BLT guacamole

How to make BLT guacamole. Recipe via theothersideofthetortilla.com

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

BLT guacamole is a mashup of two of my favorite things: A classic bacon, lettuce and tomato sandwich and avocado. Whenever I make a BLT sandwich, I usually like to add a little sliced avocado and some homemade chipotle mayo.

This recipe is a lot like a BLT — the only thing missing is the bread. (Although you could eat this guacamole on toast as an open-faced sandwich, too.)

RELATED TIP: How to keep guacamole fresh and green… 

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How to make tinga de pollo, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Tinga de pollo

This post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own. Tinga de pollo, also known as tinga poblana or chicken tinga, is a flavorful, authentic Mexican dish that you can get on the dinner table in less than an hour.  There… 

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How to make Mexican carnitas with a slow-cooker. Recipe on theothersideofthetortilla.com.

Slow-cooker carnitas

This post is part of a compensated campaign with the National Pork Board, but all opinions and the recipe here are my own. Slow-cooker carnitas are great for an easy weeknight family dinner or for a weekend gathering. This is a super simple meal with only four ingredients that you can also prepare in advance… 

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Baked panela and membrillo appetizer for Day of the Dead

Baked panela cheese and membrillo ‘pan de muerto’ for Day of the Dead

This post is part of a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. All opinions and the recipe are my own. This recipe is a fun spin on pan de muerto, a sweet bread typically served during Day of the Dead celebrations. Traditionally, pan de muerto is perfumed with orange blossom water,… 

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How to make Mexican atole de vainilla. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Atole de vainilla

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own. Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead… 

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Mexican fideo seco recipe via @MauraHernandez at The Other Side of The Tortilla

Fideo seco

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect, but the recipe and all opinions here are my own. Fideo seco is a Mexican pasta dish traditionally made with either chipotle chile alone, or a mix of three chiles: chipotle, guajillo and pasilla. When made with three chiles,… 

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How to make crepas de cajeta con nueces. Recipe on theothersideofthetortilla.com via @MauraHernandez.

Crepas de cajeta con nueces

This is a sponsored post, though all opinions and the recipe here are my own. Crepas de cajeta are a classic Mexican dessert with French influence. Although the French occupation of Mexico in the 1860s was relatively short-lived, French gastronomy had a lasting impact on the country, which is still apparent today in many dishes… 

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