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Cook'n in Mexico |
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* Vegetables |
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Print this Recipe Life in every village, town, and city in Mexico pulsates around the public markets. The huge colorful displays of vegetables and fruits give testament to the abundance of produce that grows year round in the temperate climate. Daily marketing is still an important part of everyday life, especially in smaller towns and villages. All the indigenous vegetables and fruits, including corn, tomatoes, bell peppers and chiles, beans, squash, potatoes, cactus, jicama, avocados, guavas and cactus fruit, and a variety of herbs and wild greens, share market stalls with an impressive number of other produce introduced from Europe and Asia. Broccoli, cabbage, cauliflower, cucumbers, radishes, turnips, beets, oranges, melons, lemons, and much more provide the Mexican table with a huge selection all year round. The vegetable dishes in this chapter incorporate the most important produce items used in Mexican cooking. Many of the recipes are traditional, while others reflect the trend toward new ways of using fresh vegetables. As Mexican cuisine evolves in the twenty-first century, home cooks and restaurant chefs alike are aware of healthful eating habits and are trying new ways to cook vegetables, such as cooking until just tender for brightest color, flavor, and texture, and reducing the fat in which vegetables are cooked. Chiles rellenos--stuffed chiles--is probably the most well known Mexican vegetable dish. Of course, there are numerous variations. You'll find many of them here-sample them all and pick your favorite! The stuffed chiles can be coated with an egg batter (or not) and fried (or baked)--the choice is the cook's, as are the fillings--from cheese to beans to meats. Chiles are also not the only vegetable suitable for rellenos; chayote, potatoes, even squash blossoms are stuffed with delicious fillings. Other wonderful vegetable dishes include simple classics like Corn with Chipotle Butter, Chayote (a gourd similar to squash) and Tomato with Cheese Topping, and Cauliflower Fritters. Among the new-style vegetable dishes are Baked Potatoes Stuffed with Corn, Eggplant with Ranchera Sauce, and Broccoli with Red Onion and Cumin. Although a few ingredients may require some searching, the recipes are simple enough to incorporate into your Mexican meals or any menu. Corn Mexican Corn on the Cob Corn with Chipotle Butter Corn with Cheese Corn, Zucchini, and Tomatoes Corn and Cabbage Corn with Epazote and Poblano Chiles Hominy, Corn, and Poblano Chiles Corn Pancakes Savory Corn Cake Peppers Stuffed Chiles with Cheese Stuffed Chiles with Minced Beef Stuffed Chiles with Shredded Spiced Chicken Stuffed Chiles with Turkey Stuffed Chiles with Fish Stuffed Chiles with Mashed Potatoes Stuffed Chiles with Refried Beans Stuffed Anaheim Chiles with Goat Cheese Stuffed Chiles with White Beans Stuffed Poblano Chiles in Walnut Sauce Pickled Ancho Chiles Stuffed with Guacamole Green Chile Strips Poblano Chile Strips with Fried Onions Green Chile Strips with Onions and Mushrooms Green Chile Strips in Cream with Cheese Red Bell Peppers and Jicama Squash Chayote and Carrots Chayote and Tomato with Cheese Topping Chayote Casserole with Ground Pork Baked Stuffed Chayote Grilled Zucchini Sautéed Shredded Zucchini Zucchini with Onions and Cheese Zucchini and Mushrooms with Epazote Zucchini and Carrots with Tomato Zucchini Pancakes Zucchini Pudding Squash Blossoms Stuffed with Cheese Winter Squash with Greens Carrots Carrot and Jicama Sticks Carrot Pudding Carrots and Potatoes in Ancho Chile Sauce Cauliflower Cauliflower Fritters Cauliflower with Cotija Cheese Cauliflower with Tomatillo and Sweet Pepper Salsa Cauliflower with Tomatoes and Poblanos Chard Chard with Poblano Chiles Chard and Hominy Chard with Pickled Red Onions Chard with Potatoes Chard with Chickpeas Potatoes and Sweet Potatoes Fried Potatoes with Poblano Chile Strips Fried Potatoes with Tomatoes and Jalapeños Pan-Roasted Potatoes and Carrots Potatoes in Ranchera Sauce Chipotle Mashed Potatoes Potatoes Steamed with Herbs Baked Potatoes Stuffed with Corn Potato and Chile Gratin Roasted Potatoes and Onions with Yellow Chile Salsa Roasted Potatoes and Onions, Yucatán Style Potato Masa Cakes with Vegetables Baked Sweet Potatoes with Pumpkin Seeds Sweet Potatoes with Cream and Chipotle Chile Other Vegetables Asparagus with Mushrooms Broccoli with Red Onion and Cumin Broccoli with Onions and Sweet Potatoes Eggplant Stuffed with Shredded Chicken Eggplant with Ranchera Sauce Green Beans with Mushrooms Mushrooms and Poblano Chiles in Guajillo Sauce Mushrooms, Tomatoes, and Chiles Purslane with Mushrooms Portobello Mushrooms Stuffed with Refried Beans Fried Plantains Plantains Stuffed with Beans Grilled Fresh Cactus Grilled Green Onions Baked Tomatoes Mexicana Mixed Vegetables, Mexican Style Onion, Zucchini, and Rice Casserole From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Corn with Chipotle Butter Corn with Cheese Corn, Zucchini, and Tomatoes Corn and Cabbage Corn with Epazote and Poblano Chiles Hominy, Corn, and Poblano Chiles Corn Pancakes Savory Corn Cake Stuffed Chiles with Cheese Stuffed Chiles with Minced Beef Stuffed Chiles with Shredded Spiced Chicken Stuffed Chiles with Turkey Stuffed Chiles with Fish Stuffed Chiles with Mashed Potatoes Stuffed Chiles with Refried Beans Stuffed Anaheim Chiles with Goat Cheese Stuffed Chiles with White Beans Stuffed Poblano Chiles in Walnut Sauce Pickled Ancho Chiles Stuffed with Guacamole Green Chile Strips Poblano Chile Strips with Fried Onions Green Chile Strips with Onions and Mushrooms Green Chile Strips in Cream with Cheese Red Bell Peppers and Jicama Chayote and Carrots Chayote and Tomato with Cheese Topping Chayote Casserole with Ground Pork Baked Stuffed Chayote Grilled Zucchini Sautéed Shredded Zucchini Zucchini with Onions and Cheese Zucchini and Mushrooms with Epazote Zucchini and Carrots with Tomato Zucchini Pancakes Zucchini Pudding Squash Blossoms Stuffed with Cheese Winter Squash with Greens Carrot and Jicama Sticks Carrot Pudding Carrots and Potatoes in Ancho Chile Sauce Cauliflower Fritters Cauliflower with Cotija Cheese Cauliflower with Tomatillo and Sweet Pepper Salsa Cauliflower with Tomatoes and Poblanos Chard with Poblano Chiles Chard and Hominy Chard with Pickled Red Onions Chard with Potatoes Chard with Chickpeas Fried Potatoes with Poblano Chile Strips Fried Potatoes with Tomatoes and Jalapeños Pan-Roasted Potatoes and Carrots Potatoes in Ranchera Sauce Chipotle Mashed Potatoes Potatoes Steamed with Herbs Baked Potatoes Stuffed with Corn Potato and Chile Gratin Roasted Potatoes and Onions with Yellow Chile Salsa Roasted Potatoes and Onions, Yucatán Style Potato Masa Cakes with Vegetables Baked Sweet Potatoes with Pumpkin Seeds Sweet Potatoes with Cream and Chipotle Chile Asparagus with Mushrooms Broccoli with Red Onion and Cumin Broccoli with Onions and Sweet Potatoes Eggplant Stuffed with Shredded Chicken Eggplant with Ranchera Sauce Green Beans with Mushrooms Mushrooms and Poblano Chiles in Guajillo Sauce Mushrooms, Tomatoes, and Chiles Purslane with Mushrooms Portobello Mushrooms Stuffed with Refried Beans Fried Plantains Plantains Stuffed with Beans Grilled Fresh Cactus Grilled Green Onions Baked Tomatoes Mexicana Mixed Vegetables, Mexican Style Onion, Zucchini, and Rice Casserole * Vegetables |
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