Sub Categories in Mexican

Category of: Mexican

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

Cooking on the Mayan Riviera: Roasted Salsa Verde

December 20, 2016

So my fridge is starting to look better with a few things in there ready to be pulled out and used in various dishes. This roasted tomatillos sauce known as salsa verde (green sauce) is a useful one to have and goes particularly well with chilaquiles that I tend to make here regularly. I get the tomatillos at a market that sets up in our resort village twice a week with fresh fruits and vegetables... View Article

Granola, Yogurt, Honey, Papaya

December 19, 2016

Local fruit and granola dishes are featured on any breakfast menu on the Mayan Riviera and although I rarely order it at restaurants I enjoy making it at home now and then. Just like we have unparalleled berries, apples, pears and stone fruits in the Okanagan, local fruits here are so ripe and full of flavour that they hardly resemble the version of these same fruits that we get at home. I am yet to... View Article

Chilaquiles with red sauce and fried egg

December 17, 2016

Chilaquiles, meaning “broken up sombrero” in one of the native Mayan languages, is a quintessential Mexican dish that you find anywhere, from humble beach cafes to five star hotel restaurants serving local cuisine. Chilaquiles is made with fried corn tortilla triangles (or strips) that are briefly soften in red tomato or green tomatillos sauce, then topped with fried egg, queso fresco, chopped red onion, plenty of chopped cilantro (forgot to put it on before taking the... View Article

Pickled red onions

December 15, 2016

If you have been to Mexico, and I am sure you have, you know how important pickles are to the layers of flavours in this simple yet complex cuisine. Almost every dish is accompanied by some pickles, be it the bright and colourful pickled red onion, mildly spicy jalapenos, pickled radishes or pickled fruits. The most commonly seen are the pickled red onions that go so well with the variety of seafood so abundant in... View Article

Report from the Mayan Riviera and Mexican tomato sauce recipe

December 12, 2016

We landed at Cancun airport a week ago after a short and reasonably comfortable Westjet flight from Toronto. We stepped outside into the colourful vegetation and fragrant air of the Mexican Caribbean and felt immediately at home in the familiar surroundings. Even my limited Spanish held up for the brief conversations along the way. Next we had to endure the usual ordeal of car rental, having to do with mandatory insurance that can quadruple the... View Article

Beans for burritos

September 21, 2016

My sister-in-law Barbara gave me this bean recipe for burritos she makes weekly for her family. She in turn received the recipe from another close friend, Nadine, and the two of them have been making it for years. I am not sure where the recipe originated, but I heard that someone’s mother passed it along. Both gals make this in a pressure cooker and I have been following their method, but I have also tried... View Article

Black beans and harissa tacos with pickled red cabbage

July 4, 2016

Lately tacos have been my go to dish for a quick lunch or dinner. If you have the basic components on hand, taco making is quick and easy. I usually have a stack of white corn tortillas in the fridge (don’t keep them in the freezer) and from there it’s easy to layer a taco from filling to garnish to sauce. Since I keep my kitchen vegetarian bean base is often what I use as... View Article