Quick Summary: Champurrado (chahm-poo-RAH-doh) is a thick, warming Mexican hot chocolate made with masa harina, Mexican chocolate, and piloncillo (or brown sugar). Traditional for Day of the Dead and Christmas, it’s often served alongside tamales. Prep: 15 min | Cook: 20 min | Serves: 8 Jump to: RECIPE | What is Champurrado? | Champurrado vs […]
How to Make Champurrado (Mexican Hot Chocolate with Masa) Read Post »
Quick Summary: 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. Built from years of cooking with friends from the Bajío region of Mexico and
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 the Bajío region of Mexico. Made in large batches for celebrations and crowds. The garnishes (radishes, cabbage, lime, avocado, hot sauce) make the dish. Prep:
Pork Pozole Rojo: Traditional Mexican Pork and Hominy Stew Read Post »
Quick Summary: Chocoflan is a Mexican layered dessert where chocolate cake and flan switch places during baking. The “impossible” name refers to this magic. Common failures include runny texture (not cooling long enough) and sticking (not greasing the pan enough). Use a 10-cup bundt pan and cool at least 4 hours before flipping. Prep: 45
Chocoflan (Impossible Cake): Tested Recipe and Common Failures Read Post »
Quick Summary: A tangy, herbal Mexican sauce made from pumpkin seeds, tomatillos, poblano and serrano peppers, and fresh cilantro, served over chicken. Sometimes called mole verde, though pipián always features pumpkin seeds as the star. Easier than complex moles but deeply flavorful. Tested in Oaxaca and brought home to my Minnesota kitchen. Prep: 30 min
Chicken Pipián Verde: Pumpkin Seed Green Mole Read Post »
Quick Summary: Albóndigas rellenas are traditional Mexican meatballs stuffed with hard-boiled egg and simmered in a smoky chipotle-tomato sauce. They are tender, satisfying, and are great for entertaining guests. Prep: 1 hr. | Cook: 1 hr. | Serves: 10 Jump to: RECIPE | How are Mexican Meatballs Different? | The “Stuffing” | Ingredients & Substitutions
Mexican Meatballs with Egg Inside Covered with Chipotle Sauce (Albóndigas Rellenas) Read Post »
Quick Summary: This Michelada recipe combines light beer with Clamato juice, lime, Worcestershire sauce, Maggi seasoning, and hot sauce. Rim the glass with Tajín for a spicy-salty kick. Refreshing, not too strong, and perfect for game day or summer afternoons. Prep: 5 min | Serves: 2 cocktails Jump to: RECIPE | What Is A Michelada?
Clamato Michelada Recipe: A Mexican Beer Drink Read Post »
Whatever the occasion, you can’t go wrong with these popular gift ideas for that friend or family member who loves to prepare Mexican food. Whether they’re a beginner or advanced cook, there’s a fun and useful gift for everyone! 1. Tortilla press If your loved one has been cooking Mexican food for a while, they’ll
Gift Ideas for Mexican Food Lovers: Equipment, Books or Classes Read Post »
Quick Summary: A collection of traditional Mexican recipes for Día de los Muertos, Christmas, and other celebrations. From slow-simmered pozole and homemade tamales to mole, flan, and champurrado. Includes links to full recipes, a printable pantry checklist, and tips from a chile pepper farmer. Jump to: Día De Los Muertos | Pozole | Tamales |
Traditional Mexican Celebration Recipes Read Post »
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
Calabaza en Tacha (Candied Pumpkin) Recipe Read Post »
Quick Summary: Nine traditional Mexican drinks and frozen treats to beat summer heat. From creamy horchata to tangy agua de Jamaica to icy raspados, these recipes are easy to make at home and far more refreshing than store-bought alternatives. Most can be made in large batches for parties or kept in the fridge all week.
9 Refreshing Mexican Drinks for Hot Summer Days (Non-Alcoholic) Read Post »
Quick Summary: Quick Summary: A creamy, cooling cocktail made with homemade horchata base, spiced rum, and DIY cinnamon vanilla simple syrup. Horchata is a sweetened rice-based drink popular in Spain and Mexico. Make the base a day ahead, then the cocktail comes together in minutes. Prep: 5 min (plus overnight for base) | Serves: 1
Horchata Cocktail with Spiced Rum (Plus Mocktail Ideas) Read Post »
Quick Summary: Homemade corn tortillas using masa harina and a tortilla press. Three ingredients, about 30 minutes start to finish. Includes tips on pressing, cooking on a comal, and getting the signature puff. Prep: 20 min | Cook: 2 min per tortilla | Makes: 19 tortillas Jump to: RECIPE | Masa vs Masa Harina |
How to Make Corn Tortillas with a Tortilla Press Read Post »
Quick Summary: Traditional Mexican pork tamales with tender shredded pork in red chile sauce, wrapped in corn husks and steamed until the masa is perfectly set. This recipe simplifies the chile sauce with a homemade spice blend, and includes step-by-step photos and video for assembly. Prep: 45 min | Cook: 45 min + 60-90 min
How to Make Tamales: Traditional Mexican Pork Tamales with Red Chile Sauce Read Post »
Quick Summary: Rich, deeply spiced Mexican beef stew braised until fall-apart tender. The meat and consommé (braising broth) work together as both a stew and as a base for birria quesatacos. Made with chuck roast and short ribs for the richest broth. Traditional celebration food from Jalisco, now popular across the US. Prep: 30 min
Mexican Beef Stew with Consommé: Birria de Res Read Post »
Quick Summary: A simplified approach to Mexican mole rojo using a fresh spice blend instead of roasting and rehydrating whole dried peppers. Achieves the complex, slightly chocolatey, gently spicy flavor of traditional mole in under an hour. Includes comparison of mole rojo vs mole poblano, tips for using pre-made mole sauce, and a DIY mole
Easy Chicken Mole Rojo (Using a Spice Blend) Read Post »
Quick Summary: Cochinita pibil is Yucatecan pulled pork marinated in achiote paste, orange juice, and spices, traditionally cooked underground in banana leaves. This slow cooker version delivers the same tangy, earthy flavor without digging a pit. Slow carb friendly when served without tortillas. Marinate overnight, cook 8 hours. Prep: 10 min | Marinate: overnight |
Cochinita Pibil: Yucatán Pulled Pork in the Slow Cooker Read Post »
Quick Summary: Quick-pickled red onions that add tangy crunch to carnitas, fish tacos, and nearly any Mexican dish. Five minutes to prep, 30 minutes to marinate, keeps for weeks in the refrigerator. Essential condiment for your Mexican cooking. Note: This post is by my daughter, Tesla Jump to: RECIPE | Uses for Pickled Onions |
30-Minute Pickled Onions for Mexican Cooking Read Post »
Instapot Tacos al Pastor is a recipe that has the robust flavor of Mexican street food without needing special equipment or a lot of time.
Tacos al Pastor (Instant Pot Method) Read Post »
A Tequila flight or a Mezcal flight is a great way to enjoy Mexican cuisine. Add an orange or tomato Sangrita for the full monty!
How to Make a Tequila Flight with Mexican Sangritas Read Post »
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
Slow Carb Pozole with Garbanzo Beans (Hominy Substitute) Read Post »
This is my lazy-day pozole. Traditional pozole requires rehydrating dried chiles and making a rojo sauce from scratch. This version uses ancho powder for the same smoky flavor with almost no prep. Navy beans stand in for hominy to keep it slow carb compliant. Everything goes in the slow cooker, and six hours later you
Slow Cooker Pozole with Navy Beans (Slow Carb, Easy Method) Read Post »
Refreshing Summer Drink of Horchata and Cinnamon Vanilla Spice Syrup. This is a DIY recipe that makes a great craft cocktail or a refreshing non-alcoholic drink
Horchata Syrup (Cinnamon Vanilla Simple Syrup) and Horchata Base Recipes Read Post »
