A Michelada is a Mexican cocktail made with beer, lime juice, a bunch of different sauces and, in this case, a not-so-secret ingredient: Clamato juice. Learn how to make an easy and ultra-refreshing Clamato Michelada (aka clamato beer) to keep you going on those hot summer days! Jump to: RECIPE | What Is A Michelada? …
Mexico’s version of kid-friendly comfort food is Sopa de Fideo. Like mac and cheese in the US, it is a classic lunchtime dish that many kids in Mexico grow up on. This version of fideo adds leftover turkey to the tomato and pasta base. Keeps the turkey moist and the adults are just as happy …
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 …
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 …
On the 1st and 2nd of November, Mexicans will honor and celebrate the spirit and memory of loved ones that came before them. The celebration is known as Día De Los Muertos (Day of the Dead). There are a number of traditional food dishes that are enjoyed during this time, either as a meal or …
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 …
Turkey chili with a Mexican mole sauce is a stellar dish that can be made in large batches and taken out of the freezer for quick dinners for busy families. The mole sauce pairs wonderfully with turkey and makes it a special and unique chili. Either homemade or purchased mole sauce works in this recipe. …
Mexican sausage banderillas are essentially hot dogs wrapped and fried in a flour tortilla and usually served as a lunch food. Add a spicy Mexican pizza sauce (aka chimichurri for pizza) instead of ketchup or mustard and you have a much tastier dish that can be enjoyed as lunch or dinner. Both the banderillas and …
This creamy Mexican comfort food can be used in quesadillas or just eaten on it’s own. There are always nuanced versions of classic regional dishes, but the poblanos and crema are key ingredients in all versions of this dish. This recipe is from the Bajío region of Mexico and it includes mushrooms, corn and chicken …
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 …
This recipe for pork and nopales (cactus) is a traditional Mexican lunch or dinner. This version of Chile Colorado is made with pork and an enchilada spice blend, rather than using dried, and then rehydrated, peppers. It saves a lot of time and is much easier to use a good powdered spice blend (recipe for …
Chorizo and eggs make a stellar low carb breakfast or dinner. Mexican & Spanish chorizo are different but excellent in a variety of dishes
Mexican Chocolate Pots de Creme are a wonderful way to enjoy keto and low carb desserts that everyone will love, low carb or not!
Traditional birria tacos (tacos de birria) are made with braised goat or lamb meat, but it can also be made with beef. The meat is slow cooked in a richly seasoned broth until it is fall apart tender. At this point the birria can be enjoyed either as a stew or the meat can be …
Birria de Res Con Consommé is a rich stew that is traditionally made with either goat or lamb, but beef is the meat most commonly associated with birria in the U.S. The meat is always slow cooked in a richly-flavored broth (consommé) until it is melt-in-your-mouth tender. When served as a stew it is simply …