I’ve been taking some time today to get things here at the site in order after all it is getting close to one of our special Mexican holidays incase you haven’t heard of it called Cinco de Mayo. Every year about this time I take special care to do something special for the site and this year is no exception. I am taking the lead up to the holiday and adding two new major categories namely this Tex-Mex category and the other being its western counterpart in Mexicali. Both are major sub categories of Mexican food as it has become so popular on this side of the Rio Grande.
I have tried to show why I think these two categories are (were) needed and why I don’t get hung up on names and labels anymore. I think what I have done so far shows that good food is coming from both sides of the border and it should just be eaten and forget the mental blocks. I mean great food happens and limiting yourself for some silly imaginary name or label is just foolish it cuts out so many possibilities and when it comes to food taste is what matters not labels.
To think that food would somehow be magically stuck in some arbitrary time warp is just ridicules things evolve and change and we need to change and evolve with them. If that was the case rich people never would have learned to like lobster and I don’t know too many who don’t two hundred years ago it was poor folk food. To think that chefs would never try new things goes against everything they are food inventors so why shouldn’t we try new inventions and decide based on taste and taste alone is it good or not and if so the more the merrier. Continue reading
This has to be one of the simplest recipes because all you need are chayotes, onion, butter, and eggs. You probably already have all of those ingredients, well perhaps apart from the chayotes. What are chayotes anyway? Well, this fruit is in the gourd family, and is related to squash, cucumber and melon. It is native to Mexico where it is abundant and the word comes from ‘chayohtli’ which was a Nahuatl word. Explorers in Mexico brought the chayote back to Spain, along with other botanical samples, and chayote is a great source of Vitamin C.
Chayote is typically lightly cooked to keep its flavor, although some people might add it raw to salsas or salads. The root, seeds, stem and leaves are edible, although many people will only use the actual fruit. The shoots and leaves can be added to stir-fries or added raw to salads. The flavor is hard to describe, but perhaps best explained as a combination between corn, summer squash and water chestnut. The flesh is pleasantly crisp unless you overcook it. The fruit is green and pear-shaped, and the skin can either be smooth or bumpy.
In the following recipe, we are simmering the chayote until it is tender, then combining it with onion and eggs. Keep stirring the egg in the pan and they will scramble nicely. Serve the dish while the eggs are still a little moist. This makes a nice brunch or lunch, or you could even have it for breakfast. Throw in some mushrooms or tomatoes if you want, or serve sour cream and/or salsa on the side, as you like. This is not a spicy recipe but if you wanted to add a pinch of chili powder or even some chopped green chili, go right ahead. Continue reading
Our Mexican inspired stuffed peppers are spicy and delicious, and you can even assemble them ahead and then bake them whenever you are ready. We recommend using red or orange peppers, but you can use green ones for a more savory flavor or yellow ones if you prefer their sweetness. For our filling, we have chosen to include beef, onion, celery, rice, salsa, cheese, and then the spicy heat of chili powder and chilies. The peppers are first boiled for a few minutes, then filled with a cooked beef and rice mixture. Finally they are baked in the oven until piping hot.
These make a wonderful dinner, perhaps served with salad on the side and a dollop of sour cream to counter the spicy taste of the beef mixture. You can either take the tops off the peppers and fill them that way, or you can slice them in half lengthwise and fill them that way. Either way works, so it is your choice. If you take an inch off the top, you will be able to reach in and get the membrane and seeds out. If you slice them in half lengthwise you can do the same, perhaps easier. One stuffed pepper makes a filling meal for one person. Continue reading
Pizza might be an Italian dish but you can ‘Mexican-ize’ it to perfection. Pizza might be a winter dish but you can add fresh salad type toppings to make it a wonderful treat for the summer months. Yes, pizza really is that versatile. Our Mexican pizza is made with readymade pizza dough for convenience but you can use a favorite recipe if you wish to make your own. All you need to do is roll it out on a floured countertop. Try whole wheat or regular white pizza dough, as you prefer, and make the pizza round, square, oval, or a rustic, uneven shape.
The sauce is made with a combination of black beans and tomatoes which sounds unusual but offers a delicious flavor, and is thick enough not to soak through the crust. You will then be adding mushrooms, red onion and 2 colors of bell pepper, along with some shredded cheese. Use Mexican blend cheese if you want, or some mozzarella or any other cheese which melts well. The pizza is then baked until done and then it is time to add your chosen toppings, such as avocado, radish, tomato, and cilantro, and you could also add some lime juice.
Serve the pizza with sour cream if you like or drizzle some creamy dressing over the pizza in a zigzag shape before serving. Some people like to crumble some crispy bacon over the pizza or add some guacamole to the sauce. Feel free to make it your own and you will end up with something not only tasty but unique too. The toppings are your choice but we recommend you choose fresh, locally grown produce for a fresh, delicious flavor. Expect a colorful meal with plenty of wonderful appeal in every bite and some true Mexican flavors. Continue reading
Do you like guacamole? If so, you might already know how to make this delicious Mexican condiment. If not, read on and discover how to throw together your own wonderful tasting guacamole in just a few minutes. Our recipe includes avocado, red onion and tomato as the main ingredients, and then we are adding garlic and lime juice for flavor. Throw in a little hot sauce and/or cilantro too if you want. Perhaps you do not have any lime, which is fine because lemon juice would also work perfectly in this simple 5-minute guacamole recipe.
Making this could not be any easier. Once you have gathered together your ingredients, all you need to do is mash them together, adding the hot sauce, salt and pepper at the end so you can control the final flavor. Use a fork or knife to mash the ingredients against the sides of the bowl. Some people like a very coarse, chunky texture while others mash for longer, to get a finer consistency. Some people even throw the ingredients into the blender for a smooth texture, but we prefer the guacamole a bit chunky for a rustic feel. It is of course up to you, since it is your dish.
Homemade guacamole can be spooned on top of anything from a fish filet to a burger or even grilled chicken, and if you keep it chunky you will find it easier to scoop up if served as a dip. This is quite a basic guacamole recipe, and exactly how Mexican cooks make it, but if you wanted to experiment with the guacamole, you might like to tweak the ingredients. Some people like to add a pinch of cayenne pepper instead of the hot pepper sauce, for a similar effect, while others might use minced serrano chilies. You might like to add tomatillo instead of tomato, or parsley in place of cilantro. Continue reading
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