Explore the vibrant flavors and cultural richness of Día de los Muertos with this roundup of classic Day of the Dead recipes
Quick Summary: The Paloma is arguably Mexico’s most popular cocktail, even more so than the margarita. Made with tequila (or mezcal), fresh grapefruit juice, lime, and sparkling water. Light, refreshing, and slow carb friendly. Prep: 10 min | Serves: 1 Jump to: RECIPE | Ingredients & Substitutions | How to Make It | More Mexican […]
How to Make a Paloma Cocktail (Mexico’s Favorite Tequila Drink) Read Post »
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: Biscochitos (bee-sko-CHEE-tohs) are anise-and-orange-scented Mexican shortbread cookies dusted in cinnamon sugar, traditionally served during Christmas celebrations. Includes an explanation of texture differences when using lard vs butter. Prep: 15 min + 30 min chill | Cook: 10 min | Makes: 36 cookies Jump to: RECIPE | What are Biscochitos? | Regional Variations |
Mexican Shortbread Cookies (Biscochitos): Making with Lard vs Butter 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: Traditional Mexican chile rellenos made with roasted poblano peppers stuffed with cheese, dipped in a light egg batter, lightly sauteed, and simmered in red tomato sauce. Includes step-by-step instructions for roasting and peeling peppers. Prep: 45 min | Cook: 30 min | Serves: 8 Jump to: RECIPE | What are Rellenos? | Best
Traditional Chile Rellenos in Egg Batter Read Post »
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 »
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: 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: 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: 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 »
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:
Chicken Mole Amarillo with Chayote (Yellow Mole Using Spice Blend) Read Post »
Quick Summary: A creamy Mexican flan made with cream cheese, heavy cream, and orange zest, using natural sugar substitutes. The caramel layer inverts onto the plate when served. Slow carb and keto friendly. Includes guidance on working with sugar substitutes in desserts. Prep: 20 min | Cook: 1 hour 10 min | Serves: 4 Jump
Slow Carb Mexican Orange Flan (Flan de Queso) Read Post »
Spiced Mexican coffee uses hot and smoky chile peppers along with cocoa and whipped cream and coffee to make a great drink for winter.
Spicy Coffee (Café de Olla): (Stovetop or French Press) 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 »
