chopped cheese, blended
together with beaten egg. Stuff the peppers with
this, dip in thick batter and fry in deep fat. When
thoroughly cooked, drain on brown paper and serve very
hot.
RELLENOS
Grind fine a pound of well-cooked veal and add to it
a Spanish sausage (_chorizo_), a half-cupful, each, of
seedless raisins and blanched almonds. Moisten this
with the veal stock and season with salt. Broil sweet
Mexican green peppers, pull off the skin and stuff
with this. Dip the peppers in a thin batter of egg
and flour and fry in hot olive-oil. Serve with tomato
sauce.
RELLENOS DE QUESO DE GRUYÈRE
Put six chile peppers in the oven for a few moments
and then wipe off the outer skin. Cut off the tops and
carefully remove seeds and veins. Make a stuffing of
strips of Swiss cheese, flavored with chopped onion,
parsley and a few drops of lemon-juice. Fill the
peppers, not very full, with this. Beat four eggs,
whites and yolks separately, put together and thicken
with a teaspoonful of flour. Dip the chiles in this
batter and fry in hot olive-oil until brown. Serve
with tomato sauce.
STUFFED CHILES
Take a dozen large green chile peppers and lay
them on the top of the stove until roasted slightly
on all sides; remove and wrap in a cloth for a few
minutes, when they can be easily peeled. Prepare the
stuffing by chopping a half-pound of cheese very fine
and adding a cupful of fine bread-crumbs, an onion
chopped fine, a big lump of butter, salt and pepper.
Beat the whites of three eggs to a froth and add two
tablespoonfuls of milk and flour enough to make a thin
batter. Fill the chiles with the stuffing, dip each
one in the batter and fry in deep, hot olive-oil.
Serve with tomato sauce.
SUCULENTO
Fry a half-pound of chopped salt pork with a sliced
onion and six green peppers cut small. When brown add
a can of corn and four small summer squashes sliced.
Cover with milk and cook slowly two hours, without
stirring.
[Illustration]
MEAT DUMPLINGS
[Illustration]
ALBONDIGAS
Take equal parts of fresh pork and beef, chop fine,
add salt, a piece of soaked bread, one egg well
beaten, and one teaspoonful of chile powder. Mix
thoroughly and make into small balls, putting into
each a piece of hard-boiled egg. In a tablespoonful
of hot lard put five peeled and crushed tomatoes,
a little chopped onion, salt and chile powder; add
one cupful of broth and let boil a few moments; then
put in the meat balls and boil until the meat is
thoroughly cooked.
ALBONDIGUILLAS
To a pound of raw chopped beef add an onion finely
chopped, a little garlic, parsley, marjoram, salt,
a half-cupful of peeled and sliced tomato and a
teaspoonful of cider-vinegar. Soak two slices of bread
in broth, squeeze dry and add a beaten egg. Mix all
well together and drop with a spoon into a saucepan of
boiling broth and cook three-quarters of an hour.
ARTIFICIAL TURTLE
Beat together until smooth a half-pound, each, of
chopped fat and lean veal; add three boned anchovies
and season with mace, red pepper, salt, shredded
parsley, juice of one lemon and two teaspoonfuls of
Madeira wine. Mix all together and make into little
balls; dust with flour and stew for a half-hour.
BUÑELOS
One and a half pounds veal cooked tender and put
through a meat-grinder. To three cups of the veal
add one of blanched almonds, one of whole raisins,
seeded, and a teaspoonful of Mexican sausage. Stew
all together with a little of the veal broth. When
cold form into little cakes and fry in hot olive-oil.
Pour over them thickened tomato sauce, seasoned with a
little cinnamon and sugar.
HUEVOS DE CARNE
Put through a coarse meat-grinder an equal amount of
fresh pork and beef; add one-third as much bread as
meat, soaked in water and squeezed dry, an onion and
a chile pepper chopped fine. Season with salt and put
in a pan with a beaten egg and mix thoroughly. Roll
into balls the size of eggs. Take a quart of strained
tomatoes, add the pulp of a chile pepper and an onion
chopped fine. Simmer until the onion is cooked, season
with salt and put in the meat-eggs and boil gently
an hour. Lift them out carefully to a hot platter,
thicken the sauce with a little flour, and pour over.
[Illustration]
DESSERTS
[Illustration]
CAMOTE Y PIÑA
Boil a pound of sugar to the candy degree, remove from
the fire and add a pound of sweet potatoes, boiled
and pressed through a sieve. Return to the fire and
cook until thick, stirring constantly; then add half a
pineapple grated and cook a few minutes more. Serve in
sherbet glasses.
DULCE
Pick the stems from each raisin and wash in boiling
red wine; then put them in an infusion of cognac,
Marsala wine and slices of fresh lemon for three
days. Remove and heap them in bunches about the size
of large goose-eggs and wrap each bunch in large fig
leaves, layer upon layer, and bake for a half-hour in
a light oven. When serving turn the leaves back and
send to the table hot.
MANTECADO
Melt a cupful of granulated sugar in a smooth
saucepan; add a cupful of English walnut meats and
pour into a shallow buttered pan to harden. When cold
grate or chop fine. Crumble twelve macaroons fine and
toast in the oven a few moments. Make a custard of
the yolks of two eggs, a fourth of a cupful of sugar
and a cupful of milk, then pour over the stiffly
beaten whites of two eggs and let cool. To a pint of
cream add a third of a cupful of sugar and beat until
thoroughly mixed, add the custard and flavor with
maraschino, then freeze. When half frozen add the
macaroon-crumbs and half of the grated walnut mixture
and finish freezing. Sprinkle the remaining grated
walnuts over cream at serving time.
POSTRE DE MANZANAS
Take a goodly portion of Roquefort cheese and about
one-third as much butter and rub them together
until they are thoroughly mixed, then add about a
dessert-spoonful of French cognac or just enough to
moisten the mixture well. Peel, core and slice the
round way, rather thick, russet apples, and over each
slice spread the cheese. Serve with black coffee.
REALENGO
Rub three-quarters of a cupful of fresh fruit through
a sieve; heat and sweeten. Beat the whites of three
eggs until stiff; add gradually the hot fruit pulp,
beating continually; turn into a buttered mold, set in
a pan of hot water and bake in a slow oven until firm.
Remove and cover the top with whipped cream, flavored
with sugar and wine and decorated with preserved
cherries, angelica or citron.
TORTO FRUTAS
Line the sides of a baking-dish with a light
puff-paste; cover the bottom with sliced pineapple;
next, a layer of peeled sliced oranges, then sliced
bananas and then a few thin slices of lemon. Sift a
most generous supply of sugar between each layer.
Repeat the layers until the dish is full and cover the
top layer with chopped nuts. Lay over the top narrow
strips of the pastry and bake slowly for an hour or
more.
[Illustration]
ENCHILADAS
[Illustration]
Enchiladas are made of tortillas sprinkled with
cheese, onion, olives, etc. They are adorned with
lettuce leaves and radishes, but are always covered
with hot chile sauce.
Tortillas are the national staple article of food, and
are made of Indian corn ground on the metate, mixed
with a little water and cooked on a flat surface over
hot coals.
[Illustration]
SAUCES FOR ENCHILADAS
[Illustration]
CHILE
Cut open two chiles and take out all the seeds and
thick yellow veins; put them on the back of the stove
in cold water enough to cover them and let soak for
two hours. Pour off this water and cover again with
fresh water and boil fifteen minutes. Drain in a
colander and save the water in which they were last
boiled. When cold enough to handle, take a knife,
scrape off all the pulp from the skin, and put in the
water in which they were boiled and mix thoroughly.
Fry two onions chopped fine in olive-oil to a delicate
brown; add a teaspoonful of flour and allow that to
brown also. Stir in the chile mixture, season with
salt and let all thicken together.
COLD COLORADO
Cook for fifteen minutes a half-pound of large
Mexican sweet red peppers, after removing the seeds of
all but two or three. Take off the skin, put the pulp
through a sieve and add one and a half tablespoonfuls
of the Mexican sausage, salt and a little of the water
in which the peppers were boiled. Bottle tightly and
it will keep about three weeks in a cool place.
MEXICAN CHILE
Toast ten _chiles anchos_ (the dried pepper in the
broad shape) and ten _chiles posillos_ (the dried
pepper in the thin shape), take out the veins and
seeds and soak them in a quart of boiling water. Pass
through a sieve twice, getting out all the pulp, and
fry this chile liquor in two tablespoonfuls of boiling
lard, which has been thickened with a tablespoonful
of browned flour. While boiling add salt, a pinch of
Mexican sausage, a pinch of sugar, a teaspoonful of
cider-vinegar and a tablespoonful of oil. Cook all
together in the lard for fifteen minutes.
SALSA NUEZ
Scald and peel two tomatoes; add a minced onion and
a few pepper seeds, season with salt and stew until
thick. Strain and add a few chopped green walnut
meats. Reheat and serve hot. This sauce is also used
with fried peppers.
TOMATO
Boil two pounds of tomatoes in a very little water
and then rub them through a coarse sieve. Grind fine
a half-pound of raisins, a quarter of a pound of
blanched almonds, an ounce of garlic, an ounce of
green ginger and a half-ounce of dried chiles; add
these to the strained tomatoes with an ounce of salt,
a half-pound of sugar and a pint of vinegar. Boil all
together until thick.
[Illustration]
TORTILLAS
[Illustration]
HECHO EN CASA
Take three cupfuls of sifted flour, a tablespoonful
of lard, a level teaspoonful of salt and enough
water to make it like pastry dough. Roll very thin
and cut the size of a dessert plate. Have ready in a
large frying-pan some hot lard, enough to float the
tortillas, but not so hot as to brown them. Put in
the tortillas, one at a time, and when they begin to
blister they are done. This quantity will make about
two dozen.
TORTILLAS DE PATÁTAS
Work a large cold boiled potato with a big
teaspoonful of lard and a teaspoonful of salt into
a pint of flour and add water until about the
consistency of bread dough. Knead thoroughly and
divide into chunks about the size of an egg and roll
very thin. Brown very quickly on a smooth hot stove,
turning often. When thoroughly cooked, place between a
cloth and keep covered in this way until ready to use.
ENCHILADAS
[Illustration]
AMERICANO
Cut six large red chile peppers in halves, remove
the seeds and veins and cook in boiling water fifteen
minutes, then press through a colander. The sauce
should be thick and smooth. Chop the dark meat of a
cold cooked chicken, season with salt and add two
tablespoonfuls of the pepper pulp. Beat two eggs
without separating, very light, and add a cupful of
milk. Mix a half-cupful of corn-meal with a cupful
of flour and a little salt; pour the egg and milk in
this, making a thin batter. Put a little olive-oil
in a frying-pan, and when boiling hot turn in enough
batter to make a thin cake about six inches in
diameter. Shake the pan until the mixture is set,
then put two tablespoonfuls of the chicken mixture on
one side of the cake, roll with a knife and remove
to the serving-dish. When all are made pour over the
remaining chile sauce and sprinkle the whole with
grated Parmesan cheese.
DOMESTICO
Have ready two cupfuls of cold cooked chicken cut into
small bits, over which pour the juice of a lemon and
sprinkle with chopped parsley. Also chop two onions
very fine and three hard-boiled eggs; grate a pound of
good cheese, wash a large cupful of raisins and dry
them; have three dozen green or ripe olives handy and
the chile sauce piping hot. Dip the tortillas in the
hot sauce, place on a large platter and on one-half of
it put a little of the onion, egg, chicken, cheese,
two raisins, one olive, and lastly a spoonful of
the chile sauce. Fold over the other half and roll
slightly. When they are all finished, sprinkle cheese
over all and pour over what chile sauce is left.
MEXICAN
Boil eight large Mexican peppers until tender; remove
skin and seeds and put the pulp through a sieve. Into
two tablespoonfuls of smoking hot olive-oil put two
sections of garlic, a teaspoonful of fine marjoram
and salt; add the pepper-pulp and cook slowly. Chop
two onions very fine, season with salt and pepper and
sprinkle with a little marjoram and let stand in a
very little vinegar. Grate a pound of Edam cheese.
Strain the sauce and return to the stove; dip a
tortilla in the sauce, place on a plate and spread it
with a teaspoonful, each, of the drained onion and the
cheese; add two olives, two large seedless raisins and
a tablespoonful of the chile. Roll the tortilla and
sprinkle each with onion and cheese. After all are
made, pour over the remaining chile and garnish with
olives.
NATIVO
Buy a dozen tortillas and put on a tin in the oven to
keep warm. Remove veins and seeds from a half-dozen
chile peppers and boil them with a small onion and a
clove of garlic until all are soft. Press through a
colander, with the water in which they were boiled
and return the sauce to the stove to keep hot. Tear
three heads of lettuce into bits, cover with a French
dressing and mix with it a cupful of chopped olives
and six hard-boiled eggs, chopped. Drop each tortilla
in hot lard for a minute, then in the sauce; place
on a hot platter and put a big spoonful of the salad
mixture in the center. Sprinkle generously with grated
cheese and fold over one side, and roll. When all are
ready pour over the remaining sauce and serve hot.
QUESADILLAS
Make thin corn-meal pancakes six inches across. Dip
one in hot chile sauce, lay on a plate and cover with
raw onion chopped fine, grated cheese and stoned
olives cut in half. Lay on this six other pancakes,
each dipped in the chile sauce and covered with the
onion, cheese and olives. Pour the remaining sauce
over the top and set in a hot oven for a few minutes.
Serve hot, cutting like layer-cake.
[Illustration]
TAMALES
[Illustration]
Tamales are a mixture of meat or fowl made hot with
chiles and wrapped in corn-husks. In preparing the
dough or _nixtamal_, unless scalded meal is used for
a substitute, it is necessary to prepare the shelled
corn with lime-water. The Mexicans grind the corn
prepared in this way, on the metate, and instead of a
mortar use the _molcajete_ and _lejolote_.
To prepare the corn, cover it with water, add the
lime-water and boil until the husks slip off easily
between the fingers, then wash in cold water until
perfectly white. The lime-water is made by adding an
ounce of common lime to a quart of water; stir well
and let settle; when clear, drain off the water for
use. One quart of lime-water prepared in this way will
do for a pound of corn. For the wrapping, cut off the
inside leaves of the corn-husks about an inch from
the stalk end and boil in clear water until perfectly
clean. Tear a few in narrow strips to use for tying
the ends; dry the rest and rub them over with a cloth
dipped in hot lard.
[Illustration]
FARSANTA
Use equal quantities of cold boiled chicken and veal,
and half as much ham, all chopped. Mix together and
moisten with good gravy. Season with salt, cayenne
and a little chopped parsley. Make a dough by pouring
a cupful of boiling water on a quart of fine, fresh
corn-meal; work in a big lump of butter and add water
until like biscuit dough. Have ready, as directed, a
pile of the soft inner leaves or husks of green corn.
Take a lump of dough about the size of an egg; pat it
out flat, put a tablespoonful of the meat on it and
roll for the inner husk. Then put on the outer husks
with a thin piece of dough in each. Tie the ends and
boil in water containing a few red peppers and a clove
of garlic.
GENUINO
Boil three quarts of whole corn in ash lye until the
hulls come off; soak in clear water until the lye is
all out, then grind. Remove the seeds and veins from
six chile peppers, boil soft and then put through a
colander to separate from the skin. Boil a chicken
tender and set aside half of the well-seasoned broth;
the rest, with the chicken, thicken with part of
the ground corn and add the pepper-pulp and three
tablespoonfuls of fine marjoram. For the batter, take
the remainder of the broth and ground corn and mix
into it a tablespoonful of olive-oil; season with salt
and make the dough just thick enough to spread. These
proportions will make fifteen tamales.
HACIENDA
Grind two quarts of hulled corn through a
meat-chopper and mix to a paste with two
tablespoonfuls of melted butter, salt and cayenne.
Divide a large, fat chicken and stew until tender, in
water containing a clove of garlic and a pinch, each,
of salt, comino seed and marjoram. Scald two dozen
dry chiles, remove the seeds and veins, scrape the
pulp from the skin, add this to the chicken-stew and
thicken slightly with flour. Shape the corn-husks with
scissors and soak in warm water for an hour. Remove,
dry and rub each one with hot fat. Fill one with the
chicken-stew, spread four others with the corn-paste;
fold over the one containing the chicken and roll the
others around. Tie the ends with a strip of the husk
and steam for two hours.
HOT TAMAL
For the dough, add to one pint of corn-meal, one
tablespoonful, each, of salt and lard, and enough
boiling water to make a thick dough. Prepare the
corn-husks as directed. For the filling boil one pound
of beef and pour over it hot beef fat; cut into small
bits and season with salt and chile sauce. Put a layer
of the dough in the husk, over this a tablespoonful of
the prepared meat; roll like a cigarette, with a layer
of dough between each husk. Tie each end and steam two
hours.
LAREDO'S CELÉBERRIMO
Boil a pound of pork until two-thirds cooked; then
grind it rather fine. Add a small amount of garlic,
also a small quantity of seeded raisins and prepared
almonds. Soak two and a half ounces of chiles in hot
water; take out the seeds and veins, wash them well
and grind fine, adding enough of the stock in which
the meat was boiled to make a sauce, and strain.
For the dough use the ground corn prepared with
lime-water; add six ounces of fresh lard to the pound,
salt to taste and moisten with the meat stock. Have
the husks prepared, spread each with a thin layer of
dough, and for the center one, a tablespoonful of the
pork and a tablespoonful of the chile sauce. Roll
carefully, tie the ends and steam over the liquid in
which the meat was boiled.
MESA REDONDA
Cover a four-pound chicken with hot water and add
four onions, a clove of garlic chopped fine, a stick
of cinnamon, ten whole allspice, ten cloves, three red
chile peppers and a teaspoonful of salt. Simmer until
the chicken is tender, then remove and cut into small
pieces. Strain the liquor, put the chicken meat into
it, add enough yellow corn-meal to make a thick mush
and boil ten minutes. Have ready the green corn cut
from a dozen ears and two pounds of raisins, seeded,
and mix these into the mush, with a half-teaspoonful
of cayenne. Fill the center husk with a piece of the
chicken and some of the mush, roll the others around,
each spread with a tablespoonful of the mush. Tie at
each end and boil an hour.
VIAJERO
Scald a quart of good Southern white corn-meal,
making it moist, but not soft. Have a chicken boiled
until tender and separated into parts; season the
broth with the pulp of two dozen chile peppers, a
quart of whole olives, two pounds of raisins, a cupful
of sweet lard, salt and a suspicion of garlic; add
enough corn-meal to thicken like gravy. Lay one of
the prepared husks flat, put a piece of chicken on
it and two tablespoonfuls of the thickened gravy;
fold the husk over with the chicken inside, and roll
around this six more husks, spreading each with two
tablespoonfuls of the scalded meal. Tie each end
securely with a narrow strip of the husk and steam
three hours or longer.
OLLA PODRIDA
[Illustration]
AJOQUESO
Boil three Spanish peppers and pass the pulp through
a sieve. Fry a small onion and a clove of garlic,
chopped fine, in hot olive-oil; add the pepper-pulp,
a small piece of butter, salt, a dash of tabasco
and a cupful of grated cheese. Stir, as it heats,
and add thin cream until it will pour nicely. Serve
immediately on hot toasted biscuits.
ALMIBAR
Put two cupfuls of brown sugar in a saucepan, add a
half-cupful of milk, and boil gently until a little
put in cold water can be rolled into a ball between
the fingers. Stir steadily while boiling; add a lump
of butter the size of an egg; when this is melted
remove from the fire and beat until the mixture begins
to look creamy and slightly granulated. Stir in
quickly a pound of English walnuts shelled and broken,
beat for a moment and then turn into buttered tins to
harden.
AZUCARILLO
Cream a quarter of a cupful of butter with a
half-cupful of powdered sugar; add gradually a quarter
of a cupful of milk and seven-eighths of a cupful of
flour. Flavor with vanilla and spread very thin, with
a broad knife, on a buttered inverted dripping-pan;
sprinkle with blanched and chopped almonds, crease in
three-inch squares, and bake until delicately browned.
While warm cut the squares apart and roll slightly.
BLANQUILLOS
Chop two large onions fine and fry in hot olive-oil;
add two large peeled and sliced tomatoes and a
teaspoonful of ground dry chile. Cook twenty
minutes and just before serving put in a half-dozen
hard-boiled eggs cut in quarters. Pour over toast.
CAFÉ CON LECHE
Set the drip coffee-pot where it will keep hot. Put a
cupful of ground coffee into the strainer and pour two
tablespoonfuls of boiling water in the top; in five
minutes, pour in a little more water, adding a little
at a time until you have used four cupfuls, but never
pour in water a second time until the grounds have
ceased to bubble. In serving, fill the cup only half
full of coffee and add the rest in boiling milk. On
top put a tablespoonful of hot cream.
CRIOLLO GUISADO
Get ten of the Mexican tortillas, cut them in small
pieces and fry in hot lard; in another pan, fry a
large onion and a clove of garlic chopped fine; just
as it browns, add the fried tortillas, and brown
together for a few minutes; then add a pound and a
half of mild cheese, grated, and a cupful of chopped
olives. When all are fried together nicely, season
with salt and pour over it a chile sauce, and put in a
deep dish and bake for fifteen minutes. Serve as soon
as taken from the oven.
EMPAREDADO
Beat into a cupful of cold mashed potatoes one of
thick sour cream or milk, and add two beaten eggs.
Sift into a cupful of flour a half-teaspoonful, each,
of soda and salt, and beat this lightly into the
potatoes and milk. Drop the batter in big spoonfuls on
a hot griddle and bake on both sides. Put grated ham,
chopped olives and a little parsley on one cake, and
place the other on top to form a sandwich. Serve hot
and pass with them chile sauce.
ENSALADA
Slice two Spanish onions in thin rings, cut two fresh
chiles across in rings, removing the seeds, and slice
three ripe, firm tomatoes. Put these in alternate
layers in a shallow bowl, sprinkle parsley and
bread-crumbs over the top and cover with a dressing
made of three parts oil to one of vinegar, seasoned
with salt. Serve ice cold.
LLENAR MEJICANO
Cut a pound of mild cheese into tiny bits. Prepare a
cupful of olives stoned and chopped fine, one large
onion chopped fine, and ten chile-prunes (that is,
the dried shells of the chiles, without the seeds),
toasted and crushed fine. To these add a pinch of
marjoram crushed fine, a tablespoonful of olive-oil
and a teaspoonful of cider-vinegar. Mix all well
together, let stand an hour and then put between thin
slices of bread and butter.
MEJICANO-AMERICANO
Cream a quarter of a pound of butter, adding by
degrees the beaten yolks of six eggs; beat together
until thick and creamy, then sift in ten ounces of
flour, stirring all the time. Whisk up the whites of
the six eggs, and gently, but thoroughly, stir these
in, adding sufficient milk to make a medium thick
batter; flavor with vanilla. Bake in waffle-irons,
well greased and hot. Butter each waffle as it comes
from the iron, and dust with fine sugar mixed with a
little powdered cinnamon.
MIGAS
Soak slices of stale bread and squeeze dry. Put
plenty of fresh lard in a frying-pan and when boiling
hot put in an onion chopped fine, some ground chile
and a pinch of sweet marjoram. Lay the slices of
bread in this with plenty of fresh crumbled goats'
cheese, and fry for ten minutes, stirring to cook on
all sides. Remove to a hot plate and cover with fresh
grated cheese, stoned ripe olives and hard-boiled eggs
chopped fine.
MOLLETE
Beat together a cupful of cold boiled squash, one
of milk, and two eggs. Sift together a cupful of
corn-meal, one of flour, a half-teaspoonful of salt
and two of baking-powder. Mix all together into a
smooth batter and bake on both sides in little cakes
on a hot griddle. Serve hot with sugar sprinkled on
each.
PAN RELLENO
Chop onion very fine and mix with mild cheese cut
in small pieces in the proportion of one-third onion
to two-thirds cheese; add a few ripe olives stoned
and cut in half, and a pinch of _oregano_. Mix this
together with a dressing made of oil and vinegar:
two-thirds oil and one-third vinegar. Cut off the top
of a small loaf of French bread the long way, dig out
the center and fill with the cheese mixture. Put the
crust back on top and cover with the mixture and bake
in a rather quick oven.
POLENTA
Into three pints of boiling water put a teaspoonful
of salt and a tablespoonful of butter. When boiling,
sift in slowly, stirring constantly, about a pint of
Indian meal and boil a half-hour. Have ready, hot, a
cupful of good gravy, and one of tomato sauce, made
with chile. Put a layer of the cooked Indian meal in
the bottom of a baking-dish, then the sauce and gravy,
sprinkled with a little grated cheese. Fill the dish
with these alternate layers and bake for half an hour.
Serve hot with a little extra chile.
PUEBLECILLO
Sauter little half-inch squares of chicken or calves'
liver in olive-oil over a brisk fire; when nicely
browned, add some thick tomato sauce and some leftover
gravy. Into this cut up half-inch lengths of cooked
macaroni, mushrooms, and a few olives cut small.
Season highly and work in a big lump of butter. Serve
on toasted squares.
TORTAS SERRANO
Beat six eggs together until light; add a half-cupful
of flour and an onion chopped fine. Stir in lightly
one teaspoonful of baking-powder and a pinch of salt.
Cut a half-pound of mild cream cheese into thin
squares and add to the egg mixture. Have ready a
kettle of hot lard. Take up one piece of cheese at a
time with as much of the egg mixture as the spoon will
hold, and drop into the fat and fry until brown. Serve
with hot chile sauce.
TORTILLA DE HUEVOS
Chop a small clove of garlic and fry in olive-oil; add
a cupful of mushrooms, cut small, and a half-cupful of
stewed tomatoes. Season with salt and pepper. Make a
plain omelet and just before folding it over, spread
this on top. Serve immediately.
[Illustration]
INDEX
SOUP
Almendra (Almond), 3
Caldo de Pescado (Fish), 3
Chile Bisque, 4
Cordero (Lamb), 4
Gitano (Beans and Codfish), 5
Mexican Noodle, 5
Rancheros (Vegetable), 5
FISH
Cangrejuelos (Shrimps), 9
Caracoles con Perejil (Snails), 9
Langosta à la Catalans (Lobster), 10
Pilchers (Sardines), 10
MEAT
Buey Ahumando y Huevos (Dried Beef and Eggs), 13
Chile con Carne (Pork), 13
Chonzo (Beef and Pork), 13
Chuletas de Ternero (Veal Cutlets), 14
Estofado (Beef), 14
Guiso (Beef), 15
Jamon con Pimientos (Ham), 15
Lengua de Buey Concida (Beef's Tongue), 16
Loma de Vaca (Beef), 17
Patitas con Mani (Pigs' Feet), 17
Puerco en Estofado (Pork), 18
Pulchero Grueso (Boiled Meat and Vegetables), 18
Tia Juana (Tripe), 19
Tripe Spanish, 19
FOWL
À la Moda (Chicken and Macaroni), 23
Chile Chicken, 23
Gallina con Garbanzos (Chicken and Peas), 23
Ganso en Aceitunas (Goose), 24
Mexican Turkey, 24
Mole de Guajolote (Turkey), 25
Pollo Guisado (Chicken), 26
Polluelo en Estofado (Chicken), 26
VEGETABLES
Arroz en el Horno (Rice), 29
Beans Mexican, 29
Chile Reinas (Peppers), 30
Cidracayote (Summer Squash), 30
Ejotes con Vino (String-Beans), 31
Estilo Seco (Beans), 31
Entradas (Macaroni), 32
Frijoles (Beans), 32
Frijoles con Queso (Beans with Cheese), 33
Fuente Italiano (Spaghetti), 33
Green Chiles, 33
Habas España (Beans), 34
Macarrones (Macaroni), 34
Mañana-land (Rice), 35
Papas Rellenas (Potatoes Stuffed), 35
Pimientos (Peppers), 36
Plato Fuerte (Peppers with Sardines), 36
Rellenos (Peppers), 36
Rellenos de Queso de Gruyère (Peppers and Swiss Cheese), 37
Stuffed Chiles, 37
Suculento (Corn and Summer Squash), 38
MEAT DUMPLINGS
Albondigas, 41
Albondiguillas, 41
Artificial Turtle, 42
Buñelos, 42
Huevos de Carne, 42
DESSERTS
Camote y Piña (Candied Sweet Potatoes and Pineapple), 47
Dulce (Baked Raisins), 47
Mantecado (Ice-Cream), 47
Postre de Manzanas (Apples), 48
Realengo (Fruit Soufflé), 49
Torto Frutas (Pie), 49
ENCHILADAS
SAUCES FOR ENCHILADAS
Chile, 55
Cold Colorado, 55
Mexican Chile, 56
Salsa Nuez (Nut), 56
Tomato, 57
TORTILLAS
Hecho en Casa, 58
Tortillas de Patátas, 58
ENCHILADAS
Americano, 59
Doméstico, 60
Mexican, 60
Nativo, 61
Quesadillas, 62
TAMALES
Farsanta, 67
Genuino, 67
Hacienda, 68
Hot Tamal, 69
Laredo's Celéberrino, 69
Mesa Redonda, 70
Viajero, 71
OLLA PODRIDA
Ajoqueso (Cheese), 75
Almibar (Candy), 75
Azucarillo (Wafers) 76
Blanquillos (Eggs), 76
Café con Leche (Black Coffee with Milk), 76
Criollo Guisado (Tortillas Fried), 77
Emparedado (Hot Cakes), 77
Ensalada (Salad), 78
Llenar Mejicano (Filling for Sandwiches), 78
Mejicano-Americano (Waffles), 79
Migas (Fried Bread), 79
Mollete (Cakes), 80
Pan Relleno (Stuffed Bread), 80
Polenta (Baked Mush), 81
Pueblecillo (Liver and Macaroni), 81
Tortas Serrano (Cheese in Batter), 82
Tortilla de Huevos (Omelet), 82
[Illustration]
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