Ensalada Revuelta
"Mixed Salad"
From the treasured pages of Libreta de Recetas de Cocina
Written by Aurora Vélez Orozco G.
Ensalada Revuelta
"Se muelen chiles revajados y ajos, se asan calabacitas y de la flor, betabeles, zanahorias y cebollas, se rebuelve todo con el chile molido y se le echa sal y pimienta y unos manias con sus cascaras, pasas, almendras, vinagre y agregandole aceite."
English Translation
"Dried chiles and garlic are ground, zucchini and squash blossoms, beets, carrots, and onions are roasted, everything is mixed with the ground chile and salt and pepper are added, along with peanuts in their shells, raisins, almonds, vinegar, and oil is added."
Note on the Original Text
Recipes of this era were written as brief, narrative instructions, assuming the cook had practical experience and a keen sense of improvisation. Measurements were often left vague or omitted, with an emphasis on the sequence of steps and key components rather than precise quantities. The original Spanish includes period spellings and occasional ommissions ('revajados' is a misspelling or variant for 'rebajados,' meaning 'soaked' or 'softened'). Ingredient choices reflect both Spanish and Indigenous Mexican culinary traditions, and the instructions favor simplicity, relying on the cook's eye, taste, and familiarity with local seasonal produce.
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 vibrant recipe comes from a 1911 handwritten manuscript cookbook—'Libreta de Recetas de Cocina'—created by Aurora Vélez Orozco in Toluca, Mexico. The cookbook captures everyday home cooking of the early 20th century, reflecting both the ingredients available in Central Mexico and the mixture of indigenous and European influences. Salads like 'Ensalada revuelta' showcased the growing popularity of composed salads, celebrated for their combination of roasted vegetables, chiles, nuts, fruits, and imported items like vinegar and almonds, blending local produce with global touches typical of turn-of-the-century Mexican cuisine.
In the early 1900s, the vegetables were likely roasted over an open flame or in a wood-fired oven, using clay or cast iron comals and simple tongs. The chile and garlic paste would be made in a traditional stone molcajete (mortar and pestle), producing a rustic and deeply flavorful paste. A simple ceramic or wooden bowl would be used for mixing, and ingredients would be tossed together by hand or with large wooden spoons.
Prep Time
20 mins
Cook Time
40 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 small zucchini (approx. 10.5 oz)
- 1/2 cup (0.9 oz) squash blossoms (substitute: edible flower petals if unavailable)
- 2 medium beets (approx. 7 oz)
- 2 medium carrots (approx. 5.3 oz)
- 2 medium onions (approx. 7 oz)
- 3 dried red chiles, such as guajillo or pasilla (0.7 oz, stems and seeds removed, soaked if needed)
- 2 cloves garlic
- 1/3 cup (1.4 oz) unsalted peanuts in their skins
- 1/4 cup (1.4 oz) raisins
- 1/4 cup (1.1 oz) whole or slivered almonds
- 3 tbsp (1.5 fl oz) red wine vinegar
- 3 tbsp (1.5 fl oz) olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- To recreate Ensalada revuelta in a modern kitchen, start by charring or roasting about 2 small zucchini (10.5 oz), 1/2 cup (0.9 oz) squash blossoms, 2 medium beets (7 oz), 2 medium carrots (5.3 oz), and 2 medium onions (7 oz) until tender.
- Meanwhile, grind together 3 dried red chiles (such as guajillo or pasilla, 0.7 oz, seeds and stems removed and soaked in hot water to soften) with 2 cloves of garlic.
- Slice or chop the roasted vegetables and combine in a large bowl.
- Add the chile-garlic paste, 1/3 cup (1.4 oz) unsalted peanuts in their skins, 1/4 cup (1.4 oz) raisins, 1/4 cup (1.1 oz) whole or slivered almonds, 3 tablespoons (1.5 fl oz) red wine vinegar, 3 tablespoons (1.5 fl oz) olive oil, salt and freshly ground black pepper to taste.
- Toss all together and serve.
Estimated Calories
220 per serving
Cooking Estimates
We roast and chop the vegetables, grind the chiles and garlic, then assemble everything together. Cooking mainly involves roasting the veggies, while prep time covers chopping, soaking, and mixing the ingredients. Each serving has about 220 calories.
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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