There are many things to say about the flavor, aroma, and unique intensity of Mexican Coffee. It is considered one of the best coffees worldwide, it’s flavor differing according to the region the coffee beans are grown in.

The main production of coffee beans is founded in the southern region of Mexico. Places like Oaxaca, Coatepec and Chiapas are the most famous regions where coffee is produced. According to experts, what gives coffee beans their flavor is the altitude where they’re planted, either in high altitudes or low regions, which is why those areas are the best for these plants.

it is worth mentioning that Mexican Coffee is famous due to it’s wide variety of flavors and bodies, from Chiapas’ light to medium body and sharp acidity to Coatepec’s mild light body and fruity sweetness.

Another interesting fact is that more people in Mexico prefer drinking black coffee (no sugar or cream) because it really highlights the flavor and body of the coffee. Also, far from being a luxury item, you may be surprised to find really good deals on the most famous coffee brands. So, what are you waiting for? Enjoy a nice cup of Mexican Coffee.

Croquette Ingredients:

• 1 Boneless Chicken Breast, seasoned and cooked as desired
• 1 Pound (about 5 medium) White Potatoes
• 2 Garlic Cloves, diced
• 2 Eggs
• 1/4 Cup Fresh Cilantro, coarsely chopped
• 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• About 1/2 Cup Flour
• Vegetable Oil, for frying

Green Sauce Ingredients:

• 4 Large Tomatillos, husk removed and rinsed
• 2 Serrano Chile Peppers
• 1 Small White Onion, coarsely chopped
• 2 Garlic Cloves
• 1/4 to 1/2 Cup Fresh Cilantro, or to taste
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon White Sugar, or as needed
• 2 Teaspoons Chicken Bouillon Powder
• Salt, to taste
• 2 Small Zucchinis, halved lengthwise and sliced, optional

Croquette Directions:

Shred the chicken.

Peel and cut the potatoes into cubes. Boil in salted water along with the garlic cloves until soft.

Drain, then mash potatoes lightly, and set aside to cool.

Once the potatoes are cool, add the shredded chicken, eggs, cilantro, cheese, and salt and pepper to taste. Mix well.

Place the flour in a medium bowl or plate.

Form a small patty with the chicken-potato mixture.

Place in the flour and coat thoroughly, removing any excess flour.

In a large skillet set over medium-high heat, add oil to about 1/4-inch deep. Transfer the patty to the hot oil.

Cook until golden brown and flip.

When the other side is golden brown, transfer the croquette to a large plate lined with paper towels to drain.

Repeat steps to make croquettes with the remaining chicken-potato mixture.

This makes about 18 croquettes.

Serve hot, topped with the zucchini in green sauce (recipe follows), or garnish as desired.

Note: For another tasty option (tortitas de papa con atun), substitute two cans of tuna packed in oil for the shredded chicken. Just drain the tuna and follow the recipe above. Or, to make simple tortitas de papa, just eliminate the chicken.

Green Sauce Directions:

Cut the tomatillos in half and place them along with the serrano chiles on a foil-lined broiler pan.

Roast them under the broiler until softened and skins are blackened, about 5 to 7 minutes. Set aside to cool.

Remove the stems from the chile peppers. In a blender, combine the tomatillos, chiles, onion, garlic, and cilantro, and blend until smooth.

Heat the oil in a medium saucepan set over medium-high heat. Pour the green sauce into the pan and bring to a boil.

Reduce the heat to low and simmer about 5 minutes.

Add sugar as needed to balance out the acidity of the tomatillos. Add the chicken bouillon powder and salt to taste. Adjust seasonings as desired. Add the zucchini.

Simmer another 5 minutes or so, stirring occasionally, until the zucchini is tender.

Keep the sauce warm. Pour it over the chicken and potato croquettes and serve.

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 Medium Onion
• 2 Garlic Cloves
• About 3 Cups Cooked Bayo Beans with their broth (see recipe below) (canned beans may be substituted)
• 4 Pasilla Chile Peppers, stems removed
• 2/3 Cup Chicken Broth
• Salt, to taste
• 1/2 Pound Oaxaca Cheese (Mozzarella or Manchego can also be used)
• 1/2 Pound Queso Fresco (Farmer’s Cheese can be substituted)
• 2 Avocados
• 12 to 16 Corn Tortillas
• Vegetable Oil, for frying

Directions:

Cut the onion in half. Place one half in a blender along with the garlic, beans, chile peppers, and chicken broth. Purée until smooth. Set a medium saucepan over medium heat and add one to two tablespoons of oil. Pour the bean sauce into the saucepan and bring to a boil.

Reduce heat to low, cover, and simmer about 5 minutes. Salt to taste. Turn off the burner, but keep the sauce warm.

Slice the other half of the onion into rings, shred the Oaxaca cheese, crumble the Queso Fresco, and pit and slice the avocados.

In a large frying pan, add about 1/4 cup oil and set over medium-high heat. When hot, add a tortilla and fry about 30 seconds.

Flip tortilla and spread some shredded Oaxaca cheese over half of the tortilla. Fry another 30 seconds.

Transfer to the warm bean sauce.

Fold the tortilla in half, and thoroughly coat it in the bean sauce.

Transfer to a plate and repeat steps with the remaining tortillas, keeping the enfrijoladas warm.

Serve the enfrijoladas immediately, garnished with the Queso Fresco, onion, and avocado.

Note: As an option, you can also fill the enfrijoladas with cooked, shredded chicken.

For the Bayo Beans:

Ingredients:

• 1 Kilo Bayo Beans, picked clean of debris, rinsed, and soaked in cold water overnight
• 1 Onion, coarsely chopped
• 4 Garlic Cloves
• 2 Serrano Chile Peppers, diced
• 100 to 150 Grams Lard
• 2 Teaspoons Powdered Cumin
• 1 Tablespoon Chicken Bouillon Powder
• Salt, to taste

Directions:

Drain the soaked beans. Place them in a large pot set over high heat, and fill with fresh water to about one inch above the beans. Bring to a boil. Add the onion, garlic, peppers, lard, cumin, and bouillon powder.

Reduce heat to low, cover, and simmer about 2 hours, stirring from time to time and checking to make sure the water still covers the beans. Add salt to taste and continue simmering until beans are soft, another 30 minutes to an hour.

Remove from heat and allow to cool. You’re only going to use about 3 cups of the beans in their broth for the enfrijoladas. Use the remaining beans as a side dish to any of our main dishes, like carne asada or chiles rellenos. Also, be sure to freeze some beans for another time when you want to make enfrijoladas quickly.

¡Buen Provecho!

Recipe Posted by Lindsay

Huauzontle (also spelled guauzontle and huazontle) is an herb native to Mexico. Its name is of Náhuatl origin (“huautzontli”), and it has a long history of use in Mexican cuisine. Its appearance is somewhat like what broccoli would look like if it were elongated, and its flavor is a bit like spinach. Not only does it have high nutritional value, but it’s also economical and versatile. In Mexico, huauzontle is especially popular at the end of the year (November/December) and also in the spring (March/April), as many people observe Lent and look for meatless dishes. Some huauzontle recipes have you leave the cooked huauzontle flower buds on the stems when coating them with the egg batter and frying, but they are much messier to eat because you have to pull the fried flower buds off the stems with your teeth. In this recipe, you completely pull off the flower buds from the stems and form croquettes, which may take more time, but it’s ultimately more aesthetic and easier to eat at the end!

Sauce Ingredients:

• 5 Roma Tomatoes
• 3 to 4 Serrano Chile Peppers, or to taste
• 3 Garlic Cloves
• 1 Medium Onion
• 1 Tablespoon Chicken Bouillon Powder
• Powdered Cumin, to taste
• Salt, to taste
• 1 Tablespoon Vegetable Oil

Croquette Ingredients:

• 1/2 lb. Huauzontle (about 8 stems)
• Water, for boiling
• 1/8 to 1/4 lb. Oaxaca Cheese (Mozzarella or String Cheese can also be used)
• 1/2 Cup Flour
• Salt
• 4 Eggs
• Vegetable Oil, for frying

Sauce Directions:

Cut the tomatoes in half and place them along with the chile peppers on a foil-lined broiler pan.

Roast them under the broiler until they’re softened and their skins are slightly blackened, about 5 minutes. Remove and set aside to cool.

Cut the onion in half. Finely chop one of the halves and set aside. Place the other half of the onion with the garlic and the roasted tomatoes and peppers in a blender. Purée until smooth. Heat the oil in a small saucepan set over medium heat, add the chopped onion, and sauté until tender.

Pour the sauce into the saucepan. Add the chicken bouillon powder, cumin, and salt to taste. Reduce heat to low and simmer about 5 minutes.

Turn off the burner, but keep the sauce warm while preparing the huauzontle croquettes.

Croquette Directions:

Fill a large pot with water and salt generously. Set over high heat and bring to a boil. Rinse the huauzontle stems and flower buds in cold water. Add the huauzontle to the boiling water, reduce heat to medium, cover, and simmer 10 to 15 minutes, or until the flower buds are tender.

Remove the huauzontle from the boiling water and drain, allowing it to cool for a minute or two.

Carefully remove the flower buds from the leaves and stems as much as possible.

Basically, you need to strip the flower buds off of the stems by holding the stem with one hand and pushing the flower buds off with the other.

Combine flour and salt to taste in a small bowl and set aside.

Separate the egg whites from the yolks. Beat the egg whites with an electric hand-mixer until they form stiff peaks.

Carefully fold the egg yolks into the egg whites and set aside.

Shred the cheese and set aside.

Pour oil into a large skillet 1/4 to 1/2 inch deep and set over medium-high heat. Press together enough flower buds in the palm of your hand to form a small patty.

Place a small mound of shredded cheese in the center of the huauzontle patty.

Close the flower buds over the cheese (adding more flower buds as necessary to completely cover the cheese), forming a small cheese-stuffed huauzontle patty or ball. Squeeze out any excess water.

Transfer to the salted flour and cover thoroughly, carefully removing any excess.

Coat with the egg batter and immediately transfer to the hot oil in the skillet.

Fry until golden brown. Carefully spoon some of the hot oil over the top of the huauzontle croquette to set the batter, then flip and fry until the other side is golden brown also.

Transfer croquette to a plate lined with paper towels and keep warm. Repeat steps until you’ve used up all of the flower buds.

This makes about 6 to 8 medium-large croquettes.

Serve the hot huauzontle croquettes immediately, pouring the sauce over the top as desired. Serve with beans, rice, and warm corn tortillas.

Note: You’ll likely have some sauce left over from this dish, so use it to make red rice or as a salsa to garnish sopes or quesadillas.

Bon appétit!

Recipe posted by Lindsay

Ingredients:

• 1 Dozen Corn Tortillas (slightly stale and dry)
• Vegetable or Corn Oil, for frying
• Salt
• 1 Pound (about 4 to 5 medium-sized) Tomatillos, husks removed and washed
• 2 to 4 Serrano Chile Peppers, depending on desired spiciness
• 1 Medium White Onion
• 2 Garlic Cloves
• 1 Tablespoon Chicken Bouillon Powder
• 1 & 1/2 Cups Hot Water
• 1/2 Cup Fresh Cilantro, or to taste, coarsely chopped
• A Pinch of White Sugar, as needed
• 1 Pound Boneless Chicken Breasts, cooked and shredded
• Cotija Cheese or Queso Fresco, optional
• Crema Mexicana or Sour Cream, optional
• Fresh Cilantro, coarsely chopped, optional
• Avocado, peeled, pitted, and sliced, optional

Directions:

Cut the tortillas in half, then quarters, and finally into wedges (like tortilla chips).

Pour the oil into a large skillet until it’s about 1/8-inch deep. Set over medium-high heat. When the oil is hot, add enough tortilla wedges to cover the bottom of the skillet. Fry until golden and crispy, stirring and flipping them as necessary.

Transfer the fried tortilla chips to a plate lined with paper towels. Lightly season the chips with salt, as desired.

Fry the remaining tortilla wedges in batches as described above and set aside. Wipe the skillet clean of any tortilla pieces.

(Note: If you’re pressed for time, you may skip the above steps by using store-bought tortilla chips.)

Most chilaquiles recipes tell you to boil the tomatillos and peppers, but I prefer the flavor acquired from roasting them under the oven broiler. To do this, cut the tomatillos in half and place them cut-side down, along with the serrano peppers, on a foil-lined broiler rack.

Cook under the broiler until the skins are blackened a bit, about 7 to 10 minutes. Once they’re done, set aside to cool.

While the tomatillos and peppers are roasting, cut the onion in half. Thinly slice or chop one of the halves and set aside to garnish the finished dish at the end. Cut the other onion half into wedges and finely dice the garlic. Add about 2 tablespoons of oil to the large skillet and set over medium heat. When hot, add the onion wedges and garlic and sauté until tender. Set aside.

Dissolve the chicken bouillon powder in the hot water. (Note: You can use chicken or vegetable broth as a substitute.) Add the roasted tomatillos and peppers (be sure to include the juices trapped by the foil during the roasting process), the sautéed onion and garlic, the chicken broth, and the 1/2 cup cilantro to a blender.

Blend until smooth.

Heat 2 tablespoons of oil in a medium-sized pot set over medium-high heat. Add the sauce and bring to a boil while stirring occasionally. Once it begins to boil, reduce the heat to low and simmer in order to thicken the sauce a bit. Meanwhile, taste the sauce, and if it’s too tangy or sour, add a pinch of sugar, or to taste. Season it with salt, if desired.

Once the sauce has thickened, add the tortilla chips.

Gently flip and mix the chips so they’re thoroughly covered with the sauce. Simmer 2 to 3 more minutes, then remove from heat.

Serve the chilaquiles topped with the shredded chicken. (Note: Omit the chicken for a pleasant vegetarian dish.) If desired, garnish the chilaquiles with any or all of the following: the sliced onion, chopped cilantro, crema mexicana, cotija cheese, and sliced avocado. Chilaquiles are often served with fried eggs and/or beans for breakfast, or as a side dish for lunch or dinner.

Bon appétit!

Recipe Posted by Lindsay

Cilantro Chile Sauce Ingredients:

• 1 Cup cilantro, coarsely chopped
• 2 Cloves garlic
• 3-4 Tablespoons freshly squeezed lime juice, or to taste
• 2 Serrano chiles
• 1/2 Cup olive oil
• 1 Teaspoon cumin
• salt to taste

Frittata Ingredients:

• 2-3 Tablespoons olive oil
• 1 Small red onion, chopped
• 1 Medium yellow bell pepper, chopped
• 1 Medium red potatoes, thinly sliced
• 2 Small zucchinis, halved lenght-wise and sliced
• 6 Eggs, beaten
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 Cup queso fresco or cotija

Cilantro Chile Sauce Directions:

In a blender, combine the 7 sauce ingredients, blend until very smooth, and set aside.

Frittata Directions:

Set a large skillet over medium heat and add olive oil. Add the onion and cook about 3 minutes. Add the bell pepper and sauté another 3 minutes. Turn the heat down to medium-low and layer the potatoes on top of the onion  and bell pepper mixture. Add a few tablespoons of the cilantro chile sauce and season with salt and pepper. Cook  about 5-7 minutes, stirring occacionally. Place the zucchini in a single layer on top of the potatoes and add adittional salt and pepper as desired. continue to cook until the potatoes are tender.

Turn the heat down to low and pour the eggs into the skillet. When the eggs have set up a bit, run a spatula around the edges of the skillet while tilting it so the uncooked egg will run to the underside and cook. Add additional sauce and cover the frittata a few minutes to finish cooking.

Posted by Lindsay

Quesadillas (CC photo by bdebaca courtesy of Flickr)

A classic quesadilla is basically a corn tortilla with some melted cheese inside. But, as you know, you’ll often find quesadillas filled with chicken (pollo), potatoes (papas), chile poblano (rajas), mushrooms (champiñones), squash flower (flor de calabaza), chorizo, and even cecina (beef or pork).

In Mexico, quesadillas are prepared on street corners throughout cities, at small stands under trees along winding streets and rural highways, in flea markets, and in small diners called “fondas”. Quesadillas are very popular, and people leaving work are frequently seen parking their cars at the first quesadilla stand they find and eating at least 2 or 3 deliciously hot quesadillas garnished with cream and salsa. Because they’re very light, they can be eaten for breakfast, lunch, or dinner.

Ingredients:

• 1 Tablespoon Oil
• 250 grams Oaxaca Cheese (or mozarella or string cheese as a substitute)
• 4 Corn Tortillas

Directions:

Place a skillet over medium-heat and add the oil. Once heated, place a tortilla in the skillet. Shred some cheese, and add the desired amount on top of the tortilla.

Fold the tortilla in half, forming a half moon shape. When you see that the cheese is melting, flip the quesadilla over so the other side gets warm, too. This process should only take a minute or two. As soon as you see that the tortilla is getting crispy, remove it from the skillet and place it on a plate. Keep the quesadilla warm while you repeat the same process with the other tortillas. Add sour cream and salsa if desired.

Remember, you can add whatever filling you want. So, along with the cheese, add mushrooms, rajas, chorizo with diced potatoes, or shredded chicken or beef. Enjoy!

Posted by Lindsay

Chicken Enchiladas (CC photo by slocreedler courtesy of Flickr)

Ingredients:

• 2 Lbs Tomatillos (about 14 medium)
• 2 Serrano chile peppers
• 1 White onion, coarsely chopped
• 2 Cloves garlic
• 1 Cup cilantro
• Salt to taste
• Pepper to taste
• 1 Tablespoon lard or oil
• 1/3 Cup chicken stock
• 1/4 – 1/3 Cup oil
• 12-16 Corn tortillas
• 2 Boneless chicken breasts, cooked and shredded
• 1/2 – 1 Cup sour cream
• 1/2 – 1 Cup crumbled queso fresco or cotija (or farmer cheese)
• 1/2 Red onion, thinly sliced in rings, optional
• 2 Cups shredded heat lettuce, optional

Directions:

Put the tomatillos and serranos in a pot and just cover them with water. Bring to a boil, and then simmer for about 5 minutes.

Remove the tomatillos and serranos from the pot, and set aside about 1/2 cup of the boiled water, letting everything cool a few minutes.

In a blender, add the tomatillos, serranos, reserved ater, onion, garlic, cilantro, and salt and pepper to taste. Blend until smooth.

Heat the tablespoon of lard or oil in a saucepan set over medium heat. Add the sauce and simmer about 5 minutes. Add the chicken stock. Season with salt, if necesary. Simmer until the sauce thickens a bit and yields about 2 cups. Set aside, but keep them warm.

Heat a few tablespoons of the oil in a small skillet set over medium-low heat and fry the tortillas separately, about 1 minute on the first side, then flip it and fry another 30 seconds. be sure not to fry them too long – they’re done before they turn golden or become crispy. Add more oil as needed while you fry the tortillas. stack them on a plate lined with paper towels.

Submerge one of the fried tortillas in the warm green sauce. Fill with a little chicken and sour cream and roll the tortilla, placing it seam-side down on a plate. Repeat process with the rest of the fried tortillas. Top off with crumbled cheese, a little more cream if you’de like, a couple red onion rings  and a bit of shredded lettuce, if desired.

Serve hot with red rice and beans.

Posted by Lindsay

If there is something that Mexicans look for to eat at the time for breakfast or dinner is a delicious piece of sweet bread. In Mexico, bread come right after tortillas as the second most eaten food in the country. Now, we are not talking about bread that is sold in plastic bags at the supermarkets, we are talking about traditional and authentic Mexican bread. The list of styles, forms, flavors and names is quite long, but some of the most recognized names are: conchas, bigotes, chilindrinas, elotitos, limas, ojo de buey, polvoron, pata de mula, tostada, picon, mantecado and many many more.

They are baked on places called “Panaderias” bakeries where you go, take a bread platter and tongs and pick your favorite breads. The prices may vary from one place to another, but generally for a piece of bread you would pay around 30 to 60 cents (USD) a piece.

Families have the custom to get bread in the morning, when many of the bakeries make early morning fresh and warm bread, and they keep it for the day, maybe to have a dessert after lunch or dinner along with a cup of hot chocolate, champurrado or just plain milk.

Bread is also featured as part of special festivities and in some cases, flavors and shapes are unique of certain towns. There is one called Rosca de Reyes that is baked throughtout the country only around January 6, as part of the tradition of the arrival of the Three Wise Men, but we’ll talk about it later.

Posted by Magdiel

Tamales (CC photo by Suzanne Barbezat)

Tamales are definitely considered a classic Mexican Dish, handed down from generations of long ago and still an important part of the daily diet of many Mexican families.  The name tamal comes from the word in Nahuatl “tamalli,” which means “wrapped.” It is not surprising to find a guy selling tamales from his big tricycle in every colonia (neighborhood), or to see sellers stationed outside offices, factories or at bus stops, where people are easily lured into getting one or two tamales. Others like to order a tamal inside a telera roll and accompany their “tamal torta” with an atole or champurrado.

Tamalero (CC photo by eldefe)

Preparing tamales is not an easy task and part of the success in making really good tamales is the quality of the fresh corn dough (masa). If the masa is not prepared well, the consistency of the tamales will not be right. The list of flavor options can be long, depending on the area were you get them, but generally you find Verde (pork in a green chile sauce), Rojo (red chile sauce with cheese), Mole (mole sauce), Rajas con Queso (chile Poblano with cheese), and some sweet flavors, like with raisins or pineapple, which are identyfied by the pink color of the masa.

Tamales (CC photo by michellescafebaltimore)

You can find also different versions of them, like for example Tamal Oaxaqueño, Tamal Yucateco, Tamal Hidalguense, Tamal Regio and Tamal Sonorense. I like Tamal Oaxaqueño so we’ll talk about it later.

Posted by Magdiel