Archive for the 'Traditional Dishes' Category

Mole Poblano

Although the roots of mole can be traced back to pre-Columbian times, the modern-day version is apparently based on a dish created in a convent in Puebla, Mexico back in the 17th century. Various stories have been offered to explain how Mole Poblano actually came into existence, but one thing is for sure – Mole […]

Frijoles Negros (Black Beans)

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: 2-3 Large Avocados 1 Clove Garlic, peeled and minced 1/2 Cup Onion (preferably Red Onion) finely chopped 1/2 Cup Roma Tomato, seeds removed, finely chopped 1/2 Cup Cilantro, finely chopped 1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness) Juice of 1 Lime 1 Tablespoon Cumin Salt to Taste […]

Frijoles Charros

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 […]