Sample Mexican Recipes - Learn to Cook Traditional Mexican Dishes

RECIPES & SECRETS FROM "EL BUEN CAFÉ", a cookbook written by Kris Rudolph, featuring Mexican and American dishes served at her restaurant in San Miguel de Allende. Copies can be ordered online for $20 (with shipping) by using our contact page.

Selected Recipes

Mango Mousse (Mousse de Mango)

Years ago I cut a version of this recipe out of the Mexico City News. I don’t know who the original author is, but using mangoes for desserts has been common in Mexico for centuries. When I was asked to cater an event attended by President Vicente Fox, I chose this for the dessert, served with a Blackberry Coulis. Unfortunately the president never showed up, so he missed his chance to taste this delicious treat!

6 servings

• 2 ripe mangoes

• 1/4 cup powdered sugar

• 1/2 envelope gelatin*

• 2 tablespoons hot water*

• 2 tablespoons cold water*

• 1 1/2 teaspoons Mexican lime juice

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1+1/2 cups whipped cream

1. Place the mangoes and powdered sugar in a food processor and puree.

2. In a large bowl, place the gelatin with the cold and hot water, lemon juice, nutmeg and cinnamon. Stir and then let sit for 5 minutes.

3. Add the mango puree to the gelatin mixture. Let sit for 20 minutes.

4. Beat one cup of the whipping cream to soft peaks and gently fold into the mangoes.

5. As this point you can either spoon the mousse into individual dishes or place the entire amount into a spring-form pan for slicing later.

6. Let the mousse chill in the refrigerator at least 4 hours. Top with fresh whipped cream.

*You can omit the gelatin and water, producing a softer consistency-more like a pudding.

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Poblano Chiles stuffed with Scrambled Eggs & Bacon
(Chiles Rellenos con Huevos Revueltos y Tocino)

Chiles Rellenos come in many forms. The term literally means stuffed chile, basically any chile, not necessarily a poblano. You could also use ancho or pasilla chiles, after rehydrating them; but beware: the heat would be much more intense. If this recipe seems daunting, don’t let it scare you. The extra 10 minutes needed to prepare the chiles is well worth it and you can’t beat the presentation. Try these breakfast Chile Rellenos for another great brunch, served with refried beans and tortillas.

4 servings

• 4 large fresh poblano chiles

• 4 slices bacon, chopped

• 1 tomato, diced

• 1/2 onion, diced

• 8 eggs

• 1/4 cup cream

• 1 cup manchego cheese, grated

• 1 cup tomato puree

1. Roast and clean the poblano chiles.

2. Place the bacon in a large frying pan and cook until crisp. Remove from the pan and drain all the grease, except 1 tablespoon.

3. Sauté the onion in the bacon grease for a few minutes, add the tomatoes and continue cooking for another 2-3 minutes.

4. Crack the eggs into a medium bowl and stir in the cream. Add salt to taste.

5. Add the eggs to the frying pan and finish cooking. Stir the bacon in.

6. Stuff each chile with the egg mixture. Place 1/4 cup of grated cheese on top and broil until the cheese is melted. (If you do not have a broiler, you can melt the cheese in an oven.)

7. Heat the tomato puree. Spoon 1/4 cup of the puree on each plate and place the chile on top.

Plan Ahead:
1-3 days in advance: Make tomato puree
1 day in advance: Roast poblano chiles

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Chicken Poblano
(Pollo a la Poblana)

Chicken Poblano originally comes from Puebla, known to many as the heart of mexican cuisine. It’s simple and fast to prepare and will enable you to plan an elegant and authentic meal. Serve it along side white rice.

6 servings

• 4 poblano chiles

• 1 tablespoon vegetable oil

• 1 white onion, sliced thin

• 3 cloves garlic

• 1/2 teaspoon oregano

• 3/4 teaspoon thyme

• 1 cup cream

• 1/3 cup cilantro, chopped

• salt, to taste

• 1 tablespoon olive oil

• 6 boneless chicken breasts

1. Roast and clean the poblano chiles. Roughly chop and place in a blender.

2. Heat the oil in a frying pan. When hot, add the onion, garlic, oregano and thyme and sauté for 5 minutes.

3. Add the cream, cilantro and salt. Cook for another 5 minutes.

4. Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.

5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.

6. Pour the poblano sauce on top on the chicken breasts when serving.

Plan Ahead:
1-3 days in advance: Make the poblano sauce.

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