Recipe Manuscript

Mojarras Rellenas Y Empapeladas

Name: Mojarras Rellenas Y Empapeladas
Prep time: PTPT25M
Cook time: PTPT20M
Yield: 2
Cuisine: American
Ingredients: 2 whole medium tilapia (mojarras, about 400–500 g each); 2 tablespoons sunflower or vegetable oil, plus extra for greasing paper; Salt and freshly ground black pepper, to taste; 1 medium onion, sliced thinly; 1 medium potato, boiled and diced; 1 small bunch fresh parsley, chopped; 1–2 cloves garlic, minced; 30 g toasted almonds, chopped; 2 hard-boiled eggs, chopped; 2 tablespoons robust vinegar (sherry or white wine); Baking parchment (or other paper suitable for oven use); Mustard sauce or mayonnaise, to serve

"Stuffed And Wrapped Mojarras"

1910

From the treasured pages of Mexican Cooking Manuscript de Diario del Hogar

Unknown Author

Early Modern Kitchen (1900 - 1930)American Intermediate Dinner Lunch

Original Recipe • 1910

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Mojarras Rellenas Y Empapeladas

"Se escogen las mojarras de regular tamaño, se les cortan las aletas y la cola, se desespinan y después de limpias y enjuagadas se sancochan ligeramente en aceite, sazonándolas con sal y pimienta. Se frien en aceite cebolla dividida en ruedas, papas cocidas, perejil, ajo, almendras tostadas y huevos duros, todo esto picado muy fino, agregándole sal y un poco de pimienta; después de bien sazonado este picadillo se engrasan unos papeles, se coloca encima el pescado y sobre éste se pone un poco del relleno, se le añade un poquito de aceite, repartiéndolo á lo largo de la pierna y otro de vinagre fuerte; se pliega el papel cerrando sus orillas y se meten al horno ó se hacen cocer á la parrilla sobre fuego suave, cuidando que no se queme el papel para que no tome mal sabor el pescado; en seguida se aderezan en el platón y se sirven con salsa de mostaza ó mayonesa blanca."

English Translation

"Choose mojarras of regular size, cut off their fins and tail, remove the bones, and after cleaning and rinsing them, lightly parboil them in oil, seasoning with salt and pepper. Fry in oil onion cut into rings, cooked potatoes, parsley, garlic, toasted almonds, and hard-boiled eggs, all finely chopped; add salt and a little pepper to this mixture. Once the stuffing is well seasoned, grease some sheets of paper, place the fish on top and add a little of the stuffing over it, drizzle a little oil, spreading it along the length of the fish, and a bit of strong vinegar. Fold the paper, sealing the edges, and bake in the oven or cook on the grill over gentle heat, taking care not to burn the paper so the fish does not acquire a bad taste. Arrange on a platter and serve with mustard sauce or white mayonnaise."

Note on the Original Text

The original recipe is written in the telegraphic, almost shorthand style typical of early 20th-century cookbooks, assuming significant background knowledge from the reader. Quantities are vague or absent, and instructions focus more on process than precision, reflecting both oral tradition and lived experience in the kitchen. Historical orthography includes variant spellings ('á' where modern Spanish omits the accent) and old-fashioned phrasing, like 'empapeladas' for food cooked en papillote. The past recipe relies on readily available kitchen skills, trusting the cook to balance seasonings and cut ingredients to appropriate sizes.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Manuscript de Diario del Hogar - Click to view recipe in book

Title

Mexican Cooking Manuscript de Diario del Hogar (1910)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1910

Publisher

Unknown

Background

A delightful scrapbook of Mexican home cooking, this charming manuscript transforms an English grammar school notebook into a culinary time capsule. Handwritten lessons cozy up to clipped recipes from early 20th-century newspapers, serving up a flavorful blend of educational notes and savory secrets. A true window into the kitchens and tastes of historical Mexico.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a fascinating period in Mexican culinary history, preserved in a 1910 handwritten school notebook that was repurposed as a personal cookbook. Recipes from that era often appeared as clippings from periodicals like 'Diario del Hogar', a popular Mexican newspaper of the late 19th and early 20th centuries. Such notebooks provide a glimpse into domestic life and household preferences of middle-class Mexican families at a time when written cookbooks were rare and handwritten compendiums were treasured. The use of European ingredients, such as almonds and eggs, along with indigenous fish and herbs, reflects the cosmopolitan influences in Mexican home kitchens during the late Porfiriato. "Empapelado" cooking—wrapping food in greased paper and baking or grilling—demonstrates both resourcefulness and an early interest in steaming and gentle cooking methods, which preserve the delicate flavors and textures of fish.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In early 20th-century Mexican households, this dish was likely prepared with a sharp paring knife for cleaning and deboning the fish, a mortar and pestle or chopping knife for crushing almonds and mincing herbs, and a cast-iron or earthenware frying pan for sautéing. Fish would have been wrapped in 'papel manteca' or oiled paper available at grocers, then cooked either in a wood or coal-fired oven, or atop a charcoal grill (parrilla), carefully monitoring the heat to avoid burning the paper. Serving platters of glazed earthenware (barro) and large metal spoons or two-tined forks would have rounded out the presentation, with sauces prepared in small bowls or pitchers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 whole medium tilapia (mojarras, about 14–18 oz each)
2 tablespoons sunflower or vegetable oil, plus extra for greasing paper
Salt and freshly ground black pepper, to taste
1 medium onion, sliced thinly
1 medium potato, boiled and diced
1 small bunch fresh parsley, chopped
1–2 cloves garlic, minced
1 oz toasted almonds, chopped
2 hard-boiled eggs, chopped
2 tablespoons robust vinegar (sherry or white wine)
Baking parchment (or other paper suitable for oven use)
Mustard sauce or mayonnaise, to serve

Instructions

To prepare these stuffed and wrapped mojarras, select medium-sized tilapia (mojarra) and trim the fins and tail.
Debone and thoroughly clean the fish, then pat dry.
Heat a little neutral oil (such as sunflower oil) in a pan and quickly sauté the fish on both sides, seasoning with salt and freshly ground black pepper.
For the filling, thinly slice one medium onion and fry it lightly in oil.
Add in finely chopped boiled potatoes (about one medium potato), chopped fresh parsley (a small handful), minced garlic (one or two cloves), roughly chopped toasted almonds (a small handful), and hard-boiled eggs (one or two), all mixed well.
Season the mixture with more salt and pepper to taste.
Lightly grease sheets of baking paper (parchment can substitute for old-style 'papel manteca').
Place the sautéed fish on each sheet, spoon some filling atop the fish, drizzle with a little more oil and a splash of robust vinegar (sherry or white wine vinegar is appropriate).
Fold the paper over the fish to seal the edges completely (en papillote style).
Place the fish parcels on a baking tray and bake in a 350°F (180°C) oven for about 15–20 minutes, or cook over a gentle grill, ensuring the paper does not burn.
Serve hot, accompanied by a tangy mustard sauce or mayonnaise.

Estimated Calories

400 per serving

Cooking Estimates

It takes about 25 minutes to prepare the fish and filling, and another 20 minutes to cook in the oven. Each serving has about 400 calories. This recipe makes 2 servings, one stuffed fish per person.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.