Sub Categories in Mexican

Category of: Mexican

Mexican red and green sauces

August 19, 2024

Salsa roja and salsa verde (red sauce and green sauce) are two quintessential elements of Mexican cuisine, each offering a distinct flavor profile and playing a crucial role in enhancing various dishes. Both can be made with roasted ingredients or fresh ones.  Salsa roja, translating to “red sauce,” is made with tomatoes, chili peppers, onions, and garlic. Salsa verde,the green sauce is made the same way but with tomatillos and plenty of cilantro.  To make... View Article

Mexican red sauce

August 19, 2024

Here is a simple and delicious Mexican style tomato sauce that goes with many Mexican dishes. You can thin it out as you need. 1 lb tomatoes 🍅 5 guahijo Chiles, stem and most seeds removed1/2 an onion, roughly chopped2 cloves garlic, peeled1 cup tomato puree Place sauce ingredients in a pot, add water to just cover and bring to a boil. Lower heat and simmer for 20 minutes or so until everything is soft. Let cool,... View Article

Black bean quesadillas

March 22, 2024

Black bean quesadillas.  Traditionally made with corn tortillas folded over Oaxaca cheese and grilled to melt the cheese and crisp the tortillas, this dish has been changed and adapted over time to the use of flour tortillas and a variety of fillings.  You can keep it “dry” without toppings so you can hold it in your hand or you can serve it as in this dish with toppings and eat it with a fork and... View Article

Chilaquilles with salsa verde

June 3, 2021

When visiting Cancun, as much as I enjoy going out for breakfast at one of the beautiful beach restaurants in this area, once in a while I have to put my cooking skills to use and make something at home other than the routine oatmeal that I usually “have to have”. Chilaquiles, a classic Mexican breakfast dish, is one of my favourite Mexican style breakfasts. Although it is seemingly a quick dish to make, it... View Article

Vegetables Tacos

March 24, 2020

So I used the taco shells from the other day to make these tacos. Instead of beans I used shitake mushrooms and cauliflower, both chopped fine and sauteed so they looked like ground “meat”. Topping was aa simple pickled slaw, fresh tomatoes and queso fresco. Mexican crema is nice with it too. you can more “stuff”, I kept it fairly simple.

Homemade Flour Tortillas

March 23, 2020

Being at home and not wanting to run out to the store too often may be an opportunity to try out things that we didn’t try before. These flour tortillas are useful whether you like Mexican food or not. Use them for tacos, burritos or fill with hummus, salad or anything you like to eat. These tortillas are very easy to make but best consumed the same day you make them. If you make a... View Article

Yucatan road trip to Merida: Sunday festivities, Apoala, Orquesta Sinfonica de Yucatan

February 19, 2018

Road trip report to Merida continued from here. Breakfast at Mansion Merida Breakfast the next morning at the Mansion Merida was a luxurious event included with the cost of the stay. You can choose where and when you wish to have it served, including your room, the restaurant, in the courtyard or anywhere else that’s reasonable inside the hotel. There was no question for me where I was going to have breakfast: right outside my... View Article

Black beans and corn enchiladas

July 12, 2017

Enchiladas are a delicious Mexican comfort food and and now and then I absolutely crave these tortillas, wrapped around a flavourful filling and baked in a mildly spicy chile-tomato sauce. I fill them with beans and corn, potatoes or vegetables and scatter a little cheese to melt on top. What type of tortillas to use: Traditionally, white or yellow corn corn tortillas but flour tortillas also work. Red or green sauce? Either. I usually make... View Article

Mexican bean soup

January 16, 2017

The weather down here on the Mayan Riviera has been unusually cooler, still in the 20s but a lot of warm tropical rain and clouds. Fittingly, soup was on the menu this week to go with a shredded green salad with citrus vinaigrette. Both were quite delicious so I thought I’d share them on the blog. Salad in the next post. I find that dried beans that I buy here cook much faster than the... View Article

Chilaquiles with salsa verde

January 14, 2017

As much as I enjoy going out for breakfast at one of the beautiful beach restaurants in this area, once in a while I have to put my cooking skills to use and make something at home other than the routine oatmeal that I usually “have to have”. Chilaquiles, a classic Mexican breakfast dish, is one of my favourite Mexican style breakfasts. Although it is seemingly a quick dish to make, it is composed of... View Article

Mayan Street Food and Taco Tour with Cozumel Chef in Playa del Carmen

January 7, 2017

I have been travelling to the Mayan Riviera for years but must admit that I have never stopped to eat at street food carts and although we do eat at local restaurants, only a few serve mostly local people. Now before you dismiss me as a food elitist, please consider that, first, you can get authentic local dishes even at high end restaurants and hotels, you just pay more for them, and second, street food... View Article

Mayan Riviera: Enfrijoladas, tortillas with black beans

December 21, 2016

I first came across this dish at a cooking class at Latitude 20° restaurant in Puerto Aventuras, taught by Mexican chef Danny. The simplicity of the dish combined with the intense flavour appealed to me instantly and it quickly became a regular dish I prepare both here on the Mayan Riviera and at home, at latitude 50°. I am generally attracted to simple foods that make the indigenous cuisine of real people in villages around... View Article