,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,italics are represented thus italic4 ,many headings are decorated with small outlines of chiles4 ,these are indicated by illustration4 ,one ,hundred ,one ,,mexican ,,dishes ,,compiled ,,by ,,may ,e4 ,,southworth ,illustration ,,paul ,,elder ,,and ,,company ,,publishers1 ,,san ,,francisco ,copyright1 #aijf by ,,paul ,,elder ,,and ,,company ,,san ,,francisco ,second ,printing1 #aiad ,,classification ,,soup ,,fish ,,meat ,,fowl ,,vegetables ,,meat ,,dumplings ,,desserts ,,enchiladas ,,tamales ,,olla ,,podrida ,,soup ,illustration ,,almendra ,wash a cupful of rice and put in a double boiler with a quart of milk and cook slowly until every grain is tender4 ,shell and blanch a half-pound of almonds1 chop fine and then pound in a mortar2 add1 a few drops at a time1 a half-cupful of cream1 forming a smooth paste4 ,mix with this a tablespoonful of sugar1 a little ground chile and a pint of milk and put all in with the cooked rice and simmer for a half-hour4 ,season with salt1 and if too thick add more milk4 ,,caldo ,,de ,,pescado ,chop four onions and fry in four tablespoonfuls of oil2 add six tomatoes peeled and cut fine1 one herb bouquet1 a sprig of parsley1 a glassful of white wine1 four tablespoonfuls of oil1 one chile pepper and four tablespoonfuls of flour4 ,when brown add three pints of water and boil a half-hour2 then add six slices of fish of almost any variety4 ,remove the herb bouquet1 add salt1 and pour over crusts of dry bread4 ,,chile ,,bisque ,take eight large sweet chile peppers1 remove seeds and veins1 boil and put the pulp through a colander2 to this add a cupful of boiled rice1 mashed smooth4 ,season highly with tabasco and salt4 ,beat an egg with a half-cupful of cream and add to a quart of hot milk4 ,put the bisque in this1 let boil up once and serve immediately1 pouring over toasted squares of bread4 ,,cordero ,cut a pound of young lamb into small chunks and fry with a sliced onion in hot lard4 ,when nicely browned add three peeled and sliced tomatoes and three green peppers chopped fine4 ,cover with two quarts of water and simmer slowly2 add a cupful of green peas1 one of green corn cut from the cob1 a half-cupful of rice1 salt and chile pepper4 ,work into a raw egg a teaspoonful of oil and a half-teaspoonful of vinegar2 put this in the bottom of the soup-tureen and pour the soup over it4 ,,gitano ,into three quarts of good beef stock1 put one onion1 four cloves of garlic and an eighth of a pound of salt pork2 to this add a cupful of beans and a pound of salt codfish which has been soaked overnight4 ,cook slowly1 and when partly done1 season with chorizo 7,mexican sausage7 and add some potatoes peeled and cut into dice4 ,,mexican ,,noodle ,use two quarts of any clear stock4 ,for the paste1 take a small cupful of grated ,parmesan cheese1 one of flour1 and a little salt and cayenne2 beat four eggs and add slowly1 also a half-cupful of cream1 making a rather thin batter4 ,have the stock boiling1 and let this batter run into it through a very small but coarse sieve4 ,it will make long strings which must boil ten minutes4 ,,rancheros ,fry a large cupful of minced vegetables1 mostly onions1 in a small cupful of butter4 ,when a light brown1 mix in a small cupful of flour and set the pan in the oven for the mixture to brown through without burning4 ,then scrape the contents of the pan into three quarts of soup stock and add two cupfuls of dry stewed tomatoes1 eight cloves1 half a bay-leaf and a teaspoonful of chopped chile pepper4 ,cook an hour1 skimming the top occasionally and season well with salt4 ,illustration ,,fish ,illustration ,,cangrejuelos ,put a teaspoonful of lard in a deep porcelain saucepan and when hot add a quarter of a pound of ham1 chopped fine1 an onion chopped1 salt and chile powder4 ,when these are well browned1 add a pint of picked shrimps and stir until hot2 then put in a half-pint of washed rice1 a bay-leaf1 thyme and parsley4 ,cover and simmer with sufficient water added to cook the rice until each grain stands out alone4 ,,caracoles ,,con ,,perejil ,soak the snails in salt water1 then wash them in two or three waters4 ,crack the shells and throw them in boiling water with a little salt and herbs4 ,cook fifteen minutes1 drain from the water and pick the snails from the shells4 ,fry some chopped onion1 garlic and parsley in olive-oil and add a bay-leaf and some thyme4 ,dry the snails and put in this1 with a seasoning of salt and pepper1 and fry twenty minutes4 ,thicken with a little flour and at the last moment add the juice of a lemon4 ,,langosta ,,la ,,catalana ,remove the lobster meat from the shell1 lay it in a bowl1 so as to save all the water that comes from it1 and cut in quarters4 ,chop four large onions and a bunch of parsley1 mash four cloves of garlic1 and fry all together in a half-cupful of olive-oil until nearly brown4 ,season with salt and cayenne2 add the lobster with all the juice1 a cupful of washed rice and a tablespoonful of capers4 ,cook until the rice is done4 ,when serving put whole pimientos on top4 ,,pilchers ,take the sardines carefully from the box1 skin and bone them and lay on brown wrapping paper until ready to use4 ,cut strips of bread a little longer and a little wider than the sardines1 removing all crusts4 ,fry these in olive-oil a delicate brown4 ,lay a sardine on each piece and put in the oven until heated through4 ,when ready to serve sprinkle each one with grated parmesan cheese and lay a thin slice of pimiento on top4 ,,meat ,illustration ,,buey ,,ahumando ,y ,,huevos ,to a cupful of chipped beef1 soaked in hot water and chopped fine1 add a cupful of strained tomatoes1 two hard-boiled eggs cut fine1 one tablespoonful of grated cheese1 one grated onion1 a chile pepper chopped fine and a big lump of butter4 ,beat all these together1 break in two raw eggs and scramble in a frying-pan4 ,,chile ,,con ,,carne ,cut a pound of fresh pork into inch chunks and parboil4 ,soak five chiles in hot water1 take out the seeds and veins1 wash them well and put in a mortar 7the ,mexicans use the molcajete and tejolote74 ,pound to a pulp1 adding a little garlic1 black pepper1 two cloves and a cooked tomato4 ,fry this in hot lard2 then add the meat with some of the liquid in which it was boiled and a little salt4 ,cover and let it cook down until rather thick4 ,,chonzo ,cut one pound of fresh pork and one pound of beef into small pieces4 ,chop two pods of garlic and add one teaspoonful of ground chile1 one-third teaspoonful of ground cloves1 one teaspoonful of black pepper and one of oregano4 ,season with salt and mix all together with a glass of port wine and fry in two teaspoonfuls of olive-oil4 ,when ready to serve break in two whole eggs and scramble together4 ,,chuletas ,,de ,,ternero ,trim veal cutlets and season with pepper and salt2 roll them in flour and lay them in a frying-pan in which six onions chopped fine have already been placed in hot lard4 ,cover the pan tightly and let the cutlets fry1 turning to cook the other side2 add a tablespoonful of vinegar1 a little thyme1 a bay-leaf1 a clove of garlic and some comino seed or chopped parsley4 ,when the cutlets are well browned1 cover them with boiling water and move the pan to the back of the stove and let them simmer in this spicy bath for two hours4 ,serve with a garnish of fresh1 crisp1 cold radishes4 ,,estofado ,heat a tablespoonful of drippings in a saucepan and put into it two whole green peppers1 one onion sliced1 one clove of minced garlic1 one tablespoonful of vinegar1 two tomatoes peeled and sliced1 one-half cupful of raisins and olives mixed1 and a pinch of thyme4 ,add two pounds of round steak cut small1 cover closely and stew slowly and thoroughly4 ,when serving1 put squares of toast on the platter and pour this over4 ,,guiso ,cut a round-steak into small pieces and put into a frying-pan with a tablespoonful of hot drippings1 four tablespoonfuls of rice1 a cupful of boiling water and a sliced onion4 ,cover closely and cook slowly until tender4 ,remove the seeds and veins from four ,mexican peppers1 cover with a half-pint of boiling water and let stand until cool2 squeeze them from the water with the hand1 getting out all the pulp4 ,add salt and a little flour to thicken4 ,pour this over the cooked meat1 let boil for a moment and serve very hot4 ,,jamon ,,con ,,pimientos ,cut a pound of ham into small chunks2 add to this a pound of sausage meat1 two onions and two tomatoes sliced1 a sprig of parsley or a few comino seeds and some small bits of dried chile pepper4 ,fry these together in a little butter or drippings and then add a pint of boiling water4 ,stir in a pound of soaked rice1 cover and set where it will cook slowly without stirring4 ,salt to taste and serve hot4 ,,lengua ,,de ,,buey ,,concida ,dissolve one-half cupful of salt in enough boiling water to cover a beef's tongue and cook until just done4 ,when cool remove the skin and slice thin4 ,take a dozen chiles anchos or large dry chiles1 cut them the long way1 remove all seeds1 veins and the stem end2 drop the skins into boiling water with one-half cupful of salt1 press them under the water and keep at boiling heat two hours4 ,skim into a chopping-tray1 chop fine and press through a sieve4 ,add a teaspoonful of powdered summer savory1 two of finely chopped onion1 salt and a half-cupful of olive-oil4 ,squeeze the juice of two lemons into a cup and fill it up with vinegar4 ,add this to the sauce by spoonfuls and a bottle of olives stoned and cut fine4 ,heat and pour over the tongue as it is served4 ,,loma ,,de ,,vaca ,take a quarter of a pound of suet1 slice thin and fry until thoroughly melted4 ,put a sliced onion in this and fry until brown2 then put in a four-pound roast of beef and brown on all sides4 ,take the juice of a large tomato1 the pulp of a chile pepper1 two whole cloves1 one teaspoonful of vinegar1 one of sugar1 salt1 and a dash of pepper1 and put in the pot with the meat4 ,add a little water1 just enough to keep from scorching1 cover tightly1 set on the back of the stove and cook slowly until tender4 ,serve with brown gravy4 ,,patitas ,,con ,,mani ,scrape1 singe and wash the pigs' feet thoroughly clean4 ,place in a kettle with plenty of water to which a little vinegar has been added and boil until tender4 ,peel1 quarter and parboil some potatoes and have a cupful of roasted peanuts1 half of which are whole and half ground4 ,remove and dry the trotters and fry with the potatoes and peanuts in hot olive-oil4 ,season with allspice and salt4 ,stir constantly so as to brown on all sides1 cooking about ten minutes4 ,,puerco ,,en ,,estofado ,sauter in a frying-pan a pound of young pork cut small2 add the livers and gizzards of two chickens1 an ounce of green root-ginger and three stalks of celery1 all cut into small pieces4 ,then add1 a little at a time1 a mixture of four tablespoonfuls of olive-oil1 one of wine-vinegar1 one of ,worcestershire sauce1 a dash of powdered cloves1 salt and pepper4 ,add a half-cupful of boiling water and cook until nearly done2 then put in a cupful of bean-sprouts and one of small mushrooms4 ,,pulchero ,,grueso ,cut up three pounds of beef1 one pig's foot1 a half-pound of ham1 the giblets of a fowl and a chile pepper and simmer together for two hours2 add a slice of pumpkin1 free from seeds1 half of a small cabbage1 a large carrot1 a bunch of herbs1 two large onions and some broken macaroni4 ,cook an hour longer1 then put in six small sausages and boil until they are done4 ,strain1 thicken the gravy and serve meat and vegetables on separate dishes4 ,,tia ,,juana ,chop a clove of garlic very fine1 peel and slice a medium-sized onion and fry both with a pound of sausage meat made into balls4 ,when it begins to brown add a pint of tomatoes and one chile4 ,meantime scald a pound of tripe1 scrape it with the back of a knife and cut into strips about two inches wide and five long4 ,roll each and tie with a thread2 brown quickly in butter1 dredging with a little flour4 ,remove to a hot platter1 making a circle of the rolls of tripe4 ,lift the sausage balls from the sauce and heap in the center4 ,strain the sauce1 season with salt1 reheat and pour over all4 ,,tripe ,,spanish ,boil the tripe until tender and cut into narrow strips4 ,brown a sliced onion1 a clove of garlic and half a chile pepper chopped fine in two tablespoonfuls of olive-oil4 ,thicken with a little flour1 season with salt and add a peeled tomato cut fine and a pinch of smoked ,spanish sausage4 ,put the tripe in this sauce and cook fifteen minutes1 adding a little water if necessary4 ,,fowl ,illustration ,,la ,,moda ,boil a well-cleaned fowl slowly until tender4 ,when cold1 cut from the bones in small pieces and to these add a tablespoonful of chopped parsley1 an onion and a pepper chopped fine2 season with salt1 chile powder and a little ,spanish sausage4 ,line a mold with cooked macaroni1 pour in the chicken1 cover lightly and steam for an hour4 ,serve with tomato sauce4 ,,chile ,,chicken ,boil a chicken until tender4 ,when cold1 cut into small pieces4 ,wash and dry a cupful of rice1 put in hot olive-oil and fry for a few moments2 add a peeled tomato1 an onion cut fine1 salt and chile peppers or powder4 ,put in the chicken and some of the broth1 and cook until the rice is tender4 ,,gallina ,,con ,,garbanzos ,put the giblets of a chicken with a sliced onion1 a little parsley and grated lemon-peel in a frying-pan with fresh lard or olive-oil1 and fry slowly4 ,cut up a chicken1 slice some ham or bacon1 put these in with the giblets and fry brown4 ,in a separate stew-pan put a little of the strained gravy1 salt1 chile pepper1 a teaspoonful of olive-oil and one of tarragon vinegar4 ,add the browned fowl1 also the giblets chopped fine1 some chopped onion and parsley2 last1 put in a quart of green peas and cook until the peas are done4 ,serve with the peas in the center and the chicken piled about4 ,,ganso ,,en ,,aceitunas ,boil a goose until well done in water to which has been added two cloves of garlic and three chile peppers4 ,lift from the water1 dry1 and put it immediately in a pan of sizzling-hot bacon for a few minutes1 turning it constantly so that every part is covered with the hot grease2 add a half-pound of coarsely cut olives to the gravy before serving4 ,,mexican ,,turkey ,soak fifteen chiles anchos or the broad dried peppers1 without roasting1 in a pint of water2 then grind with two onions and the boiled giblets of the fowl2 fry all in oil1 adding a large pinch of oregano 7wild marjoram71 salt and a little vinegar4 ,stuff the turkey with whole onions and boil until about half cooked4 ,remove1 wipe dry and put in a pan to roast4 ,add the liquor in which it was boiled to chile sauce and pour half of it over the turkey4 ,after it has roasted for half an hour1 turn1 and pour over it the remaining sauce and cook until tender1 basting often with the sauce in the pan4 ,,mole ,,de ,,guajolote ,boil a turkey1 save the broth1 and cut into pieces as for serving4 ,remove all the seeds and veins from a pound of dry chile peppers1 a pound of broad chiles and one of black chiles4 ,throw away the veins but fry the seeds with peanuts1 almonds1 walnuts1 a piece of cinnamon1 a pinch of comino seed and a piece of chocolate the size of a walnut4 ,fry the peppers until brown and then grind with the seeds to a smooth paste2 fry all together again1 then mix with the turkey broth4 ,put the pieces of turkey in a deep pan with a small piece of lean pork1 pour the dressing over and bake an hour4 ,when dished for serving sprinkle anjonjoli seeds over the top4 ,,pollo ,,guisado ,steam two tender spring chickens for twenty minutes and then cut into pieces as for fricassee4 ,strain a can of tomatoes and mix with a can of corn and add a pepper chopped fine and a little parsley4 ,season with paprika1 salt1 cayenne1 celery-salt and black pepper4 ,put the pieces of chicken in this and thicken with cracker-crumbs4 ,turn into an earthen baking-dish1 put big lumps of butter over the top and bake for half an hour4 ,,polluelo ,,en ,,estofado ,quarter a young chicken and fry in plenty of olive-oil with half a cupful of finely chopped onion and diced raw potato mixed4 ,let this all fry until the fowl is white2 add a little fine parsley and chopped green pepper and a little hot water4 ,season with salt and pepper and simmer over a slow fire until thoroughly cooked4 ,,vegetables ,illustration ,,arroz ,,en ,,el ,,horno ,take a pint of any very strong vegetable stock and mix with it four tablespoonfuls of big whole rice2 add a tablespoonful of chopped green pepper1 a peeled tomato1 an onion finely shredded1 a big lump of butter1 salt and paprika4 ,put all in a small stone jar1 cover with a loose lid and bake in a slow oven for two hours1 without stirring4 ,,beans ,,mexican ,soak two cupfuls of pink beans in six of water overnight2 in the morning add a small onion and boil gently until soft2 take out the onion and set the beans to drain4 ,put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans4 ,mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst4 ,add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy4 ,add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry4 ,,chile ,,reinas ,cut chile peppers lengthwise down the sides1 remove the seeds and carefully roast in hot ashes1 after which the outer skin can easily be wiped off4 ,grate dry cheese and stuff the peppers full of this and press the two sides together and fasten4 ,according to the number of peppers being prepared1 take enough eggs for a liberal dressing2 beat the whites and yolks separately to a light froth and then mix them4 ,have ready a frying-pan with sufficient boiling lard to cover the peppers4 ,dip each pod into the frothy egg for a moment1 then drop into the boiling lard1 pouring over each more of the egg while the frying peppers are turned4 ,serve with a chile sauce to which has been added a few chopped green walnut meats4 ,,cidracayote ,take young summer squash1 wash and remove stem and flower and cut into dice4 ,put in a stew-pan a tablespoonful of pure lard and when hot add a half-teaspoonful of finely minced onion2 stir about and then put in the squash1 salt and black pepper4 ,fry for ten minutes1 stirring often1 then add tender sweet corn fresh from the cob1 in proportion of a half-cupful of corn to a full pint of squash4 ,cook until sufficiently soft to mash4 ,,ejotes ,,con ,,vino ,cook string-beans until tender in boiling salted water4 ,fry a little chopped onion and green pepper in oil until brown2 add the beans and some white wine with a seasoning of salt and pepper4 ,,estilo ,,seco ,boil a pint of pink beans until very tender in plenty of water1 adding hot water as it boils away4 ,put in a frying-pan a heaping tablespoonful of lard and butter mixed2 strain the hot beans from the pot and put into the boiling fat2 add a sliced onion and seasoning of salt and red pepper4 ,stir well and allow to brown slightly4 ,ten minutes before taking from the frying-pan add seven tablespoonfuls of grated ,american cheese4 ,serve with thin slices of hot buttered toast and sliced cucumbers with oil and vinegar4 ,,entradas ,make a sauce of a quarter of a cupful of olive-oil and two tablespoonfuls of butter heated together2 in this fry two green onions1 a bunch of parsley1 a little celery1 a leek1 a little garlic1 and green peppers1 all chopped fine4 ,season with salt and a tablespoonful of the ,spanish sausage4 ,after all is well cooked down1 add a half-cupful of good stock4 ,boil some macaroni until tender and then plunge in cold water to blanch4 ,place orderly on a wide platter1 strain the hot sauce over it and cover the top with grated ,edam cheese4 ,,frijoles ,in the bottom of a bean-jar put a whole onion with a clove stuck in it1 three whole cloves of garlic1 four pieces of mustard pickle and three tablespoonfuls of the mustard vinegar4 ,over this put a layer of uncooked red beans and a piece of salt pork1 then more beans2 over all a tablespoonful of sugar4 ,fill with hot water and bake slowly all day4 ,renew with hot water from time to time4 ,,frijoles ,,con ,,queso ,boil two cupfuls of red beans until soft2 drain and put in a skillet with a tablespoonful of hot lard and fry1 pressing a few to thicken the gravy4 ,add a cupful of hot water and when bubbling put in a cupful of grated cheese4 ,season with salt and chile sauce4 ,,fuente ,,italiano ,boil spaghetti until tender1 strain and put into a deep baking-dish4 ,chop an onion and a clove of garlic fine and add1 with three peeled1 sliced tomatoes4 ,dilute chile powder to taste in a little water and pour over all4 ,cover the top with grated cheese and put in the oven to brown4 ,,green ,,chiles ,boil two pounds of meat until tender and chop fine2 add a large ripe peeled tomato1 two sliced onions1 two slices of bread chopped fine1 raisins1 olives1 salt and a tablespoonful of vinegar4 ,fry all these together in olive-oil and season with a little sugar and pepper4 ,remove the stems and seeds from six green chile peppers and stuff them with this dressing4 ,dip each chile in a rather stiff batter and fry in deep drippings4 ,,habas ,,espa,a ,soak one and one-half cupfuls of ,spanish beans overnight2 in the morning lift into boiling water and boil three hours1 adding boiling water as it boils away4 ,drain from the water and add a quarter of a pound of bacon and two chile peppers4 ,put a half-cupful of olive-oil in a large frying-pan1 add six large onions and three cloves of garlic sliced fine1 and fry gently to a light brown2 add two bay-leaves1 a can of tomatoes1 salt and black pepper1 and simmer an hour1 stirring frequently4 ,then put in the beans and boil for three hours1 adding some of the water in which the beans were boiled1 if too thick4 ,,macarrones ,boil macaroni in salted water1 drain and blanch by pouring cold water over it4 ,melt three tablespoonfuls of butter and add two tablespoonfuls of chopped green peppers and one of finely chopped onion4 ,cook five minutes and then pour in gradually a small cupful of brown stock and one of stewed and strained tomatoes4 ,season with salt and paprika4 ,reheat macaroni in this sauce and serve immediately4 ,,ma,,ana-,,land ,fry in a tablespoonful of olive-oil a large sliced onion and eight chopped green peppers2 to this add a cupful of uncooked rice and stir constantly until the rice is nicely browned2 then put in a half-can of tomatoes and fill up the skillet with rich soup stock and cook slowly1 without stirring1 for an hour4 ,,papas ,,rellenas ,chop some cold cooked beef and mix with it raisins1 chopped hard-boiled eggs1 stoned ripe olives and a pinch of ground cloves4 ,moisten with port wine and make into little cones4 ,have ready some highly seasoned mashed potatoes1 beaten until light4 ,cover the cones with this and fry in hot oil like doughnuts till a golden brown4 ,,pimientos ,chop some cold cooked beef very fine and add one-half the amount in each1 of finely chopped raisins and chopped walnut meats4 ,prepare the peppers for ordinary stuffing1 only scrape rather thinner4 ,fill with the mixture1 dip in thin egg batter and fry brown4 ,serve with chile sauce4 ,,plato ,,fuerte ,select even-sized chile peppers and cut out the stems1 seeds and cores4 ,make a stuffing of boned and skinned sardines mixed with finely chopped cheese1 blended together with beaten egg4 ,stuff the peppers with this1 dip in thick batter and fry in deep fat4 ,when thoroughly cooked1 drain on brown paper and serve very hot4 ,,rellenos ,grind fine a pound of well-cooked veal and add to it a ,spanish sausage 7chorizo71 a half-cupful1 each1 of seedless raisins and blanched almonds4 ,moisten this with the veal stock and season with salt4 ,broil sweet ,mexican green peppers1 pull off the skin and stuff with this4 ,dip the peppers in a thin batter of egg and flour and fry in hot olive-oil4 ,serve with tomato sauce4 ,,rellenos ,,de ,,queso ,,de ,,gruy,,re ,put six chile peppers in the oven for a few moments and then wipe off the outer skin4 ,cut off the tops and carefully remove seeds and veins4 ,make a stuffing of strips of ,swiss cheese1 flavored with chopped onion1 parsley and a few drops of lemon-juice4 ,fill the peppers1 not very full1 with this4 ,beat four eggs1 whites and yolks separately1 put together and thicken with a teaspoonful of flour4 ,dip the chiles in this batter and fry in hot olive-oil until brown4 ,serve with tomato sauce4 ,,stuffed ,,chiles ,take a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides2 remove and wrap in a cloth for a few minutes1 when they can be easily peeled4 ,prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread-crumbs1 an onion chopped fine1 a big lump of butter1 salt and pepper4 ,beat the whites of three eggs to a froth and add two tablespoonfuls of milk and flour enough to make a thin batter4 ,fill the chiles with the stuffing1 dip each one in the batter and fry in deep1 hot olive-oil4 ,serve with tomato sauce4 ,,suculento ,fry a half-pound of chopped salt pork with a sliced onion and six green peppers cut small4 ,when brown add a can of corn and four small summer squashes sliced4 ,cover with milk and cook slowly two hours1 without stirring4 ,illustration ,,meat ,,dumplings ,illustration ,,albondigas ,take equal parts of fresh pork and beef1 chop fine1 add salt1 a piece of soaked bread1 one egg well beaten1 and one teaspoonful of chile powder4 ,mix thoroughly and make into small balls1 putting into each a piece of hard-boiled egg4 ,in a tablespoonful of hot lard put five peeled and crushed tomatoes1 a little chopped onion1 salt and chile powder2 add one cupful of broth and let boil a few moments2 then put in the meat balls and boil until the meat is thoroughly cooked4 ,,albondiguillas ,to a pound of raw chopped beef add an onion finely chopped1 a little garlic1 parsley1 marjoram1 salt1 a half-cupful of peeled and sliced tomato and a teaspoonful of cider-vinegar4 ,soak two slices of bread in broth1 squeeze dry and add a beaten egg4 ,mix all well together and drop with a spoon into a saucepan of boiling broth and cook three-quarters of an hour4 ,,artificial ,,turtle ,beat together until smooth a half-pound1 each1 of chopped fat and lean veal2 add three boned anchovies and season with mace1 red pepper1 salt1 shredded parsley1 juice of one lemon and two teaspoonfuls of ,madeira wine4 ,mix all together and make into little balls2 dust with flour and stew for a half-hour4 ,,bu,,elos ,one and a half pounds veal cooked tender and put through a meat-grinder4 ,to three cups of the veal add one of blanched almonds1 one of whole raisins1 seeded1 and a teaspoonful of ,mexican sausage4 ,stew all together with a little of the veal broth4 ,when cold form into little cakes and fry in hot olive-oil4 ,pour over them thickened tomato sauce1 seasoned with a little cinnamon and sugar4 ,,huevos ,,de ,,carne ,put through a coarse meat-grinder an equal amount of fresh pork and beef2 add one-third as much bread as meat1 soaked in water and squeezed dry1 an onion and a chile pepper chopped fine4 ,season with salt and put in a pan with a beaten egg and mix thoroughly4 ,roll into balls the size of eggs4 ,take a quart of strained tomatoes1 add the pulp of a chile pepper and an onion chopped fine4 ,simmer until the onion is cooked1 season with salt and put in the meat-eggs and boil gently an hour4 ,lift them out carefully to a hot platter1 thicken the sauce with a little flour1 and pour over4 ,illustration ,,desserts ,illustration ,,camote ,y ,,pi,a ,boil a pound of sugar to the candy degree1 remove from the fire and add a pound of sweet potatoes1 boiled and pressed through a sieve4 ,return to the fire and cook until thick1 stirring constantly2 then add half a pineapple grated and cook a few minutes more4 ,serve in sherbet glasses4 ,,dulce ,pick the stems from each raisin and wash in boiling red wine2 then put them in an infusion of cognac1 ,marsala wine and slices of fresh lemon for three days4 ,remove and heap them in bunches about the size of large goose-eggs and wrap each bunch in large fig leaves1 layer upon layer1 and bake for a half-hour in a light oven4 ,when serving turn the leaves back and send to the table hot4 ,,mantecado ,melt a cupful of granulated sugar in a smooth saucepan2 add a cupful of ,english walnut meats and pour into a shallow buttered pan to harden4 ,when cold grate or chop fine4 ,crumble twelve macaroons fine and toast in the oven a few moments4 ,make a custard of the yolks of two eggs1 a fourth of a cupful of sugar and a cupful of milk1 then pour over the stiffly beaten whites of two eggs and let cool4 ,to a pint of cream add a third of a cupful of sugar and beat until thoroughly mixed1 add the custard and flavor with maraschino1 then freeze4 ,when half frozen add the macaroon-crumbs and half of the grated walnut mixture and finish freezing4 ,sprinkle the remaining grated walnuts over cream at serving time4 ,,postre ,,de ,,manzanas ,take a goodly portion of ,roquefort cheese and about one-third as much butter and rub them together until they are thoroughly mixed1 then add about a dessert-spoonful of ,french cognac or just enough to moisten the mixture well4 ,peel1 core and slice the round way1 rather thick1 russet apples1 and over each slice spread the cheese4 ,serve with black coffee4 ,,realengo ,rub three-quarters of a cupful of fresh fruit through a sieve2 heat and sweeten4 ,beat the whites of three eggs until stiff2 add gradually the hot fruit pulp1 beating continually2 turn into a buttered mold1 set in a pan of hot water and bake in a slow oven until firm4 ,remove and cover the top with whipped cream1 flavored with sugar and wine and decorated with preserved cherries1 angelica or citron4 ,,torto ,,frutas ,line the sides of a baking-dish with a light puff-paste2 cover the bottom with sliced pineapple2 next1 a layer of peeled sliced oranges1 then sliced bananas and then a few thin slices of lemon4 ,sift a most generous supply of sugar between each layer4 ,repeat the layers until the dish is full and cover the top layer with chopped nuts4 ,lay over the top narrow strips of the pastry and bake slowly for an hour or more4 ,illustration ,,enchiladas ,illustration ,enchiladas are made of tortillas sprinkled with cheese1 onion1 olives1 etc4 ,they are adorned with lettuce leaves and radishes1 but are always covered with hot chile sauce4 ,tortillas are the national staple article of food1 and are made of ,indian corn ground on the metate1 mixed with a little water and cooked on a flat surface over hot coals4 ,illustration ,,sauces ,,for ,,enchiladas ,illustration ,,chile ,cut open two chiles and take out all the seeds and thick yellow veins2 put them on the back of the stove in cold water enough to cover them and let soak for two hours4 ,pour off this water and cover again with fresh water and boil fifteen minutes4 ,drain in a colander and save the water in which they were last boiled4 ,when cold enough to handle1 take a knife1 scrape off all the pulp from the skin1 and put in the water in which they were boiled and mix thoroughly4 ,fry two onions chopped fine in olive-oil to a delicate brown2 add a teaspoonful of flour and allow that to brown also4 ,stir in the chile mixture1 season with salt and let all thicken together4 ,,cold ,,colorado ,cook for fifteen minutes a half-pound of large ,mexican sweet red peppers1 after removing the seeds of all but two or three4 ,take off the skin1 put the pulp through a sieve and add one and a half tablespoonfuls of the ,mexican sausage1 salt and a little of the water in which the peppers were boiled4 ,bottle tightly and it will keep about three weeks in a cool place4 ,,mexican ,,chile ,toast ten chiles anchos 7the dried pepper in the broad shape7 and ten chiles posillos 7the dried pepper in the thin shape71 take out the veins and seeds and soak them in a quart of boiling water4 ,pass through a sieve twice1 getting out all the pulp1 and fry this chile liquor in two tablespoonfuls of boiling lard1 which has been thickened with a tablespoonful of browned flour4 ,while boiling add salt1 a pinch of ,mexican sausage1 a pinch of sugar1 a teaspoonful of cider-vinegar and a tablespoonful of oil4 ,cook all together in the lard for fifteen minutes4 ,,salsa ,,nuez ,scald and peel two tomatoes2 add a minced onion and a few pepper seeds1 season with salt and stew until thick4 ,strain and add a few chopped green walnut meats4 ,reheat and serve hot4 ,this sauce is also used with fried peppers4 ,,tomato ,boil two pounds of tomatoes in a very little water and then rub them through a coarse sieve4 ,grind fine a half-pound of raisins1 a quarter of a pound of blanched almonds1 an ounce of garlic1 an ounce of green ginger and a half-ounce of dried chiles2 add these to the strained tomatoes with an ounce of salt1 a half-pound of sugar and a pint of vinegar4 ,boil all together until thick4 ,illustration ,,tortillas ,illustration ,,hecho ,,en ,,casa ,take three cupfuls of sifted flour1 a tablespoonful of lard1 a level teaspoonful of salt and enough water to make it like pastry dough4 ,roll very thin and cut the size of a dessert plate4 ,have ready in a large frying-pan some hot lard1 enough to float the tortillas1 but not so hot as to brown them4 ,put in the tortillas1 one at a time1 and when they begin to blister they are done4 ,this quantity will make about two dozen4 ,,tortillas ,,de ,,pat,,tas ,work a large cold boiled potato with a big teaspoonful of lard and a teaspoonful of salt into a pint of flour and add water until about the consistency of bread dough4 ,knead thoroughly and divide into chunks about the size of an egg and roll very thin4 ,brown very quickly on a smooth hot stove1 turning often4 ,when thoroughly cooked1 place between a cloth and keep covered in this way until ready to use4 ,,enchiladas ,illustration ,,americano ,cut six large red chile peppers in halves1 remove the seeds and veins and cook in boiling water fifteen minutes1 then press through a colander4 ,the sauce should be thick and smooth4 ,chop the dark meat of a cold cooked chicken1 season with salt and add two tablespoonfuls of the pepper pulp4 ,beat two eggs without separating1 very light1 and add a cupful of milk4 ,mix a half-cupful of corn-meal with a cupful of flour and a little salt2 pour the egg and milk in this1 making a thin batter4 ,put a little olive-oil in a frying-pan1 and when boiling hot turn in enough batter to make a thin cake about six inches in diameter4 ,shake the pan until the mixture is set1 then put two tablespoonfuls of the chicken mixture on one side of the cake1 roll with a knife and remove to the serving-dish4 ,when all are made pour over the remaining chile sauce and sprinkle the whole with grated ,parmesan cheese4 ,,domestico ,have ready two cupfuls of cold cooked chicken cut into small bits1 over which pour the juice of a lemon and sprinkle with chopped parsley4 ,also chop two onions very fine and three hard-boiled eggs2 grate a pound of good cheese1 wash a large cupful of raisins and dry them2 have three dozen green or ripe olives handy and the chile sauce piping hot4 ,dip the tortillas in the hot sauce1 place on a large platter and on one-half of it put a little of the onion1 egg1 chicken1 cheese1 two raisins1 one olive1 and lastly a spoonful of the chile sauce4 ,fold over the other half and roll slightly4 ,when they are all finished1 sprinkle cheese over all and pour over what chile sauce is left4 ,,mexican ,boil eight large ,mexican peppers until tender2 remove skin and seeds and put the pulp through a sieve4 ,into two tablespoonfuls of smoking hot olive-oil put two sections of garlic1 a teaspoonful of fine marjoram and salt2 add the pepper-pulp and cook slowly4 ,chop two onions very fine1 season with salt and pepper and sprinkle with a little marjoram and let stand in a very little vinegar4 ,grate a pound of ,edam cheese4 ,strain the sauce and return to the stove2 dip a tortilla in the sauce1 place on a plate and spread it with a teaspoonful1 each1 of the drained onion and the cheese2 add two olives1 two large seedless raisins and a tablespoonful of the chile4 ,roll the tortilla and sprinkle each with onion and cheese4 ,after all are made1 pour over the remaining chile and garnish with olives4 ,,nativo ,buy a dozen tortillas and put on a tin in the oven to keep warm4 ,remove veins and seeds from a half-dozen chile peppers and boil them with a small onion and a clove of garlic until all are soft4 ,press through a colander1 with the water in which they were boiled and return the sauce to the stove to keep hot4 ,tear three heads of lettuce into bits1 cover with a ,french dressing and mix with it a cupful of chopped olives and six hard-boiled eggs1 chopped4 ,drop each tortilla in hot lard for a minute1 then in the sauce2 place on a hot platter and put a big spoonful of the salad mixture in the center4 ,sprinkle generously with grated cheese and fold over one side1 and roll4 ,when all are ready pour over the remaining sauce and serve hot4 ,,quesadillas ,make thin corn-meal pancakes six inches across4 ,dip one in hot chile sauce1 lay on a plate and cover with raw onion chopped fine1 grated cheese and stoned olives cut in half4 ,lay on this six other pancakes1 each dipped in the chile sauce and covered with the onion1 cheese and olives4 ,pour the remaining sauce over the top and set in a hot oven for a few minutes4 ,serve hot1 cutting like layer-cake4 ,illustration ,,tamales ,illustration ,tamales are a mixture of meat or fowl made hot with chiles and wrapped in corn-husks4 ,in preparing the dough or nixtamal1 unless scalded meal is used for a substitute1 it is necessary to prepare the shelled corn with lime-water4 ,the ,mexicans grind the corn prepared in this way1 on the metate1 and instead of a mortar use the molcajete and lejolote4 ,to prepare the corn1 cover it with water1 add the lime-water and boil until the husks slip off easily between the fingers1 then wash in cold water until perfectly white4 ,the lime-water is made by adding an ounce of common lime to a quart of water2 stir well and let settle2 when clear1 drain off the water for use4 ,one quart of lime-water prepared in this way will do for a pound of corn4 ,for the wrapping1 cut off the inside leaves of the corn-husks about an inch from the stalk end and boil in clear water until perfectly clean4 ,tear a few in narrow strips to use for tying the ends2 dry the rest and rub them over with a cloth dipped in hot lard4 ,illustration ,,farsanta ,use equal quantities of cold boiled chicken and veal1 and half as much ham1 all chopped4 ,mix together and moisten with good gravy4 ,season with salt1 cayenne and a little chopped parsley4 ,make a dough by pouring a cupful of boiling water on a quart of fine1 fresh corn-meal2 work in a big lump of butter and add water until like biscuit dough4 ,have ready1 as directed1 a pile of the soft inner leaves or husks of green corn4 ,take a lump of dough about the size of an egg2 pat it out flat1 put a tablespoonful of the meat on it and roll for the inner husk4 ,then put on the outer husks with a thin piece of dough in each4 ,tie the ends and boil in water containing a few red peppers and a clove of garlic4 ,,genuino ,boil three quarts of whole corn in ash lye until the hulls come off2 soak in clear water until the lye is all out1 then grind4 ,remove the seeds and veins from six chile peppers1 boil soft and then put through a colander to separate from the skin4 ,boil a chicken tender and set aside half of the well-seasoned broth2 the rest1 with the chicken1 thicken with part of the ground corn and add the pepper-pulp and three tablespoonfuls of fine marjoram4 ,for the batter1 take the remainder of the broth and ground corn and mix into it a tablespoonful of olive-oil2 season with salt and make the dough just thick enough to spread4 ,these proportions will make fifteen tamales4 ,,hacienda ,grind two quarts of hulled corn through a meat-chopper and mix to a paste with two tablespoonfuls of melted butter1 salt and cayenne4 ,divide a large1 fat chicken and stew until tender1 in water containing a clove of garlic and a pinch1 each1 of salt1 comino seed and marjoram4 ,scald two dozen dry chiles1 remove the seeds and veins1 scrape the pulp from the skin1 add this to the chicken-stew and thicken slightly with flour4 ,shape the corn-husks with scissors and soak in warm water for an hour4 ,remove1 dry and rub each one with hot fat4 ,fill one with the chicken-stew1 spread four others with the corn-paste2 fold over the one containing the chicken and roll the others around4 ,tie the ends with a strip of the husk and steam for two hours4 ,,hot ,,tamal ,for the dough1 add to one pint of corn-meal1 one tablespoonful1 each1 of salt and lard1 and enough boiling water to make a thick dough4 ,prepare the corn-husks as directed4 ,for the filling boil one pound of beef and pour over it hot beef fat2 cut into small bits and season with salt and chile sauce4 ,put a layer of the dough in the husk1 over this a tablespoonful of the prepared meat2 roll like a cigarette1 with a layer of dough between each husk4 ,tie each end and steam two hours4 ,,laredo',s ,,cel,,berrimo ,boil a pound of pork until two-thirds cooked2 then grind it rather fine4 ,add a small amount of garlic1 also a small quantity of seeded raisins and prepared almonds4 ,soak two and a half ounces of chiles in hot water2 take out the seeds and veins1 wash them well and grind fine1 adding enough of the stock in which the meat was boiled to make a sauce1 and strain4 ,for the dough use the ground corn prepared with lime-water2 add six ounces of fresh lard to the pound1 salt to taste and moisten with the meat stock4 ,have the husks prepared1 spread each with a thin layer of dough1 and for the center one1 a tablespoonful of the pork and a tablespoonful of the chile sauce4 ,roll carefully1 tie the ends and steam over the liquid in which the meat was boiled4 ,,mesa ,,redonda ,cover a four-pound chicken with hot water and add four onions1 a clove of garlic chopped fine1 a stick of cinnamon1 ten whole allspice1 ten cloves1 three red chile peppers and a teaspoonful of salt4 ,simmer until the chicken is tender1 then remove and cut into small pieces4 ,strain the liquor1 put the chicken meat into it1 add enough yellow corn-meal to make a thick mush and boil ten minutes4 ,have ready the green corn cut from a dozen ears and two pounds of raisins1 seeded1 and mix these into the mush1 with a half-teaspoonful of cayenne4 ,fill the center husk with a piece of the chicken and some of the mush1 roll the others around1 each spread with a tablespoonful of the mush4 ,tie at each end and boil an hour4 ,,viajero ,scald a quart of good ,southern white corn-meal1 making it moist1 but not soft4 ,have a chicken boiled until tender and separated into parts2 season the broth with the pulp of two dozen chile peppers1 a quart of whole olives1 two pounds of raisins1 a cupful of sweet lard1 salt and a suspicion of garlic2 add enough corn-meal to thicken like gravy4 ,lay one of the prepared husks flat1 put a piece of chicken on it and two tablespoonfuls of the thickened gravy2 fold the husk over with the chicken inside1 and roll around this six more husks1 spreading each with two tablespoonfuls of the scalded meal4 ,tie each end securely with a narrow strip of the husk and steam three hours or longer4 ,,olla ,,podrida ,illustration ,,ajoqueso ,boil three ,spanish peppers and pass the pulp through a sieve4 ,fry a small onion and a clove of garlic1 chopped fine1 in hot olive-oil2 add the pepper-pulp1 a small piece of butter1 salt1 a dash of tabasco and a cupful of grated cheese4 ,stir1 as it heats1 and add thin cream until it will pour nicely4 ,serve immediately on hot toasted biscuits4 ,,almibar ,put two cupfuls of brown sugar in a saucepan1 add a half-cupful of milk1 and boil gently until a little put in cold water can be rolled into a ball between the fingers4 ,stir steadily while boiling2 add a lump of butter the size of an egg2 when this is melted remove from the fire and beat until the mixture begins to look creamy and slightly granulated4 ,stir in quickly a pound of ,english walnuts shelled and broken1 beat for a moment and then turn into buttered tins to harden4 ,,azucarillo ,cream a quarter of a cupful of butter with a half-cupful of powdered sugar2 add gradually a quarter of a cupful of milk and seven-eighths of a cupful of flour4 ,flavor with vanilla and spread very thin1 with a broad knife1 on a buttered inverted dripping-pan2 sprinkle with blanched and chopped almonds1 crease in three-inch squares1 and bake until delicately browned4 ,while warm cut the squares apart and roll slightly4 ,,blanquillos ,chop two large onions fine and fry in hot olive-oil2 add two large peeled and sliced tomatoes and a teaspoonful of ground dry chile4 ,cook twenty minutes and just before serving put in a half-dozen hard-boiled eggs cut in quarters4 ,pour over toast4 ,,caf ,,con ,,leche ,set the drip coffee-pot where it will keep hot4 ,put a cupful of ground coffee into the strainer and pour two tablespoonfuls of boiling water in the top2 in five minutes1 pour in a little more water1 adding a little at a time until you have used four cupfuls1 but never pour in water a second time until the grounds have ceased to bubble4 ,in serving1 fill the cup only half full of coffee and add the rest in boiling milk4 ,on top put a tablespoonful of hot cream4 ,,criollo ,,guisado ,get ten of the ,mexican tortillas1 cut them in small pieces and fry in hot lard2 in another pan1 fry a large onion and a clove of garlic chopped fine2 just as it browns1 add the fried tortillas1 and brown together for a few minutes2 then add a pound and a half of mild cheese1 grated1 and a cupful of chopped olives4 ,when all are fried together nicely1 season with salt and pour over it a chile sauce1 and put in a deep dish and bake for fifteen minutes4 ,serve as soon as taken from the oven4 ,,emparedado ,beat into a cupful of cold mashed potatoes one of thick sour cream or milk1 and add two beaten eggs4 ,sift into a cupful of flour a half-teaspoonful1 each1 of soda and salt1 and beat this lightly into the potatoes and milk4 ,drop the batter in big spoonfuls on a hot griddle and bake on both sides4 ,put grated ham1 chopped olives and a little parsley on one cake1 and place the other on top to form a sandwich4 ,serve hot and pass with them chile sauce4 ,,ensalada ,slice two ,spanish onions in thin rings1 cut two fresh chiles across in rings1 removing the seeds1 and slice three ripe1 firm tomatoes4 ,put these in alternate layers in a shallow bowl1 sprinkle parsley and bread-crumbs over the top and cover with a dressing made of three parts oil to one of vinegar1 seasoned with salt4 ,serve ice cold4 ,,llenar ,,mejicano ,cut a pound of mild cheese into tiny bits4 ,prepare a cupful of olives stoned and chopped fine1 one large onion chopped fine1 and ten chile-prunes 7that is1 the dried shells of the chiles1 without the seeds71 toasted and crushed fine4 ,to these add a pinch of marjoram crushed fine1 a tablespoonful of olive-oil and a teaspoonful of cider-vinegar4 ,mix all well together1 let stand an hour and then put between thin slices of bread and butter4 ,,mejicano-,,americano ,cream a quarter of a pound of butter1 adding by degrees the beaten yolks of six eggs2 beat together until thick and creamy1 then sift in ten ounces of flour1 stirring all the time4 ,whisk up the whites of the six eggs1 and gently1 but thoroughly1 stir these in1 adding sufficient milk to make a medium thick batter2 flavor with vanilla4 ,bake in waffle-irons1 well greased and hot4 ,butter each waffle as it comes from the iron1 and dust with fine sugar mixed with a little powdered cinnamon4 ,,migas ,soak slices of stale bread and squeeze dry4 ,put plenty of fresh lard in a frying-pan and when boiling hot put in an onion chopped fine1 some ground chile and a pinch of sweet marjoram4 ,lay the slices of bread in this with plenty of fresh crumbled goats' cheese1 and fry for ten minutes1 stirring to cook on all sides4 ,remove to a hot plate and cover with fresh grated cheese1 stoned ripe olives and hard-boiled eggs chopped fine4 ,,mollete ,beat together a cupful of cold boiled squash1 one of milk1 and two eggs4 ,sift together a cupful of corn-meal1 one of flour1 a half-teaspoonful of salt and two of baking-powder4 ,mix all together into a smooth batter and bake on both sides in little cakes on a hot griddle4 ,serve hot with sugar sprinkled on each4 ,,pan ,,relleno ,chop onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese2 add a few ripe olives stoned and cut in half1 and a pinch of oregano4 ,mix this together with a dressing made of oil and vinegar3 two-thirds oil and one-third vinegar4 ,cut off the top of a small loaf of ,french bread the long way1 dig out the center and fill with the cheese mixture4 ,put the crust back on top and cover with the mixture and bake in a rather quick oven4 ,,polenta ,into three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter4 ,when boiling1 sift in slowly1 stirring constantly1 about a pint of ,indian meal and boil a half-hour4 ,have ready1 hot1 a cupful of good gravy1 and one of tomato sauce1 made with chile4 ,put a layer of the cooked ,indian meal in the bottom of a baking-dish1 then the sauce and gravy1 sprinkled with a little grated cheese4 ,fill the dish with these alternate layers and bake for half an hour4 ,serve hot with a little extra chile4 ,,pueblecillo ,sauter little half-inch squares of chicken or calves' liver in olive-oil over a brisk fire2 when nicely browned1 add some thick tomato sauce and some leftover gravy4 ,into this cut up half-inch lengths of cooked macaroni1 mushrooms1 and a few olives cut small4 ,season highly and work in a big lump of butter4 ,serve on toasted squares4 ,,tortas ,,serrano ,beat six eggs together until light2 add a half-cupful of flour and an onion chopped fine4 ,stir in lightly one teaspoonful of baking-powder and a pinch of salt4 ,cut a half-pound of mild cream cheese into thin squares and add to the egg mixture4 ,have ready a kettle of hot lard4 ,take up one piece of cheese at a time with as much of the egg mixture as the spoon will hold1 and drop into the fat and fry until brown4 ,serve with hot chile sauce4 ,,tortilla ,,de ,,huevos ,chop a small clove of garlic and fry in olive-oil2 add a cupful of mushrooms1 cut small1 and a half-cupful of stewed tomatoes4 ,season with salt and pepper4 ,make a plain omelet and just before folding it over1 spread this on top4 ,serve immediately4 ,illustration ,,index ,,soup ,almendra 7,almond71 #c ,caldo de ,pescado 7,fish71 #c ,chile ,bisque1 #d ,cordero 7,lamb71 #d ,gitano 7,beans and ,codfish71 #e ,mexican ,noodle1 #e ,rancheros 7,vegetable71 #e ,,fish ,cangrejuelos 7,shrimps71 #i ,caracoles con ,perejil 7,snails71 #i ,langosta la ,catalans 7,lobster71 #aj ,pilchers 7,sardines71 #aj ,,meat ,buey ,ahumando y ,huevos 7,dried ,beef and ,eggs71 #ac ,chile con ,carne 7,pork71 #ac ,chonzo 7,beef and ,pork71 #ac ,chuletas de ,ternero 7,veal ,cutlets71 #ad ,estofado 7,beef71 #ad ,guiso 7,beef71 #ae ,jamon con ,pimientos 7,ham71 #ae ,lengua de ,buey ,concida 7,beef's ,tongue71 #af ,loma de ,vaca 7,beef71 #ag ,patitas con ,mani 7,pigs' ,feet71 #ag ,puerco en ,estofado 7,pork71 #ah ,pulchero ,grueso 7,boiled ,meat and ,vegetables71 #ah ,tia ,juana 7,tripe71 #ai ,tripe ,spanish1 #ai ,,fowl la ,moda 7,chicken and ,macaroni71 #bc ,chile ,chicken1 #bc ,gallina con ,garbanzos 7,chicken and ,peas71 #bc ,ganso en ,aceitunas 7,goose71 #bd ,mexican ,turkey1 #bd ,mole de ,guajolote 7,turkey71 #be ,pollo ,guisado 7,chicken71 #bf ,polluelo en ,estofado 7,chicken71 #bf ,,vegetables ,arroz en el ,horno 7,rice71 #bi ,beans ,mexican1 #bi ,chile ,reinas 7,peppers71 #cj ,cidracayote 7,summer ,squash71 #cj ,ejotes con ,vino 7,string-,beans71 #ca ,estilo ,seco 7,beans71 #ca ,entradas 7,macaroni71 #cb ,frijoles 7,beans71 #cb ,frijoles con ,queso 7,beans with ,cheese71 #cc ,fuente ,italiano 7,spaghetti71 #cc ,green ,chiles1 #cc ,habas ,espaa 7,beans71 #cd ,macarrones 7,macaroni71 #cd ,maana-land 7,rice71 #ce ,papas ,rellenas 7,potatoes ,stuffed71 #ce ,pimientos 7,peppers71 #cf ,plato ,fuerte 7,peppers with ,sardines71 #cf ,rellenos 7,peppers71 #cf ,rellenos de ,queso de ,gruyre 7,peppers and ,swiss ,cheese71 #cg ,stuffed ,chiles1 #cg ,suculento 7,corn and ,summer ,squash71 #ch ,,meat ,,dumplings ,albondigas1 #da ,albondiguillas1 #da ,artificial ,turtle1 #db ,buelos1 #db ,huevos de ,carne1 #db ,,desserts ,camote y ,pia 7,candied ,sweet ,potatoes and ,pineapple71 #dg ,dulce 7,baked ,raisins71 #dg ,mantecado 7,ice-,cream71 #dg ,postre de ,manzanas 7,apples71 #dh ,realengo 7,fruit ,souffl71 #di ,torto ,frutas 7,pie71 #di ,,enchiladas ,,sauces ,,for ,,enchiladas ,chile1 #ee ,cold ,colorado1 #ee ,mexican ,chile1 #ef ,salsa ,nuez 7,nut71 #ef ,tomato1 #eg ,,tortillas ,hecho en ,casa1 #eh ,tortillas de ,pattas1 #eh ,,enchiladas ,americano1 #ei ,domstico1 #fj ,mexican1 #fj ,nativo1 #fa ,quesadillas1 #fb ,,tamales ,farsanta1 #fg ,genuino1 #fg ,hacienda1 #fh ,hot ,tamal1 #fi ,laredo's ,celberrino1 #fi ,mesa ,redonda1 #gj ,viajero1 #ga ,,olla ,,podrida ,ajoqueso 7,cheese71 #ge ,almibar 7,candy71 #ge ,azucarillo 7,wafers7 #gf ,blanquillos 7,eggs71 #gf ,caf con ,leche 7,black ,coffee with ,milk71 #gf ,criollo ,guisado 7,tortillas ,fried71 #gg ,emparedado 7,hot ,cakes71 #gg ,ensalada 7,salad71 #gh ,llenar ,mejicano 7,filling for ,sandwiches71 #gh ,mejicano-,americano 7,waffles71 #gi ,migas 7,fried ,bread71 #gi ,mollete 7,cakes71 #hj ,pan ,relleno 7,stuffed ,bread71 #hj ,polenta 7,baked ,mush71 #ha ,pueblecillo 7,liver and ,macaroni71 #ha ,tortas ,serrano 7,cheese in ,batter71 #hb ,tortilla de ,huevos 7,omelet71 #hb ,illustration