Browsing CategoryMexican

flower

Today I continue yesterday’s madness — and I don’t know if I pointed this out, but I’m including all the recipes so you can print them out. So instead of just giving someone a bag of dried chiles, you’re saying, “here cook something.” Which might be worse. Hopefully you know if your friend is into that. We spent the last two Christmas seasons in Mexico and while most places have a ton of Mexico ingredients (when I was in Houston, they had a larger selection of Mexican spices than my local Mexican grocer did) there are some staples I think…

mexicocityfood-9

I’ve lived in Mexico for the past 14 months and tasted almost all of the street food in Puerto Vallarta (I’ve also taken two street food tours with Vallarta Eats — I paid for those, not comped — and they are well worth it). There’s a lot of cross-pollination in Puerto Vallarta, I suspect because there are so many seasonal workers that come from other parts of Mexico to work the tourism high season, but it was nothing like I experienced in Mexico City. We’d been eating our way across Mexico from Puerto Vallarta to Guadalajara to Guanajuato and all…

pujol-16

There were two restaurants in Mexico listed on the world’s 50 Best Restaurants. Pujol was one, Biko was the other. They are both in Mexico City. I’ve always wanted to eat at a place like this, with the tasting menu and deconstructed cuisine, but it’s hard to justify the $400 price tag that usually comes with such a meal. Pujol. $79 USD for their 11 course tasting menu. Done. The interior is painted black. Everything is about the food. The first course comes, a shaved ice with chile and lime. Oh that’s nice, I think. Then out comes a large…

tacos-2

We have perfected it. It has taken a year of trial and error, tasting countless tacos around our home on the west coast of Mexico, but finally, it’s here. The perfect chorizo taco. (By the way, this perfect taco is according to the standards in our part of Mexico. If you go other places, they probably do it differently, but as the abuelita who makes her tacos on a food cart by the beach would tell you, they are wrong. This is the correct way to make a taco.) There is a science. 1 You have to use corn tortillas.…

coffee_horchata-1

I invented this, a blend of the Mexican agua fresca made with rice, cinnamon and milk known as Horchata plus iced coffee. Iced Coffee Horchata! Invented! I did it! Then I Googled it and found out that, yes, this was already invented. Ah well! It’s still delicious. If you’re looking for something different, iced horchata on a hot day is wonderful. The iced coffee version is even better. It’s less milky but still creamy, a little hint of cinnamon and the sweetened rice milk cuts the bitterness of the coffee in half. I just make one pitcher of strong brewed…

pibilcochinita-15

If you missed it, the results from the #weekendfoodpics challenge are up. I’ve had this dish across Central America, but it’s incredibly simple to make, and it’s a beautiful shredded pork that you can use in any Mexican dish from quesadillas to panuchos (tortillas grilled in lard with refried black beans and meat topping served open-faced) — and everything in between. It uses one ingredient that might be tricky to find depending on where you are and that’s Achiote, the deep red condiment that gives it that color and distinct flavor. It’s made from the Achiote flower and it may…

polloadobado-3

One of the most popular seasonings for meat here in Mexico is adobado, which is a catch-all term but generally means a chili pepper based sauce. If you pick your meat up from the butcher, you can get it plain or with the adobado sauce right on it. I prefer to make my own because then I can control how spicy it is (with seeds is super hot, without for more mild). Once you know how, it’s super simple to make and is a great alternative to BBQ sauce for grilling. (By the way, Pollo Adobado just translates to “Marinated…

treslechecake-1

Cole helped me with this recipe, he’s a great helper, but together we made one helluva mess. It was about a month ago, and I had heard about tres leche cake while walking around Puerto Vallarta. There’s a bakery there on the malecon that makes it, but we could never find it. So I decided in the name of science, I would have to recreate this decadent, over-the-top rich dessert and then eat it. For science. Oh the sacrifices I make. The thing is, it’s super rich but with some whipped cream, fresh raspberries and shredded coconut, it’s also addictively…

salsa-1

I’ve been cooking a lot of Mexican food, most of it doesn’t make it onto the blog — because I don’t measure ingredients, I just do a dash-of-this a dash-of-that which makes for terrible recipes. However with all that cooking, I have noticed one thing — the key to the Mexican Kitchen, in my mind, is Pico de Gallo (or Salsa Mexicana as it’s called here). It’s the starting point for week. You make a big batch, you put in the fridge and as you’re making tacos, quesadillas, burritos, rice and beans, asado, or pretty much anything, you pull out…