Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more
Baked Cheese with Oregano
Tag: Full Plate Thursday
Red Dough Enchiladas – Enchiladas Potosinas
An enchilada is a tortilla in/with chile (pepper); whereas most enchiladas are dipped or covered in the sauce, this rendition from the Mexican state of San Luis Potosi features an ancho pepper paste mixed with the dough (masa) even before forming the tortillas … click on title for more
Pozole Verde – Green Hominy Soup
There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more
Enfrijoladas – Tortillas in Bean Sauce
An enchilada is a tortilla dunked in chile sauce; an enmolada is a tortilla dunked in mole sauce; it follows then that an enfrijolada is, of course, a tortilla dunked in frijol (bean) sauce. I thought of this recipe as the perfect way to feature the flavour of a good batch of frijoles de la olla (beans from the pot) … click on title for more
Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter
This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …
My Slice of Mexico 