Traditional Mexican Recipes

Overview of Traditional Mexican Cuisine

Traditional Mexican food is one of the most ‘cultural’ foods in the world, in the sense that it is closely tied to, and based on, Mexican culture and tradition. Mexican cuisine was even named by the United Nations Educational, Scientific and Cultural Organization as one of the world’s foods with most “intangible cultural heritage”.

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Traditional Mexican cuisine is basically a fusion of indigenous Mesoamerican cuisine with European, mainly Spanish, cooking. This is due to the Spanish conquest of the Aztec Empire. Originally, indigenous Mesoamerican cooking employed mostly vegetarian ingredients, such as tomatoes, beans, vanilla, avocados, cocoa, corn and chili peppers. It even uses uncommon ingredients such as edible flowers. These are all ingredients native to Mexico. However, under the influence of European cuisine, ingredients such as meat (beef, chicken, pork etc), mangoes, bananas, herbs and spices, and dairy products such as cheese were infused into Mexican cuisine, with the main contributions being meat and cheese. But even with all these additions and infusions, the staple food of the traditional Mexican dish is still beans and corn with chili pepper.

Traditional Mexican cuisine varies within Mexico as well. Different regions use different ingredients unique to their location. For instance, coastal regions use a lot of seafood in their dishes; while in the northern regions (where cattle are prevalent) beef is a common ingredient.

Traditional Mexican cuisine includes a varied list of dish types. They have the usual rice dish, noodle dish, soups, stews, and meat dishes. However, they also have the taco, which is rather unique to Mexican cuisine.

Ingredients Used in Traditional Mexican Cuisine

Corn is the most common ingredient in traditional Mexican cuisine. It is used in tacos, soups, stews, tortillas, and even in some drinks and desserts. In some dishes, the corn is eaten fresh. In others, it is dried and treated with lime, before being ground into dough, which is then used to make a wide variety of dishes. The dough is sometimes used fresh, but sometimes fermented as well. The most common use of corn in traditional Mexican cuisine is to use it to manufacture corn tortillas, which are thin, unleavened flat breads made from finely ground corn. The tortilla can be found in almost every traditional Mexican dish.

The chili pepper is another common ingredient in traditional Mexican cuisine, bringing flavour and spice to the various dishes. Even though many other cultures use chili peppers in their dishes as well, traditional Mexican cuisine uses the widest range of chili peppers. In addition, almost all traditional Mexican dishes contain some amount of chili pepper, hence earning the cuisine the reputation for being spicy. Even when dishes do not contain chili pepper, they will normally have hot sauce. Beans have long been considered a staple in traditional Mexican cuisine. The most common way to prepare beans is to simply simmer them in water, occasionally together with some fresh herbs. In some dishes, the beans are fried.

Rice, an ingredient introduced to Mexican cuisine by the Spanish, has become a staple food as well. One of the most common traditional Mexican dishes that utilizes rice is the casserole (e.g. arroz con pollo, a rice-based chicken casserole). Rice may also be made into rice flour, which can then be used for a variety of dishes, or even beverages (such as horchata).

Avocados are another popular ingredient in traditional Mexican cuisine. It is used in soups, stews, moles (a type of Mexican sauce), sauces, and are also the main ingredient for the popular dish, guacamole.

Another common ingredient of traditional Mexican cuisine is the tomato. It is used fresh in some dishes, and cooked in others. Its most common uses are salsas (Mexican sauces), stews and rice dishes.

Garlic is often used in traditional Mexican cuisine to provide a strong and bold flavor to the dish. It is most commonly used in marinades, soups, sauces and rubs.

Citrus fruits such as limes, lemons and the bitter Seville orange is another common ingredient in traditional Mexican cuisine. It is vital for giving the dishes a bright, tart flavor. In traditional Mexican cuisine, citrus fruits are most commonly used in salsas, ceviches, and tortilla soups. It can even be used, normally in small amounts, in meats, corn dishes, and even in Mexican beer. Vanilla, made from an edible orchid’s bean, is a common and traditional ingredient of traditional Mexican cuisine. It is commonly used in the form of Mexican vanilla extract, which is extremely fragrant and gives the dishes a burst of flavor.

Chocolate is a unique ingredient in traditional Mexican cuisine. Originally, the Mexicans pounded cocoa beans to create a foamy, bitter, chocolate drink. It is also added to moles (a type of Mexican sauce) to give it a unique taste. Pork is the most popular meat in Mexico, used commonly in stews, tortillas, enchiladas, and tacos. Lard, a type of fat from around pork kidneys, is commonly used in Mexico as a frying agent (for other ingredients such as tortillas and beans). It is also often used in baking.

Cheeses are often used in traditional Mexican cuisine as a garnish. Common types of cheeses used in traditional Mexican cuisine include cotija, asquiso, queso blanco and fresco.

Common Traditional Mexican Cuisine Recipes – Main Dishes

Carnitas

Carnitas (literally translated from Spanish to English as “little meats”), are a type of braised or roasted pork. It is commonly used as a filling for tacos, burritos or tortas. It is typically chewy, with crispy pieces on the outside. It can also be eaten alone.

Estimated Preparation Time: About 15 minutes

Estimated Cooking Time: About 3 hours

Estimated Total Time: About 3 hours, 15 minutes

Ingredients you will need for this dish:

  • 3 pounds of pork (you can use pork shoulder or pork butt)
  • 1 onion
  • 1 laurel/bay leaf
  • 5 cloves of garlic
  • Lard/oil
  • Salt
  • 3 cups of orange juice
  • Broth

Cooking Instructions

1. Brown the pork on both sides (you can use a large pot for this).

2. Carefully, add in the orange juice, then the broth (until the meat is completely covered).

3. Add in garlic (peeled), bay leaf and the onion (peeled and quartered).

4. Bring to boil, before turning it down to simmer for about two and a half hours.

5. Turn up heat to evaporate excess liquid.

6. Using tongs, break the meat up into smaller chunks (preferably with each chunk roughly the size of a table tennis or golf ball)

7. Fry the meat in the remaining fat, at the same time sprinkling salt on top (to taste). When the edges of the pork chunk become browned and crispy, the pork is ready.

Carnitas filling for tortas, tacos or burritos

Carnitas (literally translated from Spanish to English as “little meats”), are a type of braised or roasted pork. It is commonly used as a filling for tacos, burritos, tamales or tortas. It is typically chewy, with crispy pieces on the outside. It can also be eaten alone. Estimated Preparation Time: About two and a half hours. Number of servings: 6

Ingredients

  • 1 pound of pork shoulder (preferably boneless)
  • 1 clove of garlic
  • 1 onion
  • 1 tomato
  • 1 carrot
  • 1 celery
  • 1 teaspoon of salt
  • 1 tablespoon of chili powder
  • ¼ teaspoon of dried oregano
  • ¼ teaspoon of cumin
  • 1 bay leaf/laurel
  • ¼ teaspoon pepper

Cooking Instructions

1. Dice up the celery, carrot (peeled) and tomato.

2. Mix pork, garlic carrot, celery, onion (quartered) and tomato in a saucepan.

3. Season with chili powder, salt, cumin, pepper, bay leaf and oregano (either following amounts as stated above, or to taste).

4. Add enough water to cover the mixture.

5. Bring to boil, then reduce to simmer.

6. Cover and continue simmering for about two hours, or until meat is tender enough.

7. Cool and shred.

Beef Tongue Tacos

An exotic dish not for the faint at heart, if prepared correctly it is supposed to melt in your mouth. Beef tongue is flavorful and tender, usually eaten in a taco, together with some salsa verde (literally green salsa).

Serves: Makes about 18 to 24 tacos.

Ingredients

  • 3 pounds of beef tongue (preferably one 3 pound tongue)
  • Chopped red onion
  • 6 to 7 bay leaves
  • 1 head of garlic (peeled and crushed)
  • Chopped avocados
  • 2 tablespoons of salt
  • 2 large onions (peeled)
  • Vegetable oil
  • Corn tortillas
  • Salsa verde
  • 1 tablespoon of peppercorns
  • Cilantro
  • Thin slices of radish (for garnish)

Cooking Instructions

1. Taking a large pot, fill it with water until it is about two-thirds full.

2. Add the tongue, onions (peeled, mixed regular and red), garlic (peeled and crushed), peppercorns, bay leaves, and salt (either 2 tablespoons as directed above, or to taste).

3. Bring to boil before reducing to simmer. Cover and continue to simmer for about 3 hours, or until the tongue is tender and soft. Remove tongue and let cool (about a few minutes)

4. Using a knife, or your fingers, remove the light colored covering over majority of the tongue’s surface (tip: this covering looks a bit like skin).

5. Remove the rough patch of meat where the tongue is attached to the bottom of the mouth (unless you are perfectly ok with a bit of meat with rough texture).

6. Slice the tongue into slices of roughly a quarter inch. Heat a bit of oil in a frying pan on medium high. Sauté the tongue slices until both sides are lightly browned, then remove the slices from the pan and cube them.

7. Soften the tortillas (you can either cook them on the stove top or pop them into the microwave for about 10 seconds). Put a large spoonful of meat into the centre of a tortilla. Add a spoonful of salsa verde, avocado, onion (mix of regular and red), and fresh cilantro (you can vary the amounts according to your taste preference).

8. Sprinkle radish slices as garnishing.

Tamales

A tamale is a spicy steamed dumpling dish made from a starchy, usually corn-based dough, which is boiled, or steamed, in a corn husk (the ‘leaves’ encasing corn). Tamales can contain cheeses, fruits, vegetables, cheeses, chili’s, seafood, nuts or any other filling that you like. The filling is usually spicy.

Preparation time: About 5 hours 30 minutes

Cooking time: About 1 hour

Total time: About 6 hours 30 minutes

Serving size: This recipe makes 6 dozen tamales

Ingredients

  • 4 pounds of boneless chuck roast
  • 1 teaspoon of red pepper (flakes)
  • 4 cloves of garlic
  • 3 cups of lard
  • 4 dried ancho chili’s
  • 2 teaspoons of fresh oregano (chopped)
  • 9 cups of masa harina
  • 2 tablespoons of all purpose flour
  • 1 cup of beef broth
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 2 cloves of minced garlic
  • 8 ounces of dried corn husks (roughly 3 packages)
  • 1 teaspoon of white vinegar
  • Salt (to taste)
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of salt

Cooking Instructions

1. Mix beef and cloves of garlic in a large pot. Fill with cold water until the ingredients are fully covered. Bring to boil over high heat before reducing to a simmer.

2. Cover the pot and let simmer for about three and a half hours, or until beef is adequately tender and is easy to shred.

3. Remove beef from pot, reserving 5 cups of the liquid. Throw away the remaining garlic and leave meat to cool before shredding finely (you can use a fork to do this. It should shred easily enough if it has been adequately cooked).

4. Meanwhile, place corn husks in a pot and fill with warm water, until the husks are covered. As the husks float naturally, you may need to use something heavy to hold them below water. Allow it to soak for about three hours, or until they are soft and pliable.

5. Toast the ancho chili’s in a cast iron skillet. Ensure that they do not burn. Set them aside to cool before removing stems and seeds, and then grind them in an electric grinder (e.g. a coffee grinder) or manually with a mortar and pestle.

6. Heat the vegetable oil in a large skillet. Mix in the flour and allow it to brown slightly before pouring in beef broth. Stir until the mixture is smooth before mixing in cumin seeds, ground cumin, oregano, red pepper flakes, ground chili’s, minced garlic, salt and vinegar (you can follow the proportions as directed above, or add to taste, according to your taste preferences).

7. Stir in the shredded beef and cover. Let it simmer for about 45 minutes.

8. Meanwhile, place lard and salt into a mixing bowl and whip it with an electric mixer on high speed until it has a fluffy texture. Add the masa harina and whip at low speed until it is well mixed. Pour in the previously reserved cooking liquid (5 cups) bit by bit until the mixture has the consistency of soft cookie dough.

9. Remove corn husks from the water. Flatten each husk out with the narrow end facing towards you. Spread about 2 tablespoons of the masa harina mixture (prepared in step

8) evenly onto the surface of the top two thirds of each husk. In the middle of each husk, spread about 1 tablespoon of the meat mixture (from step 7). Do not put too much meat of the tamale will be difficult to roll. Starting from one of the long edges, roll up the corn husk. Fold the narrow end into the rolled tamale, tying it securely with a length of butchers’ twine or a strip of husk.

10. Steam the rolled tamales over boiling water, in a steamer baker, for about an hour, until it is firm and retains its shape. Serve immediately.

Chiles En Nogada (Chili’s in Walnut Sauce)

Chiles En Nogada is a popular dish, especially during the Mexican Independence day. It is a dish comprising red pomegranate, white walnut sauce, and green chili – the three colors of the Mexican flag.

Ingredients

  • 1 bunch of fresh cilantro (chopped)
  • ¾ cup of sour cream or crema
  • 3 cloves of garlic
  • 3 eggs
  • ½ teaspoon of sugar
  • ½ cup of finely chopped walnuts
  • A pinch of nutmeg
  • ½ pound of ground pork or beef (depending on which you prefer)
  • ¼ of an onion (peeled and diced)
  • 1 tablespoon of lard or vegetable oil
  • 1 apple (peeled, cored and diced, with seeds removed)
  • 2 tablespoons of unsalted almonds (chopped)
  • ¼ teaspoon or cinnamon
  • 1 pomegranate (with seeds removed)
  • 6 large green chili’s
  • ¼ teaspoon of cumin
  • ¼ cup of evaporated milk
  • 2 tablespoons of raisins (soaked and softened in warm water)
  • A pinch of salt
  • A pinch of pepper

Cooking Instructions

 
1. Roast the green chili’s. Let them cool before removing the stems, skins and seeds.

2. Heat the oil (or lard, whichever you have chosen to use) over medium heat in a large frying pan. Add in the beef (or pork, whichever you have chosen to use) and brown until it is nearly done.

3. Add in the onion, apple, garlic, almonds, cumin, salt, pepper, cinnamon, netmeg, and almonds. Mix well and cook for about 5 minutes.

4. Stuff the each roasted chili with an equal portion of the stuffing (prepared in step 3).

5. Separate the egg yolks from the egg whites. Beat the egg whites to stiff peaks (you can choose to either use a mixer or a whisk). Fold in the previously separated egg yolks and add in a pinch of salt. Dip each chili in the (egg) mixture and fry until they are crispy and golden brown.

6. Blend (or mix) the crema (or sour cream, whichever you have chosen to use), sugar, and evaporated milk together with the walnuts. Pour the mixture over the freshly cooked chili’s. Lastly sprinkle the pomegranate seeds over the stuffed chili’s.

Poc-Chuc

Poc-chuc is a tender pork dish that is usually topped with onions. Sometimes it is also flavored with achiote. In this dish, acidic flavors (such as vinegar and sour oranges) are added to combat the saltiness of the meat (since the dish was invented before the refrigerator, and hence the meat was salted to be preserved). In the past, hot embers were used in the cooking of this dish, but in modern day kitchens, this dish is usually prepared in the oven.

Serving size: Serves about 4 to 6 people (depending on size of the roast you are using) Note: Requires preparation the day before. Ingredients

  • Pork roast
  • 1 ¼ cup of sour orange juice (if possible, use freshly squeezed sour orange *juice)
  • 1 tablespoon of achiote paste
  • ½ tablespoon of coriander
  • About 3 teaspoons of salt
  • 1 cup of water
  • ½ teaspoon of peppercorns (whole)
  • 6 onions (sliced)
  • A little bit of vinegar
  • Chiltomate sauce (See chiltomate sauce recipe under the “Traditional *Mexican Soup, Stew and Sauce Recipes”)
  • 1 teaspoon of sugar
  • 1 tablespoon of lard or oil

Cooking Instructions

1. Rinse the roast thoroughly before patting it dry. Rub its surface evenly with achiote paste. Place the roast in an air tight bag made of a water proof material (e.g. plastic).

2. Pour ¾ cup of sour orange juice into a bowl. Add peppercorns and salt. Whisk well before pouring the mixture into the bag, over the meat.

3. Ensure that the mixture covers all surfaces of the roast before sealing the bag and allowing it to marinate overnight.

4. Preheat oven to 325 degrees before placing the roast into the oven, making sure to cover the roast with a baking dish. Cook for about 3 hours. During the 3 hours, baste the meat with the mixture (as prepared in step 2) at regular intervals of around 30 to 45 minutes. Following that, turn up the heat to 400 degrees and allow the roast to cook for about another half an hour.

5. Meanwhile, mix the onions and water in a pan. Cook it over medium heat. After the water has evaporated and the onions have softened, add the lard (or oil, whichever you have chosen to use), and let it continue to cook. After a while, sprinkle in the coriander and sugar, add a splash of vinegar. Allow it to cook for another 10 minutes. This mixture will be your onion topping.

6. Remove the roast from the oven. Allow it to sit and cool for about 15 minutes. Slice the meat into slices that are roughly ½ inch thick. Take whatever remaining sour orange juice mixture (from step 2) you have left and drizzle it over the sliced meat.

7. Top the completed roast with some chiltomate sauce. Garnish with prepared onion topping (from step 5).

Chilorio

Chilirio is a meat dish with chili sauce. It is usually made with pork, but you can also use beef or chicken if you do not like pork. Chilirio can be eaten as a main dish, or as a filling for tamales, burritos and tacos.

Ingredients

  • 2 pounds of pork (preferably boneless)
  • ½ teaspoon of cumin
  • ½ cup of lard (or oil, but this will affect the outcome of the recipe slightly)
  • 4 dried ancho chili’s (or other similar chilis)
  • 3 cloves of garlic
  • ½ onion
  • 1 tablespoon of oregano
  • 5 cups of water or vegetable broth
  • 1 teaspoon of salt

Cooking Instructions

1. Boil a large pot of water (or vegetable broth, whichever you have chosen to use). Add in the pork, and allow it to simmer, covered, for about 1 and 2/3 hours. Meanwhile, put the dried chili’s into a bowl. When the 1 and 2/3 hours are up, ladle out enough of the liquid from the pot into the bowl of chili’s, such that the chili’s are completely covered.

2. Allow the pot to simmer for another 20 minutes. Allow the chili’s to soak for as long as needed for it to become soft enough for the stems and seeds to be removed.

3. Drain off the liquid in the pot, making sure to reserve about 1 cup of the liquid. Separate the pork into bite sized pieces.

4. Heat the lard (or oil, whichever you have chosen to use) in a pan until it has melted. Add in the pork and fry until it is browned before removing it from the pan. Add the onions into the remaining lard and fry until it becomes translucent before removing it from the pan.

5. Mix the chili’s, onions, spices and the 1 cup of reserved liquid (from step 3) into a blender and blend until the mixture is smooth. Drain most of the lard from the pan. Mix the pork and the blended sauce (from step 5) in the pan and simmer for about 10 minutes (this serves to thicken the sauce and also to mix the flavors nicely).

Pibil Pollo

Pibil Pollo is a chicken dish from the Yucutan region of Mexico. It not only has the flavor of the ingredients of its marinade – citrus and garlic – but it also gets another layer of flavor from the banana leaves used to wrap it when it is steamed. However, even if the banana leaves are not used, the outcome of the recipe will still be delicious.

Ingredients

  • 1 large banana leaf (or you can also opt to use 2 small banana leaves. The *result will be the same)
  • ½ teaspoon of salt
  • 2 tablespoons of red chili paste
  • Bitter orange juice (squeezed from 4 bitter oranges)
  • 4 tomatoes (sliced)
  • ½ cup of butter
  • 1 onion (peeled and sliced)
  • 1 sprig of epazote
  • 8 pieces of chicken
  • 3 cloves of garlic

Cooking Instructions

1. Mix the orange juice, salt, red chili paste, and garlic together. Ensure that it is mixed well and evenly. Pierce the chicken in a few places with a fork to allow marinade mixture to enter it fully. Let the chicken marinate in this mixture for at least two hours.

2. Pre-heat the oven to 350 degrees. Meanwhile, place the chicken on top of the large banana leaf (or two small banana leaves, whichever you have chosen to use). Top the chicken with epazote sprig, onions and tomatoes. Put pieces of butter on top as well. Wrap up the sides of the banana leaf over the chicken. Tie it up with oven safe string to ensure that the leaf remains wrapped around the chicken. Alternatively, you can place the chicken upside down so that the weight of the chicken will keep the leaf closed and wrapped around it.

3. Place the wrapped chicken into the oven, above a oven safe bowl filled with water. Let the chicken steam for about 60 to 90 minutes, depending on the size of the chicken pieces. 4. Remove the chicken from the oven, and remove the banana leaf. Top it with fresh tomato, onion and chili before serving.

Pollo Encacahuatado

Pollo Encacahuatado is a chicken dish. The chicken is covered with peanut sauce, and can be served together with some rice. Alternatively, it can also be served with hot tortillas.

Ingredients

  • 8-10 chicken thighs or breasts (prefereably boneless and skinless)
  • 1 cup of water
  • ¼ cup of oil
  • 3 plum tomatoes (diced)
  • ½ of an onion (diced)
  • 1 dried red chili
  • ¾ cup of unsalted peanuts
  • 2 or 3 cloves of garlic (peeled. Number of garlic cloves used depends on your personal taste and preferences)
  • 1 can of chicken broth (roughly 1 and ¾ cups)
  • Salt (amount used depends on your personal tastes and preferences)

Cooking Instructions

1. Heat the oil in a shallow pan. Fry the chicken until it is slightly browned. Add the water and allow it to simmer, covered, for about 10 minutes before removing the cover and allowing it to simmer until the water has evaporated (estimated 15 minutes for chicken breast and 20 minutes for chicken thigh. Estimated time also depends on size of meat)

2. Remove the chili stem and seeds. Remove the chicken from the pan. Mix the tomatoes, garlic, dried chili, onions, chicken broth and peanuts in the pan, and allow it to simmer for about 15 minutes.

3. Blend the sauce (from step 2), then put the sauce and the chicken back into the pan. Allow it to simmer for about 10 minutes (this allows the flavors to mix nicely).

Sopa Seca

Sopa Seca, literally “Dry Soup”, is a traditional Mexican Noodle Casserole. It is a delicious comfort food, dense with thin fideo noodles bathed in chili sauce. It can be served with pickled chili’s or a salad.

Serving Size: Makes about 4 servings

Ingredients

  • ¼ cup of canola oil (plus a little extra for greasing purposes)
  • 4 canned chipotle chili’s in adobo (minced)
  • 1 can of whole tomatoes (crushed and peeled)
  • ½ cup of chicken stock
  • 1 cup of cotija (crumbled)
  • 2 tablespoons of cilantro (minced)
  • 8 ounces of fideo noodles (alternatively, you can choose to use vermicelli noodles (whichever you choose to use, break the noodles into roughly 3 inch long pieces)
  • 4 cloves of garlic (minced)
  • ½ of a small white onion (chopped)
  • ¾ cup of crema (or sour cream)

Cooking Instructions

1. Preheat an oven to 350 degrees. Using some canola oil, grease a baking dish (preferably around 8 inches by 8 inches big). Heat ¼ cup of canola oil in a large skillet, over medium high heat. Add pasta into the skillet and cook, until it is lightly browned and toasted, making sure to stir constantly. This will take about 4 minutes, and it will be easier to cook the noodles in two batches. Then, using a slotted spoon, transfer the noodles onto paper towels and set it aside to drain.

2. Purée the tomatoes, onion, chipotles and garlic in a blender until the mixture is smooth. This will take a minimum of 2 minutes of blending. Return your skillet to the heat and add in the purée (prepared in step 2), letting it cook until almost all of the liquid has evaporated, making sure to stir it constantly. This will take roughly 18 minutes.

3. Add the chicken stock into the skillet and allow it to cook for about a minutes, making sure to stir constantly. Add in the noodles, stirring it to make sure that the noodles are well mixed with the sauce. Season with salt and pepper (amount depending on your personal taste and preference).

4. Transfer the noodles to the previously prepared baking dish (from step 1) and cover it with foil. Bake for about 10 minutes, until the pasta is tender and has absorbed the sauce.

5. Before serving, sprinkle cotjia and minced cilantro, and drizzle with crema.

Tradition Mexican Breakfast Dishes

Huevos Rancheros

Huevos Rancheros - “Ranch Eggs” or “Farm Egss”, is an easy to make Mexican breakfast dish. Comprising of Mexican-style scrambled eggs, combined with red tomatoes, white onions and green jalapeños.

Serving Size: Serves about 4 to 6 people

Ingredients

  • 3 tablespoons of canola oil
  • 8 eggs (lightly beaten)
  • 1 small white onion (finely diced)
  • 2 tablespoons of cilantro leaves (thinly sliced)
  • 1 jalapeño (stem and seeds removed. Finely chopped)
  • Kosher salt (amount may vary, depending on your personal taste and preference)
  • Freshly ground black pepper (amount may vary, depending on your personal taste and preference)
  • 1 plum tomato (core and seeds removed. Finely chopped)

Cooking Instructions

1. Heat the canola oil in a large skillet, over medium high heat. Put in the plum tomato, jalapeño, and onion, and add in salt and pepper (amounts may vary, according to your personal taste and preference). Cook these ingredients until soft, for about 6 minutes, ensuring to stir constantly.

2. Add in the eggs (beaten) and cilantro and cook, folding eggs over occasionally, until cooked. This will take about 4 minutes.

Tostadas de Camarón Seco

Translated as “Dry Shrimp Toast”, Tostadas de Camarón Seco is a popular traditional Mexican snack or breakfast food. It is intensely savoury, with a mixture of eggs, achiote and dried shrimp. It is great as a topping for fried tortillas. Serving Size: Makes about 8 servings

Ingredients

  • 4 ounces of Mexican dried shrimp
  • Cilantro leaves (chopped)
  • 1 teaspoon of achiote paste
  • 8 corn tortillas
  • 3 jalapeños (stems removed)
  • 2 tablespoons of canola oil (plus a little extra for the frying)
  • 2 eggs
  • 1 large sized white onion (chopped)
  • Kosher salt (as much as you want, depending on your personal taste and preference)

Cooking Instructions

1. Combine the jalapeños, eggs, achiote paste, shrimp, onion and salt in a blender, and blend until smooth. This should take at least 2 minutes. Heat about 2 tablespoons of canola oil in a sauce pan, over medium high heat. Add in the blended ingredients (from step 1) and cook until the mixture is reduced and thickened, and also browned, making sure to stir often. This should take about 15 minutes. This will be your shrimp mixture.

2. Pour some canola oil (about 2 inches deep) into a Dutch oven, and heat over medium high heat until 360 degrees. Add in your tortillas and fry them in batches, until they are crisp and golden brown. This will take about 3 minutes. Transfer the fried tortillas to paper towels to allow them to dry.

3. Divide up your shrimp mixture among your fried tortillas and sprinkle some cilantro for garnishing before serving.

Sausage and Egg Tostadas

Sausage and Egg Tostadas, literally “Sausage and Egg Toast”, is a popular traditional Mexican breakfast consisting of – as you can infer from it’s name – sausage, egg, and toast. All in all, it makes for a hearty, easily prepared breakfast dish.

Estimated Preparation Time: About 20 minutes

Estimated Cooking Time: About 10 minutes

Estimated Total Time: About 30 minutes

Serving Size: Makes about 6 pieces of toast

Ingredients

  • 1 cup of canola oil
  • 2 tablespoons of olive oil
  • 1 pack of pork sausage crumbles
  • 6 corn tortillas
  • ½ cup of chopped onion
  • 6 cooked eggs (you can cook it whichever style you like. For example, fried, *poached, sunny side up, or over easy)
  • ¾ cup of salsa
  • 3 tablespoons of fresh cilantro leaves (chopped)
  • 1 ½ cups of shredded Mexican blend cheese
  • 6 pieces of toast

Cooking Instructions

Heat the canola oil in a medium sized skillet, over medium heat.

For the tortillas, one at a time, until they are crispy and evenly cooked on both sides. This should take about 2 minutes per side of a tortilla. Drain the tortillas on paper towels.

Heat 2 tablespoons of olive oil in a large skillet over medium high heat.

Add in the chopped onion and allow it to cook for about 3 minutes. Then, add in the sausage crumbles and cook until done.

Place the pieces of toast on serving plates and top them with the sausage crumbles mixture (from step 2), eggs (prepared beforehand, in the style of your choice), salsa, cheese, and cilantro.

Breakfast Burrito

The Burrito is a popular traditional Mexican cuisine. This particular recipe teaches you to prepare a breakfast version of this popular food.

Estimated Preparation Time: About 25 minutes

Estimated Cooking Time: About 13 minutes

Estimated Total Time: About 38 minutes

Serving Size: Makes about 4 burritos

Ingredients

  • 2 teaspoons of canola oil
  • 1 cup of low-sodium black beans (rinsed and drained)
  • 1 red bell pepper (seeds removed. Diced)
  • ½ of a small sized red onion (diced. This will amount to roughly ½ cup of diced onions)
  • 4 eggs
  • 4 egg whites
  • ½ teaspoon of chili flakes
  • 1/3 cup of pepper jack cheese (shredded. This will amount to roughly 1 ½ ounces)
  • 1 small avocado (cubed)
  • ¼ cup of salsa
  • 1 large tomato (seeds removed. Diced)
  • ¼ cup of reduced fat sour cream
  • 4 whole wheat tortillas (preferably the size of an average burrito, about 10 inches in diameter)
  • Hot sauce (as much as you want, depending on your personal taste and preference)
  • Cooking spray
  • Salt (as much as you want, depending on your personal taste and *preference)

Freshly ground black pepper (as much as you want, depending on your personal taste and preference)

Cooking Instructions

1. Heat the canola oil in a large non stick skillet, over medium high heat. Add in the red bell pepper and onions and cook until the onions are soft and the peppers are slightly charred. This will take about 8 minutes.

2. Add in the black beans and the red pepper flakes. Cook until warmed through. This will take about 3 minutes. Season with salt and pepper (as much as you want, depending on your personal taste and preference), and transfer to a dish.

3. Whisk the eggs and egg whites together. Stir in the cheese, making sure to mix it well. Spray the skillet with the cooking spray, and then reheat the skillet over a medium heat. When heated, reduce the heat to low and add in the whisked egg and cheese mixture (from step 3). Scrambling it constantly, allow it to cook until it is cooked through. This will take about 3 minutes.

4. Spread each tortilla with 1 tablespoon of salsa and sour cream, and then spread about ¼ of the black bean mixture (from step 2) on top. Also, spread about ¼ of the scrambled egg mixture (from step 3) on top as well. Following that, sprinkle some diced tomato and about ¼ of the avocado on top. Season with the hot sauce (as much as you want, depending on your personal taste and preference). Roll up the tortilla, forming a burrito, and serve.

Menudo is a traditional Mexican soup, often prepared as a breakfast dish on New Year’s Day morning. It is made with beef stomach, and can contain a red chili base broth. It is usually eaten with tortillas or other types of bread. It is also rumoured to have medicinal qualities and to help ease hangovers, hence making it a popular breakfast food, especially on the morning after a night of drinking. Note: Requires preparation from the day before. Ingredients

  • 2 pounds of pigs feet
  • 2 cups of dried hominy
  • 2 large onions
  • 5 peppercorns
  • 1 roasted ancho chill (peeled, de-seeded, and coarsely chopped)
  • 3 pounds of honeycomb tripe
  • 2 roasted poblano chili’s (peeled, de-seeded, and coarsely chopped)
  • 5 garlic cloves (peeled, and chopped)
  • 1 tablespoon of oregano
  • Tortillas (according to preference)
  • Cilantro (to taste)
  • Water

Cooking Instructions

1. Place hominy in a bowl. Pour in enough water such that the hominy is covered. Allow it to soak overnight. Place hominy in a pot (preferably medium sized). Cover it with about 2 to 3 inches of water, and bring it to a boil before reducing it to a simmer and covering it. Allow it to simmer for about 2 hours. You may add more hot water as necessary to keep the hominy fully covered.

2. Drain the water from the hominy. Cut the honeycomb tripe into bite sized pieces and add it to the hominy. Add 1 of the onions (peeled and diced), oregano, garlic, peppercorns and pigs feet in as well. Cover it with about 2 to 3 inches of water and bring it to a boil before reducing it to a simmer and covering it, allowing it to simmer for 2 hours. Add in chili’s (poblano and acho) and allow it to cook for an additional hour.

3. Top the soup with tortillas (as much as you want, according to your personal taste and preference), cilantro (again, according to your preference) and the remaining onion (peeled and sliced).

Traditional Mexican Soup, Stew and Sauce Recipes

Chile Colorado

Chile Colorado is a traditional Mexican dish; it is a rich red stew containing tender beef chunks. It can be served with fresh tortillas made of flour.

Ingredients

  • 8 dried red chili’s (you may choose to use New Mexico chili’s, California *chili’s, or Guajillo chili’s)
  • 3 pounds of beef roast
  • Water
  • 1 teanspoon of salt
  • 1 can of beef broth
  • 1 can of tomato sauce
  • 4 cloves of garlic (peeled)
  • 1 tablespoon of dried oregano
  • 2 tablespoons of lard or oil

Cooking Instructions

1. Simmer the beef in a large pot of water for about 2 to 3 hours, until it is tender. Remove the beef and drain the water. Add in the lard (or oil, depending on what you chose to use) into the pot and melt it over medium or high heat. Cut the beef into bite sized chunks and fry them briefly in the oil (for the health conscious, this step can be skipped).

2. Remove chili stems and seeds. Heat a griddle over medium or high heat, and roast the chili’s for about 2 to 3 minutes. Stir them often to avoid letting them get burnt. Cover the chili’s with hot water and allow them to soak for about 30 minutes before removing them from the water and blending them together with about ¼ cup of water until it is smooth, creating a chili paste.

3. Add the beef broth, oregano, tomato sauce, garlic (finely diced), chili paste (from step 2) and salt into the pot of beef chunks. Let it simmer for about 30 minutes.

4. Serve it with steaming hot flour tortillas, and some chopped white onion and cilantro leaves.

Pozole

Pozole, means‘foamy’, and is a traditional Mexican stew. With a base of maize, Pozole used to have some ritual significance in pre-Columbian Mexico. Until today, it remains a popular dish and is served in Mexican restaurants all over the world.

Ingredients

  • 2 tablespoons of cooking oil
  • 1 onion (chopped)
  • ¾ pound of pork tenderloin
  • 2 cloves of garlic (minced)
  • 3 cups of water
  • 3 cups of canned low-sodium chicken broth (home made stock will work as well)
  • 2 and 2/3 cups of canned white hominy (drained and rinsed)
  • 1 and ¾ teaspoons of salt
  • ¼ teaspoon of freshly ground black pepper
  • Lime wedges
  • Garnishes: cilantro leaves, chopped onions, radishes, diced avocado

Cooking Instructions

1. Pour the oil into a large pot and heat it over moderate heat. Add the onion and allow it to cook for about 5 minutes, stirring occasionally, until the onion turns translucent. Then, increase the heat to moderately high.

2. Add the pork (cut into ½ inch cubes) into the pot and cook it for about 3 minutes, stirring occasionally, until the pork begins to brown. Add in the water, broth, salt, hominy, garlic and pepper, making sure to stir continuously while adding these.

3. Bring it to a boil before reducing the heat and simmering it for about 10 minutes, until the pork is tender. Serve with lime wedges and any garnishing you have chosen to use.

Yucatán Lemon Soup

Yucatán Lemon Soup is a traditional Mexican soup, traditionally made with limes. It usually contains garlic, shrimp, and a lot of fresh cilantro. Yucatán Lemon Soup is normally served as a starter or an entrée, alongside a salad.

Estimated Preparation Time: About 20 minutes

Estimated Cooking Time: About 10 minutes

Estimated Total Time: About 30 minutes

Serving Size: This recipe makes 4 servings, each the size of about 1 cup.

Ingredients

  • 1 medium sized onion (quartered)
  • 4 whole cloves
  • 1/2 cup of fresh cilantro (chopped)
  • 3 tablespoons of Meyer lemon zest (finely grated)
  • 3 tablespoons of Meyer lemon juice
  • 2 jalapeño peppers (de-seeded and quartered)
  • 1/2 teaspoon of cumin seeds
  • 1 piece of cinnamon stick (preferably around 4 inches long)
  • 4 cups of reduced-sodium chicken broth
  • 1 pound of raw shrimp (roughly 26 to 30 shrimps, peeled and deveined)
  • 8 cloves of garlic (crushed and peeled)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of hot sauce (or more, or less, depending on your personal taste and preference)

Cooking Instructions

1. Put onions, jalapeno peppers, garlic, cumin seeds, cinnamon stick, cloves, lemon zest and broth into a large sauce pan and bring to a simmer. Cover the sauce pan and reduce heat. Allow it to simmer for another 20 minutes before straining the broth and discarding the solids.

2. Bring the broth (from step 1) to a low simmer. Add in the lemon juice, salt, shrimp and hot sauce (if you have chosen to use it). Allow to cook, for about 3 minutes, until the shrimp are pink and firm. Mix in cilantro before serving.

Sopa de Tortilla

Sopa de Tortilla, translated as “Tortilla Soup”, is a traditional Mexican soup, using the staple food tortilla. This particular version is garnished with crispy pork rinds and silky goat cheese.

Serving Size: Makes about 4 servings

Ingredients

  • 3 guajillo chili’s (dried)
  • 6 cloves of garlic (finely diced)
  • 3 plum tomatoes (cores removed. Diced)
  • 2 sprigs of cilantro leaves
  • 1 tablespoon of ground cumin
  • 1 small avocado (peeled, halved, pitted and finely chopped)
  • 2 ounces of goat cheese (softened)
  • 3 small dried pasilla chili’s (stems and seeds removed. Thinly sliced)
  • 2 tablespoons of dried oregano
  • Fried tortilla strips
  • ¾ cup of canola oil
  • 3 fried pork rinds (crumbled)
  • 4 cups of chicken stock
  • 1 medium sized white onion (finely diced)
  • 2 corn tortillas, torn into small pieces (this amount is based on corn tortillas with a 6 inch diameter)
  • Kosher salt (amount may vary, depending on your personal taste and preference)
  • Freshly ground black pepper (amount may vary, depending on your personal taste and preference)

Cooking Instructions

1. Toast the guajillo chili’s in a sauce pan, over medium high heat. Then transfer the chili’s to a bowl that contains about 1 cup of boiling water and allow it to soften for about 30 minutes before draining the water, reserving about ½ cup of the liquid.

2. Return the pan to medium high heat and put in ½ cup of canola oil. Add in onion and garlic and cook until soft, which should take around 6 to 8 minutes. Add in tomatoes, tortillas, cumin, oregano, cilantro, salt, and pepper, and cook until the tomatoes are soft. This will take about 6 minutes.

3. Remove stems and seeds from the chili’s. Transfer the chili’s and the reserved liquid (from step 1) into a blender. Also, add in all the cooked ingredients from the pan (from step 2) into the blender. Blend until smooth, and set it aside.

4. Return the pan to about medium high heat, adding ¼ cup of oil. Add in the pasilla chili’s and fry until crisp. This will take about 2 minutes. Then, using a slotted spoon, transfer the pasilla chili’s to paper towels to allow them to drain.

5. Wipe the pan clean, and add remaining oil to it. Heat it over medium high heat. Add in the blended ingredients (from step 3), and cook until it is slightly reduced. This will take about 3 to 5 minutes. Then, add in the chicken stock and allow it to simmer until it is thick. This should take around 40 to 45 minutes.

6. Strain the mixture with a fine mesh strainer. Garnish with fried pasillas, pork rinds, avocado, goat cheese and tortilla strips.

Stewed Beans

This is a traditional Mexican soup dish, containing various different types of beans, and with a tomato base. It is traditionally served alongside steak dishes.

Serving Size: Makes about 10 to 12 servings

Ingredients

  • ¼ cup of olive oil
  • 1 bunch of cilantro (stems removed. Chopped)
  • 8 cloves of garlic (chopped)
  • 1 can of whole tomatoes (peeled and crushed)
  • 1 yellow onion (chopped)
  • 1 cup of dried chickpeas (soaked overnight, and water drained)
  • 1 medium sized red bell pepper (seeds removed. Chopped)
  • 1 cup of dried pinto beans (soaked overnight and water drained)
  • 3 tablespoons of tomato paste
  • 1 cup of dried kidney beans (soaked overnight and water drained)
  • 1 tablespoon of thyme (dried)
  • 1 ½ tablespoons of paprika
  • 1 tablespoon of oregano (dried)
  • 1 tablespoon of chili powder
  • Kosher salt (amount may vary, depending on your personal taste and preference)
  • Freshly ground black pepper (amount may vary, depending on your personal taste and preference)
  • 7 cups of water
  • 1 large sized jalapeño (stem and seeds removed. Chopped)

Cooking Instructions

1. Heat the olive oil in a sauce pan over medium high heat. Add in the onion, pepper, jalapeño, and garlic, and allow to cook until soft, for about 12 to 15 minutes, making sure to stir occasionally. Add in the tomato paste, oregano, chili powder, thyme, and paprika, and allow it to cook for about 3 minutes, until the mixture is lightly caramelised. This will take about 3 minutes.

2. Add in all the beans, together with 7 cups of water, and bring it to a boil. Reduce the heat to medium low and allow it to cook until the beans are tender, making sure to cover the pot only partially. This will take about 1 hour.

3. Stir in the tomatoes and allow it to cook until the tomatoes break down, making sure to stir occasionally. This should take around 30 minutes. Then, stir in the cilantro, and season with salt and pepper (amounts may vary, depending on your personal taste and preference) before serving.

Green Chili Pork Stew

Green Chili Pork Stew is a traditional Mexican stew. A spicy, hearty and flavorful stew, Green Chili Pork Stew is based on green chili’s, one of the staples of traditional Mexican fare.

Ingredients

  • 3 tablespoons of olive oil
  • 1 large white onion (diced)
  • 1 can of chicken broth
  • 3 fresh corn tortillas (cut into thin strips and minced)
  • 1 tablespoon of dried Mexican oregano
  • 3 pounds of pork shoulder or butt (preferably boneless, and cut into 1 ½ inch *pieces)
  • 6 large garlic cloves (chopped)
  • 1 bottle of dark Mexican beer
  • 1 tablespoon of ground cumin
  • 1 stick of cinnamon
  • 2 teaspoons of grated orange zest
  • 2 teaspoons of salt
  • 1 bag of frozen corn kernels
  • 1 ½ pounds of fresh tomatillos (washed, de-husked, and cut into ¾ inch pieces)
  • 6 fresh poblano chili’s (de-seeded and cut into ½ inch strips)
  • 2 orange bell peppers (de-seeded and diced into cubes of about 1 inch)
  • ½ cup of chopped cilantro

Cooking Instructions

1. Heat the oil in a large pot, over medium high heat. Put in the pork (in three different batches), cooking them until they are browned on all sides. This will take about 4 minutes per batch. Remove the pork and put into a bowl.

2. Put garlic and onion into the pot, and reduce heat to medium. Cook for about 6 minutes, stirring occasionally. Add the broth and scrape the browned bits, allowing it to cook for about 2 minutes. Add beef, beer, cumin, oregano, tortillas, and the cinnamon stick to the pot. Bring to a boil before reducing heat to low and covering it, allowing it to simmer for another hour, stirring occasionally.

3. Stir in the tomatillos and allow to simmer, covered, for another 1 ¼ hours. Add in the bell peppers, corn and chili’s before allowing it to simmer, covered, for another 15 minutes, until the pork is tender. Stir in the cilantro, salt and orange zest.

Mexican Mole Sauce

In traditional Mexican cuisine, a Mole is a thick, spicy and rich sauce traditionally made from a blend of chili’s, ground nuts, seeds, spices, and a little bit of unsweetened chocolate. It can be served with chicken, rice and/or tortillas.

Estimated Preparation Time: About 10 minutes

Estimated Cooking Time: About 15 minutes

Estimated Total Time: About 25 minutes

Serving Size: Makes about 4 servings

Ingredients

  • 2 teaspoons of vegetable oil
  • 1 tablespoon of unsweetened cocoa powder
  • 1 teaspoon of dried cilantro
  • ¼ cup of onion (finely diced)
  • 1 can of condensed tomato soup
  • 1 can of green chili peppers (diced)
  • 1/8 tablespoon of dried minced garlic
  • 1 teaspoon of ground cumin

Cooking Instructions

1. Heat the oil in a saucepan, over medium heat. Put the onion in the saucepan and cook until tender and translucent. Mix in the cocoa powder, cilantro, cumin and garlic.

2. Stir in the tomato soup and green chili peppers before bringing to a boil. Reduce heat to low and allow it to simmer for about 10 minutes, covered.

3. Transfer to a gravy boat and pour directly over food.

Chiltomate Sauce

Chiltomate Sauce is a traditional Mexican sauce made from roasted or stewed tomatoes. It has a wonderful depth in flavor and goes well together with traditional Yucatan dishes.

Ingredients

  • Salt (to taste)
  • 2 habanero chili’s
  • 5 large tomatoes
  • 1 bunch of fresh cilantro
  • A bit of vinegar
  • 1 onion (peeled)
  • 3 cloves of garlic (peeled)

Cooking Instructions

1. Pre heat your griddle over high heat. Cut onions into quarters and roast them. Place the tomatoes, onions, garlic and chili’s into the griddle and cook them over high heat until brown and blistered. Remove skins and seeds from the chili’s and tomatoes, and set them aside to cool.

2. When cooled, put all the cooked ingredients from step 1 plus all the remaining ingredients into a blender and blend until smooth.

Salsa Rojo

Salsa Rojo, literally ‘Red Sauce’ is a tomato salsa usually available at traditional Mexican taco stands and burrito joints. It can even be used as enchilada sauce.

Estimated Preparation Time: About 30 minutes

Estimated Cooking Time: About 1 hour 30 minutes

Estimated Total Time: About 2 hours

Serving Size: This recipe makes about 3 cups of Salsa Rojo

Ingredients

  • 1 tablespoon of extra virgin olive oil
  • ¼ cup of chopped fresh cilantro
  • 1 tablespoon of ground cumin
  • 1 cup of diced onion
  • 2 cloves of minced garlic
  • 2 tablespoons of lime juice
  • 1 teaspoon of salt
  • 1 and ½ pounds of diced tomatoes (or about 4 and ½ cups)
  • 1 tablespoon of ancho chili powder
  • 2 medium sized chili peppers, diced (you may use chili’s such as poblano, Anaheim or New Mexico)
  • ¼ teaspoon of cayenne pepper (or more or less, depending on your personal taste and preference)

Cooking Instructions

1. Heat the extra virgin olive oil in a large saucepan, over medium to high heat. Add the chili peppers, garlic, and onion, and cook for about 3 to 4 minutes, stirring occasionally, until the onion is soft and starting to brown.

2. Reduce the heat to medium. Add in the chili powder, cumin, salt, tomatoes, and cayenne. Cook for about 6 to 8 minutes, stirring occasionally, until the tomatoes have sort of ‘melted’ and thickened slightly.

3. Allow to cool slightly

4. Transfer the mixture (from step 2) into a blender (or a food processor). Blend into a smooth sauce or a chunky sauce (consistency can differ, depending on your personal taste and preference). Allow it to cool for about 1 and ½ hours before stirring in cilantro and lime juice.

Salsa Verde

Salsa Verde, literally ‘Green Sauce’, is a traditional Mexican sauce with a tomatillo base. It has an extreme range of spiciness – some versions can be mild, while others can be mouth-searing and tear-inducing. Salsa Verde can be served either warm or cold. It is often used as a dip for tortilla chips, or for tacos, fish, or grilled meat.

Ingredients

  • 1 pound of tomatillos
  • 1/3 cup of chopped onion
  • ¼ cup of cilantro leaves
  • 2 teaspoons of lemon juice (or lime juice)
  • 1 jalapeño (or Serrano chili pepper)
  • 1 teaspoon of salt
  • Water

Cooking Instructions

1. Remove the husks of the tomatillos. Place the de-husked tomatillos into a pan and pour in enough water such that the tomatillos are completely covered. Simmer until cooked (this takes roughly 5 minutes).

2. Place the cooked tomatillos, cilantro leaves, chopped onion, lemon juice (or lime juice, whichever you chose to use), jalapeño (or Serrano chili pepper, whichever you chose to use), and salt into a blender. Blend until smooth (or until whatever is your desired consistency, based on your personal taste and preference). You can add more salt if you desire (to preferred taste).

Adobo Rub

Adobo Rub is a spicy traditional Mexican rub that can be used on grilled chicken, steaks, or even on tofu.

Estimated Total Time: About 5 minutes

Serving Size: Yields about ¼ cup, enough for about 4 people

Ingredients

  • 2 tablespoons of lime juice
  • 1 teaspoon of ground cumin
  • 1 teaspoon of garlic powder
  • ½ teaspoons of freshly ground pepper
  • 1 teaspoon of salt
  • 1 teaspoon of onion powder
  • 2 tablespoons of extra virgin olive oil
  • 4 teaspoons of chili powder (preferably made from ancho chili’s or New Mexico chili’s)

Cooking Instructions

Put chili powder, oil, lime juice, onion powder, cumin, garlic powder, pepper and salt into a small bowl. Mix well.

Traditional Mexican Street Food Recipes

Corn on the Cob

This is a recipe for Mexican-Style Corn on the Cob, a traditional street food. This is perfect for your barbeque event.

Ingredients

  • 4 ears of fresh corn (still in their husks)
  • 4 tablespoons of unsalted butter (softened)
  • ½ teaspoon of kosher salt
  • 1 teaspoon of fresh lime juice
  • A pinch of ancho chili powder
  • Freshly ground pepper (as much as you want, depending on your personal taste and preference)
  • 1 cup of queso fresco (you can also choose to use mild feta cheese instead, according to your personal taste and preference. Either way, the cheese should be shredded, or crumbled, according to your personal taste and preference)
  • 1 tablespoon of cilantro leaves (chopped. You can also prepare extra cilantro leaves to use for garnishing)
  • A pinch of chipotle powder

Cooking Instructions

1. Soak the corn (still in their husks) in cold water for about an hour. Prepare a charcoal grill. Let the coals first burn until they are covered with white ash. Grill the corn, making sure to turn them frequently, until the husks are charred. This will take about 25 to 30 minutes.

2. Meanwhile, mix butter, lime juice, and cilantro in a bowl. Add in salt and pepper, stirring to ensure it is well mixed. Spread this butter mixture evenly onto a serving dish.

3. Remove the corn from the grill and remove the husks. Do this with caution as the corn will be very hot. Remove the corn silk as well. Place the cobs onto the serving dish covered with the butter mixture, and roll the corns, making sure they are evenly coated with the butter mixture. Sprinkle the cheese evenly over the corns, and also sprinkle some chipotle powder and ancho chili powder. You may add a little extra cilantro if you wish.

Gorditas

Gorditas are savoury corn cakes, a fantastic base that can be combined with all sorts of toppings, usually meat. It is a popular Mexico City street food.

Estimated Total Time: About 45 minutes

Serving Size: Makes about 10 gorditas

Ingredients

  • Sour cream
  • Shredded chicken
  • 2 cups of masa harina
  • 1 ¼ cups of water
  • Cotija cheese
  • Salsa
  • ¼ cup of vegetable oil

Cooking Instructions

1. Mix the masa harina with the ¼ cup of oil and the water in a bowl, forming a lump of dough. Transfer this dough to a sheet of plastic wrap. Roll it into a roughly 10 inch long log and cut it into 10 pieces. Mould the pieces into flat disks about ½ inch thick, cutting them out with a 3 inch round biscuit cutter.

2. Heat a large griddle and cook the disks of dough on it, over high heat. Make sure to turn it once in the process, until both sides are evenly cooked, lightly browned in spots. This will take about 2 minutes per side. Using the back of a spoon, lightly make a round indentation in the centre of each piece of dough.

3. Using a large skillet, heat about ¼ inch of oil until it is shimmering. Add the pieces of dough and fry them over high heat until they are golden and crispy. This will take about 2 minutes per side. When they are done, lightly press them on paper towels to drain some of the oil. Top the indentations with the salsa, sour cream, chicken and cheese, and serve hot.

Birria

Birria is a traditional Mexican dish, often sold by street vendors. It is a rather versatile dish, and can be made from a variety of meats, such as beef, pork, veal or lamb. Sometimes, people choose to use more than one types of meat together in one dish.

Estimated Preparation Time: About 24 hours (requires preparation the day before)

Estimated Cooking Time: About 4 hours

Estimated Total Time: About 28 hours

Ingredients

  • 3 to 4 pounds of meat (any type of meat you prefer, except poultry)
  • 1 cup of water
  • 3 cascabel chili’s
  • 1 cup of chopped onion
  • 1 cup of chopped cilantro
  • 1 teaspoon of pepper
  • 1 onion (peeled, and coarsely chopped)
  • ¼ teaspoon of cloves
  • 3 ancho chili’s
  • 1 teaspoon of oregano
  • ½ teaspoon of ground thyme
  • 6 cloves of garlic (peeled and finely diced)
  • ¼ teaspoon of cinnamon
  • 2 bay leaves
  • 4 guajillo chili’s
  • 1 teaspoon of salt
  • ¼ teaspoon of ground cumin
  • 2 tablespoons of vinegar
  • Corn tortillas

Cooking Instructions

1. Toast the chili’s on a hot pan until they are browned. Take care to not burn them. Remove the seeds and veins, and put them into a bowl. Pour in enough water such that all the chili’s are covered, and leave it to soak for about 15 to 20 minutes. After that blend the chili’s together with the vinegar. This will be your chili paste.

2. Mix the salt, pepper, thyme, cinnamon, cloves, oregano and cumin together, and rub the meat evenly with this. After that, coat the meat with half of the chili paste (from step 1). Allow the meat to marinate overnight.

3. Fill a Dutch oven with water. Add the bay leaves, chopped onion, garlic, and the remaining chili paste (from step 1). Place the meat above the water, and bake for 4 hours, at 350 degrees.

4. Remove the meat and place it into serving bowls. Remove bay leaves from the liquid. If the liquid is too watery, boil it for a while to thicken the liquid a little. Coat the meat chunks with the liquid. Using the meat as a tortilla filling, topping it with cilantro and onions.

Costillas Adobadas

Costillas Adobadas is a traditional Mexican street food comprising Mexican Pork Spareribs, rubbed with chili’s to give it a spicy and smoky flavor.

Serving Size: Makes about 6 to 8 servings

Requires preparation the day before

Ingredients

  • 2 racks (or roughly 6 pounds) of St. Louis-style pork spare ribs
  • 4 cups of oak chips (alternatively, you can choose to use mesquite chips. *Soaked in water for an hour, and then drained)
  • 16 dried guajillo chili’s (alternatively, you can choose to use ancho chili’s. Whichever you choose to use, the seeds must be removed)
  • 1 ½ tablespoons of oregano (dried)
  • 6 sprigs of cilantro leaves
  • 2 tablespoons of ground cinnamon
  • 16 cloves of garlic (chopped)
  • ¾ tablespoon of ground cloves
  • ¼ cup of canola oil
  • ¾ cup of white vinegar
  • ¾ cup of orange juice
  • Kosher salt (as much as you want, depending on your personal taste and preference)
  • Freshly ground black
  • Salsa

Cooking Instructions

1. Place the guajillo chili’s (or ancho chili’s, whichever you have chosen to use) into a bown of water containing about 4 cups of boiling water. Allow the chili’s to soak until they have softened. This will take about 8 to 10 minutes. Drain the water, making sure to reserve about ½ cup of it.

2. Place the soaked chili’s and the ½ cup of reserved soaking liquid into a blender. Add in cloves, vinegar, orange juice, garlic, oregano, cinnamon, salt, cilantro, and pepper into the blender and blend until smooth.

3. Place the spare ribs in a roasting pan. Rub the blended mixture (from step 2) all over the spare ribs, ensuring that it is even. Cover and leave in the refrigerator overnight.

4. Heat a charcoal grill and bank coals. Place soaked wood chips over the coals. Grill the spare ribs until tender and slightly charred. This will take about 1 to 1 ½ hours. Leave the ribs to cool for about 20 minutes before slicing into the individual ribs. Top with salsa (as much as you want, depending on your personal taste and preference. If you do not like salsa, you don’t have to put any) and serve.

Onion and Olive Enchiladas

Onion and Olive Enchiladas are traditional Cal-Mex-style enchiladas, filled with black olives and cotija cheese.

Serving Size: Makes about 8 servings.

Ingredients

  • 10 dried Anaheim chili’s (alternatively, you can choose to use New Mexico chili’s. Whichever you choose to use, the stems must be removed)
  • 1 can of large pitted black olives (drained and chopped)
  • 6 dried pasilla chili’s (stems removed)
  • 12 ounces of cotija cheese
  • 4 cloves of garlic
  • 10 flour tortillas (each about 6 inches in diameter)
  • ½ cup of olive oil
  • 5 tablespoons of flour
  • 2 large sized yellow onions (thinly sliced)
  • 2 tablespoons of cider vinegar
  • 2 tablespoons of dried oregano

Cooking Instructions

1. Preheat your oven to 350 degrees. Place your chili’s in a large bowl and fill with enough boiling water such that the chili’s are completely submerged. Leave to soak for about 20 minutes, until the chili’s are soft. Drain the liquid, reserving about 2 ½ cups of it. Remove seeds and stems from the chili’s and transfer the chili’s into a blender. Pour in 2 ½ cups of reserved soaking liquid (from step 1), and add in garlic. Blend until smooth.

2. Heat about 5 tablespoons of oil in a sauce pan, over medium heat. Add in flour and allow it to cook for about 3 minutes, until the mixture is a light caramel color. Make sure to whisk constantly. Add in vinegar, oregano, salt, and the blended chili mixture (from step 1). Bring to a boil and cook until thickened, making sure to stir constantly. This will take about 5 minutes.

3. Heat the remaining oil in a large skillet over medium high heat. Add in the onions and cook until golden brown, making sure to stir constantly. This will take about 25 minutes.

4. Spread ¼ cup of chili sauce (from step 2) evenly on the bottom of a baking dish (preferably about 9 inch by 13 inches in size). Dip tortillas into sauce, one at a time, and then place them on a plate. Sprinkle with the cooked onions, ¼ cup of the cotija cheese, and 1 tablespoon of the olives (these amounts are for ONE tortilla only). Roll tortillas up tightly and place them into the baking dish (with the side with the seam facing down).

5. Pour the remaining chili sauce (from step 2) over the enchiladas and sprinkle the remaining cheese and olives on top. Bake until the cheese is just melted. This will take about 40 minutes.

Mexican Street Churros

This traditional Mexican Churro recipe is that of a popular Mexican street food, the churro. Serving Size: Makes about 2 dozen churros

Ingredients

  • 1 cup of water
  • ¼ cup of sugar
  • 1 tablespoon of cinnamon
  • Vegetable oil
  • 3 eggs
  • 4 cups of all purpose flour
  • 1 ½ cups of butter (about 12 ounced)
  • 1 tablespoon of ground cinnamon
  • Salt (as much as you want, depending on your personal taste and preference)

Cooking Instructions

1. Pour the water into a large pot and bring it to a boil. Add in the butter and salt (as much as you want, depending on your personal taste and preference). Remove the pot from the heat, and add in flour and ground cinnamon, making sure to mix it well. Add the eggs in and mix thoroughly. Put the dough into a bowl (if you are not intending to begin frying immediately, cover and refrigerate until you are ready to begin frying)

2. Roll the dough into churros. These are strips that are about 4 inches long and 2 inches wide. Alternatively, you can use a pastry piping bag. Simply place the dough into the bag and pipe out about 4 inch or 5 inch long churros.

3. Fill a deep pot to it’s halfway mark with vegetable oil, and heat it to 350 degrees. To test if the oil is ready, place a small chunk of dough in it. If it bubbles up right away, the oil is hot enough for you to begin frying. If the oil is ready for frying, put in 4 or 5 churros (frying the churros in batches avoids overcrowding and makes it easier to handle) and cook for about 1 minute. When the 1 minutes is up, turn the churros. You can do this with a slotted spoon. Allow it to cook for another minute or two, until the churros have turned a delicious golden brown.

4. Using a slotted spoon, remove the fried churros from the pot. Place them on a paper towel for the excess oil to be absorbed. Pour the ¼ cup of sugar and the 1 tablespoon of cinnamon into a small bowl and mix well, then pour it onto a flat dish. Roll each churro in the sugar and cinnamon mixture, making sure to coat it evenly.

Beef Street Tacos

The Beef Taco is a popular traditional Mexican food, commonly sold in the streets.

Serving Size: Makes about 4 tacos

Ingredients

  • 4 cups of soy sauce
  • 1 cup of lard (melted)
  • 2 cups of any vegetable cooking oil (such as canola oil)
  • 8 corn tortillas
  • 2 cups of water
  • 1 bunch of cilantro
  • 1 skirt steak (preferably about ¾ inches thick, and about 1 pound in weight)
  • 1 tablespoon of ground cumin
  • 1 cup of freshly chopped garlic
  • ½ cup of lemon juice
  • 1 tablespoon of black pepper

Cooking Instructions

Mix the vegetable oil, water, soy sauce, cumin, garlic, cilantro, black pepper, and lemon juice in a bowl, making sure that you mix it well.

Place the skirt steak into a seal able plastic bag, and pour the prepared mixture into the bag. Smear the mixture all over the steak, making sure that the steak is covered evenly.

Place the bag in a refrigerator for a minimum of 2 hours, or even overnight, making sure to turn it occasionally.

Remove the beef from the plastic bag when you are ready to begin grilling. Heat the grill to medium high and lightly oil the grill grates. When the grill is hot enough, place the steak on it and let it cook for about 3 to 5 minutes per side. Remove it and let it cool for about 5 minutes. Dice it into about 1/8 inch cubes, and keep it warm.

Heat a large sauce pan on high heat. Dip the tortillas in the melted lard and place them in the pan. Cook for about 30 second, or until it is lightly toasted. Stack two tortillas together and fill them with the cubes of beef.

Traditional Mexican Dessert Recipes

Flan

Flan is the most common, and most popular, traditional Mexican dessert. It is extremely versatile, and can have a variety of flavors. For instance, you can make chocolate flavored flan, or fruit flavored flan, such as coconut or mango. Additionally, flan is extremely easy to make.

Estimated Preparation Time: About 20 minutes

Estimated Cooking Time: About 1 hours

Estimated Total Time: About 1 hour 20 minutes

Ingredients

  • 1 and ½ cup of sugar
  • 6 large eggs
  • 14 oz of sweetened condensed milk
  • 26 oz of evaporated milk
  • 1 teaspoon of vanilla

Cooking Instructions

1. Preheat the oven to 325 degrees. Pour 1 cup of sugar into a warm pan over medium heat. Stir sugar in until browned, turning into caramel. Quickly, pour about 2 to 3 tablespoons of caramel into each ramekin (specialty flan cookware), tilting it to swirl the caramel around the sides. If the caramel starts to harden, reheat it to melt it.

2. Crack the eggs and blend them together. Mix in the sweetened condensed milk and evaporated milk, and then blend until smooth. Slowly mix in the remaining ½ cup of sugar, and blend until smooth. Add in the vanilla and blend until smooth. This will be your custard.

3. Pour the custard (from step 2) into the caramel lined ramekins. Place the ramekins into a large baking dish filled with about 1 to 2 cups of hot water. Bake for about 45 minutes in the water bath. To check if it is ready, poke it with a toothpick or a knife, near the centre. If the knife/toothpick comes out clean, it is ready.

4. Remove from the water bath and allow the ramekins to cool. Set in the refrigerator for about an hour. After that, invert each ramekin onto a small plate to extract the flan.

Apple Enchilada Dessert

Apple Enchilada Desserts are apples rolled in flour tortillas. The apples can be substituted with other fruits such as peaches or cherries, depending on personal taste and preference. It is a delicious dish that is easy and quick to make.

Estimated Preparation Time: About 15 minutes

Estimated Cooking Time: About 20 minutes

Estimated Total Time: About 35 minutes

Serving Size: Makes about 6 servings

Ingredients

  • 1 can of apple pie filling (or roughly 21 ounces)
  • ½ cup of water
  • 6 flour tortillas (roughly 8 inches in diameter)
  • ½ cup of packed brown sugar
  • 1 teaspoon of ground cinnamon
  • ½ cup of white sugar
  • 1/3 cup of margarine

Cooking Instructions

1. Preheat the oven to 350 degrees. Spoon the fruit evenly onto all of the tortillas, sprinkling cinnamon on top afterwards. Roll up the tortillas and place them seam side down on a lightly greased 8 x 8 baking pan.

2. Put the white sugar, brown sugar, water and margarine into a medium sized sauce pan and bring to boil. Reduce heat and allow it to simmer for about 3 minutes, stirring constantly.

3. Pour the sauce evenly over the tortillas, sprinkling extra cinnamon on top if you want to. Bake the tortillas in the preheated oven for about 20 minutes.

Cinnamon Tortilla Surprise

A traditional Mexican dessert, cinnamon flavored tortilla shells are sweet, crunchy and addictive.

Estimated Preparation Time: About 45 minutes

Estimated Cooking Time: About 10 minutes

Estimated Total Time: About 55 minutes

Serving Size: Makes about 40 servings

Ingredients

  • Cooking spray
  • 1 cup of milk
  • ¼ cup of melted butter (or more, or less, depending on your personal taste *and preference)
  • 1 cup of white sugar
  • 10 large four tortillas (quartered)
  • 2 packs of instant vanilla pudding mix
  • 1 pack of cream cheese (softened)
  • 1 ½ tablespoons of ground cinnamon
  • 40 maraschino cherries
  • 2 tablespoons of chocolate syrup (or more, or less, depending on your personal taste and preference)
  • 1 container of frozen whipped topping

Cooking Instructions

1. Preheat the oven to 350 degrees and spray 40 muffin cups with the cooking spray.

2. Mix the cinnamon and sugar together in a bowl. Brush both surfaces of the tortilla pieces with the melted butter, and sprinkle it with the mixture of cinnamon and sugar (prepared in step 2). Place each tortilla piece into a muffin cup, shaping the tortilla to fit (roughly the shape of a shell)

3. Bake tortillas in the preheated oven for about 8 to 10 minutes, until the tortilla shells have turned golden brown.

4. Mix the cream cheese, pudding mix and milk in a bowl. Use an electric mixer to mix until it is smooth before folding in the defrosted whipped topping. Fill each tortilla shell with about 1 tablespoon of the cream cheese mixture (prepared in step 4). Drizzle with the chocolate syrup and top each shell with a maraschino cherry.

Chocolate Allspice Nacho Dessert

Chocolate Allspice Nacho Dessert is a delicious combination of allspice, cinnamon and sugar.

Estimated Preparation Time: About 15 minutes

Estimated Cooking Time: About 15 minutes

Estimated Total Time: About 30 minutes

Serving Size: Makes about 8 servings

Ingredients

  • 2 tablespoons of white sugar
  • ¼ teaspoon of ground cinnamon
  • 1 tablespoon of cocoa powder
  • ½ cup of peanut butter (melted)
  • ½ cup of butter (melted)
  • 1/8 teaspoon of ground allspice
  • 6 flour tortillas (roughly 8 inches in diameter)
  • ½ cup of chocolate syrup
  • ½ cup of caramel dip
  • ½ cup of whipped topping (or more, or less, depending on your personal taste and preference)

Cooking Instructions 1. Preheat your oven to about 350 degrees. Mix cocoa powder, cinnamon, allspice and sugar in a bowl. Coat both sides of the flour tortillas with the melted butter before quartering the tortillas. Then, coat one side of each piece of tortilla with the sugar mixture (prepared in step 1).

2. Arrange the tortilla pieces in a single layer on a baking sheet, and bake in the preheated oven until the tortilla pieces are golden brown and crispy. This will take around 12 to 16 minutes.

3. Arrange the baked tortilla pieces on a serving plate. Drizzle with peanut butter, chocolate syrup and caramel dip. Top with whipped topping.

Capirotada

Capirotada is a traditional Mexican Bread Pudding. A sweet dessert layered with cheese and soaked in brown sugar syrup, Capirotada is a dessert traditionally eaten at the Lenten feast.

Serving Size: Makes about 6 to 8 servings

Ingredients

  • 1 ½ cups of finely chopped piloncillo (alternatively, you can choose to use packed light brown sugar)
  • 8 tablespoons of unsalted butter (chilled and cubed)
  • 1 stick of cinnamon (preferably canela cinnamon)
  • 2 eggs
  • ½ cup of almonds (chopped)
  • 2/3 cup of raisins
  • 8 ounces of queso Oaxaca (alternatively, you can choose to use mozzarella cheese. Whichever you choose to use, it should be grated)
  • 8 ounces of stale bolillos (alternatively, you can choose to use country white bread. Whichever you choose to use, it should be cut into cubes of about 1 inch)
  • Vanilla ice cream

Cooking Instructions 1. Preheat your oven to 350 degrees. Put your canela, sugar and about 1 ½ cups of water into a sauce pan over high heat and bring to a boil. Allow to cook until reduced by about a quarter. This will take about 40 minutes. Then, discard the cinnamon and set aside to cool

2. Whisk eggs into the cooked sugar mixture (from step 1) when it has cooled. Ensure that the mixture is whisked until smooth.

3. Combine bread, raisons, almonds, and ¾ of the cheese in a bowl. Pour in the sugar syrup (from step 1 and 2) and toss until everything is evenly mixed and coated. Transfer to a baking dish (preferably about 8 inches by 8 inches big). Sprinkle the remaining cheese on top, and dot with butter. Cover the dish with foil and bake until the cheese is melted. This will take about 10 minutes.

4. Remove the foil cover and continue baking until the cheese is lightly browned. This will take about 12 minutes.

5. Scoop into bowls and serve. It can be accompanied with a side of vanilla ice cream if desired.

Traditional Mexican Beverage Recipes

La Paloma Suprema - Grapefruit Juice and Tequila Cocktail

This popular Paloma cocktail is a traditional Mexican beverage. It usually has a freshly squeezed grapefruit base, and a fresh flavor.

Estimated Preparation Time: About 5 minutes

Serving Size: Makes one cocktail

Ingredients

  • Ice
  • 1 ½ oz of premium tequila
  • 2 oz of freshly squeezed grapefruit juice
  • 2 oz of club soda
  • Lime wedge (for garnish)

Drink Recipe

Pour the ingredients into a roughly 8 oz glass full of ice. Stir to mix the ingredients well. Garnish with the lime wedge.

Beer Margaritas

A popular Mexican beverage, Beer Margaritas are, as the name suggests, a combination of beer and the green margarita.

Estimated Preparation Time: About 5 minutes

Serving Size: Makes about 6 servings, each about one cup

Ingredients

  • 1 can of frozen limeade concentrate (defrosted)
  • 12 ounces of beer
  • 12 ounces of tequila
  • 12 ounces of water
  • Ice
  • Lime wedges (for garnishing)

Drink Recipe

Mix limeade, water, beer and tequila into a large pitcher. Stir well, ensuring that all ingredients are properly and evenly mixed, and that the limeade is completely melted.

Add ice to adjust the temperature of your beverage, according to your personal taste and preferences. Garnish with lime wedges (optional). You may make adjustments to the taste with additional water if required.

Cóctel de Mariscos

Cóctel de Mariscos, literally translated as “Seafood Cocktail’, is a zesty traditional Mexican cocktail. A mix of tomato, lime juice, hot sauce, and fresh seafood, the Cóctel de Mariscos makes for a refreshing beverage. It can even be served as a main dish.

Serving size: Makes about 4 servings

Ingredients

  • 2 pounds of medium cooked shrimp (peeled, deveined and tails removed)*
  • 1 cup of tomato juice
  • 2 tablespoons of fresh lime juice
  • 1 ½ teaspoons of Mexican hot sauce
  • 4 cloves of garlic (peeled)
  • ½ cup of raw clams (shucked)
  • 2 tablespoons of red onion (minced)
  • 2 canned chipotle chili’s in adobo sauce
  • 2 tablespoons of adobo sauce (from the cans of chipotle chili’s)
  • ¼ cup of cilantro leaves (thinly sliced)
  • ½ of an avocado (peeled, halved, pitted, and thinly sliced)
  • ¼ cup of olive oil
  • 1 ½ teaspoons of Worcestershire sauce
  • Kosher salt (as much as you want, depending on your personal taste and *preference)
  • Freshly ground black pepper (as much as you want, depending on your *personal taste and preference)
  • Saltine Crackers

Recipe

Place about 12 whole shrimps in a small bowl.

Roughly chop up the remaining shrimps, and place them into a bowl with the clams.

Cover and refrigerate for about an hour. Meanwhile, add tomato juice, lime juice, hot sauce, Worcestershire sauce, garlic, oil, chipotles, salt, pepper and adobo sauce into a blender and blend until smooth.

This will be your cocktail mix. Refrigerate it until chilled.

Divide up the shrimp and clam seafood mixture among 4 glasses.

Sprinkle each glass with cilantro and pour the cocktail mix (from step 1) on top.

Place 3 whole shrimps on the edge of each glass, and place avocado slices on top as well.

Serve immediately.

You can choose to serve it along with some saltine crackers, if you desire.

Ponche de Frutas

Literally translated to “Fruit Punch”, Poche de Frutas is a traditional Mexican fruit punch, which makes for a nice and refreshing beverage. Estimated Preparation Time: About 20 minutes Serving Size: Makes about 20 servings Ingredients

  • ½ pound of seedless green grapes (halved)
  • 3 lemons (juiced)
  • 3 oranges (juiced)
  • 1 fresh pineapple (peeled, cored, and chopped into small pieces)
  • 1 cup of white sugar
  • 4 cups of strong brewed black tea (chilled, or at least cooled)
  • ½ pound of plums (pitted and chopped into small pieces)
  • 4 cups of crushed ice

Drink Recipe Mix the lemon juice, orange juice, grapes, plums, pineapple in a large punch bowl.

Stir in the sugar.

Pour in the black tea and crushed ice. Mix well. You may make adjustments to the taste by adding extra water, if needed.

Licuado de Mango

Licuado de Mango is a traditional Mexican mango smoothie that can be found in virtually every town in Mexico. It is a fabulously refreshing drink, a must try especially for mango lovers.

Estimated Preparation Time: About 10 minutes

Serving Size: Makes about 2 cups

Ingredients

  • 3 tablespoons of honey
  • 1 ½ cups of milk
  • 1 mango (peeled, no seeds and cubed)
  • 1 cup of ice cubes

Drink Recipe

Mix the ice cubes, honey, milk and mango cubes in a blender.

Cover and blend until smooth.

You may make adjustments to thickness or sweetness by adding water or honey, respectively.

Serve immediately.

References


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