Mexican chicken soup with hominy and barley

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

Make this hearty Mexican chicken soup with carrots, onion, Mexican oregano, chayote, hominy, barley and finish the flavor with lime juice and chile powder! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.

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Slow-cooker pozole rojo

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It’s a popular traditional dish served throughout the country that is representative of Mexican cuisine.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.

I admit that pozole can be an intimidating dish to make at home, mostly because making the perfect pork broth can be tough to match when you’re up against the memory of a beloved family member’s recipe. But I’ve found an awesome semi-homemade cheat for pozole that’s simple to prepare and easy to love!

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A night out with Cerveza Montejo

This post is part of a compensated campaign with Montejo. All opinions are my own.

I had never eaten dinner on the field of a Major League Baseball park, so when Montejo, a Mexican beer company I adore, invited me to have dinner on the field at Dodger Stadium — with a Mexican-inspired dinner cooked up by Chef Eduardo Ruiz of LA’s Corazón y Miel — I knew it was a once-in-a-lifetime opportunity. We are big baseball lovers in our household, so I knew I would have a great time even though the Dodgers are not my home team.

Cerveza Montejo is a golden lager beer that has been brewed for more than 100 years in Mexico.

Dodger Stadium private dinner with Montejo - more on theothersideofthetortilla.com

Named after Don Francisco de Montejo, the founder of the city of Mérida in the state of Yucatán, Cerveza Montejo was originally brewed at the Cervecería Yucateca beginning in 1900, and is now brewed in Tuxtepec, in the state of Oaxaca, by Cervecería Modelo. Although this tasty Mexican beer has been around for a long time in Mexico, it has only been available in select states in the U.S. since September 2014. As a newer beer to the American market, it was cool to learn that Montejo is an official beer sponsor for the L.A. Dodgers and the Texas Rangers. If you’ve been to other ballparks in California, Arizona or Texas, you’ve also probably seen Montejo sold at the concession stands. And at Dodger Stadium, they even have a Montejo bar behind the right field pavilion!

We’ve had Montejo plenty of times in Mexico, so I’m excited to have it available in the U.S. because not only is it good for drinking plain and making micheladas, it’s also a great beer for cooking — especially when it comes to marinating and tenderizing meats for summer grilling!

RELATED RECIPE: Arrachera borracha… 

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No-churn Mexican vanilla ice cream with grilled pineapple topping

Make this no-churn Mexican vanilla ice cream with a grilled pineapple topping to serve at your next summer gathering!

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own. This post also contains product affiliate links to my Amazon store for ingredients and tools I’ve used to make the recipe.

No-churn Mexican vanilla ice cream with grilled pineapple topping - Recipe via theothersideofthetortilla.com

Summer and parillada season is upon us, and I love to serve a dessert that feels special like fireworks at the end of the evening — but without too much fuss.

I was browsing recipes at El Mejor Nido for summer dessert inspiration and came across an easy homemade strawberry ice cream that looked divine. I love the idea of making homemade ice cream with fresh seasonal fruit, but I don’t have an ice cream maker.

So instead, I created this no-churn version of a Mexican vanilla ice cream with a grilled pineapple topping. Sweetened condensed milk folded into freshly whipped cream is the key to this dish, and there’s a surprise ingredient — a very small amount of tequila — that helps keep the ice cream easy to scoop. The only real skill you’ll need is patience while it freezes!

 RELATED RECIPE: Frozen café con leche… 

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Frozen Café con Leche

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Make this frozen café con leche in your blender at home with just a few ingredients!

How to make a frozen café con leche frappe - Recipe via theothersideofthetortilla.com

Who doesn’t love a good café con leche? I have one a few days each week, but I almost always make them at home instead of buying them. My mom and I share a love for making copycat recipes at home. It’s become almost a game between us, and has been for many years. Why pay $6 or more for a large coffee house drink I can make better at home, and for much less money per serving?

I definitely inherited my mom’s gift for recreating recipes, so this Mother’s Day, I’m grateful that she shared her love of cooking and experimenting in the kitchen with me. I created this frozen café con leche with my mom in mind. She usually will ask me what kind of coffee I’m drinking lately, and then she gets hooked on it too. So even when we can’t have a cafecito together, we can at least enjoy the same drink despite the miles between us.

RELATED RECIPE: Mexican mocha latte… 

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Baked Taquitos

These baked taquitos, or baked flautas, are a healthier version of the classic fried taquito that your family will love!

This post is part of a compensated campaign with Herdez. All opinions and the recipe here are my own.

Make baked taquitos or flautas instead of fried! Recipe via theothersideofthetortilla.com

As a kid, one of my all-time favorite meals was taquitos. Anytime my mom would take me to a Mexican restaurant, I would always order this classic fried taco dish no matter what else was on the menu—whether it was called a taquito, flauta, or something else.

Since April 30th is El Día del Niño (also known as El Día de Los Niños), I wanted to recreate an easy, kid-friendly and healthier version of my childhood favorite. … 

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