There are a lot of theories about how these enchiladas became “Swiss.” Some people think they originated in the kitchen of the Emperor Maximillian, back when the French invaded Mexico. Some say that it is because Swiss immigrants to Mexico usually went into the dairy business and these […]
I love the smell of basmati rice. Even uncooked, it has an amazing fragrance. And this is probably one of the easiest ways of preparing it. It was not until I lived in Japan that I first came across people rinsing their rice before cooking. As someone that […]
This is a salad I make whenever the mangos I see at the market are nice and ripe. Since it uses many traditionally Mexican ingredients, I’ve found it works well as a salad for most Mexican meals. The mangos bring sweetness, the poblanos a smoky flavor and the […]
We recently had some bananas that were getting nicely sweet and ripe and needed to be used in some way. Usually, I make banana bread and that is what I did again. But this time, I used a recipe from Marge Poore’s 1,000 Mexican Recipes cookbook. I noticed […]
This breakfast is so good you could serve it on your honeymoon or an anniversary. Just think breakfast in bed. And though the name of this dish includes the word “divorced,” it is a delicious marriage of the flavors of a Mexican breakfast! OK, enough with the marriage […]
Carne con papas means “meat with potatoes” in Spanish. But this recipe has no meat and it doesn’t even use potatoes! I loved it when my mom would make carne con papas at home. It was a delicious meal but I didn’t realize until later that it was […]
This is almost a marriage of scrambled eggs and pico de gallo. If that sounds like a good match to you, give it a try! We usually have a breakfast with Mexican flavors on the weekend: some eggs, some beans, tortillas and OJ and/or coffee. And the flavors […]
Mexican rice comes in many colors. This rice uses achiote (annatto) seeds which infuse a saffron-like color to the rice. In fact, these seeds are sometimes referred to as “poor man’s saffron.” This recipe is typical of the Yucatán region of Mexico, as well as it’s Gulf Coast. […]
As Halloween approaches, I thought I’d make a “spooky” drink. This drink caught my eye, not just for how it looks, but because of its name: La Llorona. As a kid, we would always hear stories about creatures that would come and get us if we misbehaved. One […]
This is another basic Mexican sauce that can be used to make some delicious Mexican meals. Like the tomatillo sauce I posted recently, this sauce is cooked so it does not have to be used right away. I’ve used this sauce as a base for chiles rellenos. It […]
I am so excited that I finally have a masala dabba of my own! A gift from a friend of ours from India. Thank you, Anju! A masala dabba is a stainless steel spice round box that contains most of the spices you would use for preparing a […]
This is one of our old “standbys.” We have made this recipe so often that it has become “comfort food” for us. The recipe comes from one of the first cookbooks I started exploring regularly: Moosewood Restaurant Cooks at Home. The subtitle is “Fast and Easy Recipes for […]
This is a simple tomatillo salsa that you can use as an enchilada sauce, with chilaquiles, over scrambled eggs or any other dish that calls for a salsa verde. This is a cooked sauce so it keeps a bit longer than fresh salsas like pico de gallo. I’ve […]
I haven’t posted a drink/cocktail recipe since last May. Thankfully, I had the chance to try many of my favorites this past summer. While summer is over, here is one we savored watching some great World Cup games. It is a bit late for warm weather (at least […]
If you like Greek food, you will like this recipe. If you are vegetarian or are trying to add more vegetables to your diet, you will like this recipe too. We have made this moussaka many times, and we always enjoy the combination of textures, flavors and its […]
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