This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans. If you want to read about cooking up some beans from scratch see our Frijoles de Olla post. But this version starts with cooked beans — and you can get away with using a…
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.
4 Different Ways To Make The Same Salsa
The next time you come across a salsa recipe keep in mind that you’ve got some leeway on how to make it. The “right” way is the way that tastes best to you, even if others think you are violating the salsa code. With that in mind, here are four distinct ways to make Salsa…
Corn Tortillas Made With White Olotillo Corn
One of the surprise benefits of putting a blog out there in the world is the way it accelerates my own learning. These White Olotillo Corn Tortillas are the perfect example of that phenomenon. They’re probably the most rewarding tortillas I’ve ever made at home, so if you ever find yourself disappointed with your local…
Easy Tamales Recipe
It’s rare to find the words easy and tamales in the same sentence, but with a few simple tricks you can make a scrumptious batch of tamales without having to devote an entire day to them. Making tamale dough AND making a tamale filling sounds like double duty to me, so I usually make a smaller…
Chipotle and Cheese Bean Dip
Serve up this Chipotle and Cheese Bean Dip straight from the oven and you’ll make some friends for life! It’s a bowl full of warm, gooey deliciousness that wants to be part of your home kitchen repertoire. Using 3 chipotles plus some of the adobo sauce will give it real zip, but you can always…
Baked Tortilla Chips
Here’s the easiest way to make a crispy batch of Baked Tortilla Chips. They are lightning quick to whip up and they come with all sorts of leeway for seasoning. I’ll put an option for some Pepita seasoning down below, but even if you serve these up with a simple sprinkling of salt there’s a…
Easy Pepita Dip (and Spread)
If you’re a fan of last week’s Green Mole sauce (Pipian Verde) then you can easily transfer those flavors over to a lightning quick pepita dip. Sure, it works great when surrounded by crispy tortilla chips, but pepitas are nutrtitional powerhouses so you might find yourself turning it into some tasty on-the-fly meals. Pepita Dip…
Salsa Roja
The ingredient list for Salsa Roja will change based on which region you’re in, and who’s cooking it, and what kind of mood they’re in. In other words, there are countless interpretations of Mexico’s most common salsa. I’ve been getting questions about it lately, so I wanted to offer up a couple options that should…
Mexican Horchata: Rice and Almond Drink
Head back in time to a world without soda and it’ll be much easier to find a refreshing glass of Horchata. Or you can skip the time machine and make your own batch at home. Horchata is one of Mexico’s most common agua frescas and this easy-to-make recipe is perfect if you’re new to this…
Rajas: Creamy Poblano Strips with Potatoes
Finally a Rajas recipe! Get in the habit of buying fresh poblanos and you’ll always have the option of whipping up a batch of Rajas. These are roasted poblano strips drenched in a creamy sauce and they are easily one of Mexican cuisine’s most common side dishes. I typically add potato and some stock to…