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…
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.
Easy Adobo Sauce
Adobo sauce has been around the block. It’s become an all-purpose term for seasoning or spice, but to find an authentic version your best bet is to head back in time a few hundred years. Grinding your own chili peppers will help complete that journey, and in doing so you might just find a flavor combo…
Molletes (Mexican Bean and Cheese Sandwiches)
Most likely you already have everything you need to make a batch of these Molletes. And that’s how they’ve become such a staple in Mexican cuisine — they use such common ingredients that you can always whip up a plate when you’re running on fumes and need food NOW. Give the freshly made Pico de…
Homemade Enchilada Sauce
This is the homemade enchilada sauce I always come back to. Ancho chili peppers give it a rich, complex flavor that works wonders when it’s gooped over some crispy corn tortillas. Enchilada sauce also happens to freeze quite well, so I’ve gotten in the habit of making an oversized batch and freezing a few portions. …
Poblano Breakfast Potatoes
These Poblano Breakfast Potatoes are perfect for lazy mornings. Chop ’em up, throw ’em in the oven, and 30-40 minutes later you’ll have a batch of scrumptious papas that will instantly rescue any grumpy heads in the house. You can also use them as an alarm clock because the smell of roasting poblanos will act…
One Pot Mexican Lentils and Rice
This easy Lentils and Rice recipe is my latest attempt to find a dish in the Mexican vegetarian realm that will keep me full for more than an hour. It certainly fits that bill and in addition to tasting muy bueno it also comes with an awesome side benefit — it’s ridiculously cheap to make,…
Black Bean and Corn Salsa
This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, burritos, breakfast backup?!! And you can easily turn it into a meal with a few additions so it’s worth keeping it in mind if your kitchen needs a kickstart. I think it tastes best…
Flour Tortillas Made With Olive Oil
It’s true, authentic flour tortillas are typically made using lard. We have a recipe for those homemade flour tortillas here and they use a batch of this home-rendered lard. But there are many of you out there who won’t go near that recipe because, well, it uses lard! Luckily you can still make an incredible…
Bean Broth Rice
Sure, you can spend a few hours cooking dried beans from scratch and use the leftover simmering liquid to make a batch of Bean Broth Rice. Or you can simply puree some beans into stock and use that as the cooking liquid for the rice. It’s a quick workaround but it still leads to a…
Avocado Soup
This Avocado Soup recipe comes with a built-in plea to try it with a batch of freshly made vegetable stock. Making veggie stock will instantly upgrade your kitchen so please consider giving it a go. I’ll include instructions for a stock express version that you might forever associate with this otherworldly soup. Not only will…
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