This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” alludes to its copious use of dairy.
Mexican
Chicken Taquitos
These easy baked Chicken Taquitos are stuffed with chicken and cheese and make a great appetizer or meal. These homemade taquitos are a family favorite!
Salsa Macha
A salsa dish with nuts and seeds doesn’t quite sound like what we’re used to, but salsa macha has found international popularity over the last few years — and for good reason! This traditional dish from the Veracruz region of Mexico can be enjoyed any time of day
Chocoflan: The Impossible Cake
Chocoflan, or ‘Impossible cake,’ is a Mexican dessert that combines chocolate cake, flan, and caramel topping. It is a lovely and delightful dessert with two elaborate layers. Although its nickname is the ‘impossible cake’, this dessert is easy to make if you have the right tools and ingredients. It's […]
Puchero – Mexican Stew
Originally from Spain, puchero is a big, hearty stew made in various versions all over the Spanish-speaking world, as well as in the former Spanish colony of the Philippines. This is a Mexican version, using venison although beef is more common. The word puchero means stew pot,and thats what […]
Chicken with Tamarind, Apricots and Chipotle Sauce
This Passover dish from Patricia Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, […]
Mexican Corn Bread
This is the non peppered version we love. It’s like American corn bread but creamer and tastier. We used canned creamy and frozen corn which work well in this recipe.
Chicken with Mole
This recipe uses mole paste which has most but not all of the ingredients to produce a quality mole. Huajillo chile, banana, sesame seed, garlic, onion, thyme, clove, cinnamon, cumin, pepper, oregano, peanuts, walnuts, raisins, almonds, and sugar.Although this recipe is for chicken, its easily adopted for boneless pork […]
Pressure Cooker “Al Pastor”
This is my version of Al Pastor made in a 20 quart pressure cooker. With a few adjustments to size, it can also be made in an Instapot. Your choice of chiles for the marinade can also be changed as needed. Originally, the Lebanese version was lamb shawarma, was […]
Tortas Ahogadas
Torta Ahogada is a "drowned submarine sandwich". It is a typical dish from Guadalajara, Mexico. It is called such because the sandwich is partially submerged in a sauce made primarily of dried chili peppers. Our version is a less spicy version of the sandwich, made with a tomato-based consomé.
Mole Rosa
Turn the traditional mole around with this delicious pink mole, originally from the state of Guerrero. Its striking color and irresistible flavor will fill your altar of the dead with life.Mole rosa stands out for an astonishing pink hue obtained from rosy hibiscus flower, rose-colored chiles, among other roseate ingredients. […]
Mole Blanco
White mole is used to please the bride and groom at their wedding. The characteristic of this popular mole in Mexican cuisine is that unlike others it is white due to all its ingredients. Its flavor is unique and will surely surprise everyone who tastes it. It is a sophisticated […]
Mole Chichilo
This is one of the more obscure moles, but it’s one that is actually served with gamier meats like venison, as well as beef, lamb or duck. Most Americans are more familiar with mole poblano, which is not from Oaxaca, or mole negro, the black mole with chocolate that can […]
Mole Manchamantel
A rich and complex sauce with sophisticated flavors, mole is an iconic Mexican dish with ancient origins. Traditionally prepared with pork, this version for traditional mole manchamanteles is just as delicious and is prepared with ancho chile and a blend of seeds and spices. Traditional mole manchamanteles is known for […]
Mole Amarillo
Mole amarillo or yellow mole is a traditional Mexican sauce originating from Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or […]
Mole Coloradito Oaxaqueño
This mole translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds, and chocolate and features an awesome secret ingredient for […]
Oaxacan Mole Negro
This is the “typical” savory-sweet mole found on many American menus. Oaxacan mole negro is a sophisticated, rich and delicate preparation with ancient origins. Provided with an amazing aroma and taste, Oaxacan mole negro is prepared mainly with black chilhuacle chile that adds a mild fruity flavor with anise notes, […]
Mole Rojo / Poblano
Amaranth Pancakes
Garlicky Grilled Mushroom Tacos
These grilled mushroom tacos are an unexpectedly delicious diversion from meat-centric, over-the-top fiesta food that typically arrives with summer barbecue season.
Smoked Trout Guacamole
What a flavor combination. “19 things going on in my mouth” according to Guy Fieri. The flavors alternate from bacon fat to smokey fish to lime then to the heat. Its an unbeatable flavor spread. Served with cumin infused corn tortilla chips, its easy to make and delicious too.
Shrimp Aguachile
If you love ceviche, then Mexico’s aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it’s served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the Sinaloa classic as you can get, and it’s unbelievably […]
Mexican Street Corn Salad with Chipotle Dressing
Molletes
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 […]
Ceviche
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 […]
Smoked Fish Tostadas
We love smoked fish and in this recipe its not an exception. We buy our smoked fish, whether its Salmon or Moon-Fish (warm blooded fish) from our favorite place in Morro Bay California, Giovanni’s Fish Market. We usually make our tostadas by coating tortillas with olive oil and then […]
Cranberry Turkey Quesadillas
Sweet, tart cranberry sauce and tender turkey meat tucked inside melty, cheesy quesadillas
Gelatina Mosaico (Broken Glass Jello)
Cazuela Mexicano – Picadillo and Cornbread Casserole
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 […]
Tijuana-Style Birria de Res
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 […]
Sugar Free Tres Leches Cake
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 […]
Oxtail Tostadas
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 […]
Steak Tacos
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.
Chile Relleno
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 Eggs with Feta
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
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.
Chile Relleno en Nogada
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 […]
Tlayuda
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 […]
Simple Chicken Mole
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. We have abbreviated the recipe here for speed and for those who don't have access to all the traditional ingredients. Prepare this […]
Keto Low Carb Mexican Flan
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.
Instapot / Pressure Cooker Flan
This Mexican Flan can be tricky to make in a conventional oven, but the InstaPot cooks it perfectly—and fast. Flan Napolitano contains a bit of cream cheese for extra smoothness and richness, and it makes its own sauce as it sits in the refrigerator. I like flan on a platter, […]
Huevos Divorciados / Mexican Eggs Benedict
Mexican Squash with Cheese in Tomato Sauce
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 […]
Pico de Gallo
In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Chili Relleno Casserole
Huevos Albañil
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.
Huevos Ahogados
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 […]
Jicama Mandarin Orange Salad
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 […]
Corn, Spinach and Feta Quesadillas
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 […]
Salsa a la Diabla (Hot)
This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It […]
Pastor – al la Gringa
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: […]
Camarones a la Diabla
Watch MariPink’s recipe here: https://youtu.be/K-LZTtWmMQg
Chile and Corn (Rajas) Quesadillas
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 […]
Crispy Tostadas
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 […]
Mexican Hot Dogs
Shrimp Quesadilla
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 […]
Enchiladas Verdes
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 […]
Picadillo (Beef) Mexico City Style
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
Fried Tortilla Chips
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, […]
Simply Guacamole
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
DIY Chicken Tacos
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 […]
Chicken Tinga Tostadas
“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 […]