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4
servingsEasy
Published 2001
The cuisine of the northeastern area called the Huasteca is an important link between Veracruz state and the rest of central Mexico (for example, the states of Puebla, Hidalgo, and San Luis Potosí). Much of what I’ve learned about the cooking of the Huasteca comes from Santa María de Guadalupe Armenta Guzmán (“Lupita”). Her method of soaking dried chiles in chicken stock instead of water before cooking has become almost standard practice with me.
Moles are a hugely varied tri