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Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom’s way of cooking them. In my hometown it is common to have enchiladas for breakfast or brunch and served with a semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion. This plate served f
Share with your social networks, it takes 5 seconds. Thank You! EN ESPAÑOLThere’s one thing that you would always find in my grandma’s kitchen right next to the wood stove: the large enamel blue pot with coffee, no matter the time of day or the season of the year. You
I am updating the pictures on this Soup, it was published in April 2009.Sopa de Albondigas is one of those comfort foods that brings back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies. The taste of mint in this dish
The flavor and texture of the beef tongue is widely praised in Mexican cuisine. It is usually cooked first in water with garlic, onion and bay leaves. Afterwards, it can be prepared in a stew with tomato sauce or served cold with a vinaigrette-like dressing. Beef tongue used to be a cheap cut of meat a couple of years ago, but nowadays the price has risen, reserving this dish for special occasions
The first time I ever ate Zacahuil was in a market in Panuco, Veracruz. This was back when my brothers and I used to spend the summer at my grandma’s farm. My uncle used to go to the market every Sunday, and one time, when I was about 10 years old, he took me with him. I can still remember to this day looking at all the colors of the vegetables on display, while my uncle chatted with the owner of
My Dad loved to have his rice cooked this way, which he used to call “Arroz a la Morisqueta”, since that’s how they call it in the region alongside the Gulfof Mexico, where my hometown of Tampico is located. This is not to be confused with another dish that's also called "Morisqueta" in the west coast, particularly in the state of Michoacán. That other dish has rice and beans mixed with other spic
While I was cooking this recipe, I was on the phone with my Aunt Nono. She lives in the historic and beautiful town of Veracruz, a large sea port city on the Gulf of Mexico, where seafood plays a main role in the local gastronomy. This dish is so famous in Veracruz that it’s served in almost every seafood restaurant in the area. The recipe is easy to make once you have your ingredients ready
Share on your social Networks, it takes 5 seconds. Thanks!Flour tortillas are more common in the northern states of México, where they are still made using the traditional recipe of: 1 kilo of All purpose flour, 1/4 of a kilo shortening, hot water, a dash of baking powder, and a pinch of salt. Some cooks will omit the baking power. Although nowadays you can conveniently get them at the corne
Share with your social networks, Thanks!This week Tequila Don Julio hosted a delightful dinner party at the new Malmasion Restaurant, right at the waterfront in the Georgetown area of Washington, DC. We enjoyed an outstanding dinner presented by Chef Malcolm Mitchel, who incorporated Tequila Don Julio as an ingredient in the 3-course meal, while the Mixologist Andy Saymour prepared some spectacula
I’ve been walking around in circles thinking about posting this recipe, I know that this is a very well-known type of taco in certain areas of my home country, and that a lot of people (like me) absolutely love them, but then again most of the traffic this website receives is from non-Mexicans who probably think that eating this type of meat is disgusting. Believe me, I though the same thing when
Today’s guest is Norma, my blogger friend in México City, author of the the blog “La Cocina de Norma”, and a great baker that so generously took the time to explain in detail this recipe in an easy step-by-step process. I am so glad to have her as a guest. In México, November 1st and 2nd is when we remember our long gone loved ones. One of our biggest traditional foods during this time is t
Here is a great excuse to use Poblano Peppers that are still in season and prepare a delicious sauce that helps reduce the spiciness of the peppers. This is my own version where fresh corn and Mexican fresh cheese is added. Serve with grilled chicken and a salad for a full meal. This easy recipe will not disappoint you. I am lucky enough to find poblano peppers at my local Farmers Market with the
One of the many things I often miss from my hometown is the cafeteria-style restaurants that we call “cafes”: A place where you can sit literally for hours and hours with your friends over a cup of coffee. A popular phrase in Latin America says: “todo se arregla con un café”, (everything can be fixed over a cup of coffee). You can spend a really good time with your friends, your family, or classma
Mexican Heritage Month Guest Post: Our guest today is Nora Ceccopieri, author of the blog “Gusta Usted”. In this post she prepares a Green Pozole that I’m sure you will love: just reading the list of ingredients makes your mouth water.Green Pozole is a typical dish from the state of Guerrero, even though there are many versions in other states in Mexico. This is my own version, this Pozole verde
Mexican Heritage Month Guest Post: Our Guest today is Gabriela Zaputovich, author of the gorgeous blog “Gabriela Clavo y Canela”. In this post she prepares the Traditional Mexican Sandwich, or “Torta”, as we call it in my country. Today I will show you how to make a Traditional Mexican sandwich, or “Torta”, which is a national passion here in México. The “torta” or “lonche” is made of many flavors
Mexican Heritage Month Guest Post: Our guest today is Pily Guzmán, author of the beautiful blog “La Cocina Mexicana de Pily”. In this post you will find 4 great ways to make guacamole, plus a salsa with tasty tortilla chips. Perhaps you are in a hurry and do not know what hors d'oeuvre you will give to your guests in your next party. How about this appetizer? Guacamole, an authentic Mexican dish,
Mexican Heritage Month Guest Post: Our first Guest of this Mexican Heritage Month is Carmen Mendoza. In this post Carmen shows the use of tree seeds in México to create the recipe for this sauce in a recipe for pork but that it can also be used to make enchiladas.“I don’t fool around with guajes”. In Spanish, “hacerse guaje” (lit: “to make oneself guaje”) is to pretend to be fool or act dum
One of my mother’s neighbors, Doña Rosa, always tells the story of when she was a newlywed and didn’t know how to cook. In order to impress her husband, she used to go the small eateries (FONDAS) in the nearbymarket and buy ready-made food. One of those meals was “Chiles Rellenos”, a dish that requires some time and skillin the kitchen due to its complexity. Doña Rosa tells that one day her
For all of you spicy salsas lovers, this one’s for you. Chile Manzano, also known as Chile Peron, has been imported from Mexico into the US Latin Markets for the last 2 years. The name translates to “apple or pear” for its shape slightly similar to these fruits. It is considered to be a medium to hot pepper. They are sold in 3 different colors, yellow, orange and red, Orange being the hottest and
Share with your social networks, it takes 5 seconds.Who doesn’t like to have dessert? And what about one that is easy to make ahead of time and your family will love. If you do, this is an easy dessert to prepare, as easy as opening some cans and cracking some eggs. This is not the Classic way of making the Flan Napolitano, which is prepared as a custard where milk, vanilla and sugar are first b
As a Mexican living abroad, it is not easy for me to satisfy the craving for eating really good Tacos al Pastor or Tacos de Trompo, as we call them in my hometown. Something happens inside taco trucks or Mexican-style restaurants outside of México that cannot explain in this short space, but you can see that there is a Mexican-looking guy cooking in the kitchen but the food doesn’t taste an
Nopales and Diabetes: How does it help?Studies have been done for years about the benefits of Nopales but must of them are published in Spanish. Still there needs to be more done to have an effective scientific evidence of its long term effect. In México it’s a popular belief that if you drink a Nopal-fruit juice shake first thing in the morning you will lower your glucose levels. Of course, the i
Squash Blossoms Quesadillas made with fresh made tortillas and with store-bought tortillas. Either way you make them, they make a delectable treat!Last Summer while visiting a Latin grocery store almost an hour away going East from my place, I found these beauties you see in the picture above. So neatly packaged in this plastic box. You can’t imagine my excitement. Yes, I know, you must be thinkin
6:00 AM Mexico City, she is all dressed up ready for her office job, working at her own rhythm. Like someone that had master the small alley shape kitchen space after years of living there. I didn’t know she could cook, I knew her as the world traveler, elegant, Independent, single and professional aunt. But this time she surprised me. I asked her: What are you
If you are into salty,sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth. According to some books, this recipe is a long-lost relative to one served in the Middle Ages. Even thought I prefer to think that a very savvy woman seeing the approach of lent decided to make
These are my own version of a very popular antojito in my hometown. It is a mix between a “Taco Mañanero” and a “Chachetada”. Let me explain it: Taco mañanero is a taco usually sold in the early morning hours when most people is rushing to go to work and didn’t have time for breakfast at home. They will stop at a taco stand and buy these mouthwatering tacos and eat them along the way to work, eat
If you are one of those people who decided that as a new year resolution will live a frugal life, then this recipe is for you and your sweet tooth. I always marvel at the many ways our previous generations avoided wasting food, and this is just one example of it. Bakers will use the unsold bread of the day to make bread pudding, and these tasty, can’t get enough of them breads called “Piedras” (St
Share with your social networks, it takes 5 seconds, Thanks!Happy New Year, Best wishes to you all!Oh, the Holidays! So much to do, and so little time to enjoy. And while cooking this month, a series of emails messages were exchanged to help a fellow blogger in her pursuit of preparing the traditional tamales during this time of the year. The subject of the emails was about the dough for making th
Les deseo una Feliz Navidad. Gracias a mis amigos (as) blogeras por sus amables comentarios y con especial afecto a aquellos que me han enviando correos buscando la receta que les hacia su mama o su abuelita. A los que me han platicado sus recuerdos y a los que me han brindado su amistad. Se que algunos estarán extrañando a su familia y piensan que no es la Navidad perfecta, pero tratemos de hacer
Share on your social networks, it takes 5 seconds. Thanks!With Christmas around the corner, the streets next to the markets in México start setting up makeshift wooden stands to sell all kinds of Holiday crafts for home decorations, Christmas Trees and The Nativity setting. A large area is dedicated to sell candies, small oranges or apples and diverse types of treats to fill the piñata. There are
Share on your social networks, it takes 5 seconds. Thanks!Carne Asada and Charro Beans (Frijoles Charros) will show up together most of the time at an evening outdoor party in the Northeast region of the country where I am from. It just takes a couple of phone calls from relatives, friends or “compadres” to organize a plan to see who will bring in the steaks, drinks, salsas, guacamole, tortillas,
Cooking the comfort food that my mom prepares gets me closer to her even if it is just in my mind, like these “Enfrijoladas”, another dish that is an excellent example of the creativity of our culture: beans, corn tortillas, fresh cheese and some peppers. These enfrijoladas are filled with shredded cooked chicken but sometimes are filled with chorizo or just a couple of spoons of crumbled fresh ch
As a food blogger I have a lot of pictures stored in my external hard drive waiting to be published. Like these pictures, they have been sleeping there for more than 2 years. I went in search of them after reading an article in CHOWHOUND about how cooking beef tongue is becoming a trend among Chefs in upscale restaurants across America. I decided it was about time to get them out before this
As soon as the weather starts getting cool my memories take me back to the city of Toluca. But particularly to a small restaurant we used to go for brunch on Sundays. They only served stews made from all kinds of meats with Tomatillo sauce. The stew was served in a bowl which has about a 1/2 cup of pinto beans with its broth at the bottom and the stew of meat and tomatillo sauce on the top.
Hispanic Heritage Month Guest Bloggers Series I’m really happy to close the month with a blogger that some of you might already know, my dear friend Nora from her blog ”Gusta Usted”. I am sure that many of you Mexicans like me have found yourselves missing your mother’s soup, rice, or stew, and in turn discovered her blog via the internet. After cooking one of her recipes, you must have said: “It
Hispanic Heritage Month Guest Bloggers SeriesThis week I am happy to introduce to you Flavio, and Italian that fell in love with Mexican food many years ago, and I think it is obvious why he is now married to a Mexican woman for more than ten years. I used to complain about not finding some of my favorite produce or ingredients to cook authentic Mexican Food, but when I knew Flavio and browsed his
Hispanic Heritage Month Guest Bloggers SeriesThis week guest post is from Gabriela, from the blog “Gabriela, Clavo y Canela” someone that was born in Paraguay but married to a Mexican. As she says, half of her heart belongs to México where she has lived for more than 11 years and where her children were born. Her thirst to learn the cuisine of her new country took her to conduct intensive re
Hispanic Heritage Month Guest Bloggers SeriesThis week’s post has a collection of typical taco fillings recipes, which my dear friend Pily is sharing with you. She, as well as many families in México do, celebrates our Independence from Spain with a traditional party with friends and family. Pily’s love for our Mexican food prompted her to start a new blog: “La Cocina Mexicana de Pily”
Hispanic Heritage Month Guest Bloggers SeriesSeptember is the Hispanic Heritage Month in United States and also the “Mes de la Patria” (Patriotic Month) in México. In México we celebrate our Independence Day on September 16th. This year, I invited some of my Mexican bloggers friends to share during this month some of their recipes with you as part of this celebration. I hope you enjoy their
I have been doing some Pepper Pickling these days taking advantage that this is a great time of the year to get your hands on the best produce. It could be that you grow your own or pick them at the farmers market. Today, I am happy to be able to find so many varieties of peppers, not only from México but also from other countries. In México, the Pickled Jalapeños are commonly sold at superm
Perhaps a few of you already know that I am not personally fond of Summer, particularly extremely hot summers. Somehow even indoors the heat drains my energy. But, there are good things we can enjoy about the summer: Plenty of fresh produce, vacation, no school, longer days, a nice weekend brunch in the balcony, no school, plenty of salads and did I forget to mention no School? When you do h
What? Aren’t you enjoying the nice temperatures above 95 or even the 100’s? Well, September will be here soon and then the cool weather too. Meanwhile keep yourself cool. Stay indoors, go to the pool or to the beach, if you can.I will come back next week with another recipe. Meanwhile please enjoy these pictures of Miramar beach in my hometown Tampico, Tamaulipas. These pho
This is recipe and photos are from my Dear fellow blogger Pily from “La Cocina de Pily”. Pily lives in Guadalajara, Jalisco., and from there she shares her love of cooking with a variety of easy to make dishes and blogging about it while also homeschooling two teenager boys. Those are just two of the many things we have in common.But let’s go to the recipe“Tortas Ahogadas” (salsa-drowned sa
Yes, I know. Comfort food has many names and shapes. Yours could be macaroni and cheese or your mother’s famous soup. Mine has a name too: “Tostadas”, a flat crispy fried corn tortilla with chicken, beef or just plain beans, garnished with lettuce, tomato, onions and fresh cheese. With out forgetting a good salsa to enhance the flavors. Some days when I find myself feeling the “nostalgia” of miss
If you or someone at home loves a true fiery condiment, you have found your match. This is a very hot sauce. Hence the name “Salsa Macha”. I have tried 2 different versions with the same name, one in the State of Veracruz, where it is made using dried chipotle peppers and occasionally with the addition of peanuts. But this sauce is more common in the State of Michoacán where they
Not long ago I was reading a post from my fellow blogger “ Chez What? From his comments about eating by taste I started to think about something that many bloggers face when writing a recipe: it’s accuracy. How can you give an accurate recipe if everyone’s taste is different? Of course it is important to have precision of weights and amounts on baking bread and pastries, bu
Who doesn’t have a favorite soup? A soup that takes you back to a special place or time. A soup that makes you think about that particular person that prepares it specially for you. Or a soup that makes you feel well and even happy! This soup takes me back to my childhood when coming back from school my mom was waiting for us with a” Sopa de Fideo”. I know, it is some of the most humble dishes of
This is a traditional dish in the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat, which my dear friend Nora sent me last year. After reading some of my visitors’ blogs I have seen that they dry their own Beef Jerky. Well, this is
94 comments and one lucky winner True Random Number Generator Min: 1 Max: 94 Result: 20 Powered by RANDOM.ORG Congratulations to Karen from “Karen Cooks’s Blog. Karen said... What a fantastic giveaway... thanks for the opportunity! bigskycherrypie(at)yahoo.com FEBRUARY 23, 2011 12:28 PM Thank everybody for participating and sharing with others about the giveaway. It was fun!
