Ingredients:

• 7 Dried Guajillo Chile Peppers
• 5 Roma Tomatoes
• 1 Habanero Chile Pepper (or substitute 2-4 Chipotle Chile Peppers in Adobo Sauce for a smokier flavor)
• 1 Large White Onion
• 2 Pounds (1 Kilo) Pork Ribs
• Vegetable Oil
• 5 Garlic Cloves
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Chicken Bouillon Powder
• Freshly Ground Black Pepper
• 1 Pound (1/2 Kilo) Baby Potatoes
• Salt, to taste

Directions:

Pour hot water over the guajillo chile peppers until covered and soak them until softened, about 15 to 20 minutes.

Cut the onion in half. Place the onion, tomatoes, and habanero in a large pan or comal set over medium heat on the stove.

Roast them until lightly blackened on all sides. Set aside to cool.

Pour the oil in a large heavy-bottomed pot set over medium heat. Add some of the ribs.

Working in batches, brown the ribs on all sides.

If cooking the ribs in a slow-cooker, transfer the ribs from the pan. (If not, just remove the ribs from the pot.) Pour about 2 cups of the hot water from the soaked guajillo chiles into the pot to deglaze.

Peel the garlic cloves. Add the garlic, guajillo chiles (with stems and most of seeds removed), tomatoes, onion, and habanero to blender. (Note: For a smokier sauce,  omit the habanero and add chipotle chiles to the ingredients in the blender.)

Blend until smooth.

Pour blended sauce over the ribs and add the broth from the deglazed pot. Add the cumin, bouillon powder, and black pepper. Stir, and add the baby potatoes.

Cover the slow-cooker and cook on low 8 to 10 hours, or on high 4 to 5 hours. (If cooking on the stovetop, after deglazing the pot, pour the blended guajillo sauce into the pot, and add the ribs, seasonings, and potatoes. Cook over low heat about 1 & 1/2 hours. Or, you can cook the ribs and potatoes in the oven at 250 degrees Fahrenheit for about 3 hours.)

Taste and season with salt as desired.

Serve the pork ribs in guajillo sauce and baby potatoes with red rice and warm corn tortillas.

Enjoy!

Recipe Posted by Lindsay

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.

Recognized today as one of the oldest restaurants in Cuernavaca, Morelos, Mexico, La India Bonita is a must-visit restaurant when you’re in town. Dwight W. Morrow, the U.S. Ambassador to Mexico from 1927 to 1930, immediately fell in love with the city of Cuernavaca and had this house built. Originally, it was known as “Casa Mañana” because every time Morrow asked the builders when the house would be done they said: “Mañana” (“tomorrow”).

A number of notable people visited the house, such as Mexican President Plutarco Elias Calles, painter Diego Rivera, and designer William Spratling.

Later, the house served as a restaurant for many years. Then, after meticulous remodeling was done in order to restore its original design, the restaurant was re-opened in 1992 with the new name La India Bonita.

The restaurant offers breakfast, lunch, and dinner from 8 a.m. to 11 p.m. Come experience La India Bonita‘s 100% Mexican atmosphere! Enjoy a leisurely meal in one of the two terraces surrounded by beautiful gardens, or just have a drink during Happy Hour between 8 and 9 p.m.

Pictures courtesy of La India Bonita Restaurant

Ingredients:

• 1 Whole Chicken (about 4 pounds)
• 1 Pound Baby Yellow Potatoes
• Freshly Squeezed Juice from 2 Oranges
• Freshly Squeezed Juice from 1 Lime
• 1/2 Cup Olive Oil
• 1/3 Cup White Onion, finely diced
• 7 Garlic Cloves, minced
• 2 Serrano Chile Peppers, minced
• 1/4 Cup Fresh Italian Parsley, chopped
• 1/4 Cup Fresh Cilantro, chopped
• 1 Teaspoon Ground Cumin
• Freshly Ground Black Pepper, to taste
• Salt, to taste

Mojo de Ajo Garnish:

• 1/2 to 1 Stick Unsalted Butter
• 2 Garlic Cloves, minced
• 1/3 Cup Fresh Italian Parsley, chopped
• 1/2 Cup Fresh Cilantro, chopped
• Salt, to taste

Directions:

Combine the orange juice, lime juice, olive oil, onion, garlic, serrano peppers, parsley, cilantro, cumin, black pepper and salt in a medium bowl.

Coat the chicken inside and out with the marinade, cover and refrigerate overnight.

Remove the chicken from the fridge.

If using a slow-cooker, coat the inside with olive oil.

Cut some aluminum foil into small squares and coat with a little olive oil. Prick the baby potatoes with a fork and season with salt.

Wrap the potatoes tightly with the foil.

Place the potatoes in the slow-cooker.

Place the chicken, breast side down, on top of the potatoes. This will allow the juices to flow to the bottom of the slow-cooker while the chicken is roasting.

Cover and cook on high about 3 & 1/2 hours. (If roasting in the oven, you obviously don’t need to wrap the potatoes in foil, and you can roast them along with the chicken at 375 degrees fahrenheit for about 1 hour & 40 minutes, depending on the oven.)

The chicken will be so tender that it will fall apart easily, so carefully transfer it to a plate. Allow to cool a little before removing the skin. Remove the potatoes from the slow-cooker and let them cool before removing the foil.

Meanwhile, prepare the mojo de ajo garnish by melting the butter in a small saucepan. Sauté the garlic, parsley, and cilantro until softened. Season with salt to taste.

Pour over the chicken.

Serve the garlic chicken with the baby potatoes and warm corn tortillas.

¡Buen Provecho!

Recipe Posted by Lindsay

Stuffed Chiles Ingredients:

• 3/4 Cup Raisins
• 1/2 Cup (125 ml) Dry or Sweet Sherry
• 8 Large Poblano Chile Peppers
• 3 Roma Tomatoes
• 500 Grams (1 Pound) Ground Pork
• 1/2 Medium White Onion, diced
• 2 Garlic Cloves, minced
• 1 Cup (250 ml) Chicken Broth (or substitute 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
• 1 Small or 1/2 Large Granny Smith Apple, diced
• 1 Red Anjou Pear, diced
• 1 Plantain, peeled and diced
• 1/2 Teaspoon Ground Cumin, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 1 Teaspoon Ground Cloves, or to taste
• 100 Grams Slivered Almonds
• 2 Teaspoon White Sugar, or to taste
• Salt, to taste
• 1/4 Cup Olive or Vegetable Oil

Nogada Sauce Ingredients:

• 100 Grams Shelled Pecan Halves or Shelled Walnuts
• 1 Cup (250 ml) Créme Fraiche or Heavy Whipping Cream
• 1 Slice White Bread, with or without crust, as desired
• Milk or Cream, enough to soak the bread in
• 1/2 Cup (125 ml) Dry or Sweet Sherry, or to taste
• 1/3 to 1/2 Pound (200 to 250 Grams) Queso Fresco, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 2 Teaspoons White Sugar, or to taste

Garnish:

• 1 Fresh Pomegranate, halved, with seeds removed and set aside for serving (If these aren’t in season or available where you are, dried cranberries make a perfect substitute!)

Stuffed Chiles Directions:

Place the raisins in a small bowl and pour the 1/2 cup sherry over them. Cover and allow the raisins to soak at least 6 hours, or preferably overnight.

Place the poblano chiles over an open flame on the stovetop and roast them until the skin is blackened. (Note: You can also roast the peppers under the oven broiler.)

Flip the chiles and roast them until they’re completely black.

Immediately transfer the peppers to plastic (Ziploc) bags, seal them, and allow them to sweat about 15 minutes for easier peeling.

Meanwhile, cut the roma tomatoes in half and place them on a foil-lined broiler pan.

Place under the oven broiler until the skins are blackened and easy to remove.

When the tomatoes have cooled, dice them and set aside. Remove the poblano chile peppers from the plastic bags and peel off the skins.

Slice them lengthwise and remove the seeds. Set aside while preparing the filling.

In a heavy-bottomed pot set over medium heat, add the oil and sauté the onions and garlic until tender.

Add the ground pork.

Cook the pork until it’s browned.

Add the diced, roasted tomatoes.

Then add the chicken broth, stirring to mix thoroughly.

Simmer until the meat is tender and the chicken broth is almost gone.

Pour in the raisins and sherry (which have been soaking for 6 to 24 hours). Add the apple, pear, plantain, cumin, cinnamon, cloves, and slivered almonds and stir to combine thoroughly. Add the white sugar and salt to taste.

Remove from heat and stuff the poblanos with the filling. Set the stuffed chiles aside and keep them warm while preparing the nogada sauce.

Nogada Sauce Directions:

Place the pecans or walnuts in the créme fraiche or heavy whipping cream, cover, and allow to soak for at least 6 hours or overnight.

Pour milk or cream over the slice of bread and let that soak while you’re preparing the chiles and filling above.

Pour the nuts and cream into the blender and add the soaked bread.

Blend until smooth. Add the sherry, queso fresco, cinnamon, and white sugar to taste. Mix until thoroughly combined. Taste and adjust seasoning as desired.

When ready to serve the chiles, place a warm stuffed poblano on a plate.

Pour the nogada sauce generously over the chile and garnish with the pomegranate seeds (or dried cranberries). Serve immediately and enjoy!

Bon Appétit!

Recipe Posted by Lindsay

Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in quesadillas, empanadas, and soups.

In addition to flor de calabaza, epazote is another native plant which is an integral part of Mexican cuisine. You’ll find its use in many dishes, the most common being black beans and soups. You’ll need a sprig of epazote for this recipe.

Ingredients:

• 1 Poblano Chile Pepper
• 2 Bunches Flor de Calabaza (squash blossoms/pumpkin flowers), rinsed
• 1 Stick Unsalted Butter
• 1 White Onion, chopped
• 3 Garlic Cloves, diced
• 2 Zucchinis, peeled and cubed (about 4 cups)
• 1 Yellow Bell Pepper, chopped
• 1 Carrot, peeled and diced
• 2 Cups Fresh or Canned Corn Kernels
• 3 Cups Chicken Broth (or substitute 1 & 1/2 Tablespoons Chicken Bouillon Powder dissolved in 3 Cups Hot Water)
• 1 Sprig Fresh Epazote
• 1/2 Cup Heavy Cream
• Salt, if needed, to taste
• Freshly Ground Black Pepper, if desired, to taste

Directions:

Place the poblano chile pepper over the flame on the stovetop.

When the skin is completely black on one side of the chile, flip and continue roasting until the whole chile is blackened. (Alternatively, you can roast the poblano under the oven broiler.)

Place the roasted poblano in a Ziploc (plastic) bag, seal it, and allow the chile to cool.

Chop the squash flower blossoms. You should end up with about 2 cups.

Melt the butter in a heavy-bottomed pot set over medium-low heat. Add the chopped flowers.

Sauté until softened, about 2 to 3 minutes. Season with a little salt if desired.

Transfer half of the sautéed flowers to a small bowl and set aside to garnish the soup at the end. Add the chopped onion and cook until tender and translucent, about 5 minutes.

Add the garlic, yellow bell pepper, carrot, and zucchini. If using fresh corn kernels, add it at this point, but if you’re using canned corn, don’t add it yet.

Cover and cook until tender, 10 to 15 minutes. While this is cooking, remove the poblano chile from the plastic bag. Peeling off the blackened skin should be easy now.

Remove the stem and seeds, then chop the poblano.

Check the sautéed vegetables. They should be tender and simmering in their juices.

Add the chicken broth and poblano. If using canned corn kernels, add them now also. Bring to a boil.

Add the epazote, reduce heat to low, cover, and simmer 10 to 15 minutes.

Turn off the stove and allow the soup to cool before blending.

Remove the epazote sprig. Pour half of the soup into a blender.

Blend until the soup is completely smooth.

Pour into a medium bowl and repeat the blending steps with the remaining half of the soup. Pour the puréed soup back into the pot and set over medium-low heat. Add the heavy cream and simmer a few minutes.

Taste the soup and season with salt and pepper if desired. (I don’t find that I need to season the soup, but tastes vary.)

You may add the sautéed flower blossoms to the soup at this point, or garnish the soup individually when serving.

¡Buen Provecho!

Recipe Posted by Lindsay

Pollo Encacahuatado, a delicious dish originally from Puebla, does take a bit of prep time, but it’s definitely worth it! This recipe makes quite a few servings, so you can cut it in half if you’d like. I used my slow-cooker because I wanted the chicken to practically fall off the bones, but you can cook this in large pot on the stove as desired.

Ingredients:

• 5 Dried Ancho Chile Peppers, rehydrated in hot water until softened (I cover the chiles and let them soak while I’m shelling the peanuts)
• 2 & 1/2 Cups Roasted, Unsalted Peanuts (you’ll need to start with about 1 lb. whole peanuts before shelling)
• 5 lbs. Chicken Pieces (on the bone, with skin)
• Freshly Ground Black Pepper, to taste
• Salt, to taste
• Ground Cumin, to taste
• Ground Cinnamon, to taste
• Ground Cloves, to taste
• 1/4 Cup Peanut or Vegetable Oil
• 1 Large White Onion, coarsely chopped
• 4 Garlic Cloves, diced
• 2 Árbol Chile Peppers (chiles de árbol), stems removed
• 5 Roma Tomatoes, seeded and chopped
• 1 & 1/2 Bolillos (large hard rolls)
• 2 Corn Tortillas
• 4 Chipotle Chile Peppers in adobo sauce
• 6 Cups Chicken Broth (you can substitute 3 Tablespoons Chicken Bouillon Powder dissolved in 6 Cups Hot Water)
• White Sugar, to taste
• 1 Cinnamon Stick
• 2 Sprigs Fresh Cilantro
• Toasted Sesame Seeds, to garnish (optional)

Directions:

Let the ancho chiles soak in hot water while you remove the shells from the peanuts. You should end up with about 2 & 1/2 cups of peanuts at the end. (Note: If you are using unroasted peanuts, once you’ve removed the shells, toast the raw peanuts in large skillet set over low heat until they’re golden.)

Remove the ancho chile peppers from the hot water. Remove the stems and seeds and chop coarsely. Set aside.

Season the chicken pieces as desired with the black pepper, salt, cumin, cinnamon, and cloves. In a heavy-bottomed pot set over medium heat, add the peanut or vegetable oil (I prefer peanut oil for this recipe). When hot, add a few seasoned chicken pieces skin-side down and cook until browned.

Flip the chicken and brown on the other side.

Transfer the browned chicken to a slow-cooker (Crock Pot) and repeat steps with the remaining chicken pieces. In the same pot used to brown the chicken, now add the onion, garlic, chiles de árbol, and tomatoes. Sauté until tender, stirring occasionally.

While this is cooking, tear the bolillo rolls and corn tortillas into pieces.

Add the roll and tortilla pieces to the pot and cook until softened a bit, 1 to 2 minutes.

It’s time to combine the sauce ingredients in the blender, and you’ll need to do this in batches. Combine about 1/3 of the onion-tomato-bread mixture, 2 cups chicken broth, 1/3 of the peanuts, 1 to 2 chipotle chile peppers, and 1/3 of the soaked, chopped ancho chile peppers in a blender.

Blend until it forms a smooth purée.

Pour the sauce over the chicken in the slow-cooker. Repeat the blending steps two more times with the remaining ingredients, and pour over the chicken. Add a few teaspoons of sugar and stir the sauce in the slow-cooker, making sure the chicken pieces are completely covered. Add the cinnamon stick.

Cook the chicken in the slow-cooker on high for about 2 and 1/2 hours.

Add the sprigs of cilantro, cover, and cook 30 minutes more.

Remove cilantro, taste the sauce, and season with more sugar or salt if desired. Serve the chicken with a healthy portion of sauce, and sprinkle with toasted sesame seeds if you wish. Accompany with white rice and black beans. Be sure to serve with warm corn tortillas or bolillos to sop up the sauce!

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 to 2 Garlic Cloves
• 1/4 Cup Olive Oil
• 1/4 Cup Vegetable Oil
• 1 Teaspoon White Wine Vinegar
• Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons)
• 1 Tablespoon Mayonnaise
• 2 Tablespoons Sour Cream
• 2 Teaspoons White Sugar
• 1/8 Teaspoon Ground Cumin
• 1/2 Teaspoon Sea Salt, or to taste
• 2 & 1/2 Cups Fresh Cilantro, coarsely chopped
• 1 Serrano Chile Pepper, stemmed (optional)

Directions:

Combine the first 10 ingredients in a blender until smooth.

Add the cilantro and serrano pepper (optional) and blend until thoroughly incorporated. Taste and adjust seasoning as desired. Remember that the flavors will intensify while chilling.

Transfer to a bowl.

Cover and chill at least one hour.

Serve this dressing over a green salad, as a dip for fresh vegetables, as a tangy complement to roasted chicken, or on top of cooked vegetables, like boiled red potatoes (as shown in the first picture).

Enjoy!

Recipe Posted by Lindsay

Ingredients:

• 500 Grams Pinto Beans, debris removed and rinsed
• 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup)
• 1 Tablespoon Vegetable Oil
• 4 Tablespoons Butter
• 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water)
• 1 Large Onion, chopped
• 6 Garlic Cloves, minced
• 3 Celery Stalks, chopped
• 1 Habanero Chile Pepper, stem removed, seeded and minced
• 2 Serrano Chile Peppers, stems removed and minced
• 2 Poblano Chile Peppers
• 2 Dried Bay Leaves
• 1/2 Tablespoon Ground Cumin
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon White Pepper
• Salt, to taste

Garnish, optional:

• Fresh Cilantro, chopped
• Freshly Squeezed Lime Juice
• Shredded Manchego or Mozzarella Cheese
• Sour Cream
• Avocado, peeled, pitted, and sliced
• Warm Corn Tortillas

Directions:

If desired, soak the pinto beans overnight and drain.

In a pot set over medium-high heat, add the oil and butter. When hot, add the chicken pieces and brown them on all sides. (Don’t be surprised by the yellow color of this meat. Most Mexico-raised chicken has a yellow hue due to the chicken feed.)

Transfer the chicken to a slow-cooker (Crock Pot) and add the chicken stock and pinto beans.

In the same pot used to brown the chicken, sauté the onion until tender.

Pour the onion and browned butter into the slow-cooker. Add the celery, habanero, and serrano chiles.

To roast the poblano chiles, set them over a stove burner or under the broiler.

When the skins are blackened on one side, flip and roast them until the skin is blackened on all sides.

Set poblano chiles aside and allow to cool. Then cut the chiles lengthwise and remove the stems, seeds, and blackened skin.

Chop the chiles and add them to the slow cooker, along with the bay leaves, cumin, cloves, and white pepper.

Cover and cook on high for about 2 and 1/2 hours.

Remove the chicken pieces and allow to cool. Discard the chicken feet. Continue cooking the beans on high in the covered slow-cooker.

Remove the chicken from the bones and break the meat up into smaller pieces.

Add the chicken back to the slow-cooker.

Continue cooking on high, covered. If you didn’t pre-soak the beans, it will probably take another hour to an hour and a half for the beans to soften.

When ready to serve, garnish with cilantro, lime juice, cheese, sour cream, and avocado, as desired. Serve with warm corn tortillas.

Enjoy!

Recipe Posted by Lindsay

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