Last week I got a kitchen penalty for not having freshly pickled goods in the fridge. Minus ten points! But instead of making individual batches of Pickled Jalapenos or Pickled Tomatillos, I took a shortcut and made a batch of Pickled Everything. So this quart-sized jar is loaded with Jalapenos, Carrots, Onions, and Tomatillos —…
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.
Fiery Pasilla de Oaxaca Salsa
I’ve been experimenting with these Pasilla de Oaxaca chiles and wanted to offer up a recipe that is slightly different than the Pasilla Salsa from a few weeks ago. If that sentence sounds strange then take a look at this pic: There’s a traditional Pasilla chile (above, left) that starts life as a fresh Chilaca…
Roasted Tomato and Tomatillo Salsa
You may have noticed that most Salsa recipes on this site use either tomatoes or tomatillos as the base ingredient. But what happens if you use both? Is that even legal?! Luckily it is and the result is a completely unique Salsa that just might become one of your new favorites. How To Make Tomato…
Champurrado Recipe (Express Version)
This Champurrado recipe is the perfect way to get familiar with atoles. Wait, what? Atoles are a class of hearty Mexican drinks that use corn as the flavor base. Yes, corn! There are loads of atole recipes that you can add to your kitchen arsenal, but today we’re focusing on the chocolate atole (Champurrado). It’s the…
Homemade Chipotles in Adobo
This post is for all of you who stay up late at night wondering what goes into a can of chipotles in adobo. You’re not alone! Chipotles can bring so much joy to the kitchen, so it’s only natural for the mind to seek out the cause of such culinary happiness — so that it can…
Pasilla Chile Salsa
So what’s the easiest way to get your kitchen familiar with some new chiles? Use them to make a simple salsa and not only will you get a snapshot of the chile’s flavor profile, but you’ll get a lip-smacking Salsa that you can use on tacos, eggs, or even just with some chips. That’s what…
Salsa de Aguacate (Avocado Salsa)
This post is for all of you who are diehard fans of that mysterious, creamy green sauce at your local taqueria. It’s not guacamole, and it doesn’t even seem like Salsa, but it’s strangely addictive and it works wonders on tacos, so what is it?! And more importantly, how do I make it?!! How To Make…
Gorditas Recipe
Homemade Gorditas are an easy way to turn leftovers into a meal that you actually look forward to! Is that possible?! Picture thick, delicious masa cakes stuffed with your choice of filling and you’re on the right track. The thing is…you’ve got loads of choices on how to make your Gorditas: Thick vs. thin Fried vs….
Chilaquiles with Black Beans, Avocado and Pickled Jalapenos
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 Jalapenos and a sprinkling of…
Easy Pickled Onions Recipe
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…