Salsa verde (or “green sauce”) is a super tangy salsa that goes very well with fatty meats, such as carnitas. The high acidity helps balance out the fattiness of the meat. If you want to make this into a table salsa, just blend in half an avocado. The creaminess and fattiness of the avocado will […]
Mexican Food
Esquites – Mexican Corn Salad
If you aren’t familiar with esquites, you should get acquainted. It’s the absolute best way to eat fresh corn. The combination of the smokiness, the cheese, the creaminess from the mayo, the fresh herbs, and the lime juice is perfection. They’re the perfect side for your next barbecue. You may be familiar with elotes, the […]
Sopa de Tortilla – Tortilla Soup
Sopa de tortilla, or tortilla soup, is an excellent go-to meal for the fall and winter, but can easily get out of balance if you overdo one of the ingredients. Too many tomatoes and it starts tasting like tomato soup. Too many chiles and it tastes like chili. The key is to strike a subtle […]
Salsa de Chile Cascabel
Cascabel chiles are a dried chile that you don’t run across as often in Mexican cooking as others. That’s unfortunate since they make for an excellent salsa, imparting a slightly fruity and nutty flavor. This salsa makes an excellent condiment for pork and a superb table salsa. I can’t take the credit for this recipe, […]
Carne Picada
In Spanish, carne picada means “minced beef.” This is not to be confused with “carne molida,” which means ground beef. In our carne picada recipe, we chop beef chuck into 1/4-inch cubes before we cook it. Cutting the beef into cubes like this makes for a much better texture than using ground beef. You’re welcome […]
Salsa de Chile Arbol
Salsa de chile arbol is a roasted, tomato-forward salsa with the zippy and acidic tang of tomatillos, highlighted with the subtle nuttiness of the arbol chiles. It’s a great salsa for drizzling over fatty meats or simply serving up with tortilla chips. With chile de arbol being the basis of the heat in this recipe, […]
Arrachera for Carne Asada Tacos
The term arrachera refers to the beef skirt steak. When grilled, it’s referred to as carne asada. More often than not, here in the U.S., it’s referred to as fajitas. Carne asada can be made from other beef cuts, like flank steak (carne asada roughly translates to “roasted beef”). I hate using the term fajitas because it […]
Creamy Roasted Avocado-Tomatillo Dip
Our creamy, roasted avocado-tomatillo dip is very much like a tangy, dip-able, guacamole. This salsa is also very versatile. The creaminess goes excellent with smoky meats, like arrachera or fajitas. It can also be thinned with a little crema and used like an aioli.
Mexican Molletes Sandwiches
Mexican molletes sandwiches are more or less a cross between an open-face grilled cheese and a bruschetta with some refried beans thrown in for good measure. They are super simple to make. This is one of those recipes that you don’t need to refer back to, but instead, just remember. It has just five ingredients: […]
Pico De Gallo
Pico de gallo is a simple, fresh salsa (sometimes called salsa fresca, Salsa Mexicana, or salsa crudo) that goes well on anything. It’s one of the most common salsas you’ll find north of the border due to its versatility and excellent taste. This salsa is excellent if you want to balance out any fatty or […]
