Mexico: Food, Drinks & More!!

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 [...]

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 [...]

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 [...]

Ingredients: 4-5 Roma Tomatoes 2 Habanero Chile Peppers 3 Garlic Cloves, coarsely chopped 2 Tablespoons Chicken Bouillon Powder 1/2 Cup White Onion, coarsely chopped 2 Tablespoons Olive Oil Salt, to taste Directions: Cover the tomatoes and habanero peppers with water in a small saucepan. Set over high heat and bring to a boil. Reduce heat [...]

Ingredients: 5 Tomatillos, husks removed and rinsed 2 Serrano Chile Peppers, stemmed and coarsely chopped 1/2 Medium White Onion, coarsely chopped 1/2-2/3 Cup Fresh Cilantro Juice from 1 Freshly Squeezed Lime 1/4 Teaspoon White Sugar Salt, to taste Directions: Cut the tomatillos in half and place them cut-side down on a baking sheet lined with [...]

Ingredients: 2 Dried Arbol Chiles 1 Dried Guajillo Chile 2-3 Tablespoons Vegetable Oil 3 Cloves Garlic 1 Onion, coarsely chopped 1 1/2 Cups unsalted peanuts, lightly roasted, or 1 Cup peanut butter (no sugar added) 1/4 – 1/2 Cup warm Chicken stock (or buillon) 1/2 Chipotle chiles (canned in adobo sauce) 1/8 Teaspoon Cinnamon Pinch [...]

Pork Ribs by Amy Hernandez Ingredients: 2 Lbs baby back ribs, 2-3 inch pieces 1 Tsp salt 1 Tsp oil 1 1/2 Lbs fresh tomatillos, outer husks removed and rinsed 2-3 Jalapeño chiles 1/2 Small onion 2 Large fresh guero chiles 2 Large garlic cloves minced 3/4 cup firmly packed cilantro leaves 1 Tsp salt [...]

Pumpkin Seed Salsa Ingredients: 2 Garlic cloves, minced 1 Tbs Serrano chile pepper, finely chopped 1 Teaspoon  Habanero chile pepper, finely chopped 2 Teaspoon ground cumin 2 Cups raw green pumpkin seeds, hulled 1/2 Cup vegetable oil 2 Cups cilantro, chopped 1 1/2 Cups water Salt to taste Tomato Salsa Ingredients: 2 Serrano chile peppers, [...]

Some people know them as “chile” others use the word “chili”, both of them are fine but we as Mexicans commonly use the word chile. It is interesting that when people talks about Mexican Food, the first thing that come to mind is chile, hot, spicy, and I’m sorry to tell but it’s true. Like [...]

Ingredients: 2-3 Large Avocados 3 Cloves garlic, peeled 1/2 onion, halved again 4-7 Habanero Chile Peppers* 3-4 Limes, quartered and juiced Salt to taste Water as necessary *The number of peppers depends on how spicy you want it. I prefer about 7 chiles. Remember, it’s a hot salsa with avocado, not guacamole! Directions: In a [...]