Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.
Puebla Rice Pilaf
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green.
Mole Poblano Enchiladas
Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare—in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.
Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce)
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.
Calabacitas (Squash and Corn with Green Chile)
For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.
Ingredients
2 zucchini squash, sliced into half moons
½ small white onion, sliced and separated into rings
2 tablespoons vegetable or olive oil
2 cups cooked whole kernel corn
½ cup roasted, peeled and chopped New Mexico green chile
2 teaspoons dried Mexican oregano
1/4 to ½ cup heavy cream
Salt to taste
Instructions
Heat the oil in a heavy skillet over medium heat and saute the squash and onion until tender but not soft.
Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.