Mexican cuisine

This Mexican Picadillo is served up with a healthy dose of nostalgia.   No matter where you were born, it’ll remind you of some home cooking you grew up with, but of course with a little more spice 🙂 That’s because most cultures have a classic meat-and-potatoes dish that makes regular appearances in the home …

Curtido is a pickled cabbage delight that also happens to be a great investment.  Spend a few minutes building a batch and you’ll have the option of nibbling on it for the next few weeks. In Central America it’s common to serve curtido with pupusas and other corn cakes, but you can use it on …

This Avocado Soup recipe comes with a built-in plea to try it with a batch of freshly made vegetable stock. Making veggie stock will instantly upgrade your kitchen so please consider giving it a go.  I’ll include instructions for a stock express version that you might forever associate with this otherworldly soup. Not only will …

If your neck of the woods is heading into cozy soup season then this Chicken Tortilla Soup wants to be on the menu. It’s a simple, authentic recipe that can provide incredible flavor from just a few key ingredients.  It’s surprisingly versatile too, and once the base is in place there are all sorts of …

This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it:  tacos, burritos, breakfast backup?!! And you can easily turn it into a meal with a few additions so it’s worth keeping it in mind if your kitchen needs a kickstart. I think it tastes best …

These Chicken Tacos are not afraid to put themselves in the running for top taco. Of course, it’s worth noting who is making that claim.  In this case, it’s someone (uhmmm…me) who has eaten various incarnations of these chicken tacos at least a couple hundred times over the past few years. But it’s not because …

Charro Beans!  You’ll be hard pressed to find an authentic batch of Charro Beans anywhere north of the border, so it’s high time to make your own! Charro roughly translates as cowboy, so these beans have always been associated with ranch lifestyle in Mexico.   Luckily for us, you can make a hearty, delicious batch of …

This is the homemade enchilada sauce I always come back to.  Ancho chili peppers give it a rich, complex flavor that works wonders when it’s gooped over some crispy corn tortillas. Enchilada sauce also happens to freeze quite well, so I’ve gotten in the habit of making an oversized batch and freezing a few portions.  …

Finally a Rajas recipe! Get in the habit of buying fresh poblanos and you’ll always have the option of whipping up a batch of Rajas.  These are roasted poblano strips drenched in a creamy sauce and they are easily one of Mexican cuisine’s most common side dishes. I typically add potato and some stock to …

The closer you live to the seaside communities in Baja California, the closer you’ll be to the original incarnation of Baja Fish Tacos:   fried fish, sharp cabbage, and some gooey creamy spiciness. The farther away you get the more varied the interpretations will be, but luckily it’s easy to whip up an authentic batch without …