Quick Summary: Don’t throw out those pumpkin seeds. Boil, season, and roast them for a crunchy, healthy snack or garnish. This recipe uses smoked paprika and garlic, with Mexican spice variations including chile-lime and spicy seasonings. Works with any pumpkin or winter squash seeds. Prep: 15 min | Cook: 10-25 min | Makes: 6 servings […]
How to Roast and Season Pumpkin Seeds (Pepitas) 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: A Mexican-style slow cooker chili with turkey (or leftover Thanksgiving turkey), butternut squash, poblano peppers, and black beans. Smoky depth comes from ancho and chipotle chile powder. Prep: 30 min | Cook: 6 hours (slow cooker) | Serves: 6 This Mexican-style turkey chili is great for using up Thanksgiving leftovers, but it’s also
Mexican Chili: Turkey, Squash, Poblanos & Black Beans Read Post »
Quick Summary: A unique twist on chili that uses Mexican mole sauce (homemade or prepared) for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili into something special. Perfect for using leftover holiday turkey. Freezes beautifully for busy weeknight dinners. Slow cooker or stovetop. Prep: 15 min | Cook: 2-4
Turkey Chili with Mexican Mole Sauce 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: Banderillas are flour tortilla-wrapped hot dogs, fried until golden and served with a creamy, spicy chile de arbol sauce. The sauce blends toasted dried peppers with evaporated milk and mayonnaise for heat with richness. Total time: under 15 minutes. Prep: 15 min | Cook: 10 min | Serves: 12 Jump to: RECIPE |
Mexican Sausage Banderillas with Spicy Pizza Sauce Read Post »
Quick Summary: Roasted poblano strips cooked with onions, mushrooms, corn, and Mexican crema, folded into cheese quesadillas. Classic comfort food from the Bajío region of Mexico. Vegetarian and endlessly adaptable. Jump to: RECIPE | What is Rajas con Crema? | Ingredients | Char/Peel Poblanos | How to Make | FAQ Rajas con crema is a
Quesadillas Rajas con Crema: Poblano Strips in Cream Sauce 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 »
this recipe for low carb chicken enchiladas is so packed with flavor that you won’t miss the tortillas. Made with HeathGlen’s enchilada spice blend.
Chicken Verde Enchilada Casserole (Low Carb Version) Read Post »
Quick Summary: A distinctive variation of chile colorado featuring tender pork and fresh cactus paddles (nopales). The nopales add a bright, slightly tangy contrast to the rich red chile sauce. Includes video tutorial on removing cactus thorns. Uses a spice blend for easier preparation. Prep: 40 min | Cook: 40 min | Serves: 4 Jump
Cactus Paddles (Nopales) in Chili Colorado with Pork Read Post »
Chorizo and eggs make a stellar low carb breakfast or dinner. Mexican & Spanish chorizo are different but excellent in a variety of dishes
Chorizo & Eggs Skillet (Breakfast & Dinner) Read Post »
Mexican Chocolate Pots de Creme are a wonderful way to enjoy keto and low carb desserts that everyone will love, low carb or not!
Chocolate Pots de Crème with Mexican Spices Read Post »
Quick Summary: Crispy corn tortillas dipped in rich chile-spiced broth, filled with fall-apart tender shredded beef, melted cheese, and pickled onions. Served with a bowl of the birria broth (consommé) for dipping. This recipe includes the complete birria from scratch, so you have everything you need in one place. Prep: 30 min | Cook: 3.5
Birria Tacos (Quesatacos) with Consommé Dipping 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: Mexican natilla is a silky stovetop custard made with milk, egg yolks, cornstarch, sugar, and cinnamon. Unlike the firmer Colombian version made with panela (piloncillo), Mexican natilla is pourable and creamy, closer to its Spanish ancestor. Serve it warm or chilled in small cups, dusted with cinnamon. Prep: 10 min. Cook Time: 30
How to Make Mexican Natilla (Creamy Cinnamon Custard) 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: Grilled white fish in warm corn tortillas with creamy avocado sauce, tangy pickled onions, and crisp cabbage. The essential Baja taco: simple, fresh, and satisfying. Includes instructions for indoor grilling, homemade spice rub, and avocado cream. Tips on using a comal for perfect tortillas. Prep: 40 min | Cook: 15 min | Serves:
Fish Tacos with Pickled Red Onions and Avocado Cream (Baja Style) Read Post »
Quick Summary: Eggs baked in tangy Chile Verde sauce make a fast, low carb Mexican breakfast. Use store-bought sauce for a 10-minute meal or a homemade Verde sauce for deeper flavor. Prep: 5 min | Cook: 8 min | Serves: 4 Jump to: RECIPE | Easiest Way to Bake Eggs | More Ideas for Using
Chile Verde Baked Eggs: Easy Mexican Breakfast Read Post »
Camarão na Moranga (Shrimp in Pumpkin) is a creamy seafood stew from Brazil beautifully served in a colorful pumpkin. Traditionally it would be served in a pinkish heirloom variety of pumpkin called Moranga (see photo below). If you can’t find this variety however, an orange baking pumpkin will work just fine. The flavor and the presentation
Shrimp in Pumpkins: Camarão na Moranga Read Post »
Quick Summary: Roasted pumpkin or winter squash pureed with smoky ancho chile, mint, and coriander. Savory rather than sweet, with the roasting bringing out the squash’s natural depth. Make-ahead friendly and freezer-friendly. Prep: 20 min | Cook: 30 min (plus roasting) | Serves: 10 Jump to: RECIPE | Best Squash Varieties for Soup | Ingredient
Mexican Pumpkin Ancho Soup (Savory, Not Sweet) Read Post »
Quick Summary: Fresh jicama, mango, cucumber, and radish tossed with a ginger lime dressing and finished with chile-lime salt (Tajín). A riff on the popular Mexican street fruit cups. Sweet, spicy, crunchy, and refreshing. Prep: 20 min | Serves: 5 Jump to: RECIPE | Ingredients | The Dressing | Chile-Lime-Salt | FAQ If you go
Mexican Fruit Salad with Tajín (Chile-Lime Salt) and Ginger Lime Dressing 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: Creamy refried beans made from dried pinto or black beans in an Instant Pot. The pressure cooker caramelizes the onions and spices while cooking the beans to smooth perfection. Much better than canned, and compliant with slow carb diets. Prep: 20 min | Cook: 1 hr 10 min | Serves: 6 Jump to:
How to Make Refried Beans in an Instant Pot (From Dried Beans) 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 »
Quick Summary: Boneless leg of lamb butterflied, rubbed with a Mexican mole-inspired spice blend (cocoa, coffee, ancho, chipotle), stuffed with orange zest, sesame seeds, and Mexican chocolate, then rolled and slow-roasted. An impressive centerpiece for Easter or any celebration. Includes cooking temperature guide and trussing instructions. Prep: 30 min | Cook: 2 hours | Serves:
Rolled Leg of Lamb with Mexican Mole Spice Rub Read Post »
Quick Summary: Make your own Tajín (chile lime salt) with just three ingredients: salt, lime powder, and [pwdered chile peppers. Fresher and more customizable than store-bought Tajín. Use it on fresh fruit cups (Mexican street food style), cucumbers, jicama, grilled corn, popcorn, or as a cocktail rim. Includes guidance on chamoy sauce. Prep: 15 min
Tajín Chile Lime Salt: How to Use it in Mexican Recipes Read Post »
Salmon is easy to grill indoors and easy to make into an exquisite Spring low carb or keto dinner. Here is a Mexican-inspired recipe
Mexican Spiced Salmon with Chipotle Rub (Indoor Grill) Read Post »
