Recipes

Antojitos/Botanas (Appetizers and Street Food)

Ceviche de Pescado     Pambazos     Tortillas Masa Harina     Masa Fresca

Sikil Pak     

Bread

Pan de Muerto    Conchas    pan-de-muerto-irving

Breakfast

Chilaquiles    consome-de-borrego

Desserts/Sweets 

Calaveras de Azucar     Cajeta     Galletas de Lucha Libre     Chocolate Caliente

Pan de Muerto     Nieve de Mango     Mermelada de Chabacano y Mango     Empanadas Dulce

Conchas    Cranberry Hibiscus     Key Lime Pie     Piloncillo Cookies with Mexican Chocolate

Paletas de Piña    pan-de-muerto-irving

Drinks

Agua de Apio con Limon     Horchata     Ponche     Chocolate Caliente

Licuado de Piña y Nopal     Agua de Jamaica     Sea Moss Smoothie     Agua de Mango Catalog

Margarita

Main Dishes

Chilaquiles     Pozole Rojo     Tacos de Pescado     Pambazos

Mole de Olla     Tamales de Calabaza     Mole Veracruzano     Tacos de Carnitas

consome-de-borrego          

Salads

Ensalada de Aguacate

Salsas

Salsa Roja Pambazos     Salsa Morita Molcajete     Salsa Roja Martajada     Pico de Gallo

Salsa Verde     Chile de Arbol Salsa     Salsa Verde Cremosa    salsa-verde-de-pepitas

Sides

Ceviche de Pescado     Ensalada de Aguacate

Soups

Pozole Rojo     Mole de Olla    consome-de-borrego     purepecha-bean-soup
chile-ancho-soup-pic-monkey     

7 thoughts on “Recipes

  1. Riaan Cloete says:

    Hi, I’m from South Africa and have recently come to enjoy some of the Mexican cuisine. Specifically Nixtamalization. I tried Tamale’s this weekend for the first time and they were great. I could not find Banana leafs or corn husks, so I was really frustrated. It then struck me that Wax Paper could work or maybe those Seaweed sheets that they use with Sushi. I used wax paper and it works great. I must say that you need to opt for a good quality paper and not the cheapest, because they will tear. Added benefit is that you can see through the paper.

  2. Nicole says:

    Hi Riaan! It’s so nice to see that I have international readers who are interested in Mexican cuisine! Yay! I find nixtamalization fascinating, too! I love to experiment with different methods of cooking the corn and also using different types of corn. I even tried growing/drying my own corn this summer. I’m so excited to hear that you had good luck with tamales this weekend. What kind did you make? It’s such a bummer when you aren’t able to find the right tools/ingredients, but necessity is the mother of invention! Did you notice if the waxed paper left any sort of residue in the tamales? My other suggestions would be using fresh corn husks, large swiss chard leaves, parchment paper, or even aluminum foil. Here are some links to what they would look like.

    I love that you are experimenting in the kitchen. Please let me know if you come across any other problems or solutions. Happy cooking!

  3. Nicole says:

    PRISCILLA April 25, 2016 at 6:15 pm

    I was wanting to know if you have a recipe for authentic panaderia style pink cake? Please let me know and thank you.

    NICOLE April 26, 2016 at 10:15 pm

    Hi Priscilla,

    Thanks so much for stopping by. I don’t have my own personal for pink panadería cake recipe, however Sonia from La Piña en la Cocina published a recipe on Hispanic Kitchen not long ago for her version. Here it is: http://hispanickitchen.com/la-panaderias-mexican-pink-cake/ Have you seen this recipe? It is also called Pastel de Niños. I’ll have to put this one on my recipe radar and test some versions out soon! Let me know what you think🙂

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