Mexican Marinated Skirt Steak – Arrachera Marinada


  • 1 Medium White Onion, coarsely cut into wedges
  • 3 Garlic Cloves, minced
  • 2 Tablespoons Low-Salt Soy Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Maggi Jugo (Seasoning Sauce)
  • Freshly Squeezed Juice from 3 to 4 Large Oranges
  • Freshly Squeezed Juice from 2 Limes
  • 1 Bottle of Dark Beer (Leon, Dos Equis, Bohemia, Negra Modelo, etc)
  • 1 Teaspoon Ground Cumin
  • 10 Grams Achiote Condiment Paste
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Kilo Arrachera (Beef Skirt Steak)
  • Sea Salt, to taste


Combine the first eleven ingredients (all the ingredients except the steak and salt). Stir to combine thoroughly, making sure the achiote paste is completely dissolved.

Submerge the strips of arrachera steak in the marinade.

Cover and refrigerate overnight.

The following day, remove the marinated arrachera from the fridge about an hour prior to cooking.

Remove the strips of arrachera from the marinade.

You may choose to grill or sear the arrachera.

When juices start to appear on the surface of the steak, sprinkle with a little sea salt.

After a minute or two (once the salt starts to dissolve), flip the steak.

Grill or sear the other side for a couple of minutes, or to desired doneness. Season with a little salt before removing from heat.

Keep hot until ready to serve. Accompany with papas con rajas, avocado, grilled Cambray onions (Mexican Spring onions), avocado salsa (or salsa of your choice), and warm corn tortillas. Enjoy your arrachera tacos!

¡Buen Provecho!

Recipe Posted by Lindsay

Mexican Potatoes with Poblano Peppers – Papas con Rajas


  • 1 – 2 Garlic Cloves, minced
  • 1 Medium White Onion, thinly sliced into wedges
  • 1 – 2 Poblano Chile Peppers
  • 4 Medium Potatoes, peeled, quartered, and boiled until soft
  • 2 – 3 Tablespoons Vegetable Oil
  • Freshly Ground Black Pepper, to taste
  • Sea Salt, to taste


After boiling the potatoes, drain and allow to cool. Then cut into small cubes.

Place pepper(s) over your stove-top burner flame to blacken skin. (As an alternative, you can blacken the skin under the oven broiler.)

Turn pepper(s) until skin is blackened on all sides.

Immediately place the roasted pepper(s) in a Ziploc bag, seal, and let stand about 5 minutes.

Remove from bag and gently peel off blackened skin using a butter knife or your fingers.

Remove stem(s) and seeds, and thinly slice the pepper(s).

Heat the vegetable oil in a large skillet set over medium heat and add the onion. Sauté until tender and translucent, about 5 minutes, stirring occasionally.

Add the garlic and the roasted, sliced peppers (rajas) to the onion and continue sautéing for another 5 minutes.

Add the potatoes and sauté until lightly browned, about 5 minutes. Season with black pepper and salt to taste.

Remove from heat, but keep warm until ready to serve. Enjoy papas con rajas as a side dish to arrachera, carne asada, or carnitas. Or, as an appetizer, place a small amount in a warm corn tortilla, roll it up, and fry in hot oil until golden and crispy to make taquitos.

Recipe Posted by Lindsay

Chicken Breast Roasted in Poblano Sauce / Pollo en Salsa de Poblano


  • 1 Whole Bone-in Chicken Breast (about 1.5 lb) with skin, patted dry
  • 2 Large Poblano Chile Peppers
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Medium White Onion, coarsely chopped
  • 3 Garlic Cloves
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 Cup Chicken Broth (or 2 teaspoons chicken bouillon powder dissolved in 1 cup of hot water)
  • 6 to 8 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 3/4 Cup Shredded Cheese of your choice (like Manchego, Monterey Jack, or Cotija)


Season chicken with salt and pepper and set aside.

Roast the poblano peppers by placing them over a burner flame or under the oven broiler.

Remove from heat when chiles are thoroughly roasted and skin is blackened.

Steam the peppers by placing them in a sealed Ziploc bag for about 5 minutes.

Remove from bag. Peel skin off by gently scraping with a butter knife or your fingers.

Remove the stems and seeds,  and chop the peppers.

In a blender, combine the peppers, onion, garlic, cilantro, and chicken stock.

Blend to form a smooth purée.

In a medium saucepan set over medium-low heat, melt 4 tablespoons of butter and add the flour.

Stir constantly using a whisk for about a minute.

While stirring the roux (butter-flour mixture), add the milk and heavy cream and combine.

Add the poblano purée and stir to combine thoroughly.

Season with salt and pepper to taste. Simmer over low heat for about 10 minutes, stirring frequently.

Meanwhile, preheat the oven to 425 degrees Fahrenheit. Melt the remaining 2 to 4 tablespoons of butter in a large pan set over medium heat. Add the chicken breast so it’s facing down.

Once it’s browned after about 3 minutes, flip and brown the underside for another 3 minutes or so.

Transfer browned chicken to a shallow baking dish.

After the poblano sauce has simmered for 10 minutes, pour it over the chicken.

Top with the shredded cheese.

Bake in the oven at 425 degrees Fahrenheit for 35 to 40 minutes. Remove and let stand 5 minutes before cutting and serving.

Serve over rice or pasta, accompanied with steamed vegetables, like carrots, bell pepper, zucchini, and chayote.

Bon appetit!

Recipe Posted by Lindsay

Mexican Cream of Spinach Soup – Crema de Espinacas


  • 100 Grams Pecan Halves
  • 2 Medium White Potatoes
  • 2 Tablespoons Vegetable Oil
  • 1 Medium White Onion, coarsely chopped
  • 3 Garlic Cloves, minced
  • 24 Sprigs Fresh Cilantro, washed
  • 2 Large Bunches (about 1/3 Kilo) Fresh Spinach Leaves, washed
  • 1 Liter Chicken or Vegetable Broth
  • Freshly Ground Black Pepper, to taste
  • Sea Salt, to taste
  • Ground Clove, to taste
  • Pinch of Nutmeg
  • 1 Cup Half-and-Half, Milk, or Light Sour Cream


Cube potatoes, place in a small saucepan, and just cover with water.

Bring to a boil, reduce heat, and simmer until potatoes are soft. Drain, set aside to cool, and peel.

Place pecan halves on a foil-lined broiler pan.

Place in the oven at about 375 degrees Fahrenheit and toast, about 5 minutes or so. Remove and set aside to cool.

Set a medium-sized pot over medium heat and add the oil. Add the onion and garlic and sauté until tender.

Add the cilantro and spinach.

Sauté until wilted, about 3 minutes, stirring to cook evenly.

Remove from heat and allow to cool.

Place about half of the potatoes, pecans, and spinach mixture in a blender. Add about 500 ml of the chicken or vegetable broth.

Blend until smooth.

Pour into the same pot. Repeat with the remaining half of the potatoes, pecans, and spinach mixture.

Season to taste with pepper, salt, clove, and nutmeg. Bring to a boil, reduce heat, and simmer about 5 minutes. Add the Half-and-Half, milk, or light sour cream and stir to combine thoroughly. You also might need to add another 1/2 Cup or so of hot water depending on the consistency you want.

Remove from heat and serve hot. Garnish with sour cream as desired.

Recipe Posted by Lindsay

Pork Ribs in Guajillo Sauce


  • 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


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.


Recipe Posted by Lindsay

Mexican Coffee – World Class Coffee

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.

Cuernavaca Restaurants – La India Bonita

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