Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)

This is a quick and easy recipe for days like today, grey and cold, I am waiting for a friends to cook together and I want to surprise her with a delicious, informal lunch, something that we can ear while we are cooking, so I thought about these sweet potato fries, I have seen lots of versions of this dish, I think you basically have add whatever you fancy! I tried to make mine with a Mexican touch, so I added different Mexican ingredients that would enhanced the flavour of the sweet potatoes. Continue reading “Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)”

Papas con Chorizo (Potatoes with Chorizo)

Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket. Continue reading “Papas con Chorizo (Potatoes with Chorizo)”

Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)

Hola amigos! Apologies for not posting anything recently but we are in Ensenada at the moment having a wonderful time with my family in Mexico.

Today I want to share with you the lovely experience we had in “Osho” restaurant and this quick recipe of Chiles Toreados (tossed peppers) I had in there with my delicious chilaquiles.  Continue reading “Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)”

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Sopa Fría de Aguacate (Avocado Cold Soup)

It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.  Continue reading “Sopa Fría de Aguacate (Avocado Cold Soup)”

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Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean.

This is my own recipe, it is inspired by the famous Mexican dish “Calabazitas a la Mexicana” (Mexican Style Courgettes), I really hope you like it as much as I do, normally I would add some fresh courgette flowers, but I couldn’t find this time, so if you have the opportunity to get some, add them to the salad and it will taste even better. Have a very nice evening and enjoy the nice salad.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

For the salad

  • 3 courgettes, washed and cut in quaters
  • 3 ripe tomatoes, cored, minced
  • 1 large corn on the cob or 100 g frozen sweetcorn
  • 100 g freshly cooked black beans or organic canned ones
  • kosher salt and pepper to taste
  • 4 tbsp rapeseed oil

To garnish

  • 20 g chopped coriander
  • 4 spring onions minced
  • 20 g fresh cheese or feta cheese crumbled
  • 6 chiltepin chillies minced or 3 arbol chillies

For the coriander vinaigrette

  • 70 g fresh coriander chopped
  • 1 small clove garlic peeled
  • kosher salt and pepper to taste
  • juice of 1 lime
  • 50 ml rapeseed oil

Method

  1. Preheat the oven to 200 degrees or gas mark 7.
  2. Place the courgettes, tomatoes and sweetcorn on a baking tray, add salt and pepper to taste and the 4 tbsp rapeseed oil and put the tray in the oven for around 20 min or until the vegetables are cooked.
  3. In the meantime make the vinaigrette. Put the coriander, garlic, oil, the lime juice, salt and pepper into a blender and blend until all the ingredients have mix very well. Keep aside.
  4. Prepared the rest of the ingredients to garnish the salad: Cheese, coriander, spring onions and chiltepin.
  5. Once the vegetables are cooked, serve some in a plate, garnish with the cheese, coriander, spring onions and chiltepin and add some coriander vinaigrette for more flavour.

Listo!

Provecho!

 

  
  

Frijoles Fritos (Refried Beans)

A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my  Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if  I cook  refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”