Enchiladas Suizas, or Swiss Enchiladas, are called Swiss due to the dairy used (cream cheese, sour cream, Oaxaca cheese). Traditionally, they are one of the only types of enchiladas you’ll find in Mexico that are baked, rather than assembled and immediately served. According to Saveur, Enchiladas Suizas originated at Sanborns Cafe in Mexico City in […]
Mexican Food
Mexican Red Rice
Although many people use the terms interchangeably, Mexican Red Rice and Spanish Rice are not the same. There are some similarities. For instance, both can have tomatoes as their base. One significant difference between the two dishes is that Spanish rice usually includes saffron and sweet paprika. In contrast, Mexican red rice gets its color […]
Salsa de Uña
Salsa de Uña is a bright, fresh salsa that goes great on a hot summer day with a pile of tortilla chips and a cold beer. All the recipe requires is a little chopping, then a couple of hours in the refrigerator for the ingredients to marinate. From what I could gather, Salsa de Uña […]
Beef Cheek Barbacoa Norteña
Being from West Texas, beef cheek Barbacoa Norteña (Barbecue from Northern Mexico) is what I’m accustomed to. Traditionally, barbacoa in Northern Mexico is made from either a cow head (including the cheeks) or goat meat (cabrito). The barbacoa in Central or Southern Mexico is more often made with lamb or pork. Growing up in far […]
Salsa de Aguacate – Avocado Salsa
Salsa de Aguacate (or Avocado Salsa) is a creamy and tangy salsa that goes great with lean meats, like grilled chicken or fish. The fattiness from the avocado helps amp up and balance out the flavor of the lean meat. This salsa is very versatile; with a few tweaks to the recipe, you can tailor […]
Chorizo con Papas with Jalapeno Crema
Chorizo con papas (chorizo and potatoes) is one of my favorite breakfasts. It’s quick and easy to make, and if you have a little jalapeno crema, super tasty. Many people like to make chorizo and eggs for breakfast, but I’m not a big fan of that combination. Scrambled eggs and chorizo both have a very […]
Carne Deshebrada for Tacos
Carne deshebrada is simply shredded beef for, in this case, tacos. It just as easily goes with enchiladas, tostadas, flautas, or any other product designed to transfer meat and associated condiments to your mouth. You could make these in your crockpot if you wanted, but a dutch oven works just as well heated on low […]
Tinga de Pollo – Chicken Tinga Tacos
Tinga de pollo tacos are simple shredded chicken, chipotle chile pepper, and tomato tacos. The tinga de pollo itself goes well with tostadas, empanadas, sopes, or any other way you want to eat it. If you love the smokey taste of chipotle, these tacos are for you. Chicken tinga goes especially well with avocado and […]
Frijoles Charros (Cowboy Beans)
Frijoles charros (or Cowboy Beans) is a traditional Mexican dish that is more of a bean soup than a plain old side of beans. It is, hands-down, my favorite way of eating beans as a main course. For bonus points, serve them up simply with some hot flour tortillas, or even better, a pan of […]
Carnitas de Puerco – Pork Carnitas
Carnitas de Puerco (or “pork carnitas”) are little chunks of pork from the fattier parts of a pig, like the shoulder, slowly fried until they’re meltingly tender on the inside and crispy on the outside. The challenge with making proper carnitas at home is that the traditional cooking method is to slowly fry them at […]
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