Día De Los Muertos celebrations
Explore the vibrant flavors and cultural richness of Día de los Muertos with this roundup of classic Day of the Dead recipes
Champurrado is a rich Mexican hot chocolate thickened with masa, sweetened with piloncillo (or brown sugar) and spiced with cinnamon. It is considered a chocolate atole and is a traditional drink enjoyed around the Mexican winter holidays, specifically Day of the Dead and Christmas. The nice thing about atoles and champurrado is you can make …
Biscochitos are often referred to as Mexican shortbread, and they are very popular around the Christmas holidays. The biscochito dough is flavored with generous amounts of anise and a hint of orange and then covered in cinnamon sugar. Essentially a cross between sugar cookies and Mexican wedding cookies. Biscochitos are also known as polvorones or …
Mexican cuisine is quite diverse, with many different regional variations of traditional or authentic recipes. However, there are a few key staples that can be found in nearly every Mexican household, especially during the holiday seasons. Below are the essential pantry ingredients that will help you be prepared to take on making most Mexican celebration …
This version of pozole rojo is from mi amiga who lives in the Bajío region of Mexico (west-central Mexico). It is a luscious slow-cooked stew made with pork, hominy, Mexican spices, and a blend of mild to moderate chile peppers in the rojo sauce. It is simple to make without a lot of hands-on time, …
The first time you make chile rellenos can be a bit intimidating from all the roasting, peeling, stuffing and frying. The next ten times you make them, because they were so wonderful, it will come together much easier. Just know that you can roast and peel the peppers ahead of time and stuff when you …
Whether you’re carving Jack-o-Lanterns for Halloween or roasting squash for a Winter comfort dinner, don’t throw out the seeds! Roast them up with some aromatic spices for a healthy Fall-flavored snack, or a garnish to many Mexican dishes. Jump to: RECIPE | Which Pumpkin Seeds Are Edible? | Pumpkin Seeds vs Pepitas | How To …
Calabaza en Tacha (aka candied pumpkin) is one of the traditional treats served on Mexico’s Day of the Dead Celebration, “Dia de Muertos”. The flavor is similar to what is served in the US as candied yams or sweet potatoes, but the key ingredients to this Mexican recipe include piloncillo syrup, cinnamon sticks, orange peel …
Tamales are special. While not the easiest thing to make, I can share a few methods to make it easier by revising the step where you rehydrate, deseed and roast the dried peppers, replacing this process with a homemade powdered spice blend. These Mexican pork tamales have excellent flavor and texture, while offering an easier …
The variety of Mexican moles are all unique and delicious, but the required roasting, peeling and rehydrating of the peppers can be a bit daunting and time consuming. This mole rojo includes a recipe for a mole spice blend and added peanut butter, allowing you to forego the more time consuming methods. It’s been …
This recipe for baked eggs in a chile verde sauce is a really popular low carb breakfast. The fresh, tangy chile verde sauce pairs with the hot eggs for a heartwarming breakfast made in a snap. Bake them covered on top of the stovetop or in a 325 degree oven. Jump to: RECIPE | Easiest …
This version of Mexican Oaxaca chicken in yellow mole sauce is made with chayote squash standing in for the potatoes. Substituting chayote for potatoes both enhances the flavor of the dish, while also modifying it to be low carb compliant. A family favorite! Jump to: RECIPE | Yellow Mole | Substitutes for Chilhuacle Peppers Yellow …
Chile Verde Sauce can be used fresh as a salsa or in a wide variety of Mexican breakfast and main dishes. It fits well with a low carb or keto lifestyle.
This Low Carb Mexican Flan (Orange Flan De Queso) is a dessert that works well with low carb diets. It is creamy and scrumptious, with the only sugar coming from the fructose in a small amount of fresh orange and natural sugar substitute that doesn’t spike blood sugar. Jump to: RECIPE | What is a …
Pork Chile Verde is a Mexican dish that lends itself to low carb cooking. It is especially tasty when cooked as a slow braise
Pozole made with garbanzo beans instead of hominy can be an addition to a slow carb lifestyle and is consistent with the longevity diets of the Blue Zone