There are some Mexican recipes that I categorised as important and this is one of them, it is the base for many Mexican recipes and it is so versatile that you could use it in many different ways, as a spicy salsa for your tacos or eggs, as a nibble with some totopos (tortilla chips) or as an ingredient for a main dish like enchiladas. Continue reading “Salsa Verde (Green Tomatillo Sauce)”
This is a new recipe for me, when we eat rice at home, I usually cook red rice or just plain, but my sister gave me this recipe and I thought it would go very well with the cabbage Mexican Style dish I cooked today for our dinner. Continue reading “Arroz Verde (Green Rice)”
I remember when I was a child my dad use to make cabbage when we would be running out of money, it is a very cheap and unappreciated vegetable that people tent to use it only to garnish other dishes, but this is a very good example that the humble cabbage can deliver 100% satisfaction. Continue reading “Repollo o Col a la Mexicana (Cabbage Mexican Style”
This is a very simple recipe for a quick and yummy Mexican breakfast. My dad used to make this delicious Huevos con chorizo that I loved, he was an excellent cook. Continue reading “Huevos con Chorizo (Scrambled Eggs with Chorizo)”
Yes! Believe it or not, Cesar Salad is Mexican! There are a few versions about how the Cesar Salad was invented, but I will tell you the version that the Baja California government website says.
In 1940 some pilots were staying in the “Cesar Hotel” located in Tijuana, one of the nights they arrived late and they wanted something to eat, the employees from hotel’s kitchen told the pilots that the kitchen was closed and there wasn’t anything to serve apart from a few lettuce leaves, so the pilots said to the Chef to cook them a simple salad and the Chef Livo Santini, prepared this salad, the pilots were so impressed that they called it “Ensalada Aviadores” (pilot’s salad). Continue reading “Ensalada César Receta Clásica (Cesar Salad)”
Caldo Siete Mares is a very famous seafood broth in Ensenada, Baja California, if you take a walk to Mercado Negro (seafood market), you will find a wide variety of fresh fish and crustaceaos, from tuna to prawn, you name it, the Mercado Negro has it. Continue reading “Caldo Siete Mares (Sea Food Broth Seven Seas)”
I think everybody in the world has a family recipe, a recipe that it is very special, a recipe that nobody else does or knows and this is the case of my tamale recipe. It belongs to my mum’s family and it has been with us for generations. Continue reading “Tamales de Res Estilo Sinaloa (Beef Sinaloa Style Tamales)”
Every home in Mexico have a just made salsa for the everyday food, my home wasn’t the exception, my dad used to make this salsa all the time, it is very tasty and if you are one of those brave persons to handle spicyness very well, this salsa is for you and if you are not very good with spicy food, you can also give it a try adding as many chillies you can handle.
The ingredient that makes this salsa special is the arbol chilli or tree chilli if we trasnlate the word. The arbol chilli is a small and potent Mexican chili pepper also known as bird’s beak chile or rat’s tail chilli.
The method we used in Mexico to make this salsa is called “Tatemar” which, according to Wikipedia, is a nahuatl origin word that means to toast something on fire, it is a method we use quite a lot in Mexico to prepare some of the most traditional dishes like, salsas, chiles rellenos, moles, etc.
Traditinally we put the vegetables on to a comal, a smooth flat griddle where we also cook tortillas or spices, but if you don’t have one, you can use a frying pan.
It is very easy to make and goes very well with tacos, burritos, beans or just as a nibble with some tortilla chips.
Prep 5 min
Cook 15 min
- 3 or 4 arbol chillies.
- 2 big tomatoes
- 1 medium onion peeled and cut in half
- 1 clove of garlic with skin on
- Salt to taste
Put the frying pan on to high heat and when it is very hot put all the vegetables on it, except the chillies.No need for oil, as we want to toast them.
Make sure to turn the vegetables around when you see black spots. When all the vegetables are ready put them aside, making sure peeling the garlic. Then start toasting the chillies for a few seconds, they will toast almost straight way, specially if your pan is very hot.
Put everything in a pestle and mortar or in a blender, add salt to taste and mash or blend until getting a nice runny consistency.
*when you are toasting the chillies make sure to have a window open or the kitchen extractor fan on, otherwise you will cough a lot.
I am not sure where they were invented, or who created in them, but whoever did it, WELL DONE!
My mum always makes them this way, so this is her recipe. Give it a try and enjoy!
Prep 5 min
Cook 10 min
- 7 eggs in a bowl slightly whisk
- 5 slices of ham cut into little squares
- 1 big tomatoe finely chopped
- Half an onion finely chopped
- Half Serrano chilli deseeded and finely chopped
- 2 tbsp rapeseed oil
- Salt and pepper to taste
Put the rapeseed oil on a frying pan on medium heat and add the ham and vegetables and cook them for 5 min.
The onion has to be transparent and the tomatoe has to have a sauce consistency, add the eggs, and cook, folding the eggs over in large curds occasionally, until cooked through, for about 3 to 5 minutes.
You can have them with some refried black beans and warm corn tortillas for the complete Mexican breakfast experience!
Nothing describes Mexico than a Guacamole, everybody knows it! Literally everybody! It is one of the basic Mexican recipes that you have to have in your Mexican dishes to cook repertoire. Continue reading “Guacamole”