he best Mexican food gift ideas: tortilla presses, molcajetes, dried chile assortments, Oaxaca cooking classes, and mezcal tasting boxes. From a chile pepper farmer at HeathGlen Farm.
Mexican Food Gift Ideas: Equipment, Books or Classes Read Post »
Roast pumpkin seeds with smoky, spicy Mexican seasonings for a crunchy fall snack or garnish. Covers which pumpkin seeds are edible, how to clean and prepare them, and four spice variations including chile-lime and chipotle.
Roasted Spiced Pumpkin Seeds Recipe: Spicy, Smoky, or Sweet Read Post »
A collection of Mexican celebration recipes for DÃa de los Muertos and Christmas, from tamales and pozole to mole, champurrado, and flan. Includes full recipe links and a printable pantry checklist.
Mexican Celebration Recipes for DÃa de los Muertos and Christmas Read Post »
Mexican candied pumpkin (calabaza en tacha): chunks of winter squash simmered in piloncillo syrup with cinnamon, cloves, and orange until soft and glossy. Serve it with crema or a splash of cold milk, the way it’s eaten in Mexico for DÃa de los Muertos.
Candied Pumpkin Recipe: Mexican Calabaza en Tacha Read Post »
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.
Butternut Squash Turkey Chili (Slow Cooker, Mexican-Style) Read Post »
A unique chili that uses Mexican mole sauce for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili into something memorable. Works with leftover holiday turkey, store-bought breast, or ground turkey. Slow cooker or stovetop.
Turkey Mole Chili: Mexican Chili with 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
9 Refreshing Mexican Drinks for Hot Summer Days (Non-Alcoholic) Read Post »
A creamy horchata cocktail with spiced rum and cinnamon vanilla simple syrup. Made with homemade horchata base, this spiked horchata comes together in minutes once the base is prepared. Includes mocktail variations.
Horchata Cocktail: Spiked Horchata with Spiced Rum Read Post »
Homemade corn tortillas made with a tortilla press, using just masa harina, water, and salt. Step-by-step instructions for pressing, cooking on a comal, and getting the signature tortilla puff.
Tortilla Press Recipe: How to Make Corn Tortillas with a Press Read Post »
A fiery, creamy Mexican pizza sauce made with toasted chile de arbol peppers, evaporated milk, and mayo. Served here with sausage banderillas (tortilla-wrapped hot dogs), but great on anything.
Mexican Chimichurri Pizza Sauce (with Sausage Banderillas) Read Post »
Roasted poblano strips cooked with onions, corn, mushrooms, and Mexican crema, folded into cheese quesadillas. Classic comfort food from the BajÃo region of Mexico, and endlessly adaptable.
Rajas con Crema Quesadillas: Poblanos with Corn, Mushrooms, and Cheese Read Post »
How to make traditional pork tamales from scratch with red chile sauce and corn husks. Step-by-step assembly photos and video, tips for perfect masa, popular filling variations, and a homemade enchilada spice blend that saves hours.
How to Make Tamales: 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 »
A traditional Mexican chile colorado made with tender pork and fresh nopales (cactus paddles). Includes a video tutorial for removing cactus thorns and tips for cooking nopales without the slimy texture.
Nopales Recipe: Cactus in Chile 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
Mexican Chorizo and Eggs Recipe (Huevos con Chorizo Skillet) 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 »
Birria quesatacos recipe with step-by-step assembly photos. Corn tortillas dipped in chile-spiced consommé, fried crispy, and filled with fall-apart beef, melted cheese, and pickled onions. Includes dipping sauce, equipment guide, and tips.
Birria Quesatacos Recipe: Crispy Tacos with Consommé Dipping Sauce Read Post »
Birria de Res recipe for a deeply spiced Mexican beef stew made with chuck roast and short ribs braised for hours in a chile-spiced consommé. Serve as a stew in bowls with the broth, or use the meat and consommé as the base for birria quesatacos. Includes Dutch oven, slow cooker, and Instant Pot methods.
Birria de Res Recipe: Mexican Beef Stew with Consommé 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
How to Make Mexican Natilla (Creamy Cinnamon Custard) Read Post »
Mole rojo without a day in the kitchen: chicken legs baked in a smoky red chile sauce made from my mole spice blend, peanut butter, and broth. It comes remarkably close to the moles I’ve brought home from Oaxaca.
Mole Rojo (Easy Chicken Mole with Spice Blend) Read Post »
Baja-style fish tacos with quick pickled red onions, creamy avocado sauce, and shredded cabbage on warm corn tortillas. Grilled cod with a smoky tomato-chipotle spice rub. Includes tips for indoor grilling, using a comal, and making these tacos low carb.
Fish Tacos with Pickled Red Onions and Avocado Cream (Baja Style) Read Post »
Eggs baked in simmering chile verde sauce for a fast Mexican breakfast. Use store-bought sauce for a 10-minute meal or homemade chile verde for deeper flavor. Naturally low carb and slow carb compliant.
Chile Verde Eggs: Baked Eggs in Green Chile Sauce Read Post »
Camarão na moranga is Brazil’s holiday showpiece: a creamy shrimp stew with tomatoes, coconut milk, and smoked paprika, served right inside a roasted pumpkin. I’ve included which pumpkins work best and how to keep yours from collapsing.
Shrimp in Pumpkins: Camarão na Moranga (Brazilian Shrimp Stuffed Pumpkin) Read Post »
Mexican pumpkin soup with roasted winter squash and smoky ancho chile. Savory, not sweet. Heirloom squash varieties from the farm. Make-ahead and freezer-friendly.
Mexican Pumpkin Soup with Roasted Squash and Ancho Chile Read Post »
A fresh Mexican fruit salad with jicama, mango, cucumber, and radish, dressed with ginger lime syrup and finished with TajÃn chile-lime salt. Sweet, spicy, and refreshing.
Mexican Fruit Salad with TajÃn (Chile-Lime Salt) and Ginger Lime Dressing Read Post »
Cochinita pibil made in the slow cooker. Yucatecan pulled pork marinated overnight in achiote paste, orange juice, and citrus, then slow-cooked for 8 hours. Serve with pickled onions and lime wedges. Slow carb friendly without tortillas
Slow Cooker Cochinita Pibil (Yucatán Pulled Pork) 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
How to Make Refried Beans in an Instant Pot (From Dried Beans) Read Post »
Quick-pickled red onions that add tangy crunch to carnitas, fish tacos, burrito bowls, and nearly any Mexican dish. Five minutes to prep, 30 minutes to marinate, and they keep for weeks in the refrigerator. An essential Mexican condiment.
Pickled Red Onions for Tacos, Carnitas, and Mexican Cooking Read Post »
A boneless leg of lamb rubbed with mole flavors (cocoa, coffee, and smoked ancho and chipotle), stuffed with orange zest, sesame seeds, and Mexican chocolate, then rolled and roasted. A centerpiece for Christmas, Easter, or any celebration dinner.
Mexican Leg of Lamb: Rolled Roast with Coffee Chile Rub Read Post »
Make your own TajÃn (chile lime salt) with three ingredients: salt, True Lime powder, and chipotle chile. Fresher and more customizable than store-bought. Use on fruit cups, cucumber, grilled corn, cocktail rims, and anywhere Mexican street food calls for that sweet-spicy-salty combination.
Homemade TajÃn Recipe: Chile Lime Salt for Mexican Street Food Read Post »
