Enchiladas Suizas (Swiss Enchiladas)

This is one of those recipes that I have very near to my heart because these lovely enchiladas were my dad’s favourite enchiladas. Every time he used to make them, we kind of used to lick the plate, I used to have around five!

I have been cooking these enchiladas for years, but I have never been able to recreate the flavour of my dad’s enchiladas, he used to have a special touch for food and he used to be able to make the simplest dish to taste amazing. Do you have a family recipe close to your heart as well? Let me know which one! I would love to know.

The story of these delicious enchiladas is quite interesting, apparently there was this guy that used to cook for Maximilian I, the only emperor that Mexico has ever had, and once the Mexican revolution started the guy went back to his home town Coahuila (a place in Mexico), taking with him some of the recipes that he used to cook for the emperor. Once back in Coahuila, he opened a restaurant where he mixed some of the recipes he learned at the palace with some traditional Mexican dishes and this is how these enchiladas were born, because the story says that they represent the Swiss Alps.

What a great story, right? I love the way recipes change according to necessities or time. Well, here is my recipe, probably a bit different from the original recipe, but in my family they are a whole success!

Enchiladas Suizas (Swiss Enchiladas)

Yield: 4

Enchiladas Suizas (Swiss Enchiladas)


  • 2 chicken breasts
  • 12 corn tortillas
  • 1 large fresh poblano pepper or a green pepper
  • 3 fresh tomatillos (if can’t find them, do not worry)
  • 1 medium onion
  • Small bunch of fresh coriander (cilantro)
  • 4 tbsp cream cheese
  • 1 cup double cream
  • 1/2 cup chicken stock
  • Salt to taste
  • 1 cup grated Monterey jack or cheddar cheese
  • 1 cup vegetable oil
  • You will need
  • An oven ceramic dish


  1. Put the two chicken breasts in a saucepan in water, add salt. Once cooked. Let it cool and shred. Chop 1/2 an onion and some coriander and mix it with the chicken. Set aside.
  2. While the chicken is cooking, make the salsa. Charr the poblano directly over the hob burner. Once is blacken all around, wrap it in a plastic bag and leave aside for 10 min. Cut roughly the tomatillos. Then remove the poblano from the bag and take the skin, stem & seeds off.
  3. Add the flesh of the poblano pepper into a blender together with some fresh coriander, tomatillos and some of the stock where you cooked the chicken. Blend until smooth. Add salt to taste. Once ready set aside.
  4. Preheat the oven to 200 degrees F.
  5. Heat the oil on a frying pan and fry each tortilla individually. Stuff each tortilla as soon as you fry it with the shredded chicken, onion & coriander mix. Roll it and place it on the baking dish. Repeat the same method until you finish.
  6. Pour the creamy poblano sauce over the rolled tortillas and scatter the cheese. Place the enchiladas in the oven for 10 min or until the cheese has melted.
  7. Serve with some chopped coriander on top & sliced onion. Enjoy with some tomato rice and a nice agua fresca. Enjoy!
  8. Listo!
  9. Provecho!
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Macarela en Salsa Verde (Mackerel in a Green Sauce)

These days I puzzle very much about how to eat more fish in our diet, you know, I grew up in a fish town (Ensenada) and we used to eat fish at least twice a week and here in London I really struggle to cook fish in different ways.

So I decided that I am going to be in a mission and I will try to cook fish in a different way every time we eat at home, which is once a week, I am also going to try to eat different types, not only the easy option (cod or haddock), so today I bought some mackerel, I have cooked mackerel in the past, I think I have a mackerel with green pipian in my blog. Today’s recipe is very simple, it is mackerel fillets in a tomatillo sauce with some asparagus and pickled red onion, it is such a simple recipe, but very flavoursome, I especially like combination of the tangy green salsa with the fish, it is the perfect combination.

So here is the quick recipe, if you like it do not forget to leave me a comment! Thanks for reading!

Serves 2

Prep 10 min

Cook 30 min


  • 4 mackerel fillets
  • 3 fresh tomatillos cut in chunks
  • 1/2 onion cut in chunks
  • 1 garlic clove
  • 1/2 fresh jalapeño
  • Small bunch of fresh coriander (cilantro)
  • 12 asparagus
  • 1 small red onion
  • 2 limes
  • 1 tbsp table salt to pickle the onion
  • Pinch of oregano
  • 3 tbsp canola oil
  • Salt
  • Pinch of ground black pepper
  • 1/4 cup water


  1. Preheat the oven to 180. Have a saucepan and frying pan ready.
  2. Place the tomatillo, onion, garlic and jalapeño in a saucepan and add 1/4 cup of water. Cook for 10 min.
  3. While the veggies are cooking, place the asparagus on a baking tray, sprinkle 1 tbsp of oil, some salt & pepper and place them in the oven for 15 min.
  4. Then make the red pickle onion. Cut the onion in thin slices a d add the tbsp of table salt and set aside.
  5. Heat the frying pan and place the fillets one by one skin down. Press down each fillet with your fingers to avoid the fish to curl up.
  6. Place a saucepan lid on top of the fish to cook the top.
  7. While the fillets are cooking finish making the pickled onion. Rinse the onion with fresh water to get rid off the salt. Squeeze the juice of a lime and add a pinch of oregano and a pinch of salt and set aside.
  8. Make the salsa. Put all the veggies in a blender. Then once blended add the fresh coriander, salt & pepper to seasoned and set aside.
  9. Take your asparagus out of the oven and set aside.
  10. Cut some lime wedges.
  11. By now the mackerel fillets have to be cooked. The skin has to be crispy.
  12. Serve two mackerel fillets per person with some asparagus, pickled onion and drizzle some green salsa on top & finish off by squeezing some lime to get that extra tangy flavour. Enjoy!



Frijoles Charros (Charro Beans)

Beans, glorious beans! There are so many recipes that you can do with beans. In Mexico, we eat beans almost in every meal, refried beans, beans caldo, beans with tacos, beans with eggs, beans, beans, beans! We do love them! And who doesn’t! They are easy to cook and full of protein and despite the bad reputation they have for giving you a errr funny tummy aka gas! They are just very versatile.

This recipe is not for a veggie lover, in fact, if it wasn’t because the tomatoes, coriander, jalapeño & onion, this recipe would be a meat lover affair. They are call “Frijoles Charros”, a charro in Mexico is a cowboy, so this dish was originally from the north of Mexico, it contains a lot of meat because charros would only have meat (mainly pork) and pulses (pinto beans) in their diet. The recipe always changes from family to family. This is my recipe.

For this recipe you have to cook your pinto beans in advance, I will give you the quick recipe for them. I cooked mine the night before.

Serves 4

Prep 15 min with cooked pinto beans

Cook 30 min plus 1 hr for pinto beans


To cook the Pinto Beans

  • 300 gr pinto beans cooked with juice
  • 1/2 onion
  • 1 garlic clove
  • Water
  • 1/2 tsp salt

To cook the Charro Beans

  • 300 gr cooked pinto beans
  • 5 rashes of smoked bacon chopped
  • 2 cooking chorizo sausages skin off & chopped
  • 5 herb chipolatas skin off & chopped
  • 1 small onion finely chopped
  • 2 tomatoes chopped
  • 3 tbsp chopped fresh coriander (cilantro)
  • 1 fresh jalapeño chilli chopped
  • 1 garlic clove chopped
  • Pinch of dried oregano
  • 1 tsp salt
  • Pinch of ground black pepper
  • 1/2 tsp paprika (optional)
  • 1/4 tsp ground cumin (optional)
  • 1 tbsp vegetable oil

To garnish

  • Lime wedges (optional)
  • Crumbled feta cheese
  • Fresh coriander (cilantro)
  • Avocado (optional)


Cooking the beans

  1. Cook the beans. Soak them in water 2 hrs before cooking.
  2. Rinse them and put them in a casserole dish (dutch oven) cover them with water, add half an onion and a garlic clove.
  3. Bring them to a boil at high heat and then low the heat all the way down. Cook for 45 min.
  4. Check them to see of they are soft. Add salt right at the end.
  5. Once cooked, remove the onion and garlic.

Cooking the Charro Beans

  1. Have all your ingredients ready and chopped.
  2. Heat one tbsp of oil. Start by frying the bacon. Then after 3 min add the chorizo, then the herb sausages. Fry for 7 min.
  3. Add the onion & garlic and garlic. Then tomato, jalapeño & coriander and continue frying for 5 min until the meats are cooked. Set aside.
  4. If you cooked your beans the night before (like I did). Heat them and once hot add the meats mixture.
  5. Add a pinch of oregano & ground black pepper, bit of paprika and ground cumin for more flavour. Cook for 7 min and they are done.
  6. Serve with feta, more fresh coriander & avocado. Enjoy!



Caldo de Pollo (Mexican Chicken Soup)

London gets on a stand by when we get some centimetres of snow, the public transport just collapse, businesses don’t open and schools closes. It is incredible, but I think that this lovely city it is just not fit for extreme weather.

As hard is for me to accept it, I do like the idea of staying at home all cosy, so when my children’s school closes because of the snow, I get all excited as this means we can stay the three of us in bed in the morning and then just watch films, eat comfort food and drinks litres of Mexican hot choc! It is the best thing in the world.

Today my children are at home & I had a whole organic chicken in my fridge, so I asked myself, what do I do with it? And my daughter, who absolutely loves soups, said to me, “Caldito de Pollo mami”, for you that means Mexican Chicken Soup and I think, “yes, that is the best way a Mexican mum would keep warm in this cold weather”.

Caldo de Pollo is one of the most love recipes in my family. When I was 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 Soup)”

Nopales con Pollo en Chile Colorado (Cactus with Chicken in a Red Sauce)o

I woke up in the morning thinking what to do for el inglés today on Valentines Day, you see, he is not the kind of man that I would call the romantic type, he just doesn’t like the typical “romantic” things that other men would do, instead, he shows his love in a different way and that is what make him so especial for me and made me fall in love with him! Continue reading “Nopales con Pollo en Chile Colorado (Cactus with Chicken in a Red Sauce)o”

Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)

Today’s recipe is a favourite of mine and my hubby! He usually doesn’t like courgettes Mexican style, which I love, but he likes soups, so I came with the amazing idea of doing create something that we both like and this is how this creamy soup came along! It is great for children as well, my two little pollitos love it very much and to let people know what they are eating, I garnish the soup with proper Mexican style courgettes and some yummy feta. Continue reading “Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)”

Camarones al Ajillo (Prawns in Garlic Butter)

There are times in your life when all you can think of is nothing and this is my case today! I have had a very busy weekend and I started my week with a very busy day and I really want to share this recipe with you guys since Friday, but for some reason my brain doesn’t work, I am errr how do you call it?? My brain is in strike, can it be such as thing?? Continue reading “Camarones al Ajillo (Prawns in Garlic Butter)”

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do. Continue reading “Crema de Rajas (Poblano Rajas Cream Soup)”