Mexico Food – Drinks & More!!

Taco Ingredients: 1 Boneless Chicken Breast (in two halves or various pieces) 1 White Onion 2 Garlic Cloves 4 Yellow or Russet Potatoes, peeled and cubed 2 Poblano Chile Peppers Freshly Ground Black Pepper, to taste Salt, to taste Vegetable Oil, for frying About 2 Dozen Corn Tortillas Garnish Ingredients: Shredded Head Lettuce 1/2 White […]

Ingredients: 4 Guajillo Chile Peppers 7 Roma Tomatoes 1/2 Medium White Onion 3 Garlic Cloves, peeled 3 Árbol Chile Peppers 1 Cup Chicken Broth (or 1 Cup Hot Water (reserved from soaking the guajillo chiles) with 2 Tablespoons Chicken Bouillon Powder) Vegetable Oil, for frying 16 Corn Tortillas, preferably somewhat dry and stale Salt, to […]

Note: Classic molletes include only refried beans and melted cheese, topped with pico de gallo. You may choose to follow the recipe below and only top the molletes with beans and cheese, or come up with your own combinations! The recipes below give you the option of adding meat or vegetables to your molletes. A […]

Ingredients: 1 Head Red Leaf Lettuce About 200 Grams Panela Cheese (Fresh Mozzarella may be substituted) 3 Manila Mangoes 3 Golden Delicious Apples 1 – 2 Shallots 100 Grams (about 1 Cup) Pecan Halves or Pieces 2 Tablespoons White Sugar 1/2 Teaspoon Sea Salt 1 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground […]

Ingredients: 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 Directions: After boiling the potatoes, drain and allow to […]

Ingredients: 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 […]

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 […]