Mexican | Saveur

Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Yield: 4

Time: 50 minutes

1¾ cups fresh orange juice
1¼ cups canned tomato purée
½ cup achiote paste
4 medium garlic cloves, finely chopped (2 Tbsp.)
2 tsp. cumin seeds
1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
1½ tsp. finely chopped rosemary leaves
1½ tsp. finely chopped thyme leaves
Kosher salt and freshly ground black pepper
Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
Vegetable oil, for the grill
Hot sauce and lime wedges, for serving

Instructions

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

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Frozen Limeade Margarita

SAVEUR Editors — Mon, 18 Mar 2019 22:30:52 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Canned frozen limeade intensifies the citrus flavor of this slushy libation, an easy drink for summer cocktail parties and cookouts. Pair it with any spicy dish—a frozen margarita is just the thing for taming the heat.

Yield: 4–6

Time: 5 minutes

1 cup silver tequila
¼ cup triple sec
1 Tbsp. agave nectar or simple syrup
½ tsp. kosher salt
One 12-oz. can frozen limeade
Lime wheels or wedges, for garnish

Instructions

To a blender, add the tequila, triple sec, agave nectar, salt, limeade, and 6 cups of crushed ice and pulse until smooth. Pour into a pitcher and serve in chilled glasses garnished with lime wheels.

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Elotes Asados

SAVEUR Editors — Mon, 18 Mar 2019 22:29:05 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled corn, or elotes asados, is a street food staple in Mexico. Whole cobs are typically cooked in their husks over charcoal, then teamed with creamy mayonnaise, a salty aged Mexican cheese such as queso añejo or Cotija, and a mild chile powder such as árbol or ancho. The smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of the mayo. Either way, this Mexican street corn recipe delivers the perfect combination of flavors and textures every time.

Featured in the July/August 1999 issue.

Yield: 6

Time: 1 hour

6 ears fresh corn in husks
3 Tbsp. unsalted butter, melted
½ cup mayonnaise
⅓ cup queso añejo or Cotija cheese, finely crumbled
1 Tbsp. árbol or ancho chile powder

Instructions

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.
Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.
Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

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Pork Mole Verde Tacos

Nicholas Gilman — Fri, 12 Jul 2024 21:56:11 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

Taquería el Jarocho’s pork green mole taco recipe has been a rigorously guarded secret since the Mexico City restaurant opened in 1947, but my version—fusing several recipes including Rick Bayless’ and Diana Kennedy’s—is a close approximation. Mole verde has several regional variations: Puebla has a dish called pepián that doesn’t contain as many herbs as this sauce, which is closer to the Oaxacan recipe with its complex alchemy of green herbs and pumpkin seeds. It gets its distinctive spearmint-like aroma from hoja santa (sold fresh or dried at Latin groceries), for which there is no substitute; if you can’t find it, simply leave it out.

An equal quantity of bone-in skinless chicken thighs can be used instead of pork, and a satisfying plant-based version can be made with roasted cauliflower and a rich vegetable stock. Any type of pork ribs will work.

Featured in “The Top 12 Tacos of Mexico City—And Where to Try Them.”

Yield: 4–6

Time: 3 hours

2 lb. pork ribs, cut into individual ribs
2 bay leaves
2 medium yellow onions, divided, one stuck with 2 whole cloves, one quartered
Kosher salt
4 medium tomatillos (5 oz.), husked
6 cups packed coarsely chopped romaine lettuce (8 oz.)
2 cups loosely packed radish greens (4 oz.)
1 cup coarsely chopped cilantro
1 cup loosely packed fresh epazote leaves (or ½ cup thawed and squeezed-dry frozen)
1 cup lightly toasted pumpkin seeds
1 tsp. sugar
½ tsp. freshly ground black pepper
½ tsp. ground cumin
2–3 jalapeño or serrano chiles, stemmed, unseeded, and coarsely chopped
2 garlic cloves
1 fresh hoja santa leaf, torn (or substitute 1 dried leaf, crumbled)
2 Tbsp. vegetable oil or lard
Warm corn tortillas, for serving
Thinly sliced radishes, torn cilantro, and finely chopped onion, for garnish (optional)

Instructions

To a large pot, add the ribs, bay leaves, the onion stuck with cloves, 2 teaspoons of salt, and enough water to cover by 1 inch. Bring to a boil, then turn the heat to medium-low and simmer, partially covered and skimming off any foam that rises to the surface, until the meat pulls easily from the bones, 1½–2 hours. Using tongs, transfer the ribs to a bowl and set aside to cool. Through a fine-mesh sieve set over a separate bowl, strain the broth, discarding the solids, and set aside.
When the ribs are cool enough to handle, pull the meat from the bones, discarding the bones and any excess fat. Slice or pull the meat into bite-size pieces and set aside. Wipe out the pot and return it to the stove.
Fill the pot halfway with water and bring to a boil. Add the tomatillos and cook until softened slightly, 3–4 minutes. Strain and transfer to a blender along with 1 cup of the reserved broth. (Wipe out the pot and return it to the stove.) Blend to a coarse purée, then transfer to a medium bowl.
In the empty blender, purée the lettuce, radish greens, cilantro, epazote, pumpkin seeds, sugar, black pepper, cumin, chiles, garlic, hoja santa, quartered onion, and 1 cup of the reserved broth, then add it to the tomatillo mixture. (The sauce should be thick and creamy but pourable; thin with broth as needed.)
To the empty pot, add the oil and turn the heat to medium. When it’s hot and shimmering, add the sauce (it will splatter) and simmer, stirring frequently, until thick and concentrated in flavor, 10–15 minutes. Season to taste with salt. (If the sauce looks too thick, add broth; reserve the remaining broth for another use.) Add the reserved pork and stir to coat. Serve hot with tortillas on the side. Garnish with the radishes, cilantro, and onion if desired.

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Café de Olla

Kate Hill — Mon, 18 Mar 2019 22:36:45 +0000

Maura McEvoy

Intended for cooking beans and simmering stews, the Mexican earthenware pot known as an olla is said to distribute heat evenly and lend a unique earthy flavor to any preparation. Which, in this case, applies to coffee boiled with cinnamon and the raw sugar called piloncillo or panela. Notably, the drink does not contain milk.

Featured in “The “Women of the Corn” Share More than Maize at Yo’on Ixim” by Kate Hill.

Yield: 8

Time: 10 minutes

⅔ cup tightly packed piloncillo, or dark-brown sugar
½ cup dark-roasted, medium-ground coffee
2 small sticks cinnamon, preferably Ceylon

Instructions

In a small olla or medium pot over medium heat, add 8 cups cold water and the piloncillo, coffee, and cinnamon. Stir until the piloncillo has dissolved. Bring to a boil, then remove from heat and let steep for 5 minutes.
Set a fine mesh strainer or coffee filter over a large, heatproof pitcher and strain the coffee. Serve hot.

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Tequila Sunrise

Amanda Schuster — Mon, 18 Mar 2019 22:42:35 +0000

Andy Sewell. Andy Sewell

The tequila sunrise originated in 1930s Tijuana, Mexico at the Agua Caliente, a casino and racetrack that was a popular destination for American drinkers during Prohibition. Tequila, grenadine, crème de cassis, and lime are the basis for that first iteration, but a newer version from the 1970s incorporates orange juice and a splash of gin. Created by bartender Bobby Lozoff at the Trident restaurant in Sausalito, California, the cocktail became an icon of the ‘70s thanks to Mick Jagger’s fondness for it; the rocker even had it stocked in his limos, for a refresher on the go.

Most tequila sunrises are made without gin these days, but if you’re in the mood to throw it back to the ‘70s, add ¾ ounce of dry gin to your cocktail shaker along with the tequila and orange juice.

Featured in “Why Repeal Day Is Still a Party 90 Years Later,” by Amanda Schuster.

Yield: 1

Time: 5 minutes

1½ oz. 100% agave blanco or reposado tequila
2½ oz. orange juice
¼ oz. grenadine

Instructions

To a cocktail shaker filled with ice, add the tequila and orange juice and shake well until chilled. Strain into a highball or pint glass filled with ice, add the grenadine, and let it settle over the drink (do not stir).

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Pan de Muerto (Bread of the Dead)

David and José Cáceres — Wed, 01 Nov 2023 19:32:00 +0000

Courtesy of La Panadería

On a typical morning, the line at Mexican American bakery La Panadería in San Antonio winds out the door, as locals wait patiently to order a box of pan dulce, a category of sweet breads and pastries popular throughout Mexico. Brothers and co-owners David and José Cáceres grew up selling their mother Doña Josefina’s pan dulce on the streets of Mexico City. When they opened their own bakery in Texas, La Panadería, pan de muerto—citrus-scented buns topped with bone-shaped patterns and dusted with sugar—became one of their signature offerings. The treat is especially popular during Día de los Muertos, a holiday widely celebrated in Mexico to honor departed loved ones, but La Panaderia bakes it all year long. Now, with their pan de muerto recipe, so can you.

Featured in “The Sweet Bread That Fuels San Antonio’s Día de los Muertos Celebrations” by Megan Zhang.

Yield: Makes 8 small loaves

Time: 4 hours

3¼ cups bread flour
1½ tsp. instant yeast
1½ tsp. kosher salt
¼ cup plus 2 Tbsp. whole milk
2 Tbsp. orange essence
1 Tbsp. orange flower water
1 Tbsp. finely grated orange zest
3 large eggs, beaten
½ cup sugar
15 Tbsp. unsalted butter, at room temperature, divided
½ cup confectioners sugar

Instructions

To a stand mixer fitted with the paddle attachment, add the flour, yeast, and salt and mix to combine. Add the orange essence, orange flower water, orange zest, and eggs and mix on low until just combined, 1–2 minutes. Replace the paddle attachment with the hook and mix on medium-low until the dough pulls away from the bowl, 6–8 minutes. Turn the speed to low and, with the machine running, gradually add the sugar and 7 tablespoons of the butter. Mix on medium until the dough is shiny and elastic, 6–8 minutes. Transfer to a lightly greased bowl, loosely cover, and set aside until nearly doubled in size, 1½–2 hours.
Tear off about one-fifth of the dough and transfer to a lightly floured work surface (re-cover the dough in the bowl). Using your palms, roll into a ½-inch-wide rope. Cut into 16 log-shaped pieces (1½–2 inches long), then transfer to a parchment-lined baking sheet, cover, and refrigerate.
On a lightly floured work surface, divide the remaining dough into eight equal portions (about 3.2 ounces each). Shape one of the portions into a ball, then press gently to flatten slightly and transfer to another parchment-lined baking sheet. Repeat with the remaining dough portions. Cover loosely and set aside in a warm place until nearly doubled in size, about 1½ hours.
Position a rack in the center of the oven and preheat to 375°F. On a lightly floured work surface, roll each dough log into a 6-inch length, then pinch each in two or three places (so they resemble bones). On one of the dough rounds, place two of the strips in an X shape, then repeat with the remaining rounds. Bake until puffed and lightly browned, 18–20 minutes. Transfer to a wire rack to cool slightly.
Melt the remaining butter. Brush the tops of the buns with it, then dust with the confectioners sugar and serve.

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Toasted Rice Horchata

Fany Gerson — Mon, 18 Mar 2019 22:37:54 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This toasted rice drink, traditionally served in the Mexican state of Campeche, is one of many varieties of horchata commonly enjoyed in Latin American cultures. We like making this horchata de arroz tostado recipe from Fany Gerson—the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo—whenever a refreshingly sweet sip is in order. For the cinnamon stick and ground cinnamon, Gerson recommends Ceylon for its mild flavor and subtle sweetness.

Yield: 4

Time: 10 minutes

⅓ cup uncooked medium- or long-grain rice
One 1-in. cinnamon stick, preferably Ceylon
¼ cup granulated sugar
½ tsp. vanilla extract
Ground cinnamon, preferably Ceylon, for garnish

Instructions

In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the sugar, vanilla extract, and 2 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment), then stir in 2 more cups of water. Set in the fridge to chill completely.
To glasses filled with ice, pour in the horchata. Garnish with ground cinnamon and serve immediately.

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Horchata Paletas

Fany Gerson — Sat, 29 Apr 2023 04:47:13 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

New York City chef Fany Gerson and her husband and business partner Daniel Ortiz de Montellano served these creamy horchata paletas at El Barrio, an outdoor celebration of Latinx food and culture at the 2023 Charleston Wine and Food Festival. Gerson sells these and other Mexican-style ice pops at Brooklyn’s La Newyorkina, and also at Mijo, the pair’s newest collaboration in Manhattan’s Pier 57 marketplace.

Toasting the rice, almonds, and cinnamon before steeping them in the horchata base results in an exceptionally deep and nutty flavor, so don’t be tempted to skip this important step. For even creamier paletas, swap out 2 cups of the half & half for heavy cream; for a vegan version, feel free to replace the dairy entirely with any non-sweetened nut, oat, or soy milk.

Yield: 8—10

Time: 8 hours 30 minutes

¾ cup long-grain white rice
¾ cup raw almonds
One 3-in. cinnamon stick
6 cup half & half
¼ cup sugar, plus more
½ tsp. vanilla extract
Pinch kosher salt

Instructions

To a medium pot over medium heat, add the rice, almonds, and cinnamon stick and cook, stirring frequently, until the rice and almonds are slightly toasted and the cinnamon is very fragrant, 3–6 minutes . Stir in the half-and-half and ¼ cup sugar, bring to a simmer, then remove from the heat, cover, and set aside to cool to room temperature. Transfer to the fridge to steep for at least 3 and up to 24 hours.
In a blender, working in batches, puree the rice-almond-half & half mixture until the rice and nuts are completely pulverized. Line a fine-mesh strainer with cheesecloth, then set over a large bowl. Strain the horchata base into the bowl, pressing down on the solids with a spatula or the back of a spoon to extract as much liquid as possible; discard any solids that remain in the strainer. Working in batches, blend the strained liquid once more; strain into the bowl again, discarding any solids. Stir in the vanilla and salt, and season to taste with more sugar.
Pour the base evenly into a popsicle mold, leaving a little bit of room at the top as the paletas expand as they freeze. Transfer to the freezer until the paletas are slushy, about 1 hour, then insert a popsicle stick in the center of each. Continue freezing until firm, at least 4 hours.
To unmold, dip the paleta mold into a container of warm water. Serve the horchata paletas immediately or place on a clean sheet pan and store in the freezer for up to 1 month. (If storing longer than 24 hours, wrap tightly in plastic wrap.)

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Huevos a la Mexicana

SAVEUR Editors — Mon, 18 Mar 2019 22:47:04 +0000

Photography by Belle Morizio

This quick Mexican egg dish is made “a la Mexicana” with red tomatoes, white onions, and green jalapeños—ingredients that mirror the colors of the Mexican flag. Find more of our favorite Mexican recipes here.

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Yield: serves 4–6

Time: 12 minutes

3 Tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. thinly sliced cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
Warm tortillas, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When the oil is hot and shimmering, add the onion, jalapeño, and tomato, season with salt and black pepper, and cook, stirring frequently, until the onions are translucent and the chile and tomato are soft, 6–8 minutes. Add the cilantro and eggs, and continue cooking, using a spatula to fold the eggs over in large curds occasionally, until cooked through, about 4 minutes. Transfer the huevos a la Mexicana to a warm platter and serve hot, with warm tortillas on the side.

WATCH: How to Dice a Hot Pepper

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Our Most Popular Guacamole Recipe Ever

Roberto Santibanez — Mon, 20 Sep 2021 22:50:00 +0000

Belle Morizio. Belle Morizio

This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.

Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.

Yield: 4

Time: 15 minutes

¼ cup finely chopped cilantro, divided
2 Tbsp. finely chopped white onion
½ tsp. kosher salt
½ fresh serrano chile, stemmed and finely chopped (see footnote)
2 Tbsp. fresh lime juice
2 small ripe avocados, pitted and coarsely chopped
Tortilla chips, for serving

Instructions

Using a mortar and pestle, pound half the cilantro, the onion, salt, and serrano chile into a coarse paste. Add the lime juice, avocado, and remaining cilantro and pound to the desired consistency. Serve with tortilla chips.

Note: For a milder guacamole, seed the serrano chile.

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