Excerpts From Cookbook

The following are some recipes from the cookbook that are among my favorites:

The softcover cookbook itself contains approximately 160 recipes, plus special tips, pantry suggestions, explanations on types of hot peppers, cheeses, etc. 

From Appetizers:


I first tasted this cocktail in Ciudad del Carmen, where shrimp boats arrive daily laden with fresh shrimp!

Serves 1
1/3 pound medium shrimp -- cooked and peeled
1/2 cup catsup
1 each lime or lemon -- juiced
1 tablespoon cilantro -- chopped
1 clove garlic -- diced
1 slice sweet onions -- diced fine
1 each hot chili peppers -- diced fine
1 large red tomato, diced fine

Mix together all ingredients. Chill ½ hour and serve.

From Huevos (Eggs)




Serves 4
8 hard-boiled eggs – peeled, sliced
½ pound queso fresco or feta cheese
2 tablespoons olive oil
½ cup crème fraiche
4 poblano chiles – roasted, peeled, cut in strips
2 cups milk
1 cup tomato puree
1 medium onion, finely diced


Heat a large skillet, add the olive oil along with the peppers and onion.  Stir one minute and add the tomato puree.  Simmer 15 minutes.  Add salt and pepper, milk, crème, and cheese and simmer until reduced, about 20 minutes.  Add the eggs just to heat. Serve immediately.

NOTES:  Serve with toast

From Ensaladas (Salads)


Serves 6

8 ounces nopales (cactus lpaddles) -- * see note
1  avocado, ripe -- peeled and cubed
2 tablespoons white wine vinegar
3 tablespoons dry cheese (romano, anejo) -- grated
1 teaspoon oregano -- dried
2 small sweet onions
1 large tomato -- sliced
3 tablespoons olive oil
½  cup cilantro -- minced
Place cactus and one onion in 2 cups water and bring to a boil for 7 minutes. Strain and cool. squeeze out excess water and place in a salad bowl. Slice the other onion thinly. Add all other ingredients and toss.

NOTES: Clean cactus leaves and cut off thorns. Cut into cubes.  You can also use cactus from a jar.

From Soups

Serves 10

2 Tablespoons olive oil
3 medium onions -- diced
8 cloves garlic -- crushed
4 pounds tomatoes -- diced
1 red bell pepper -- slivered
1 cup zucchini -- diced
1 cup vegetable oil
20 corn tortillas -- fried
3 medium potatoes -- peeled, diced
1 pound fresh spinach -- chopped
2 ripe avocadoes -- diced
1 pound Monterey jack cheese -- shredded
2 Tablespoons dried oregano
2 Tablespoons dried basil
2 teaspoons black pepper
10 cups chicken broth -- heated
1 cup celery -- sliced
3 bay leaves -- crushed
6 small hot peppers -- diced
shredded chicken (optional)
1 can tomato paste, small

In a heavy skillet, sauté the onion and garlic in the olive oil until golden and translucent. Add tomatoes and spices, and sauté` ten minutes. Cool the mixture and blend in a blender. Heat chicken broth in a large pot. Add the tomato mixture, tomato paste, along with celery, bell pepper, zucchini, and carrot. Simmer ten minutes.

Meanwhile, cut the tortillas into strips and fry in the vegetable oil until crispy. Drain on paper towels. In the same oil, fry the potatoes about 5 minutes. Add to soup mixture. Add spinach to soup, along with shredded chicken. Turn off heat. Serve by placing 3-4 strips tortilla in the bottom of each bowl. Pour the hot soup over. Top with avocado, cheese, and peppers.


From Rice & Pasta


Serves 6

2 cups rice - - raw, unwashed

¼ cup olive oil
2 cloves garlic -- crushed
5 cups chicken broth

Heat the oil on medium high in a large skillet or 4-5 quart pot. Add the garlic and sauté about 1 minute. Add the rice and sauté, stirring frequently until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more, and cover. Cook until all water is absorbed.

The above is the basic recipe, but there are many variations:

-Substitute ½ cup tomato juice or pureed tomato for part of the liquid.  The result would be Mexican Rice or Arroz Mexicano.
-Substitute part of the liquid with black bean soup broth.
-Add ½ cup frozen peas and carrots.
-Add ½ cup sliced mushroom and green onion.
-Use beef instead of chicken broth.
-Add ½ cup cooked chick peas.
-Substitute part of the rice with some vermicelli.

-Add a pinch of saffron.
-The possibilities are endless if you use your imagination. Don't forget to stick to the basic proportion of rice to liquid.

From Beans



1 pound pinto beans – rinsed, picked over
1 large sprig fresh epazote or 1 tablespoon dried
cold water
boiling water
1 large onion - diced
1 jalapeno pepper – diced
2 garlic cloves, diced
4 tablespoons olive oil


Place the beans and epazote in a stockpot. Fill with enough cold water to cover the beans plus 2” more.  Bring to a boil, lower heat cover, and simmer for a half hour.  Begin adding boiling water to maintain a 2” reserve of liquid at the top.  Cook until beans are tender but not mushy. This will take several hours.  Season with salt.


Sauté the onions ,garlic, and pepper in a very large skillet until translucent. Carefully add the beans one cup at a time, mixing thoroughly.  Simmer an additional ten minutes.

From Beef


Serves 4

2  garlic cloves -- crushed
2 large tomatoes -- diced
1/4 cup corn oil
2 1/2 pounds beef filet tips -- cubed, 1 1/2" thick
1 large onion -- sliced
1 cup water
2 small hot chili peppers

Heat oil in a large skillet. Sear the filet. Add the onion and garlic and sauté until the onion is golden brown. Meanwhile, in a blender or food processor, blend the tomato, water, and peppers. Add to the pan. Salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

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Serving Ideas : Serve with rice & beans

from Salsas


Serves 4
1 clove garlic
1 small hot pepper
2 avocados
1/3 cup cilantro -- minced
1 small white onion -- diced

juice of 1/2 lime
coarse salt & pepper


On a griddle, toast 1 clove garlic and 1 small hot green pepper. Remove the garlic from the skin, and place it and the pepper, stem removed, in a molcajete with the salt. Mash them up. Add 2 avocados, peeled & seed removed, one at a time and mash them also. In a small bowl, place the above, along with 1/3 cup minced cilantro, 1 small diced white onion, and salt & pepper to taste. Add lime joice. Stick the seeds back in to prevent discoloration. Very basic and wonderful.

From Drinks


Serves 2
3 cups whole milk
4 ounces Ibarra Mexican chocolate
1 teaspoon sugar (optional)


Blend one cup milk with the chocolate and sugar.  Heat in a medium saucepan until hot, but not boiling. Remove from heat and beat with a wire whisk until frothy. Serve immediately