TITLE

Chiles en Nogada

AUTHOR(S)
BOND, COURTNEY
PUB. DATE
October 2016
SOURCE
Texas Monthly;Oct2016, Vol. 44 Issue 10, p36
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
A recipe for the Mexican dish Chiles en Nogada is presented.
ACCESSION #
118205660

 

Related Articles

  • Heating Things Up with a Few Fresh Chiles. Bittman, Mark // Cooking Light;05/01/2011, Vol. 25 Issue 4, p85 

    The article discusses cooking with chile peppers. Topics include how to distinguish between sweet and hot peppers based on the size of the pepper and examples of various chile peppers and their heat intensities. Two recipes using chile peppers, including Paella with Poblanos, Corn, and Clams and...

  • HOT Stuff.  // Weekly Reader News - Edition 3;9/21/2007, Vol. 77 Issue 3, p2 

    The article reports on the discovery of dried chilies in southern Mexico which proves that people liked spicy foods 1,500 years ago. The discovery indicates that Mexican foods is one of the oldest types of cuisine. Ten types of chilies were found by the scientists in two caves near Mitla,...

  • Flavors of Mexico.  // Restaurant Business;Sep2009, Vol. 108 Issue 9, p40 

    The article focuses on various food ingredients from Mexico. It is stated that in Mexico chilies are used in seasoning of food in the same way as salt is used in Europe. Mexican chorizo is served in everything from tacos, queso fun-dido, soup, guisos, to an array of antojitos. Tomatoes and...

  • Mexican Menu Makeovers. Fitzpatrick, Tara // Food Management;Apr2010, Vol. 45 Issue 4, p52 

    The article focuses on the ideas of Mexican restaurant owner Roberto Santibañez on how to keep Mexican dishes authentic and delicious in the U.S. Santibañez believes that utilizing Mexican ingredients and keeping the true Mexican flavor profile are the keys to making Mexican menu items...

  • Dr. Francisco Hernández Ate Tacos: The Foods and Drinks of the Mexican Treasury. CHABRÁN, RAFAEL // Dialogo;Spring2015, Vol. 18 Issue 1, p19 

    The article focuses on the aspects of the Mexican foodstuffs and food preparations such as tortillas, corn, chile, and native drinks according to the documentation of physician and botanist Dr. Francisco Hernández. Topics discussed include the indigenous and colonial cuisine in Mexico, the...

  • Colors of MEXICO: Red. Olawsky, Lynn Ainsworth // Colors of Mexico;1997, p18 

    Gleaming piles of bright red chili peppers are a common sight on market day in Mexico. In the country, people buy their fruits and vegetables from open-air markets, and chilies, the ingredient that gives Mexican food its mouth-burning taste, are almost certain to be on the list. Shoppers walk...

  • San Diego's salsa queen. Sabatini Jr., Frank // Gay & Lesbian Times;1/6/2005, Issue 889, p52 

    Reports that San Diego, California-based lesbian Ticia Murphy makes homemade salsas from a recipe passed down from her Mexican mother and grandmother. Made with a base of tomatillos rather than tomatoes; Yellowish edible fruit of Mexican origin harvested from tomato husk plant; Roasting process;...

  • THE PATHS LESS TASTED. SANDFORD, TOM // Albuquerque: The Magazine;Nov2014, Vol. 11 Issue 7, p115 

    The article offers information on several dishes offered by restaurants in Albuquerque, New Mexico as of November 2014. The dishes include the Green Chile Stew at Monica's El Portal Restaurant, Fireman's Burrito at Cecilia's Café and Papas, Carnitas and Quelites with Natillas at Padilla's...

  • Salsa without tears. Kummer, Corby // Atlantic;Oct96, Vol. 278 Issue 4, p104 

    The article focuses on salsa, which is a relish or condiment made with onion, garlic, tomato, and chiles, in Mexican cuisine. The author discusses how chef Rick Bayless prepares garlic, tomatoes, and chiles for salsa, and discusses different kinds of chiles. The article also includes recipes for...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics