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Mexican vegetables recipes

28 Mexican vegetables recipes, each written for this site and each saying what its method turns on.

• Caldo de Queso, sourced from Mexico. The cheese goes in off the heat in cubes, so it softens and holds its shape instead of melting away into the broth.
• Chahuis, sourced from Mexico. Toasted dry first and only then put into fat, because a beetle's shell will not crisp in oil from cold.
• Chapulines, sourced from Mexico. Toasted on a dry comal with no fat at all, and tossed in lime only once they are off the heat.
• Chicharrón Preparado, sourced from Mexico. Nothing is cooked at all — a whole sheet is loaded flat and handed over before it has time to soften. Egg.
• Chilaquiles, sourced from Mexico. The tortilla taken apart — cut up, fried, then dropped into simmering sauce and served the moment it has just begun to give. Egg.
• Chileatole, sourced from Mexico. Thickened with fresh masa slaked in cold water and poured in as a slurry, which is what makes it atole rather than soup.
• Chiles Rellenos, sourced from Mexico. A batter of nothing but whisked egg whites with the yolks folded back in, which is why it puffs and clings. Egg.
• Corundas, sourced from Mexico. Masa beaten light with lard and wrapped in the long leaf of the maize plant rather than the husk, folded to a triangle and steamed.
• Elote, sourced from Mexico. Boiled first and then grilled, because grilling alone chars the outside and leaves the middle raw. Egg.
• Enfrijoladas, sourced from Mexico. A thin bean sauce, tortillas dipped and folded in four rather than rolled, and on the plate within seconds — nothing is baked.
• Entomatadas, sourced from Mexico. The tomato cooked down hard in oil until it darkens and will sit on a tortilla instead of soaking into it.
• Escamoles, sourced from Mexico. Moved by shaking the pan and never with a spoon, because they are soft-bodied and a spoon bursts them.
• Esquites, sourced from Mexico. The stripped cobs go into the pan with the kernels, so the liquid in the cup tastes of cob. Egg.
• Guasanas, sourced from Mexico. The pods boiled whole in heavily salted water and eaten straight from the pod, so the salt has to get through the shell. vegan.
• Gusanos de Maguey, sourced from Mexico. Fried in nothing but the fat that comes out of them, which is a surprising amount.
• Huevos Divorciados, sourced from Mexico. A ridge of beans built down the middle of the plate as a wall, so the green sauce and the red one never touch. Egg.
• Huevos Rancheros, sourced from Mexico. The egg cracked straight onto the tortilla in the pan, so the two set together as one piece. Egg.
• Migas, sourced from Mexico. The tortilla pieces fried crisp first and the egg poured over them without stirring, so some stay crisp. Egg.
• Molletes, sourced from Mexico. Open-faced and never closed, with the cut sides toasted dry before any bean touches them.
• Nachos, sourced from Mexico. Each chip loaded separately in a single layer and the cheese grilled onto it, never poured over a heap.
• Pambazos, sourced from Mexico. The whole closed roll dipped in thin guajillo sauce and then griddled, so the crust itself is red and sauced.
• Papadzules, sourced from Mexico. The green oil pressed out of the pumpkin seed paste and drizzled back over the top, which nothing else here does. Egg, vegetarian.
• Quesadillas, sourced from Mexico. One corn tortilla folded over cheese on a dry comal, cooked until the fold will hold itself shut.
• Rajas con Crema, sourced from Mexico. Charred poblanos in strips with the cream stirred in off the heat, because it splits the moment it boils.
• Sopa de Fideo, sourced from Mexico. The noodles toasted dry in oil until they go the colour of weak tea before any liquid comes near them.
• Tlacoyos, sourced from Mexico. A pointed oval of masa stuffed with fava paste and cooked on a bare comal with no fat at all, topped with cactus.
• Tortilla Soup, sourced from Mexico. The strips are the body of the dish, not a garnish, and a whole pasilla is fried apart to crumble over.
• Walnut Soup, sourced from Mexico. The walnuts simmered soft in the stock for twenty minutes before anything is blended, because hard nuts blend to grit.

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