The Aztec/Nahuatl word izquitl roughly translates as "toasted corn". The word itself, izquitl, has morphed into its modern day version, esquites, and is still used in Mexico today. Esquites has now made its way north of the border too, mostly because corn slathered in creamy, Chili-Lime sauce is a dish that can quickly transcend culture boundaries. In other...
Vegetarian
You've got loads of options if you want to make a Vegetarian Mexican meal! Keep an eye out for the Avocado Hummus and Cucumber Pico de Gallo Tostadas -- it's easily one of the most popular recipes on the site and you can customize it to your liking quite easily.
Simple, Epic Refried Beans
You are 10-15 minutes away from authentic refried beans that will outperform anything you can get north of the border. But the question is......where are you starting from? Are you using homemade beans or canned beans? If you're starting with homemade beans then give yourself a quick congratulations as most of the work is already done. For...
Frijoles de Olla (Mexican Pot Beans)
Beans are on the shortlist of nominees to become the Official Ambassador of Mexican Cuisine. And it's a well-deserved nomination at that. These nutritional powerhouses are loaded in protein and fiber, and they've been a staple in Mexican cooking since the beginning. They also taste better when you make them at home, and once you see how easy it...
The Only Guacamole Recipe You'll Ever Need
Spend three minutes reading this post and your reward is a lifetime of Epic Guacamole that can be made in seconds, not minutes. You'll be surprised how such a simple recipe can make guacamole taste so complete. Guacamole Recipe and Instructions You can print out the recipe sheet at the bottom of this page or you...
Tomato Chipotle Salsa Step-by-Step
I've been getting some questions about the Tomato Chipotle Salsa used in the latest burrito post, so here's a step-by-step account showing the easiest way to make it. It's the perfect example of a salsa that has become multiuso. Not only does it work in the aforementioned burrito, but it can improve just about anything else you want to goop...
Fire Salsa -- Salsa del Fuego
"Got anything hotter?" It's a question commonly heard in taquerias and kitchens around the world. There's always someone in the room who needs their salsa bordering on volcanic. Well, say hello to Fire Salsa. The beauty of this salsa is that it has flavor too, it's not just pure heat. Yes, the heat will sneak...
Easy Mexican Rice -- Arroz Rojo
This simple version of Mexican Rice doesn't want you to stress over the cooking time. Or worry about the flavor. Or fret over the fluffiness. It just wants a backburner where it can disappear for 20 minutes and do its own thing. So we'll let it. Arroz Rojo Mexican Rice Recipe Yes, there are more complex...
Authentic Salsa Verde Recipe
Nothing will transform your kitchen more than having go-to recipes for the two pillars of Mexican cuisine: red sauce and green sauce. Today it's the Green Sauce on center stage. Otherwise known as Tomatillo-Serrano sauce, or Salsa Verde, or Mexico's #2 salsa. A homemade green sauce can transform eggs, slow cooker carnitas, and enchiladas into something...
Mexican Lentil Soup (Vegetarian Version)
In Mexico lentils are typically paired with mucho meat to form hearty stews, with bacon and chorizo being the most common counterparts. But for anyone leaning towards a plant-based diet, this vegetarian version of Mexican Lentil Soup retains all the flavor of the traditional stews and skips the meat. It's easy to keep all of these ingredients...
Sikil P'ak -- Mayan Pumpkinseed Dip
Pumpkinseed dip has it rough. It's spent generations getting shuffled to the back corner of the appetizer table because of its plain and unassuming appearance; a victim of untrained palates in an image-conscious world. But like a stubborn heroine, it has recently regained its footing and is heading back towards the center of the table. Mostly because it...