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Mexican recipes, culture and travel destinations

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A guide on how to choose ripe avocados

How to choose a ripe avocado

How to make té de bugambilias via theothersideofthetortilla.com

Té de bugambilia

Everything you need to know about Mexican limes, a guide from theothersideofthetortilla.com

Guide to Mexican limes

READER FAVORITES

Spicy Mexican hot chocolate recipe via theothersideofthetortilla.com

4 Day of The Dead

Spicy Mexican Hot Chocolate

Instructions how to make orejas, also known as palmiers. This popular Mexican pan dulce has only three ingredients: puff pastry, cinnamon and sugar. Recipe on theothersideofthetortilla.com.

103 Baking

How to make orejas

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.

46 Most Popular

Slow-cooker pozole rojo

Mexican chicken soup made with hominy, barley, chayote, carrots, onion, Mexican oregano, lime juice and chile powder. Recipe at theothersideofthetortilla.com

8 Most Popular

Mexican chicken soup with hominy and barley

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.

27 Meat

Tinga de pollo

229 Most Popular

Sopa de fideo

29 Most Popular

Cebollitas

frijoles charros recipe via theothersideofthetortilla.com

64 Meat

How to make frijoles charros

152 How To

How to keep your guacamole fresh and green

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SLOW-COOKER RECIPES

How to make tacos de chicharrón guisado in the slow-cooker via theothersideofthetortilla.com

Tacos de chicharrón guisado in the slow-cooker

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. Get the recipe at theothersideofthetortilla.com.

Chile-spiced hot apple cider brandy cocktail

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

Slow-cooker carnitas

MORE RECIPES

Things to do and eat in Mexico

The ultimate guide on what to eat and drink, and how to order, at El Charco de Las Ranas in Mexico City via theothersideofthetortilla.com

What to eat at El Charco de las Ranas in Mexico City

What to order at Enrique in Mexico City via theothersideofthetortilla.com

What to eat at Enrique in Mexico City

What to eat at Xanat Bistro and Terrace in Mexico City. See more dishes from this restaurant and get more Mexico City dining recommendations at theothersideofthetortilla.com.

Lunch at Xanat Bistro and Terrace in Mexico City

More travel

LATEST POSTS

A guide on how to choose ripe avocados

4 How To

How to choose a ripe avocado

If you’ve ever struggled with finding a ripe avocado in the grocery store, here are my foolproof tips to make sure you never buy unripe avocados by mistake again. Avocado is a very versatile ingredient in Mexican cuisine. And although most people think of avocado just as a savory ingredient, you can use it for…

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How to make té de bugambilias via theothersideofthetortilla.com

0 drinks

Té de bugambilia

Té de bugambilia, also known as bougainvillea tea in English, is an essential Mexican home remedy during cold and flu season. It’s an excellent way to alleviate coughs, chest congestion and sore throats. Years ago on a visit to Mexico City, my father-in-law taught me how to make this very effective Mexican home remedy for…

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Everything you need to know about Mexican limes, a guide from theothersideofthetortilla.com

1 Mexican Ingredients

Guide to Mexican limes

Mexican limes are widely used in the cuisine and offer a bright, acidic touch to food and beverages. All limes pictured in this post are Mexican limes.  Lime juice is an indispensable part of Mexican cuisine. It’s used in everything from beverages to dressing ceviche, soups, salads, fruit and vegetables, meats, in desserts and more….

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Menu guide on what to order at Guisados in Los Angeles via theothersideofthetortilla.com

2 Restaurants

What to order at Guisados in Los Angeles

Guisados is a family-owned restaurant that serves tacos stuffed with homestyle braises such as tinga de pollo, chuleta en chile verde, and cochinita pibil, and is one of my favorite Mexican restaurants in LA. The term “guisado” literally means “stewed” and usually follows a formula of meat (most typical are pork, beef or chicken) braised…

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10 Pork

How to doctor canned refried beans

Canned refried beans are a cabinet staple in most Mexican homes, but you can expand your flavor options by doctoring your beans in a few easy steps. If you’re like me, you probably keep a can or two of refried beans in the cabinet at all times. In fact, I usually keep a can of…

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How to make strawberry hibiscus popsicles via theothersideofthetortilla.com

0 Dessert

Strawberry hibiscus popsicles

Strawberry hibiscus popsicles are a healthy treat with a uniquely Mexican-flavored twist. This post is in partnership with California Strawberries. The recipe and opinions are my own. If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.

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How to make Mexican chocolate-glazed doughnuts with biscuit dough, recipe via theothersideofthetortilla.com

2 Breakfast and Brunch

Mexican chocolate-glazed doughnuts

Try these Mexican chocolate-glazed doughnuts as a decadent treat you can serve to any crowd for breakfast or brunch. These biscuit doughnuts are incredibly easy to make, and the frosting is something you can whip up in a flash. Just keep a can of flaky biscuit dough in the refrigerator and you’ll be set for…

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively for the last decade. On The Other Side of The Tortilla, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE ABOUT ME...

Mexican books + cookbooks I love

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