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 […]
Hot Water Cornbread
Hot water cornbread is an older cousin to the cornbread that most people are accustomed to today. Maybe it could be considered a distant great-granduncle to the typical stuff since according to Sean Brock, the professor of all things Southern Cooking, it predates regular cornbread quite a bit. Hot water cornbread is a treat not too […]
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 […]
Birria Tacos with Consomme
One of my missions in life is to discover the perfect taco. I find it a worthy mission, and if I ever find that perfect taco, I think that my life would have been lived well. I believe birria tacos (sometimes called “quesabirria”) deserve a spot among the all-time best and have gotten me much […]
West Texas Style Pinto Beans
Growing up in West Texas, I’d never tasted pinto beans with sugar in them. We ate a lot of pinto beans since they were cheap and healthy. They were always a savory side for things like cornbread or enchiladas. I never even tried sweet pinto beans until I moved to the eastern part of the […]
