Courtesy of Nestlé
Mexican food may be mainstream, but each flavorful taste is centuries in the making. Similar to other cultures, tradition and heritage are at the heart of Mexican cooking. More often than not, recipes are passed down generations with little consideration as to exact measurements and more emphasis on muscle memory. Luckily for us, some have sat and recorded what it takes to make recetas de comida Mexicana muy deliciosas.
Served over rice or plain pasta, camarones con rajas consists of sauteed shrimp in a creamy sauce of garlic, onions, poblano peppers and cilantro. Be sure to add salt to the boiling water and avoid other common pasta cooking mistakes as you prepare the noodles.
Comfort food done Mexican style. On a chilly or gloomy day, nothing beats albóndigas — ground beef meatballs made with tomato, garlic and more all seeped in a clear vegetable broth. Squeeze in a hint of lime, put on your chanclas (house shoes) and call it a productive night in.
Courtesy of Bits and Bites Blog
Best served with pork dishes like tacos al pastor, this pineapple habanero salsa makes for good summer barbecue eating.
A condiment for anything from enchiladas and tacos to shrimp or chicken, mole may seem like a Mexican mystery sauce. Admittedly, its contents are cause to scratch your head: chiles, tomatoes, sesame seeds, lots of peanut butter, raisins and much more. Inexplicably, mole just works.
Courtesy of Muy Bueno
First seared on the skillet then transferred to the oven for a final bake, this arroz con pollo is anything but boring. Seasoned with garlic, brown sugar, lemon pepper and more, this classy dish does not shy away from seasoning, a cooking tip our abuelitas knew well.
So fundamental to Mexican cooking, pozole has earned two spots on this roundup. In English, pozole translates to hominy, the ground corn used to make grits, a southern U.S. breakfast essential. In this first pozole recipe, the hominy is drained and cooked alongside shredded chicken (or pork) in a red sauce.
Cooked a bit quicker than traditional pozole rojo, pozole verde contains the same drained hominy but is cooked in a green tomatillo based sauce and loaded up with shredded chicken. Note: no matter what your mother says, never leave chicken to thaw on the counter. That’s just one of several ways you are thawing and defrosting your food wrong.
A sure-to-impress dessert easy enough for you to make yourself, flan is creamy and scrumptious and great for a fancy dinner at home.
This roasted tomato and tomatillo salsa packs a double-punch. While some salsas may use either tomatoes or tomatillos, this recipe calls for both.
The perfect remedy for when salsa sets your tongue on fire, horchata makes an ideal summer beverage too. Let water, two cinnamon sticks and long-line rice sit overnight. The next morning, use a sieve — a common kitchen tool — to strain any remaining rice, blend in sweet condensed milk and pour over ice.
From chilled horchata to hot champurrado. This express edition uses rich Mexican chocolate and masa harina as a base. Chocolate is just one of several foods you didn’t know had caffeine, so swap out your morning coffee for this hearty replacement.
These potato chorizo taquitos are baked, not fried. The crispiness may be turned down a notch, but the flavors stay the same. Word of wisdom: resist the urge to peep inside the oven too often as your taquitos bake. Wait until about 15 minutes after the taquitos have been placed inside. Learning to let food be as it cooks is a restaurant secret every home cook should know.
This cocktail’s origins can be traced back to Vida Verde, a Mexican bar in Midtown New York City. Crushed blackberries, an ounce of lime juice, tequila and St. Germain make for a delicious drink for the happiest of happy hours.
This pollo guisado, or chicken stew, contains 1 1/4 cups dry red wine. Ditch the cooking wine and grab whatever you have in the cabinet. Cooking wine is one grocery item you should stop buying immediately. What it lacks in taste, it makes up for with unhealthy preservatives and salt. So pour one out for cooking wine.
Save time on meal prep by preparing these baked taquitos the night before. That way all that’s left to do in the morning is to pop them in the oven for just under 20 minutes. Personalize the taquitos to your taste. Add what you like and substitute what you don’t.
Chef Jose Flores of Brooklyn's de Mole crafted this flavorful guajillo sauce to put on basically anything at the restaurant, but most importantly the fajitas. Make the sauce ahead of time and store in the refrigerator for up to a week for optimal flavor.
In English, tostada simply means toasted. Pile your toppings high with grilled chicken, healthy veggies and your favorite salsa.
Courtesy of Muy Bueno
When life gives you lemons, make more than just lemonade. These churro lemon cream sandwiches are made of bright lemon whipped cream sandwiched between two crispy churro disks coated in cinnamon sugar.
Pie crust can be used to make more than iconic pies. Press the crust dough into muffin tins, cover with foil to hold shape and bake. Stuff the crusts with your choice of breakfast meat, green chili salsa, heavy cream and cheese.
Looking to empty out a few cartons of milk? Rest assured. This recipe contains a whole lot of milk. But unlike the recipe name may suggest, there are actually four milks required to make this delicious cake: regular milk, condensed milk, evaporated milk and whipping cream.
Soon-to-be moms, this one’s for you. This burrito bowl takes no longer than 15 minutes to prepare and contains quinoa, a must-add to any pregnancy diet.
Courtesy of Belly Full
Given its refreshing and light taste, Jell-O is a common summer snack easily spotted in supermercados across the U.S. and Mexico. It’s often sold in mosaic form with floating cubes of flavored Jell-O, but this easy orange cream mold allows for a simpler, citrusy introduction. Jell-O molds are one of many vintage recipes no one makes anymore, but should.
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