Mole coloradito is Oaxaca’s “little red” mole: sweet, gently spicy, and the most forgiving of the seven to make at home. Here’s the traditional method I learned with mi amiga and a quick version with my mole spice blend.
Mole Coloradito Recipe: Oaxaca’s Sweet Red Mole Sauce Read Post »
Quick Summary: Chamoy is a Mexican condiment that’s sweet, sour, salty, and spicy all at once. This homemade version uses dried mango and ancho chile for a fruity, mildly spiced
Chamoy Sauce: Mexico’s Sweet, Spicy, Tangy Condiment Read Post »
Quick Summary: This recipe for a pork and nopales (cactus) stew is a traditional Mexican lunch or dinner. Learn how to easily remove thorns from cactus and cook with it
Diced Pork and Cactus Paddles: Easy Mexican Stew Read Post »
Mexican jicama slaw is made with low carb ingredients including tomatillos, jicama and tajin spice blend. It is excellent as a fish sandwich or fish taco
Low Carb Breaded Fish Topped with Jicama-Tomatillo Slaw Read Post »
Roasted poblano chiles stuffed with sweet-savory pork picadillo, bathed in creamy walnut sauce (nogada), and garnished with pomegranate seeds and parsley. The colors of the Mexican flag on a plate. Mexico’s traditional Independence Day dish, worth every minute of the two-day process.
Chiles en Nogada: Mexico’s Most Festive Stuffed Pepper Read Post »
Turn fresh chile peppers into smoked chipotle, custom spice blends, and smoked pepper powder using a stovetop smoker, charcoal grill, or electric smoker. From a farmer who sells smoked pepper spice blends at market.
Smoking Chile Peppers at Home: Homemade Chipotle and Spice Blends Read Post »
Oaxaca is the land of seven moles, each built on specific dried chile combinations. This guide covers mole negro, rojo, coloradito, amarillo, verde, chichilo, and manchamanteles, with the peppers that define each and how to source them.
The Seven Moles of Oaxaca: A Guide to Traditional Mexican Mole Sauces Read Post »
A grower’s guide to the essential Mexican chile peppers for traditional cooking. Covers fresh peppers (jalapeño through habanero), dried peppers (guajillo through morita), the mole pepper trinity, substitutions, storage, and spice blends built from these varieties.
Mexican Chile Peppers: Fresh and Dried Varieties for Traditional Cooking Read Post »
Mexican food and drink can be quite diverse depending on the time of year, the region and available produce. Here is a list of our favorite Mexican beverages- non-alcoholic and/or
Traditional Mexican Beverages: Celebrations or Casual Read Post »
The Paloma outsells the margarita in Mexico. Made with tequila or mezcal, fresh grapefruit juice, lime, and sparkling water, it’s light, refreshing, and easy to make at home.
Paloma Cocktail: Mexico’s Favorite Tequila Drink Read Post »
A Mexican-inspired tamale pie casserole with andouille sausage, black beans, butternut squash, and a harissa-spiced base, topped with cornbread. For slow carb, skip the cornbread on half the casserole.
Tamale Pie Casserole with Harissa and Cornbread Topping Read Post »
A bright, spicy Mexican chicken soup with fresh lime juice, green chiles, and warming spices. Light enough for summer, robust enough for winter. Optional beans for slow carb compliance. Topped with avocado, sour cream, and cilantro.
Mexican Chicken Lime Soup with Green Chiles Read Post »
Champurrado recipe for traditional Mexican hot chocolate thickened with masa harina. Made with Mexican chocolate, piloncillo, cinnamon, and star anise. Includes regional variations from Oaxaca to Michoacán, substitution guide, and step-by-step instructions.
Champurrado Recipe: Mexican Hot Chocolate with Masa (Chocolate Atole) Read Post »
Biscochitos are traditional Mexican shortbread cookies flavored with anise, orange zest, and cinnamon, coated in cinnamon sugar after baking. This recipe compares lard vs butter versions and includes regional variations, tips for perfect texture, and drink pairings.
Mexican Shortbread Cookies (Biscochitos): Lard vs Butter Recipe Read Post »
Creamy rice pudding infused with Mexican cinnamon and orange peel, topped with a tart raspberry sauce. Less sticky-sweet than many versions, with two cooking methods (stovetop and slow cooker). A comforting dessert that bridges Mexican and comfort food traditions.
Rice Pudding with Raspberry Sauce (Mexican Arroz con Leche) Read Post »
A low carb shrub syrup can bring berry desserts to a new level without a lot of added sugar. Perfect for low carb lifestyles
Watermelon Fruit Salad with Jicama, Strawberries & Lime Read Post »
A complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations. Covers dried chiles, spices, masa, canned goods, and specialty ingredients. Includes guidance on where to source ingredients and how to substitute when needed.
Essential Mexican Pantry: Ingredients for Traditional Mexican Cooking Read Post »
Quick Summary: Pozole rojo is a classic Mexican stew of pork and hominy in a red chile broth, slow-cooked until the flavors meld. This recipe comes from a friend in
Pork Pozole Rojo: Traditional Mexican Pork and Hominy Stew Read Post »
Quick Summary: Salmon roasted with a mayonnaise coating that turns golden and tangy under the broiler. Only 2 to 3 ingredients, ready in 15 minutes. Serve with salsa macha for
Baked Salmon Coated with Mayonnaise and a Side of Salsa Macha Read Post »
Mexican chile oil (salsa macha) made with fried dried peppers, garlic, peanuts, and sesame seeds. Smoky, crispy, and versatile enough for tacos, eggs, rice, and everything else.
Mexican Chile Oil (Salsa Macha): How to Make It at Home Read Post »
Quick Summary: Fluffy breakfast or dessert bars made with blue corn masa harina, fresh raspberries, and toasted pine nuts. The earthy, nutty flavor of blue corn balances the sweet-tart berries.
Easy Raspberry Bars with Blue Corn Masa Read Post »
Chocoflan (impossible cake) recipe tested through two failures to get it right. Three layers of caramel, flan, and chocolate cake that magically switch places during baking.
Chocoflan Recipe (Impossible Cake) with Tested Tips Read Post »
Chicken pipián verde: tender chicken in a tangy green mole of toasted pumpkin seeds, tomatillos, roasted poblanos, and cilantro. I first tasted pipián in Oaxaca and worked out this version in my Minnesota kitchen.
Chicken Pipián Verde Recipe: Pumpkin Seed Green Mole Read Post »
Fluffy Mexican red rice (arroz rojo) made by toasting rice in oil and simmering in tomato broth with peas. A tested recipe from the Bajío region of Mexico.
Traditional Mexican Rice: (Arroz Rojo Recipe) Read Post »
A fresh Mexican tuna salad (ensalada de atún) with canned tuna, serrano peppers, lime juice, tomatoes, cucumber, and mayo. Quick and traditionally served with saltines.
Mexican Tuna Salad Recipe (Ensalada de Atún) Read Post »
Albóndigas rellenas: Mexican meatballs stuffed with hard-boiled egg, made with uncooked rice as the binder, and simmered in a smoky chipotle-tomato sauce until tender.
Mexican Meatballs with Egg Inside (Albóndigas Rellenas) Read Post »
Traditional chile rellenos made with a soft egg batter: roasted poblano peppers stuffed with cheese, dipped in whipped egg, lightly fried, and simmered in red tomato sauce.
Chile Relleno Egg Batter Recipe (Traditional Cheese-Stuffed Poblanos) Read Post »
A refreshing Clamato Michelada recipe that combines light beer with tomato-clam juice, lime, hot sauce, and a Tajín-rimmed glass. Perfect for game day, summer afternoons, or Mexican-themed entertaining.
Clamato Michelada Recipe: A Mexican Beer Drink Read Post »
Traditional Mexican ponche navideño recipe for warm, fruity Christmas punch simmered with tejocote, guava, cinnamon, piloncillo, and hibiscus. Served during Las Posadas celebrations. Includes a spiked version with tequila (ponche con piquete) and regional variations from Dominican Republic, Guatemala, and Puerto Rico.
Ponche Navideño Recipe: Traditional Mexican Christmas Punch (with Tequila Option) Read Post »
Mexico’s comfort food classic: toasted noodles in a savory tomato-chipotle broth with turkey. The toasting step gives the noodles a nutty flavor and prevents mushiness. A complete meal in 30 minutes.
Sopa de Fideo: Mexican Noodle Soup with Turkey Read Post »
