Mexico Food – Drinks & More!!

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 [...]

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 [...]

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 [...]

Ingredients: 1 Kg Dried Pinto Beans 250 g Pork Belly, 2 Smoked Ham Hocks, or 2 Smoked Pork Chops 4 Cloves Garlic, Whole 1 Large Onion, Chopped 6 Serrano or Jalapeño Chile Peppers, finely sliced (“nacho” style) 3 Roma Tomatoes, chopped 1 Tomatillo, Chopped 2 Tablespoons Chicken Broth Bouillon (like “Knorr Suiza”) 6 Slices Bacon [...]