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)”
This is a classic recipe to have in your Mexican recipes repertoire. In my family my sister Cynthia is the one that makes the best “rajas con crema” ever, she always puts the “je ne sais quoi” (“no sé qué” in Spanish) touch. Continue reading “Rajas con Crema (Poblano Strips with Cream)”
In México Tostadas are very popular, you can put many types of toppings. My favourite toppings are seafood and fish.
Every tostada starts as a tortilla, maize tortilla, then this tortilla is usually fried in oil and becomes a tostada. But nowadays everybody prefers the healthy option which is the baking tostada. So here in this recipe I show you how to do it.
Makes 6 tostadas
Cook 10 min approx per batch
- 6 corn tortillas
- 1/2 rapeseed oil
Heat the oven to 200 degrees, gas mark 6, ten minutes before putting the tortillas in.
On a tray rub the oil and place the tortillas, avoiding putting the tortillas on top of other tortillas.
Bake them for around 10 min or until golden brown.
This is a very simple but useful side dish recipe to have in your repertoire of Mexican recipes. Continue reading “Arroz a la Mexicana (Mexican Style Rice)”
Today is the evening of Mexican Independence Day and I didn’t know if I was going to go out with El inglés, aka, my husband to celebrate, Continue reading “Ensalada de Nopales (Cactus Salad)”
When I was a child, I grew up eating literally everything! My parents used to hate wasting food, so whatever they used to cook we had to eat it and we used to eat lots of weird stuff like liver, kidneys, pigs trotters, moronga (clotted blood) and lots of vegetables like Guajes, watercress, wild spinach and as a child I always hated them, so imagine what I thought about courgette flowers!, it was a big “NO” straight away. Continue reading “Sopa de Flor de Calabaza (Courgette Flower Soup) “
As you probably know by now, one of my favourite ingredients are courgette flowers, I love them, they remind me so much to Mexico, just like beans, corn and nopales. Continue reading “Quesadillas de Flor de Calabaza (Courgette Flower Quesadillas)”
One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy. Continue reading “Chilaquiles Verdes (Green Chilaquiles)”
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)”
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”