Mexico: Food, Drinks & More!!

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 [...]

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 [...]

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 [...]

Here in Mexico, this dish is particularly popular in December, March and April. During these months, it’s very easy to find romeritos, a wild plant which has sprigs somewhat resembling rosemary, but which has a delicate taste closest to that of baby spinach. If you can’t find romeritos where you are, you can substitute fresh [...]

In Mexico, salt cod is in high demand throughout December as well as in the springtime due to lent-related dietary restrictions. This is a traditional Mexican dish popularly served on Christmas Eve, but you’ll enjoy it anytime! Ingredients: 2 pounds Salt Cod 2 pounds Mini White or Red Potatoes, washed 2 Medium White Onions 4 [...]

Ingredients: 2 pounds Bayo Beans, sorted and rinsed 1/4-1/2 pound Bacon Strips 5 Large Green Onions or 1 Medium White Onion, diced 3-4 Garlic Cloves, minced 1-2 Habanero Chile Peppers, minced Water (enough to cover beans while cooking) 2 Tablespoons Chicken Bouillon Powder 2 Teaspoons Ground Cumin Freshly Ground Black Pepper, to taste Salt, to [...]

Ingredients: 4 Cups fresh corn kernels 1/2 Cup chopped onion 2 Tablespoons butter 2 Tablespoons flour 2 Cups chicken broth 2 Cups milk or cream 1 Cup cheddar cheese 1 Can chopped green chiles 1/2 Cup crumpled crisp bacon Salt to taste Tortilla chips Directions: Saute corn and onion in the butter. Cook over medium [...]

Ingredients: 4 Tablespoons Olive Oil 3 Cloves Garlic, minced 1 Onion, finely chopped 2 Cups Celery, chopped 1-2 Jalapeños or Habanero chiles, minced, or to taste 7-8 Cups Chicken Stock 1 Tablespoon Cumin 4 Bone-in or Boneless Chicken Breasts 3 Medium Tomatoes, peeled, seeded and finely chopped 1/4 Cup Freshly Squeezed Lime Juice, or to [...]

Ingredients: 2 Cups Garbanzo beans 2 Tablespoons Olive Oil or Lard 4 Cloves Garlic, minced 1 Onion, Finely chopped 7-8 Cups chicken Stock 1/2 Chicken divided into parts or 1 whole bone-in chicken breast (tailbone and feet add nice flavor) 2 Corn Cobs, Shucked and cut into medium-sized pieces (or 2 cups canned corn if [...]

Frijoles Negros (black beans) are an integral part of Mexican Cuisine, accompanying a wide variety of main dishes. The secret to great beans lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost [...]