Tag Archives: Mexican cuisine

by karllueck | May 6, 2013 · 2:55 am

Karl’s Veracruz-style Fish Tacos

Two weeks ago, Chris asked for Veracruz-style Fish Tacos. He had had these at a restaurant and they claimed that they were just like the ones sold on the beaches of Veracruz, Mexico.

Karl’s Veracruz-style Fish Tacos

I looked on-line and what my search brought up was many recipes for Fish Veracruz (a baked whole fish smothered in a salsa of tomatoes, onions, green olives and capers. This could be a problem. Myr doesn’t like capers, and none of the girls think green olives belong in a tomato sauce.

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Filed under Main Dishes, Sauces and Spices, Seafood

Tagged as cooking, dinner, fish, fish tacos, food, Mexican cuisine, pickled red cabbage, recipes, red cabbage slaw, spice blends, taco

by karllueck | May 6, 2013 · 2:46 am

Karl’s Casamiento Veracruz (Black Beans and Rice) with Grilled Mexican Green Onions

I wanted a side dish to go with my Veracruz Fish Tacos and the marriage [casamiento] of black beans and rice seems a natural. In reading about the cuisine of Veracruz black beans are a must.

Karl’s Casamiento Veracruz
(Black Beans and Rice)

Veracruz being as first port of call on the east coast of Mexico had more contact with Europe than other parts of the Mexican interior. The joining together of the Old World rice with the New World beans is almost symbolic of Veracruz’s historic position as the place where European, black slave and indigenous native cultures combined to form something new.

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Filed under Side Dishes, Starches, Vegetables

Tagged as beans, black beans, black beans and rice, cooking, food, grilling, Mexican cuisine, Mexican green onions, Philosophy of Cooking, recipes, vegetarian

by karllueck | May 6, 2013 · 2:35 am

Karl’s Salsa Fresca

Topping for the fish tacos. This salsa may be used with any Mexican meal. Indian Chili power is a favorite of mine. It includes the whole chili (seeds and all) and has a lot more flavor than Cayenne pepper.

Karl’s Salsa Fresca

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18 Comments

Filed under Side Dishes, Vegan, Vegetables

Tagged as cooking, food, Mexican cuisine, recipes, red onions, salsa, taco, tomatoes, vegetarian

by karllueck | May 6, 2013 · 2:29 am

Karl’s Cal Col Roja en Escabeche (Pickled Red Cabbage)

Topping for the fish tacos.

Karl’s Cal Col Roja en Escabeche
(Pickled Red Cabbage)

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8 Comments

Filed under Pickles, Side Dishes, Vegan, Vegetables

Tagged as cooking, food, Mexican cuisine, recipes, red cabbage

by karllueck | March 11, 2013 · 4:55 am

Karl’s Pork Tamales with Mole Poblano

Some assembly required. Many cultures have a festival dish that is something wrapped in dough that can be stored and then cooked quickly (so the moms can enjoy the festivals). The Hispanic countries have tamales, the Asians have jiaozi (pork dumplings) and the Eastern Europeans have perogi. However the price for this festival freedom is sometimes days of preparation. Making the dough, the filling(s) and assembling the final product are painstaking tasks. Usually this is made easier by making it a group activity. In China we would be treated to jiaozi parties. Our host would bring over the prepared meat and dough and then everyone would pitch in to make (and eat) the jiaozi. For a fun idea of how the Mexican culture does this, I recommend the children’s book Too Many Tamales! (for the hearing impared.)

Jan and I were watching Triple D and one of the featured restaurants was a Mexican place that always has 15 different moles. Jan loves mole and the show expanded my mind on what was possible in the way of mole and how to use it. One of their signature dishes was tamales with mole.

Karl’s Pork Tamales with Mole Poblano
Karl’s Green Mole Rice
Karl’s Refried Beans II

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Filed under Main Dishes, Pork

Tagged as chilies, chocolate, dinner, food, Mexican cuisine, mole, pork, recipes, tamales

by karllueck | March 11, 2013 · 4:35 am

Karl’s Mole Poblano

A few months ago I had tried making molé for the first time, based on a recipe by Ty and Juels. This was one of our Sunday challenges before I started writing this blog. I found Ty’s recipe, but I could not help myself, I had to make some changes. That is just the kind of cook I am, I even have trouble following my own recipes. I rarely make the same dish the same way twice, I am constantly tinkering.

Mole Poblano

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4 Comments

Filed under Sauces and Spices

Tagged as chocolate, dinner, food, Mexican cuisine, mole, mole poblano, recipes, sauce

by karllueck | March 11, 2013 · 4:27 am

Karl’s Green Mole Rice (Arroz Mole Verde)

I wanted a new side dish to go with my Pork Tamales with Mole Poblano. In Mexican cuisine beans and rice are the standard side dishes. Refried beans do not really lend themselves to a lot of variation. This left me to do something with the rice, but I wanted to do something other than my usual Mexican Rice. I thought about making a green mole rice, but when I Googled “Mole Verde” most of the recipes were on how to use this sauce on chicken with rice as a side dish.

Karl’s Green Mole Rice (Arroz Mole Verde)

Green Mole (Mole Verde)

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Karl’s Refried Beans II

Adapted from a recipe by Chelsie Kenyon, About.com Guide

The epazote is a key ingredient to this dish adding a distinctive flavor. It is a Mexican herb that when raw smells reminiscent of citrus, savory, or mint, but is not any of them. It culinary purpose is as a carminative, i.e. it helps stop gas from forming. Left over epanzote may be used as a tea, like fresh mint.

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Filed under Side Dishes, Starches

Tagged as beans, dinner, food, Mexican cuisine, recipes

by karllueck | December 3, 2012 · 7:32 am

Karl’s Fish Tacos

By itself this dish is a common weekday meal in our house, because it is relatively quick, inexpensive and low fat (if you go easy on the guacamole and cheese). Any leftovers may be used the next morning as either cold fish tacos (still very good) or fried up with eggs for a really tasty omelet. It is also easy to scale this recipe up or down depending on how many people you have, as written it is good for 4 diners. Since I was planning to make Mexican Rice and Refried Beans to go with the tacos I knew that there would be plenty for a Sunday of five hungry people.

Fish tacos and the best rice and beans ever

Karl’s Fish Tacos with
Karl’s Mexican Rice and Refried Beans

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Karl’s Mexican Rice

Technique drawn from Mel’s Kitchen Café

I have been trying to make Mexican rice for years with only limited success. Yes, the rice I made usually tasted good, but it was always a bit gummy. It never turn out like the fluffy savory rice you find in almost any Mexican restaurant.

This is one of those ethnic “home cooked” dishes that, if you did not watch your mother making it growing up, you will rarely discover the secret to making it. This technique is really not a secret, it is just considered too obvious to mention by the people who grew up with the dish.

Karl’s Mexican Rice and Karl's Refried Beans

Tag Archives: Mexican cuisine

Karl’s Veracruz-style Fish Tacos

Karl’s Casamiento Veracruz (Black Beans and Rice) with Grilled Mexican Green Onions

Karl’s Salsa Fresca

Karl’s Cal Col Roja en Escabeche (Pickled Red Cabbage)

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Karl’s Pork Tamales with Mole Poblano

Karl’s Mole Poblano

Karl’s Green Mole Rice (Arroz Mole Verde)

Karl’s Refried Beans II

Karl’s Fish Tacos

Karl’s Mexican Rice

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Tag Archives: Mexican cuisine

A family recipe blog

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