Traditional from the weddings in Mexico, especially in Zacatecas. This dish is what I would call an introduction to mole, because it uses simple ingredients and basic steps to create a mole that will delight many. The next step from here will be the Oaxacan Mole, yum!
A quick recipe to stuff dried ancho chillies that will bring your change your perception of stuffed chillies. Using dried chillies instead of fresh brings a completely different flavour profile with lots of new aromas and contrasting notes for your senses.
Think of it as our version of Asian Chilli Oil, but with a Mexican twist. The twist comes from the chillies which provide that unique Mexican flavour.
Add other nuts you like to it and make them crunchy by roasting them before adding. You can make your own recipe!
One of the most popular tacos in Mexico City, and one of my personal favourites. The secret is on the marinade which is used to tenderise the meat alongside thin slices of the meat.
And all-time favourite that will be surely enjoyed around the table.
This is an easy recipe that makes your tacos quickly🌮…. especially if you are hungry and only have a few ingredients👌
Don't be scared of vegan recipes, I guarantee you that they are as good - and sometimes better - than their meat equivalent ones.
Traditionally the meat is stacked and slow-cooked on a vertical and rotating rotisserie. We refer to it as 'trompo' - translated as spinning top. In some parts of the country, they refer to these tacos as 'tacos de trompo' or spinning top tacos😁
This is a simple homemade version and therefore you don’t need a spinning top☝️, it is all about the flavour!🤤
Nopales, or edible cacti, are a great source of dietary fibre and nutrients but this plant is also sustainable given minimum water requirements.
We used to have nopales at my parents' home at least once a week in different cooking forms.
Stuffed cactus battered in salsa has to be one of my favourite recipes for nopales.
I can't think of a simpler, yet delicious, way of cooking with tortillas than this one.
To prepare some codzitos you only need tortillas, a quick habanero salsa, and Mexican cream! YUM 😋!
You can always remove the habanero chilli or use a jalapeño or chipotle if you don't want your codzitos too spicy. 🔥🌶️🌶️
Tinga is a very popular dish in México, and at home. It uses widely available ingredients and its preparation is quite simple. It is traditionally made with meat, mainly chicken, but for this recipe, I wanted to prepare it meat-less.
I have to be honest, it is a great meat substitute as the flavour is mainly in the other ingredients.
This recipe is all about bringing together the flavours of Guajillo chilli with tender shredded beef over some light frying process and finished in a warm corn tortilla.
Guajillo shredded beef tacos I call them, and their actual name in Spanish is 'Deshebrada en chile guajillo'.
When I think of Sopa Tarasca, I go back to my trips to Michoacán in Western Mexico. Think of a lightly spicy salsa blitz with soft black beans and finished on top with tortilla strips and cheese.
Sopa Tarasca, yum 🥰
Cachetadas are another example of street food in México that also has a funny name. Cachetadas literally translates into slaps 🙂 and, whilst the origin of the name is a mystery, I like to think it is a slap of flavour in your mouth.
Tacos de suadero can be found all over México and uses offcuts from the beef. This is a recipe to prepare at home that makes it easy to prepare this popular dish that you can find on the streets of México.
Zucchini flower quesadillas are a staple of Mexican street food and mainly found during the spring and summer periods in Mexico.
This quesadilla has four basic - but important - ingredients: tortilla, zucchini flower, cheese, and salsa. A great addition to spring menu.
This salsa has the basic ingredients of most salsas - onion, tomato and chilli - but has a secret ingredient: beer.
Salsas borracha is traditionally prepared with pulque or tequila, but I decided to use beer for this recipe as it is more widely available.
I like using a crip lager beer.
‘Papadzules’ is a traditional dish of the state of the Yucatán peninsula, their name comes from Mayan and can be translated as 'el alimento del amo'😮 or the food of the master.
This dish has a mixture of ingredients that results in an exceptional flavour.😋
It’s originally made with egg filling, but for this vegan version💚, I substituted the egg for potato🥔 seasoned with salt, pepper, and garlic.
Zucchini flowers are extensively used in México for cooking and they are delicious. I have found that in Australia they are hard to get, but I think this because most people don't know that the male flowers do not produce Zucchinis and once the female flower is pollinated the male flower has no role to play anymore - and that is the perfect time to eat them!
This vegan recipe is close to my heart and zucchini flowers are one of my favourite flavours from Mexican cuisine.
One of the richest regions in México in terms of gastronomy is that of Yucatán✨ and amongst the great variety of traditional dishes there is Poc Chuc.
This dish is traditonally prepared by marinating pork with sour orange, also known as bitter orange, and wood-fired on a grill with lard.☝️
This is a version suitable to prepare at home and be able to enjoy that delicious flavour.😋👌
Alambres are one of my favourite tacos that don't have defined rules around the ingredients, other than using cheese, capsicum, and onion. The meat version has a combination of bacon and your favourite meat, whilst the vegetarian version can use any vegetable; my favourites are mushrooms. YUM!
A traditional vegetarian recipe for enchiladas that dates back to the boom of the silver mining times in Guanajuato, Mexico - hence its name 'Enchiladas Mineras' or mining enchiladas. This is an example of the ingenuity of Mexicans during though times when money is not quite abundant.
‘Picadillo’, which uses minced beef as its core ingredient, may not be unique to México but the way we prepare it and eat it is. This is a recipe that my mum used to make for my sisters and me, and I would like to share it with all of you.
My mum used to make this for my sisters and me and have it when we were back from school.
To me, it tastes like home, but it also tastes so different from the rest of the salsas and marinades because of the pumpkin seeds. In México, we call pumpkin seeds 'pepitas' and hence the name pipian.
This is a recipe to enjoy in a taco or as a main dish.
A vegan version of the popular 'cochinita pibil' from the Yucatán Peninsula in the south of México.
The traditional recipe uses pork and for this recipe, I have replaced it with jackfruit which has a similar consistency and also "pulls".
The pickled onion with habanero is one of my favourite garnishes.
When seeking plant-based alternatives for meals, Mexican food is a good option given that many of the cooking techniques and marinades can be used for both vegetables and meat.
An easy, healthy and crowd-pleasing recipe.
In México, like many other countries around the world, eggs🍳 are one of the most popular ingredients for brekkie.
We have many ways to prepare them, but this recipe says 'Veracruz' all over it.
‘Huevos tirados’ are nothing else than scrambled eggs with refried beans accompanied with fried plantains😋
An easy and quick treat to prepare and enjoy!👌
The first time I tried beef barbacoa was in Ezequiel Montes, a town close to my parents' country house. Up to that point, all the barbacoa I had had was from goat, but after trying the beef I was a convert.
For me, beef barbacoa is an easy way of preparing the dish with meat that is more widely available which makes it more convenient yet equally tasty.
The best way to describe birria is: juicy, tender and messy. By slow-cooking the meat in its own juices the filling of the tacos melts in your mouth and you can also deep the tacos into the leftover broth. This is a unique experience, a Jalisco experience.
Kangarro, also referred to as Roo here in Australia, has lean and healthy meat. Not to mention that it is a sustainable source of meat. These tacos are special to me because they represent the merge of my Mexican heritage with the place I call home, Australia.
After trialing, making, and recording many salsas for you, I have to say that this is my favourite - at least for the moment.
It is very simple to make but the flavours are full of punch, heat, and balance.
I don't say it lightly, this salsa will take you back to the taquerias on the streets of México City.
This is one of the easiest recipes for salsas I know that doesn't require any cooking - similar to pico de gallo. The main ingredient in this salsa is tomatillo and you can either use fresh tomatillos or tinned ones.
Poblanos are seasonal in Australia, so whenever I can get my hands on some I need to prepare this recipe. Rajas con crema are easy to prepare, yet the contrast of the chillie and the creamy sauce make it a dish full of surprises for the palate. Just think about it, roasted chillies served on a creamy sauce.
Loved by Mexicans, Pastel Azteca is enjoyed all over Mexico. At home, I remember that my mum will use the leftover tortillas to make this dish which is not only delicious but also very easy to make. Some people will refer to it as the Mexican Lasagna.
Enfrijoladas are made by drenching stuff corn tortillas rolls in a creamy black beans salsa and garnished with radish and coriander. This is a vegan recipe where the filling is full of vegetable goodness and dairy has been replaced by their vegan equivalents.
Whilst rice this is not necessarily of Mexican origin, this recipe is packed with Mexican flavours. This easy and humble dish can be served as an entree or as a side. I love it in a taco with 'frijoles' and salsa.
Mexican black beans, also referred as 'Frijoles de Olla' is a basic, yet very popular - almost indispensable - recipe in the Mexican cuisine repertoire. I will invite you to personalise this recipe and make it yours.
Chicken tinga, known in Mexico as Tinga de Pollo, is a slow cooking, yet simple, recipe that brings out the flavours and aromas of tomatoes🍅 and chipotle🌶 It is a crowd-pleaser that brings friends and family around the table.
Green chilaquiles are the most popular salsa for chilaquiles in Mexico. Perhaps is the sour, tangy and yet harmonious flavour of it. This is a simple recipe and also there are substitutes for tomatillos in the notes section.
Growing up in Mexico I remember 'barbacoa' being a weekend treat, especially on Sundays. It is traditionally made with lamb and cooked in a pit underground - just like the 'hāngī' in New Zealand. But I have to say that when I tried the beef 'barbacoa' I was impressed.
An essential recipe in Mexican cuisine using one of the cornerstone ingredients of Mexican cuisine, black beans. Beans are originally from Mesoamerica, and there are many varieties but my favourite for this recipe are black and pinto beans -or a mix of the two.
Oaxaca has one of the best cuisines in the world, and tlayudas are a prime example of it. They are sort of a giant taco with a friendly taste. I personally think these are our version of pizzas, Mexican pizza.
Tortilla recipe options are endless and this recipe is an example of what can be done with tortillas a bit of creativity. Why not try your favourite savoury muffin or quiche in a tortilla basket? Give it a go, you may find a new favourite!
The humble alloy of street food in Mexico City. 'Peneques' are a tortilla filled in with cheese or beans, coated with eggs and flour, then fried and finished with a tomato sauce on top - surprisingly, no chili. This recipe will be a hit with the entire family.
One of the masterpieces of Mexican cuisine. Carnitas tacos are the perfect amalgamation of the Indigenous and European cuisines. Like every iconic dish in Mexico, there are many ways of preparing the same recipe, and I think this recipe has a fine balance between complexity and taste.
This avocado salsa recipe will challenge your tastebuds to a creamy and smooth that has a good kick. I have used zucchini, also known as courgette, for this recipe as tomatillos are not in season in Australia. They are hard to find too so it is always good to have a substitute for tomatillos.
This recipe guacamole is quick, easy, and looks very impressive. This is Gerardo's family recipe that has been adapted through the years to the differences in ingredients and palates from the countries he has lived in.
Tostadas can be found everywhere in Mexico, and just like tacos the way they are prepared, combined, and presented will vary by region. But it is hard to argue that Chicken Tostada is the most traditional of them in Mexico. A simple, yet very fresh recipe to prepare Chicken Tostadas that will delight.
Tortilla soup is an everyday heartwarming soup that has been cooked in Mexico since prehispanic times. It uses some of the most basic, yet important, ingredients in Mexican cuisine - tortillas, tomatoes, and chillis.
'Machaca con huevo' is a popular dish in the North of Mexico and I'm told it all began with a kind woman that used to prepare lunch for the workers on the highway. A beautiful story for an astonishing region of Mexico that is well known for its beef. 'Machaca con huevo', can be literally translated as dried meat with egg, but for this recipe, the correct translation would be dried beef jerky with scrambled eggs.
Tortilla soup is great as comfort food for passing those days at home, especially if it is cold and raining outside. It is also a great way to use those old tortillas and make them into something exciting.