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.
Tag: Corn
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!
Shrimp Crab and Corn Bisque
Shrimp, Crabmeat and corn Bisque. This bisque soup is customizable, you can use double the shrimp and skip the crap meat or add some extra veggies to this soup to make it more nutritious. This meal is husband approved and let me just say, my husband went for seconds, and […]
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 […]
Creamed Corn Cornbread
Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
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 […]
Fried Chicken Paprika
There are a lot of “Best fried chicken recipes” out there, many try to imitate the famous KFC secret recipe, in fact you can see my version here. Now this is not a KFC copycat recipe. But read on… So why try and make something yourself when you can simply […]
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 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
Kicked Up Corn Maque Choux
The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences. One thing is for sure: it is a delicious side that folks just love.
Ultimate Corn Fritters
For the lightest corn fritters, we minimized the number of fillers we added. Serve these fritters as a side dish with steaks, chops, or poultry or as an appetizer with a dollop of sour cream or drissel with honey or maple syrup.
Pork Cutlet – Donkkaseu
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed […]
Homemade Marshmallows
These soft, sweet, luscious homemade marshmallows completely blow their store-bought rivals out of the water and they’re quite fun to make too. They’re perfect for s’mores, snacking, or a big cup of hot chocolate. Also, they have no artificial ingredients or preservatives. I thought I didn’t like marshmallows until […]
Crispier Sweet Potato Fries
There’s many a recipe out there touting crispy baked sweet potato fries, but chances are if you’ve actually tried one or many versions like I did you’ve ended up with a thick orange stick that is browned and it may even have some crispy edges, but it still unquestionably […]
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.
Spanish Potatoes | Patatas a la Importancia
I have made a ton of Spanish potato recipes here on Spain on a Fork, but this Patatas a la Importancia Recipe has to be the best one yet. Loaded with an incredible amount of flavor, made with the most basic ingredients and it all comes together in just 45 […]
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.
Fish & Chips
The tradition in the UK of fish battered and fried in oil came from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which […]
Asian Lamb Stuffed Cabbage Rolls
I love this dish. The flavor is great, It is like a healthy version of Chinese dumplings but easier to make because you don’t need to make the wrapper.
Sexy Chicken Wings with Hushpuppies
Funny plate presentation that looks like a woman lying down with her legs raised up.
Sheet Pan Shrimp Boil
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Mexican Street Corn Salad with Chipotle Dressing
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 […]
Ginger Crispy Rice with Salmon and Bok Choy
Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it […]
Vegan Garlic Aioli
The texture of aioli is more like butter than mayonaisse. In France it is referred to as “beurre de Provence (butter of Provence)”. Aioli sauce should hold it’s shape like butter when chilled. At room temperature it should be stiff, creamy, and not at all runny. When added to […]
Smoked Haddock Kedgeree
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US… I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British […]
Seafood Chowder
A thick and creamy, chunky seafood soup with flavors of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don’t believe it needs it, but it does have more seafood. Fresh seafood […]
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 […]
Smothered Pork Chops Baked in Onion Gravy
Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]
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 […]
Korean Bulgogi BBQ Chicken
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 […]
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 […]
Easy Southern Corn Fritters
Whether you serve these as an appetizer or along with your meal, these old-time Southern Corn Fritters are sure to bring a smile to your face. The batter has 7 ingredients including corn muffin mix which makes these quick and easy to whip up.
Sauted Corn and Zucchini
Clear out the spring produce haul with this quick and tasty saute, full of fresh sweet corn, zucchini and onion. Simple and clean, this takes on whatever flavor you’d like to infuse it with, but it’s clean and delicious all on its own. Makes a great side dish or topping […]
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.
Basic Polenta
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the […]
Mole Verde Pipian
In Mexico, the variety of Mole recipes vary from region to region; this particular recipe is from the State of Veracruz, where the mole’s consistency is a little less thick than versions from other states. Mole Verde is also known as “Pipian” or “Pipian Verde” in some places of Mexico. […]
Pulled Pork Taco Soup
Pulled Pork Taco Soup – the BEST taco soup EVER!!! Pulled pork, pinto beans, black beans, diced tomatoes and green chiles, corn, taco seasoning, ranch seasoning, chicken broth. SO easy to make. Just dump everything in the pot, bring to a boil and simmer. Can also make in the #slowcooker. […]
Peking Duck Popcorn
On Broadway Street in San Francisco, we tried a bag of Peking Duck caramel popcorn at a fabulous Chinese restaurant called China Live and I was hooked! For those of you that are wondering, there's actually no duck in this Peking Duck popcorn. The flavoring is actually from hoisin sauce, […]
Seckel Pears Belle-Hélène
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?The cooking time depends entirely on the ripeness of the pears; I like […]
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 […]
Corn on the Cob With Green Coriander Butter
Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you’d use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached […]
Grilled Pork Chops with Charred Peaches
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 […]
Crustless Sweet Corn and Zucchini Pie
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Mexican Rice
Works in a spot or a rice cooker too
Pan-Roasted Corn with Cherry Tomatoes
Hawaiian Poke
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 2 h 15 m In a […]
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.
Creole “Red” Gravy
Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things […]
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 […]
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 […]
Venezuelan Reina Pepiada Arepas
Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santanas first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular […]
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 […]
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, […]
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 […]