Does it ever happened to you that you had a busy day and you can’t be bother to cook? Well, it happened to me today and I was wondering what to cook without compromising freshness and healthiness, so I remember this quick recipe that I sometimes cook, sopes or pelliscadas! which are these little round parcels made with corn flour, they are like a little corn dough plates which you can fill with almost anything you want! that is the beauty of these lovely things. Continue reading “Sopes de Picadillo (Mince Meat Picadillo Sopes)”
Today is Friday, so let’s celebrate that is the beggining of the weekend with this so refreshing frozen Margarita!
Time 10 min
- 2 Margarita glasses or small cocktail glasses
- Ice blender
- 12 strawberries washed and chopped
- Juice of 2 limes
- 1 tbs agave syrup
- 1 or 2 shots Tequila
- 2 cups of ice
- 2 small stawberries
- 2 lime wedges
- Hoja Santa salt (if you do not have hoja santa salt, use normal salt)
- Rimmed the glasses with salt. Place some salt on a plate, pass a lemon wedge around the rimmed of the glass and press it over the salt. Leave aside.
- Place the ice, strawberries, lime juice, tequila, agave syrup in the blender and blend until smooth.
- Pour the margarita into two glasses and decorate with a lime wedge and a strawberry. Enjoy! Happy Friday!
There is nothing better than get together with a “paisana” (compatriot) from Ensenada, Baja California and cook together a feast of fresh seafood and fish menu, that is definitely my kind of fun and that is what Haydee, the clever lady in charge of social media from Mextrade and I did. Continue reading “Cooking Comadres Ensenada Style Menu”
Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!
Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices. Continue reading “Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)”
I’ve been wanting to do this cake for ages, but I have to confess that baking is not my thing, so I kept leaving it for another time, but last Sunday it was my son’s birthday and I organised a Mexican Birthday Party, so I thought it was a good opportunity to put into practice my rusty baking skills and I have to say that I was very impress with the end result, everybody loved it, specially my little Emilio, who was over the moon! Continue reading “Pastel de Tres Leches (Tres Leches Cake)”
Every time I cook this dish, it always takes me back to my childhood, to my grandma’s house. My mum is from Culiacan, Sinaloa, so a lot of the recipes we cook at home are Sinaloa style. The recipe is a very comforting dish, not for the faint hearted as I have to admit that it is not that healthy, but I can assure you one thing, it is well delicious! Continue reading “Frijoles Puercos (Piggy Beans)”
Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea! Continue reading “Cooking Comadres Easter Feast”
Enchiladas Rojas are so popular in Mexico that you will find them in any Mexican restaurant, this is the type of dish that you could use to describe Mexican food: comforting, vibrant in colour, healthy, delicious, simple and use of chillies. In my family we always use dried Anaheim chillies to make the red sauce, but traditionally is made with guajillo chillies and these are the ones I used for these enchiladas. They can be filled with chicken, cheese or refried beans, I made mine with chicken, I find them more filling. Continue reading “Enchiladas Rojas (Red Enchiladas)”
Today was Cooking-beans-Monday at home. I love doing this every time I run out of the beans I store in the freezer. I usually tend to cook lots, so I always have a some sort of beans supply ready for any Mexican recipe. Today I cooked pinto and black beans, both types very popular in Mexico. Continue reading “Sopa de Frijol Negro (Black Bean Soup)”
Oh! My! What a day! I was so busy running around London with a terrible earache and sore throat that this evening I was completely and utterly spent. Luckily I had some chicken in the fridge that I bought from my local butcher and I cooked the cure for all pains, a Mexican chicken soup.
Caldo de Pollo is one of the most important dishes in my family, I remember as a child my dad would made a massive pot of it and we would eat it for days and my mum would say “Eat it all, it is full of vitamins!” and we were not allowed to leave a single bit. Continue reading “Caldo de Pollo (Mexican Chicken Broth) “