Authentic Mexican recipes from Chef Elvira Prado Robles

Meet the chef behind Antigonish's Elvira's Table and sample their authentic Mexican dishes.

Authentic Mexican Sope with Black Beans and Chicken Pibil

Servings: 4-6

Ingredients:

For the sopes (base):

• 2 cups masa harina (corn flour)
• 1 ¼ cups warm water (approx.)
• pinch of salt
• oil for frying

Directions:

Prepare the chicken pibil:

1. In a bowl, mix achiote paste, orange juice, lime juice, garlic, salt, pepper, and oil/butter.
2. Coat the chicken breasts with the marinade.
3. If using banana leaves, wrap the chicken to lock in flavor.
4. Bake at 350°F (175°C) for 25–30 minutes or until cooked through, or cook on a skillet until tender and fully cooked.
5. Shred the chicken once cooked and set aside.

Ingredients for the filling & toppings:

• 1 ½ cups refried black beans
• 2 cups shredded chicken pibil (chicken marinated in achiote and citrus, slow cooked)
• 1 cup pico de gallo (tomato, onion, cilantro, lime, jalapeño, salt)
• ½ cup sour cream
• ½ cup crumbled feta cheese (or queso fresco)

Achiote-Marinated Salmon with Parsnip Cream, Beet Crisps and Carrot Purée

Servings: 4

Ingredients:

For the salmon:

• 4 salmon fillets (about 150–180 g each)
• 3 tbsp achiote paste
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper

For the parsnip cream:

• 2 parsnips, peeled and chopped
• ½ cup heavy cream or milk
• 1 tbsp butter
• salt to taste

For the carrot purée:

• 3–4 carrots, peeled and chopped
• 1 tbsp butter
• pinch of salt

For the garlic-lemon oil:

• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp lime or lemon juice

For garnish:

• beet crisps
• fresh herbs

Authentic Mexican Caramel Flan with Blueberry Sauce

Servings: 6

Ingredients:

For the flan:

• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 can (12 oz / 360 ml) evaporated milk
• 4 large eggs
• 8 oz (225 g) cream cheese, softened
• 2 tsp vanilla extract
• ½ cup sugar (for caramel)

For the blueberry sauce:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp water
• ½ tsp lemon juice

Directions:

Make the caramel:

1. In a small saucepan, melt sugar over medium heat until golden brown.
2. Quickly pour caramel into the bottom of flan molds or a baking dish, tilting to cover the bottom evenly.

Prepare the flan mixture:

1. In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.
2. Pour mixture over the caramel in the molds or baking dish.

Bake the flan:

1. Preheat oven to 350°F (175°C).
2. Place flan molds in a water bath (bain-marie) and bake for 50–60 minutes, until set but slightly jiggly in the center.
3. Let cool to room temperature, then refrigerate at least 4 hours or overnight.

Prepare the blueberry sauce:

1. In a small saucepan, combine blueberries, sugar, water, and lemon juice.
2. Cook over medium heat until blueberries release their juices and the sauce thickens slightly.
3. Let cool before serving.

Serve:

1. Run a knife around the edges of the flan and invert onto a serving plate.
2. Drizzle blueberry sauce over the top.

By Chef Elvira Prado Robles