Última actualización: hace 5 semanas
Asado de Bodas
This pork stew recipe is my version for ‘Asado de Bodas’, best translated as wedding stew,from the Zacatecas state in México. I think the salsa used in this recipe resembles mole but its preparation is quite simpler than mole. It is originally made with a dry bread roll but I love it with an ‘old tortilla’ instead. I think tortillas should never be wasted.
These days I have really been craving some ‘chiles rellenos’😋 – translated as stuffed chillies. But since poblano chillies are is not in season in Australia🇦🇺, I used its dry version which is easier to get. The ancho chilli🌶 is a dried poblano, and although it is not very spicy, it is one of my favourites for salsas along with the chipotle, which is the dry version of the jalapeño.😁
Although it is not easy to find ‘nopales’ (edible cacti)🌵 in Australia, when I get my hands on some, I feel like doing something special. Some people don't like ‘nopales’ because of the slimness, but if you boil them with baking soda and a little salt it gets rid of it 😉 In addition to being healthy, these ‘nopales’ stuffed with cheese, are quick, easy, and really delicious.😋👌
‘Codzitos’, the name of this dish comes from the Mayan 'kots' which translates into “rolled up”. The funny thing about these tacos is that they are empty inside, so they are ‘tacos de nada’ or empty tacos.🤯 ‘Codzitos’ are made from tightly rolled corn tortillas which are fried to a golden consistency. And when combined with the tomato salsa and cheese, it brings out the best of all the ingredients. 😋👌
Pan de cazón
'Pan de cazón' or dogfish bread, is prepared with layers of tortillas - instead of bread - beans and fish bathered in tomato salsa😋. For this recipe, I have used barramundi because dogfish is not a sustainable fish in Australia☝. I'm always careful to check that the produce I'm using for my recipes come from sustainable and responsible sources. This dish is native to the state of Campeche in México, although it is also very popular in Yucatán.
Drunken Salsa, known in México as ‘Salsa Borracha’, is very special and different because it we add beer in it! 🍺 And the best part is that most of the ingredients can be found outside of México.🤩 It is commonly paired in the north of México with 'carne asada'. In other parts of the country, we prepare this salsa with ‘pulque’😋 instead of beer and some people like to add tomatillo, which is perfect to accompany lamb barbacoa.
Charro beans are a highly appreciated dish in México with a similar consistency of a soup😋, although there is a great variety in their way of preparation or ingredients. This is my version of vegan charro beans, which although they are quite substantial to be enjoyed as main dishes, they are usually used more as a garnish.☝️ Easy, fast and delicious!👌
One of the richest regions in México in terms of gastronomy is that of Yucatán✨ and amongst the great variety of traditional dishes is poc chuc. This dish is originally 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.😋👌
One of the most famous dishes of Guanajuato are the ‘Enchiladas mineras’ or mining enchiladas. In addition to using simple ingredients and being easy to prepare, they are also notable for their history☝️. It is said that during the time of the Spanish colony - and at the height of the mining activity - this dish was prepared by women for their husbands who worked in the mines … and well, that is where its name came from.😁 It is originally made with famers cheese🧀
‘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🤗. In México🇲🇽, it is usually prepared with ground meat and potatoes cooked in a tomato sauce, although each family surely gives a personal touch to it. This is my basic recipe and can always be modified a little to suit everyone’s taste😁. It is a very common filling in gorditas, tacos, and other types of Mexican food.
Chicken in Pipian Salsa
This dish has a pre-Hispanic origin, and it is said that Moctezuma enjoyed it a lot. Its main component is pumpkin seeds. However☝, each pipian is different in terms of its colour, flavour and consistency depending on the region where it is prepared. It is in its great diversity where the richness of this dish lies. And this is the version of my favourite way to prepare it. 😍👌
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 the place. ‘Huevos tirados’, Srambled eggs with refried beans accompanied with fried plantains😋 An easy and quick treat to prepare and enjoy!👌
In Mexico, we celebrate our independence from Spain during the month of September. The actual public holiday falls on the 16th of September, but Mexicans we celebrate all month long. The Mexican flags make it out and every house, car, and businesses proudly display their flag. But it doesn't stop there, the flag can be seen painted on faces and also imprinted on food.
A vegan version of this enchiladas covered on a spicy beans salsa. 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.
Ceviches are very popular in Mexico's food repertoire and like many dishes in Mexico, there are many ways to prepare depending on what region of Mexico you find yourself. This recipe is what to me is the traditional 'ceviche de pescado' but also has adaptations that I have made over time. It is a simple recipe where the freshness of the fish is important to obtain the best result.
Some people refer to it as the Mexican lasagna, and tortillas are used instead of pasta. Pastel Azteca is another perfect example of the fusion of the two cultures that make up modern Mexico: Indigenous and European. Indigenous are the tortillas, salsa, and chiles. Whilst the cheese, cream, and chicken had their origin in the Old World.
If you are Mexican you would know what 'Pastel Azteca' is, but the origin of this dish is unknown. Personally I would think that the best translation would be Aztec tart or pie, rather than cake. So people say that it is originally from Oaxaca and Baja California, but it is a national dish - something similar to enchiladas or tacos. Some people refer to it as the Mexican lasagna, and tortillas are used instead of pasta.
It is great to see how chilaquiles are growing in popularity, but it is not surprising given that there is so much tradition, care and special ingredients on them that their Tex-Mex counterpart - nachos! And there is nothing wrong with nachos, they have a place in the Mexican repertoire of food - it just happens that it is not what Mexicans will prefer 😖
Machaca con huevo
'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.
Huevos a la Mexicana
A simple, yet traditional breakfast recipe that I remember from my childhood days in Mexico. Without doubt one of the first recipes I learned to cook on my own. Ingredients: ½ - brown onion 2 - tomatoes 2 - jalapeños 6 - eggs 8 - nixtamal corn tortillas 20mls - olive oil salt and pepper Instructions: Chop the onion, tomatoes, and jalapeños. Place the onion on the frying pan with oil and cook until the onion looks transparent. Next, add the tomatoes and whisked eggs until cooked.