Pickled Jalapeños

Pickled Jalapeños

Pickled Jalapeños In Oaxacan marketplaces there are always plastic bags full of freshly pickled jalapeños — very good, but the ones that diligent cooks usually prefer to make at home are fantastic. It’s a good way to preserve a bumper crop of jalapeños. The canned...
Fish with Olives, Capers, and Pickled Jalapeños

Fish with Olives, Capers, and Pickled Jalapeños

Fish with Olives, Capers, and Pickled Jalapeños This is Peggy Knickerbocker's adaptation of my recipe in The Food and Life of Oaxaca! I, too, have made changes. I prefer Cerignola olives because green olives stuffed with pimentos tend to be more acidic. I could...
Eggplant Veracruzana

Eggplant Veracruzana

Eggplant Veracruzana I love this time of year when the green market is brimming with the wide assortment of produce that inspired this late summer Mexican vegetable dish. I made my salsa Veracruzana (Veracruzan sauce), which is at its best when tomatoes are...
Chicken in Almond Sauce (Almendrado de pollo)

Chicken in Almond Sauce (Almendrado de pollo)

Chicken in Almond Sauce (Almendrado de pollo) This chicken in almond sauce was the first dish I ever ate in Oaxaca, at a little stand in the Mercado 20 de noviembre in Oaxaca City. It was the start of my love affair with Oaxacan food. The sauce was rich and full of...