Today is Friday, that means a little bit of indulgence in my house, wine and cheese in the evening and for lunch these amazing and utterly delicious tacos de moronga or black pudding tacos, yes! You read right! It is black pudding, but it is cooked in a way that you would never know that it is black pudding. I bought my black pudding in my organic and free range butcher, they make their own there, so it was very fresh.
Quesadillas are everybody’s favourite, I guess that they are so easy to make and taste delicious, it is one of those “antojitos” that I would just eat over and over again and I won’t get tired of it. There are so many ways to fill a quesadilla. Today I am sharing with you a quick recipe, I am making a a mushroom and tomatillo filling, so I hope you like it. Continue reading “Quesadillas de Champiñones y Tomatillo) (Mushroom and Tomatillo Quesadillas)”
I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.
The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. Continue reading “Chiles en Nogada Vegetarianos (Vegetarian Chiles en Nogada)”
Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”
My cooking comadres club is growing!! This time I had my lovely friend Claudia who came to cook with me the simplest dish ever, we cooked gorditas with piloncillo (jaggery), she had been telling me for months that she wanted to cook these addictive little patties for me for ages, but for some reason every time we used to organised something, we had to cancel it. Continue reading “Cooking Comadres Mexico City Gorditas de Piloncillo”
I could eat seafood any time, what about you? I just love the freshness of a good octopus, clams or oysters, I think they are just very attractive and luxurious, so any opportunity I get, I always cook something with seafood and today I managed to stop one of my cravings, Octopus Ceviche. Continue reading “Tostadas de Ceviche de Pulpo (Octopus Ceviche)”
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)”
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)”
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)”
I have been craving for a while a nice seafood cocktail, so today was the day to make one, it is Friday and the weather was lovely, sunny all day and quite springy.
The town where I grew up, Ensenada, is well known because of its delicious and fresh seafood and fish. There, you can find a lot of fish and seafood restaurants and street food carts, the second ones are very popular among the people as they are informal places to eat and there are some very famous like “La Guerrerense” who makes mouthwatering ceviches, salsas, seafood cocktails, all very fresh and delicious. Continue reading “Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)”