Mexican Food Recipes and Authentic Mexican Cooking Techniques.
In addition to queries about Mexican oregano, one of the most common questions I get on the site involves the universally loved bacon: Can I use the leftover bacon drippings to make flour tortillas? Up until last week my response was always a bit cautious, as if those tortillas would be second rate to our…
I hope this post will get these Chicken Burritos into your expanding list of No-Thinking-Involved meals. They’re perfect for those nights when you’re starving and nothing sounds good — especially anything that involves lots of work in the kitchen. I make them all the time and they rely on one of the most dependable sauces in…
Well, it’s that time of year for a “Best Of” list, so let’s do it! Thanks much to all of you for your support and feedback — it makes it easy to put the work in when I know you’re out there making scrumptious meals for your family and friends! I added 60 recipes to…
This free Mexican Cooking Survival Guide is the quickest and easiest way to get your home kitchen pumping out the best Mexican food in town. You’ll be shocked at the quality and range of dishes you can make just by keeping these key ingredients on hand. Take this pantry list with you next time you go…
In Mexican cuisine there are two versions of Pozole that you'll frequently come across: Pozole Rojo and Pozole Verde. Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis. Pozole Verde uses tomatillos as the base and when loading it up ...
This recipe is evidence that Chilaquiles are best served with a dose of improvisation. What you've got in your kitchen is far more important than what the recipe states, so feel free to listen to your palate when the time comes. I'm serving this batch with Black Beans, Avocado, Pickled ...
Update: Hey guys, I've been getting questions about these Pickled Onions so I added a video to the post. You'll find the video down below, right before the recipe box (or if you're on a desktop it will be at the top of the post). It's a super easy technique so give it a whirl if you're new to ...
Chilaquiles have become more common on brunch menus across the States, but I'm usually disappointed with the restaurant versions. By the time the Chilaquiles get to the table they've spent way too much time in transit and you end up with a soggy mess. But when they are hot and semi-crispy they ...
