This is a collection of Mexican recipes, ranging from either my interpretation of dishes I had from visits to Mexico or straight from a Hispanic friend who grew up in the Bajío region of Mexico.
Some are modified to be low carb, but some are just made to be delicious and they include whatever ingredients needed to make as true and traditional of a dish as possible.
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 cocktails, warm and/or cold! Mexican Inspired Cocktails and Mocktails While many people think Mexican cocktails are limited to margaritas, there is so much more to …
The Mexican Paloma cocktail is arguably the most popular cocktail in Mexico (yes, even more so than a margarita!). Made with fresh grapefruit juice, it is light and refreshing and can balance out heavier Mexican dinner fare. Bonus is that both tequila and grapefruit juice are preferred beverages on a low carb or slow carb …
This recipe is for a tamale pie, but also includes a low carb version which is more like a ragu.
Chicken lime soup with a Mexican flair makes a great low carb or keto meal whether it’s summer, fall or winter. Light and robust at the same time!
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 …
Looking for something to give the tea enthusiast in your life? Whether they’re just starting out their tea journey or are a long-time connoisseur, Farm to Jar’s top 5 gifts for loose leaf tea lovers has something for every tea aficionado. Plus bonus hibiscus herbal tea recipe! Jump to: RECIPE for Hibiscus Tea | Gifts …
The Mexican flair to this rice pudding comes from an infusion of cinnamon and oranges. A simple raspberry sauce adds a tart flavor to the sweet, creamy pudding. The result is a creamy, simple rice pudding that is not as sticky-sweet as many recipes tend to be. Jump to: RECIPE | Best Rice to Use …
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, …
This low-carb salmon dinner comes together in 15 minutes with only 2-3 ingredients. The mayonnaise adds a creamy tang to the salmon and the optional salsa macha adds the heat and the crunch. Great weeknight dinner! Jump to: RECIPE | Ingredients | Illustrated Step-by-Step Ingredients There are only 2 key ingredients to this recipe! You …
I’ve been growing chile peppers in Minnesota for over 20 years, drying my own fresh chile peppers into ancho peppers and other dried peppers in our farm kitchen. Salsa Macha, Mexico’s answer to chili crisp, is one of my favorite ways to use them. This crispy, smoky chile oil originated in Veracruz and transforms tacos, …
Have you ever wondered what blue corn masa tastes like or how to cook with it? Well, I’ve been experimenting with blue corn masa lately and gave it a try in this recipe that pairs fresh raspberries and toasted pine nuts in a fluffy bar that is great for breakfast, snacks or dessert. The light …
I failed at this cake twice before getting it right. The first attempt ended with a syrupy pudding that ran all over the counters at a fiesta party (thank goodness it was family only). The second failure wasn’t as dramatic, but it wasn’t until the third time making this that I found perfection. Chocoflan is …
This classic Mexican pumpkin seed and tomatillo sauce, sometimes referred to as green mole or mole verde, is tangy, herbal and a little spicy. The pipián sauce is a rich blend of pumpkin seeds, spices, tomatillos, and roasted poblano peppers. Once the sauce ingredients are pureed in a blender, it is then briefly simmered with …