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 Food
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 […]
Torta Ahogada – Drowned Sandwich
Although they seem simple at first glance, a torta ahogada (translates to “drowned sandwich”) is packed with flavor and complexity. The refried beans and carnitas add a rich, smokey flavor that perfectly pairs with the chile de arbol sauce’s acidity and nuttiness. The torta ahogada is popular in the Mexican state of Jalisco but can […]
Frijoles Negros Refritos – Refried Black Beans
You can buy refried black beans (frijoles negros refritos) in a can if you want, but they won’t have anywhere near the flavor and complexity that you can coax out of them by doing it yourself. If you buy it in a can, you’ll also end up paying substantially more for something that doesn’t taste […]
Slightly Healthier Pork Carnitas
Carnitas de Puerco directly translates to “little pork meats.” It is, in fact, a Mexican version of pulled pork. What makes it shine, though, is the soft and juicy meat crisped up on the edges. The challenge for a lot of people is that carnitas are traditionally fried in their own fat. Basically it’s deep-fried, […]
Cebolla Roja Encurtidos – Pickled Red Onions
Pickled red onions (cebolla roja encurtidos) are a traditional condiment for tacos in Southern Mexico. They add an excellent acidic kick to tacos that include fatty meats like barbacoa, carnitas, and especially cochinita pibil. While white vinegar isn’t the traditional acid used in pickled red onions (sour oranges are), it works just fine and makes […]
Roasted Tomato and Jalapeno Salsa
This recipe is for our workhorse salsa. A rustic, roasted tomato and jalapeno salsa. At any given time, I have at least one jar of it sitting in my refrigerator. We use it for everything from our morning eggs, to chips and dip, to carnitas tacos on the weekend. There are a couple of things […]
Ceviche de Camaron – Shrimp Ceviche
Ceviche de camaron (shrimp ceviche) is a perfect refreshing appetizer for a hot day. It also pairs perfectly with a light beer like Carta Blanca. Why Parboil the Shrimp for Ceviche de Camaron? I live in West Texas. There is no such thing as fresh shrimp out here. The vast majority of the shrimp available […]
Receta de Pambazos – Pambazo Sandwich Recipe
Mexican Food is very popular in the United States, but Mexican sandwiches haven’t really caught on for some reason. This lack of attention to the Mexican sandwich is a travesty since they are absolutely excellent. In an attempt to do our small part in rectifying this situation, we’re going to show you how to make […]
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