Recipe: Mint Recado

the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

Mexico

Mint Recado

Makes about 3/4 cup

This brightly flavored recado marries well with goat and lamb and is also very nice on fish such as fresh sardines or sea bass. Cut slashes in the meat or fish and press the recado into the flesh. Let sit an hour or so, covered and refrigerated, before grilling.

1 medium-sized white onion
40 fresh mint leaves
1/2 cup fresh cilantro leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
8 whole allspice, freshly ground

Finely chop the onion, mint, and cilantro together by hand or pulse together in a food processor. The ingredients should all be chopped the same size. Transfer to a bowl and mix in the salt, pepper, and allspice. Use immediately.

From
La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission

Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

Rosa's New Mexican Table by Roberto Santibañez
Crazy for Chipotle by Lynn Nusom
Culinary Mexico by Daniel Hoyer
Fiesta Latina by Rafael Palomino
Fonda San Miguel by Tom Gilliland and Miguel Ravago
From My Mexican Kitchen by Diana Kennedy
Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
Mexico—One Plate at a Time by Rick Bayless
Nuevo Tex-Mex by David Garrido and Robb Walsh
Quick and Easy Southwestern Cookbook by Jane Butel
The El Paso Chile Company Margarita Cookbook by W. Park Kerr
The Tex-Mex Cookbook by Robb Walsh
Zarela's Veracruz by Zarela Martinez and Anne Mendelson

More Mexican Recipes

Avocado Soup (Sopa de Aguacate)
Caramel Custard (Flan)
Chicken with Mole Sauce
Corn Tortillas with Tomato Sauce (Entomatadas)
Enchiladas with Green Sauce (Enchiladas Verdes)
Hominy Soup with Greens (Pozole Verde)
Eggs in Tomato Sauce (Huevos Rancheros)
Grilled Chile and Cheese Tortillas (Quesadillas)
Mexican Sausage (Chorizo)
Roasted Chile Peppers
Pickled Chiles and Vegetables (Chiles en Escabeche)
Tomato Sauce (Salsa Ranchera)
Tomatillo Salsa (Salsa Verde)
Stewed Potatoes (Papas Guisadas)
Stewed Zucchini (Calabacitas Guisadas)

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

This page modified January 2007

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