Pico de gallo

When most people think of pico de gallo, they think of a salsa made of tomatoes, diced onion and fresh green chile (such as serrano or jalapeño), lime juice and cilantro.

That salsa is also commonly referred to as salsa Mexicana.

However, in some areas of Mexico if you ask for pico de gallo you’ll end up with a sort of fruit salad-looking thing that you perhaps didn’t intend to order. But make no mistake, this kind of pico de gallo is one you’ll definitely want to try!

It’s a favorite snack in our house–great for a lazy afternoon watching fútbol or even for entertaining guests.

During our last visit to Mexico, one day my suegra made a big batch of this pico de gallo and it was so good that we ate it all before she got a chance to eat any! The truth was, we thought she had saved some downstairs in another dish and given us only a portion of it, so we gobbled it all up. The only solution? To make another batch, of course!

This antojito is especially great for the warm weather months because it’s very refreshing. The crisp, crunchy jicama is the base of the recipe, with cucumbers, diced onion, serrano chile and oranges for a unique salad. The citrusy dressing is a perfect mix of tart and sweet, with a sprinkle of tajín or dash of salt and chile powder on top to round out the flavor…. 

Read More »

Easy Esquites

Easy, healthy esquites recipe (roasted corn, chile piquin, cotija cheese, lime juice) from theothersideofthetortilla.comThe weather is getting warmer and that can only mean one thing: an explosion of Mexican street food carts popping up on every corner in the neighborhood where I do all my grocery shopping.

Among the carts that make my mouth water the most is one from which the sweet smell of roasted corn wafts through the spring air – and through my car window enticing me to stop for a quick treat. Yep, you guessed it: esquites.

The key ingredients of this antojito are roasted corn, lime juice, salt and dried ground chile piquin. And then there are the customizations and variations on the snack that can make it so unique from place to place. Sometimes sauteed with butter or onions and epazote, it can also be topped with mayonesa or crema Mexicana. And my favorite touch: a sprinkle of queso cotija, a dry, crumbly cheese with a little bite.

It’s usually served in a Styrofoam or plastic cup on the street, but don’t let the simple presentation fool you. Serve this at a spring or summer backyard barbecue and impress your guests with this simple treat they’re sure to love. Or just make it at home as a weekend snack!

Part of the beauty of this dish is that you can make changes or adjustments to your own tastes very easily without compromising any kind of measurements or balance so long as you follow the base of the recipe by roasting the corn either with butter or by adding a little water to the corn once you’ve cut it to help create a little juice. The portions of the lime juice, chile and toppings is up to you. The end result should be a sweet, sour, salty and spicy taste in every bite…. 

Read More »

Papas gratinadas

To me, wintertime means lots of comfort foods. And pardon the pun, but during the blizzard we had here last week, I was cooking up a storm while I was cooped up inside for three whole days. One of my favorite comfort foods is papas gratinadas, a Mexican version of potatoes au gratin.

I love it so much, in fact, that while I’m writing this, I’m thinking about going to the store for more potatoes so I can make another batch. The last two times I’ve made this dish, it disappeared in less than 24 hours. And my friend Silvia over at Mamá Latina Tips has been asking me to post this recipe for several weeks since I told her I made it because her mom used to make papas gratinadas for her and it’s one of her favorites, too.

These are a great side dish (or, um…an afternoon snack) when you need hearty, warm food to keep you full and fueled to fight the cold outside. Here’s a quick video tutorial on how to make this recipe.

YouTube Preview Image

… 

Read More »

CROCK-POT FRIJOLES DE OLLA

YouTube Preview Image

I love, love, love the little community we’ve grown on our Facebook fan page. A week or two ago, I posted a question asking fans what their favorite Mexican recipes are that they’ve adapted for crock-pot cooking. Overwhelmed with the number of delicious suggestions, I decided to whip up a batch of slow-cooked frijoles as my final tribute to National Slow-Cooking Month. (Thanks to Tortilla fan Annette for giving us the basic cooking instructions she uses.)

The results were tremendous, so I recorded a video recipe to show you just how I did it. As we’re preparing for a blizzard here in Chicago this week, I’m glad to have leftovers of this hearty, warm bean dish that is great as a snack, a side dish, or a main dish…. 

Read More »

RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

Read More »

Related Posts with Thumbnails