Costillas De Cerdo
"Pork Ribs"
From the treasured pages of Libreta de Recetas de Cocina
Written by Aurora Vélez Orozco G.
Costillas De Cerdo
"Se cuecen con caldo y un ramillete de tomillo, hierba-buena y perejil y otras hierbas aromáticas, sal, pimientas. Se pone una cazuela con manteca y harina, se rehoga con caldo y vino blanco perejil, cebolla y media cabeza de ajos y clavo; despues de cocido se hecha la salsa, se sirve."
English Translation
"They are cooked with broth and a bouquet of thyme, mint, parsley, and other aromatic herbs, salt, and peppercorns. Put some lard and flour in a pan, sauté with broth and white wine, parsley, onion, half a head of garlic, and cloves; after it is cooked, pour the sauce over, and serve."
Note on the Original Text
Recipes of this era were often terse, assuming a practical knowledge of basic culinary techniques and household proportions. Ingredients were listed in prose, with quantities rarely specified—home cooks measured by eye and taste. Spelling in 1911 was standardized, but some words (like 'hecha' for 'echa') might reflect regional or period orthography. The instructions flow as a single paragraph, following the logic of cooking steps rather than modern formatting.
Title
Libreta de Recetas de Cocina (1911)
You can also click the book image above to peruse the original tome
Writer
Aurora Vélez Orozco G.
Era
1911
Publisher
Unknown
Background
A handwritten culinary treasure from Toluca, this charming 1911 manuscript serves up 36 delightful recipes that dance from savory soups and meats to fresh salads and decadent desserts—a flavorful snapshot of early 20th-century Mexican home cooking.
Kindly made available by
University of Texas at San Antonio
This dish hails from early 20th-century Toluca, in the State of Mexico, as documented in Aurora Vélez Orozco's handwritten cookbook from 1911. Toluca's cuisine was richly informed by both indigenous and European influences, resulting in flavor combinations that merged local herbs with European-style sauces and techniques. At that time, home cooks relied on what was seasonally and locally available, often drawing from herb gardens and using pork, a staple brought by the Spanish. Manuscript cookbooks like this one were precious family heirlooms, passed down and adapted over generations.
Pots and cazuelas (earthenware casserole dishes) were mainstays of Mexican kitchens, their thick walls perfect for gentle simmering. A sturdy wooden spoon would have been used for stirring roux and sauce. Knives were essential for chopping herbs and aromatics. Open fires or wood-fired stoves were usual, as gas ranges were only beginning to make their appearance, especially in provincial towns.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Servings
4
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
- 2.2 lb pork ribs
- 1 bouquet (handful each) fresh thyme, mint, and parsley (plus other herbs such as bay leaf or oregano, optional)
- 6 1/3 cups water (to cover ribs)
- 1 teaspoon salt, plus extra to taste
- 10 whole black peppercorns
- 3.5 oz pork lard (or unsalted butter as modern substitute)
- 0.6 oz (2 tbsp) wheat flour
- 1 cup strained pork stock (from cooking ribs)
- 1/2 cup dry white wine
- 3/4 oz fresh parsley, chopped
- 1 medium onion (about 5.3 oz), sliced
- 1/2 head garlic (about 4-5 cloves), peeled
- 2 whole cloves
Instructions
- Begin by simmering about 2.2 lb of pork ribs in enough water to cover them, along with a bouquet of fresh thyme, mint, parsley, and other aromatic herbs of your choice—bay leaf and oregano are also nice.
- Add salt and a few whole black peppercorns.
- Let the ribs cook gently for about 45 minutes, skimming any foam that rises.
- Meanwhile, in a large frying pan or Dutch oven, melt about 3.5 oz of pork lard (or unsalted butter if you prefer) over medium heat.
- Add 2 tablespoons (about 0.6 oz) of flour and stir until it just starts to color.
- Slowly stir in about 1 cup of the reserved cooking broth and 1/2 cup dry white wine, whisking out any lumps.
- Add a small handful of chopped parsley, 1 medium onion finely sliced, 1/2 head of garlic cloves, and 2 whole cloves (the spice).
- Cook gently for 10 minutes, stirring often.
- Once the ribs are tender, transfer them to the sauce, let everything simmer together for another 15 minutes for flavors to meld.
- Taste for salt, then serve the ribs generously bathed in the aromatic sauce.
Estimated Calories
500 per serving
Cooking Estimates
You will spend about 15-20 minutes preparing the ingredients and then about 1 hour and 10 minutes cooking, mostly simmering the ribs and then letting everything finish in the sauce. Each serving has about 500 calories, and this recipe makes 4 servings.
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.
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