My favorite thing about molletes is that they’re an open-faced blank canvas, as simple as they are flexible. This version has all the essentials, and makes for a hearty on-the-go breakfast, but can easily be dressed up to become the star of a fabulous brunch—add chorizo or bacon for […]
Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter […]
Sweet, tart cranberry sauce and tender turkey meat tucked inside melty, cheesy quesadillas
Mexican Cornbread casserole has been one of my favorite weeknight meals to make. I love how simple this casserole is to put together. You can be flexible in this recipe—you could use any sausage instead of the hamburger meat in here. If you have a few extra leftover vegetables in […]
Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. It can be made into a soup with vegetables or Pinto beans, in tacos, quesadillas or even […]
Tres Leches is a popular authentic Mexican cake. Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly whipped cream.. The syrup is made of – you guessed it – tres leches (which means three kinds of […]
Hearty, well spiced and literally fall-off-the-bone tender, this recipe for cola de res al mole is pure Mexican comfort food. If you’ve never had oxtail, you’ve been missing out on a super-flavorful and tender cut of meat! Oxtail (which is really the tail of the cow, not an actual […]
These Steak Tacos are delicious, tender & juicy! The marinade will inspire you with the fragrance and aroma it has. Pick your favorite cut of beef and enjoy every step of this recipe. Serve as an entrée or make tacos.
Mexican chile Relleno recipe made from roasted poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried until golden brown. Traditionally, is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with […]
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is a breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs […]
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.
The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had […]
A Tlayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.A popular […]
Mole, the traditional Mexican sauce made from a blend of dried chiles, spices, nuts and seeds, is what gives this classic recipe its unique flavor and texture. Prepare this Mexican classic Oaxacan recipe. Serve up with yellow rice, Mexican Zucchini, beans and tortillas.
This recipe for Low Carb Mexican Flan held up in flavor to a recent tasting of Mexican flans in some of the better restaurants over a recent vacation to Santa Fe, New Mexico so I am posting it for your pleasure.
Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini and have a tender, thin skin. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn […]
The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
They are called “drowned eggs” because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had […]
Refreshing Jicama Salad. Easy to make and this cools the palate if you are eating spicy food like our Camarones Diabla. This jicama citrus salad from the Yucatan is known as “Xec” or “Xe’ec”, which comes from the Mayan word for “Ensalada” (salad). It is also known by other […]
These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don’t need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the […]
Gringas are a variety of tacos that consist of a flour taco filled with cheese, al pastor, and pineapple. This is then grilled in the same manner as a quesadilla. Some attribute the name to the use of white flour tortillas. Its origin is attributed to two young Americans who studied Spanish at UNAM: […]
Watch MariPink’s recipe here: https://youtu.be/K-LZTtWmMQg
Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don’t mind a “drippy” filling, or you can’t wait […]
Shredded rotisserie chicken or beef tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on […]
Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley […]
I learned this recipe from my Aunt who lives in Mexico City. I've been perfecting it for over 25 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from […]
This could be where Sloppy Joes came from! It’s a wonderful Mexican recipe that I’ve served like chili or over a roll or even over cornbread! Total comfort food
Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, […]
This is so easy and so good. It’s always the hit of the party and it’s gone before anything else on the table
Three Costco BBQ chickens, stripped of meat. 50 corn tortillas (warm on griddle or in oven and keep in tortilla warmer–the club has a few). Shredded mexican cheese, salsa, shredded lettuce, sour cream, pickled jalapenos, etc. Once you strip the chickens, warm the tortillas and prepare the garnishes, just put […]
“This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try […]