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 …
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 …
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: …
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 …
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 …
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 …
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 …
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 | …
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: …
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 | …
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: …
Quick Summary: Make your own chile lime salt with just three ingredients: salt, lime powder, and chile. 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 | Makes: about …
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
Quick Summary: One of the seven famous Oaxacan moles, simplified with a spice blend instead of hard-to-find chilhuacle amarillo peppers. Chicken simmered in broth with chayote and asparagus, topped with the bright, tangy yellow mole sauce. Low carb friendly. Includes DIY mole amarillo spice blend recipe. Prep: 30 min | Cook: 30 min | Serves: …
Sopa de fideo can be made low carb by substituting in shirataki noodles for the fideo (mexican spaghetti type of pasta). This is an easy and delicious soup.