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Snacks

Authentic Elotes Locos

39 · Sep 10, 2020 · 1 Comment

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #McCormickMayonesa #MayonesaAtKroger 

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside.

corn cobs covered in butter, mayonnaise, crushed spicy corn chips and cotija cheese, on a blue and white talavera plate, surrounded by limes

Traditional elotes, also known as Mexican street corn, are either grilled or boiled and then slathered with mayonnaise and sprinkled with chile powder and cotija cheese. Mexican street corn sold in a cup is called either elote en vaso or esquites.

What makes this version called elotes locos (literally: crazy corn) is actually the fuego-flavored hot corn chip crumbs they’re rolled in. But in general, any topping that is not the traditional version can be called elotes locos. These are a very popular snack among Mexico City street food stalls and roaming vendors, especially with teenagers! When we lived in Los Angeles, they were also easy to find at small Mexican family-owned food businesses, street cart vendors, food trucks and even at some restaurants that cater to Mexican customers or mainstream customers who love Mexican food.

Since we moved back to Chicago from Los Angeles, I do a lot of my shopping at Mariano’s because they have a great selection of my favorite Mexican products, and they even stock my McCormick® Mayonesa with Lime Juice, which I use for making these elotes locos. Flavored mayos are HUGE in Mexico, and McCormick® Mayonesa with Lime Juice is the O.G.!

What’s also great about using a flavored mayonnaise in this recipe is that there’s no added moisture from lime juice since it’s already in there. This means the consistency of the mayonnaise suspends the chip crumb coating without making it soggy.

McCormick Mayonesa with lime juice on a marble countertop with a lime leaning against the jar and corn cobs in the background

Ingredients you’ll need for this recipe

This recipe is very simple and I purchased all my ingredients at Mariano’s, which is part of the Kroger family of stores. You should be able to easily find all the ingredients at just about any grocery store.

Butter – I prefer salted butter for this recipe, but you can swap for unsalted butter if you prefer. The way it melts and emulsifies with the mayonnaise is pure magic.

McCormick® Mayonesa with Lime Juice – This mayonnaise comes with the lime juice already built in for a tangy twist that brightens the flavor. If you’ve ever eaten this product in Mexico, you’ll be happy to know that it’s the same exact formula and is imported from Mexico.

Cotija cheese – This dry, aged salty cheese has a strong flavor and aroma, similar to parmesan cheese (but its consistency is different). Look for either a whole block of cotija you can crumble by hand or one that’s already grated or crumbled into little pebbles. You don’t want to use cotija that’s grated so fine that it resembles sawdust.

Fuego-flavored spicy corn chips – You can choose whatever fuego-flavored hot and spicy corn chips you like best. The idea is to crush them down to a crumb so you can roll the corn in it after you’ve covered it in salted butter and McCormick® Mayonesa with Lime Juice.

How to make elotes locos

Start by preparing your corn. Make sure you remove as much of the corn silk as possible. A vegetable brush is a great tool to do this, but if you don’t have one, you can rub the corn ear with your hands under running water.

You’re going to also get all your ingredients out in advance and have them ready to go, as once you pull the corn out of the boiling water, you want to finish dressing them as quickly as possible so they’re still warm while you eat it.

I recommend that you bring your butter to room temperature ahead of time, or microwave it in 15-second increments until soft, but not melted.

There are two ways to get your fuego-flavored hot corn chips down to a crumb state: you can either put them in a zip-top bag and crush them by hand, or pulse them in your food processor. Either way is fine depending on what tools you have in your kitchen! Mix your hot corn chip crumbs and cotija cheese while the corn is cooking to make application easy.

Once your corn comes out of the pot, you’ll want to also have a pair of kitchen tongs handy. Turn the corn cob on one side and use a sharp knife to cut a half-inch X-shaped slit in the middle of the cob. This will allow you to easily insert the popsicle stick handles.

Aluminum foil is my secret weapon for assembling elotes locos without making a big mess! Put the foil down on your countertop, put the cooked corn on top of it, add the butter and McCormick® Mayonesa with Lime Juice and turn the corn cobs against each other to help evenly distribute the ingredients and make sure they’re fully covered.

Then all that’s left to do is roll each corn cob in the chip crumb and cotija cheese mixture and you’re ready to eat!

Corn cobs covered in McCormick Mayonesa with lime juice, spicy corn chip crumbs and cotija cheese, sitting on a blue and white talavera plate on top of a white dish towel and surrounded by a mayonnaise jar and limes

PRO TIP: If you don’t like to eat the corn straight off the cob, you can also make this recipe following all the directions and then turn the corn upside down with the popsicle stick handle facing up, and cut the corn off the cob with a serrated knife onto a plate or into a bowl.

For more ideas on how to use McCormick® Mayonesa with Lime Juice to liven up your recipes and to find it at a store near you, visit mccormick.com.

Mexican elotes locos on a blue and white talavera plate on top of a white kitchen towel surrounded by a mayonnaise jar and limes
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Authentic Elotes Locos

  • Author: Maura Wall Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 6-7 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Snacks
  • Cuisine: Mexican
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This easy version of Mexican street corn called elotes locos gets its name from the spicy corn chip crumb coating.


Ingredients

Scale
  • 4 ears of corn
  • 1 cup spicy corn chips, such as fuego-flavored
  • 2 tablespoons grated or crumbled cotija cheese
  • 2 tablespoons salted butter, divided
  • 4 tablespoons McCormick® Mayonesa with Lime Juice, divided

You’ll also need:

  • 4 popsicle sticks

Instructions

  1. Bring a large pot of water to a boil over high heat. While you’re waiting for it to boil, clean your ears of corn so they’re free of corn silk.
  2. Once the water has come to a boil, add your 4 ears of corn and boil for 6-7 minutes. Do NOT salt the water – this will make the corn kernels tough rather than plump and juicy.
  3. While the corn is boiling, crush corn chips in a bag or in a food processor until they’re in a medium-fine crumb. Transfer to a dish and mix with 2 tablespoons grated or crumbled cotija cheese until well incorporated.
  4. Once the corn is done, remove it from the water and transfer to a cutting board. Using a sharp knife, make an X-shaped cut on one end of each ear and insert a popsicle stick for the handle.
  5. After all your popsicle sticks are inserted, transfer 2 ears of corn to a square of aluminum foil and add 1 tablespoon of butter in the middle of the 2 ears. Rotate the cobs against each other by the popsicle stick handles until they’re fully coated in butter. Repeat with the remaining 2 ears of corn.
  6. Add 2 tablespoons of Mayonesa between 2 ears of corn and rotate the cobs against each other to evenly distribute. Repeat with the remaining Mayonesa and corn.
  7. In the dish with the corn chip mixture, roll each corn cob by the handle to fully coat each one.
  8. Serve immediately while still warm.

Notes

These do not reheat well, as storing them in the refrigerator will make the chip crumb coating soggy. It’s best to eat these immediately after preparing.


Nutrition

  • Serving Size: 1 ear of corn

Keywords: corn, elotes, elotes locos, McCormick® Mayonesa with Lime Juice

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Enjoy this recipe? You might also like my recipe for homemade chipotle mayonnaise.

Recipe, Snacks elote, vegetarian

How to make Mexican street corn

8 · Aug 3, 2019 · 1 Comment

Elotes are a very popular snack in Mexico City and other parts of Central Mexico. But this Mexican street corn is easy to make at home, even without a grill!

Although Mexican street corn is often cooked over a charcoal grill by a street vendor, this recipe made in the oven or a convection toaster oven will give you elotes that taste just as good.

…

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Recipe, Snacks, Street food, Vegetarian/Vegetariano corn, elote, vegetarian

How to prepare chicharrones de harina

62 · Jul 1, 2017 · Leave a Comment

Chicharrones de harina are a puffed, salty, crunchy snack that are very popular in Mexico, and easy to find among street food vendors.

How to prepare chicharrones de harina

I’ve written before about how to fry your own chicharrones with the kind you buy at the store that you have to cook so they’re edible. But if you can’t get those at your local Mexican market, you’ll at least be likely to find them already fried and packaged to buy—usually alongside the chips, Takis, and that kind of stuff. All you have to know is how to prepare them!

I get a lot of questions from my non-Mexican friends and readers about this snack because they’ve never seen it before, or didn’t know how to prepare it properly. It’s actually really simple, and these things are super addictive….

Read More

Recipe, Snacks, Street food chicharrones de harina

The best guacamole recipe ever

27 · Jun 12, 2017 · 1 Comment

If you want to make the best guacamole, there are a few things you need to know. I swear by this recipe, but also by these tips that help make it the best it can be.

Tips for making the best guacamole, via theothersideofthetortilla.com

Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.

I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….

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Most Popular, Recipe, Snacks avocado, guacamole, vegan, vegetarian

Frozen orange slices with Tajín

32 · Jul 6, 2015 · 3 Comments

Transform plain orange slices with a little lime juice and Tajín! Serve immediately, or freeze them for a refreshing, frosty treat!

Healthy snack: Valencia oranges with lime juice and Tajín - A gluten-free, vegan-friendly recipe via theothersideofthetortilla.com

The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such as street food-style mango and orange cups with coconut chips, watermelon aloe juice, and all kinds of paletas. With what seems like a surplus of juicy oranges at my local supermarkets, I’ve been using them in many different ways all summer. Whether it’s juicing them, eating them plain, or sectioning them to make a fruity pico de gallo or ensalada xec (a Mayan citrus and jicama salad), there are lots of possibilities.

This healthy snack is one I like to make in advance, freeze and serve by the pool or in the backyard on hot summer days. It’s great to serve to kids as well because even if they eat two servings, they’re eating only one whole orange. Plus, it’s an easy snack for little hands to hold.

RELATED RECIPE: Mango cantaloupe paletas with chile powder

This recipe is gluten-free, dairy-free and vegan-friendly.

…

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Recipe, Snacks, Vegetarian/Vegetariano dairy-free, gluten-free, lime juice, oranges, tajín, vegan

Street food style mango fruit cups

7 · May 18, 2015 · 1 Comment

These street food style fruit cups made with mango, orange, lime juice and coconut are a healthy snack.

mango-orange-coconut-fruit-cup-tajin-recipe-TOSOTT

I love a good, healthy snack, and I’m always tempted to stop whenever I see a fruit cart on the street. Throughout Mexico, you’ll find these street food vendors with all different seasonal fruits that they’ll cut up and put in a cup and top with chile powder, Tajín, chamoy or some kind of bottled salsa.

RELATED RECIPE: Ensalada Xec (Mayan citrus and jicama salad)…

Read More

Recipe, Snacks, Street food, Vegetarian/Vegetariano gluten-free, mango, mango ataulfo, oranges, vegan

Queso fundido potato skins

1 · Mar 13, 2015 · 3 Comments

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

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

Queso fundido potato skins via theothersideofthetortilla.com…

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Recipe, Snacks, Sponsored bacon, chile poblano, chorizo, queso Chihuahua, queso Quesadilla

BLT guacamole

2 · Jan 20, 2015 · 5 Comments

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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Recipe, Snacks, Sponsored bacon, guacamole, tocino

Roasted jalapeño hummus

3 · Jan 12, 2015 · 1 Comment

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

Roasted jalapeño hummus is a quick, easy, healthy snack you can make at home in about 15 minutes.

While this might look like any old regular hummus, the roasted jalapeño, garlic and cumin give it a mellowed, spicy kick for a different flavor than traditional, plain hummus. This anything-but-typical dip is great served with pita bread, pita chips, or tortilla. chips. And in 2015, this snack — which is a fusion of Middle Eastern and Mexican flavors — is actually trendy! Middle Eastern dips and spreads are one of the global food trends in this year’s Flavor Forecast from McCormick Spices.

Roasted jalapeño hummus recipe via theothersideofthetortilla.com

It’s quite easy to work most of these trends into your daily cooking routines, but I challenge you to try to incorporate at least one trend per week. Chances are, if you’re a Mexican food enthusiast, you may already be cooking according to some of these trends — in which case, congratulations for being accidentally cool!

Check out the full McCormick Flavor Forecast 2015 and get inspired to get cooking with recipe suggestions galore.

There are eight flavor trends to watch in the 15th annual McCormick Flavor Forecast, and here, I’m sharing my five favorites and how you can apply them with Mexican cuisine in your own kitchen.

RELATED: 2013 McCormick Flavor Forecast gives Mexican food a global twist

…

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Recipe, Snacks, Sponsored, Vegetarian/Vegetariano gluten-free, McCormick Spices, vegan

Cotija and chile-spiced palomitas

4 · Dec 19, 2014 · 2 Comments

You can’t have a family movie night without a great snack! I love making up my own popcorn flavors, so this cheesy chile-spiced palomitas recipe is just what I want for a night in with the family and my Netflix account.

popcorn with lime, chile powder and cotija cheese

When I got an air popper several years ago, I stopped buying microwave popcorn. The beauty of freshly popped popcorn made with an air popper is that you can make as little (or as much) as you want, and you can dress it up differently each time you make popcorn! And you’re not getting any chemical additives either, so you won’t feel unhealthy eating it. If you don’t have an air popper, you can also easily make the popcorn on the stovetop without any oil.

RELATED: Mexican snacks for a crowd

I love to mix and match flavors all the time, but one of my favorite combinations is melted butter, chile powder, queso cotija and a little squeeze of fresh lime juice. Sometimes, I substitute the chile powder for a liquid hot sauce such as salsa Búfalo or Tapatío. If I’m feeling like something really spicy, I might even use a habanero salsa!

RELATED: Roasted chickpeas with Tajín

Ingredients to make Mexican-style cotija and chile-spiced popcorn

The wonderful thing about this recipe is that since the queso cotija is already salty, you really don’t need to add any extra salt. If you do like your popcorn pretty salty, though, I recommend swapping the unsalted butter for salted before you go sprinkling any more salt on the popcorn.

RELATED: How to prepare chicharrones de harina

squeezing lime juice over popcorn

I love to munch on these spicy and tangy palomitas while watching all kinds of different movies, from classic cine mexicano to 80s movies to animated flicks with the younger members of my family. 

RELATED: A guide to Mexican limes

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Ingredients for making spicy Mexican-style street popcorn

Cotija and chile-spiced palomitas

  • Author: Maura Wall Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2–4 servings 1x
  • Category: snacks
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Description

Turn a street food favorite into a family movie night snack! Make your popcorn spicy and tangy with grated queso cotija, chile powder, melted butter and a little squeeze of lime juice!


Ingredients

Scale
  • 1/2 cup popcorn kernels, popped
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Cacique queso cotija, grated
  • Chile quebrado, Tajín or your choice of chile powder, to taste
  • Optional: A squeeze of fresh key lime juice

Instructions

  1. In an air popper, pop 1/2 cup of popcorn kernels into a large bowl and set aside. (See notes below if you do not have an air popper.)
  2. Grate 1/4 cup queso cotija with a medium-grain cheese grater.
  3. Combine queso cotija and chile quebrado or chile powder in a small dish.
  4. Melt butter in a microwave-safe dish at 15-second intervals, then pour over popcorn in the large bowl.
  5. Sprinkle the mixture of queso cotija and chile powder over the buttered popcorn and toss well, using a large spoon.
  6. Optional: To add a bright, citrusy flavor, squeeze 1-2 key limes over the top of the dressed popcorn and toss to incorporate.

Notes

If you can’t find key limes (the tiny kind), you can substitute with the juice of 1/4 of a large lime.

If you don’t have an air popper, you can make the popcorn on the stovetop without any oil. You’ll need a deep pot with a lid. Pour the popcorn kernels in the bottom of the pot and heat over medium heat, gently shaking the pot every 30 seconds until the popcorn begins to pop. It will take around 4-5 minutes before the popcorn starts popping. Once it does, gently shake at 10 second intervals until the popping slows down. Remove from heat, shake a little bit more, then allow to sit for about 1 minute before you remove the lid. Most of the popcorn should be popped, with very few kernels left.

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Recipe, Snacks, Sponsored, Street food Cacique, queso cotija

Roasted chickpeas with tajin

33 · Nov 28, 2014 · 1 Comment

Roasted chickpeas (also known in Spanish as garbanzos) with Tajín, lime juice and cumin is an easy, healthy snack that’s also naturally gluten-free and vegan-friendly.

A roasted chickpea recipe made with safflower or grapeseed oil, lime juice, tajín and ground cumin. Gluten-free and vegan-friendly! Get the full recipe on theothersideofthetortilla.com.

I prefer to use safflower or grapeseed oil, which are great for cooking with high heat, but you can also substitute canola oil if that’s all you have handy. Just keep an eye on the chickpeas as they roast. Canola oil has a lower smoking point than grapeseed or safflower oil at 400 degrees Fahrenheit, so you should reduce the heat to 375 degrees Fahrenheit if using canola oil, and extend the baking time by about 5-10 minutes or until the chickpeas are sufficiently browned and crunchy.

…

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Most Popular, Recipe, Snacks, Vegetarian/Vegetariano gluten-free, tajín, vegan

Pellizcadas

37 · Nov 21, 2014 · 3 Comments

How to make pellizcadas with refried black beans, queso panela and salsa verde. Recipe on theothersideofthetortilla.com.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Pellizcadas are the perfect appetizer for those who love sopes, but want something a little smaller to snack on.

Pellizcadas can be eaten alone, as an appetizer, or along with a meal such as lunch. In Veracruz, where part of our family is from, it’s common for pellizcadas to be served with small pieces of crushed chicharron and topped with salsa. In other parts of the country, there are many variations when it comes to the toppings. This particular variation is similar to one I’ve eaten in Acapulco, where this dish is sometimes referred to as pellizcadas acapulqueñas….

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Recipe, Snacks, Sponsored, Vegetarian/Vegetariano chalupas, Maseca, memelas, pellizcadas, sopecitos, sopes

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

7 · Oct 17, 2014 · Leave a Comment

Baked panela and membrillo in puff pastry to look like pan de muerto for a fun Day of the Dead appetizer. Recipe via @MauraHernandez on The Other Side of The Tortilla.

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, has dough adornments on top that represent bones, and then is baked and dusted in sugar. Similar to a baked brie, this dish envelopes panela cheese and something sweet into a flaky puff pastry crust that, when finished, resembles pan de muerto but has a tasty, sweet and savory surprise inside!

I’ve used quince paste in this recipe, known as membrillo in Spanish; you can also substitute guava paste if you prefer….

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Day of The Dead, Recipe, Snacks, Sponsored Cacique, membrillo, panela cheese, puff pastry, queso panela, quince paste

How to make mangonadas

365 · Aug 20, 2014 · 8 Comments

A mangonada is a quintessential Mexican treat, made of mango, orange juice, chamoy and chile lime salt, and they’re sold just about everywhere from street vendors to neverías in Mexico.

This post is part of a compensated campaign with McCormick & Company but the recipe and opinions here are my own.

It’s very popular, especially in the warm weather months, as it resembles an American slushie. You can grab one to go on the street or enjoy it with friends in an ice cream parlor.

Mangonada #recipe with homemade chamoy from theothersideofthetortilla.com #mexican #flavorstory @mccormickspice

If you’ve been reading The Other Side of The Tortilla for awhile, you may remember I interviewed Chef Kevan Vetter about the 2013 McCormick Flavor Forecast and how global flavor trends were incorporating Mexican flavors and sensibilities on a worldwide scale. This year marks McCormick’s 125th anniversary of the company celebrating the role flavor plays in all of our lives, inspiring flavorful conversation and giving back to communities around the world.

I’m thrilled to see that this trend and interest in Mexican cuisine has been growing exponentially and is again incorporated in the most recent report. The McCormick Flavor Forecast 2014 report includes two flavor insights particularly suited to highlighting Mexican cuisine: A worldwide obsession with chilies and a growing taste for regional Mexican fare in North America. Of the Mexican flavors considered to be trending globally this year is chamoy, a sweet and spicy condiment made with apricot, lime, chiles and salt. Chamoy also happens to be a key ingredient in the mangonada.

Chamoy is a versatile condiment, as it can be used in both sweet and savory dishes; anything from a salsa for dipping fruit or making jicaletas (jicama popsicles) to marinating meats or using it as a meat glaze.

RELATED RECIPE: Mango and chamoy paletas

Although bottled chamoy can be found in most Mexican supermarket chains in the U.S. as well as for purchase online, I like to make my own so I know exactly what’s in it. Most of the commercially produced chamoy is loaded with sugar, preservatives and dyes. My version of chamoy uses apricot fruit spread (not jelly, jam or preserves) and natural ingredients so you can feel good about indulging in this treat. There are multiple brands that offer apricot fruit spread, which is more or less a jam or preserve made with little or no added sugar.

Ground ancho chile provides a subtle, earthy spice to this homemade chamoy without being overpowering. If you want to make your chamoy on the spicier side, you can add about 1/2 teaspoon more to the recipe below. And if you need to thin out the chamoy, you can add a little lime juice and store leftovers in the refrigerator. For a modern twist to the traditional mangonada, you can try substituting pineapple juice for orange juice.

 

Mangonada #recipe with homemade chamoy from theothersideofthetortilla.com #mexican #flavorstory @mccormickspice

2 votes

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Mangonadas

Prep 35 mins

Total 35 mins

Author Maura Wall Hernandez

Yield 2 mangonadas

A traditional Mexican mango and orange juice slush with chamoy and chile lime salt, mangonadas are served everywhere from street vendors to neverías in Mexico and are very popular especially in the warm weather months.

Ingredients

For the homemade chamoy:
  • 1/2 cup apricot spreadable fruit (not jelly, jam or preserves)
  • Juice of 1 lime
  • 2 1/4 teaspoons McCormick Gourmet Collection ground ancho chile pepper
  • 2 tablespoons apple cider vinegar
  • 4-5 large dried apricots, rehydrated in warm water for 30 minutes
For the mangonadas:
  • 2-3 tablespoons chamoy
  • 2 cups frozen mango chunks
  • 1 cup of freshly squeezed orange juice (about 3-4 large navel oranges)
  • Chile lime salt, such as Tajín, to taste

Instructions

For the chamoy:
  1. Add 4-5 large dried apricots to a cup of warm water and allow to soak for 30 minutes to rehydrate. When the apricots are rehydrated, discard the water.
  2. Add 1/2 cup spreadable fruit, juice of one lime, ground ancho chile pepper and apple cider vinegar to a food processor and run on high until completely smooth.
For the mangonadas:
  1. Add 2 cups frozen mango chunks to blender and pour orange juice on top. Seal the top of the blender and blend on high until completely smooth.
  2. Spoon chamoy around the inside of the glass, then pour the mango and orange juice mixture into the cup.
  3. Top with more chamoy and swirl with a spoon.
  4. Sprinkle chile lime salt on top and serve.

Notes

The prep time in this recipe includes 30 minutes of inactive prep time for soaking the dried apricots.

Cuisine Mexican

Dessert, Most Popular, Recipe, Snacks, Sponsored chamoy, mango, McCormick Spices, oranges, tajín

Chiles toreados

332 · Jul 21, 2014 · 7 Comments

Chiles toreados are a dish that you’ll commonly find in taquerías in Mexico.

They’re usually made with serrano or jalapeño chiles that are sautéed in oil until the chiles are blistered. There are many different ways to make chiles toreados—some people use the chiles alone, but I like to cook onions with them too. There are also a variety of ways to make the sauce, which is part of the beauty of this recipe. There’s no wrong way to make them; it’s just a matter of personal taste.

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

This post and recipe are part of a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.

Rather than cook the chiles in vegetable oil, I’ve opted for a slightly healthier method by using coconut oil spray to cut down on the amount of oil used. No need to worry about your chiles tasting like coconut, though—the taste won’t infuse into the chiles.

This dish can be served as an appetizer or as an accompaniment to tacos of your choice. Chiles toreados are also naturally vegan-friendly!

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

I’ve eaten this spicy, salty side dish in both hole in the wall and upscale taco joints and the taste varies slightly from place to place. Some cooks like to add oyster sauce for a little umami flavor, but I prefer to keep mine classic with just lime juice and soy sauce. Kikkoman soy sauce is a versatile ingredient that can be used to cook many different types of cuisines. In Mexico, you’ll also often see chiles toreados served in sushi bars and restaurants, as it’s a perfect pairing for dipping rolls, similar to the spicy mixture of soy sauce and wasabi paste that is traditionally used in Japanese cuisine.

This particular dish is most commonly made with regular soy sauce, but if you’re trying to keep your sodium intake down, you can substitute Kikkoman low-sodium soy sauce or even the lime ponzu for a lighter, less salty flavor. I typically use the low-sodium Kikkoman soy sauce in my kitchen. If you want to make the dish spicy, use serrano chiles (and if you like it REALLY spicy, add another chile or two); if you want to make it less spicy, substitute jalapeño chiles for the serrano chiles.

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

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Chiles toreados

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Maura Wall Hernandez

Yield 2-3 servings

A classic Mexican taquería dish, chiles toreados are roasted serrano or jalapeño chiles, blister cooked with onion and marinated in a soy sauce and lime juice mixture.

Ingredients

  • Three 1/4 inch slices of white onion, cut in half moons and rings separated
  • 7 serrano chiles, stems trimmed or cut off as close to the top as possible (I like to leave a little stem because they look nicer)
  • 1/4 cup Kikkoman low sodium soy sauce
  • Juice of one lime

Instructions

  1. Spray pan with non-stick cooking spray or coconut oil spray and preheat the pan over medium heat for two minutes.
  2. Add chiles and onions to the pan and cover with a lid. Cook for about 5 minutes, remove the lid and stir. Replace the lid and cook for another 5 minutes.
  3. While the onions and chiles are cooking, in a measuring cup, mix 1/4 cup soy sauce and the fresh-squeezed juice of one lime. Stir to incorporate.
  4. At this point your chiles should be blistering and charring nicely in the pan and splitting open slightly. Keep cooking them until they’re as blistered and charred as you like, but remove the onions if necessary so they don’t blacken completely and burn.
  5. When the chiles are blistered and charred to your liking, add the onions back into the pan and pour the soy sauce and lime juice mixture into the pan. Cook for 2-3 minutes, stirring to coat the onion and chiles.
  6. Remove from heat and transfer to a glass or ceramic bowl and allow to come to room temperature before serving. 

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Cuisine Mexican

 

Here’s a video I made of this recipe at the Kikkoman test kitchen after I won a contest and was invited to Kikkoman headquarters in San Francisco in September 2014:

Check out more recipes using Kikkoman soy sauce and other products on the Kikkoman Sabor website.

Most Popular, Recipe, Snacks, Sponsored, Vegetarian/Vegetariano cebolla, chile serrano, Kikkoman, onion, salsa de soya, soy sauce, vegan

Semi-homemade empanadas

60 · Apr 8, 2014 · 2 Comments

April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests,  need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.

How to make quick, easy, semi-homemade empanadas in 30 minutes…

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Recipe, Snacks chorizo, empanadas, queso Chihuahua, queso Oaxaca, queso Quesadilla

Botana de Chicharrón con Salsa Verde

12 · Feb 27, 2014 · Leave a Comment

Mexico is a very nose-to-tail consumer when it comes to eating animals; like in many other developing countries, and often motivated by economic circumstances in an effort to use the whole animal and not leave much—if any—waste, there are a lot of delicious and unique foods that have come out of this scrappiness. One of these simple delicacies is chicharrón, made of fried pork skins. 

Botana de chicharrón con salsa verde

This botana, or appetizer, of chicharrón served with salsa verde is very typical in Mexico. Generally, these pork skin cracklings are made by boiling the skin, hanging it to dry, then deep frying it in hot oil until the skin puffs up. They’re by no means a healthy snack, so should be eaten in moderation, but they’re a guilty pleasure worth the indulgence.

They’re not quite the same as processed food pork rinds or pork cracklings you might find in a potato chip-like bag in the supermarket. For that reason, it’s best to buy them from your local carnicería or near the butcher’s counter in any Mexican market.

…

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Recipe, Snacks ajo, cebolla, chicharrón, chile serrano, garlic, Knorr Suiza, onion, tomatillo

Vegetarian Queso Fundido

14 · Nov 21, 2013 · Leave a Comment

Queso fundido is an easy dish, made with melted cheese and toppings served dip-style, that even the most inexperienced home cook can make.

This vegetarian queso fundido with rajas de chile poblano (roasted poblano pepper strips) and mushrooms is super easy and can be doubled, tripled or quadrupled depending on the amount of guests you need to serve.

I share this because with the holidays approaching, menu planning can be stressful and even if you’re great in the kitchen, you may have some helping hands that are not. This recipe is so easy that it’s hard to mess up.

vegetarian queso fundido recipe

This post is part of a compensated campaign from Latina Bloggers Connect and Cacique but all opinions and this recipe are my own.

How to serve vegetarian queso fundido

Alongside a basket of warm tortillas—your choice whether they’re corn tortillas or flour tortillas—this appetizer dish will definitely please any crowd.

If you’re ambitious and have a little extra time on your hands, you can even make your own homemade chorizo to add to your queso fundido if you’re not worried about keeping this dish vegetarian. Or substitute soy chorizo!

But who says you only have to serve queso fundido with tortillas? You can also use tortilla chips, tostadas, or even served as queso fundido potato skins!

For big chile poblano fans, you should also try rajas con crema, which is similar to queso fundido in that there’s lots of cheese and it can be eaten in a tortilla or on a chip or tostada.

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vegetarian queso fundido with rajas de chile poblano and mushrooms

Vegetarian Queso Fundido

  • Author: Maura Wall Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Mexican
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Description

Vegetarian queso fundido is an easy antojito (appetizer) to please any crowd! Great for holiday parties!


Ingredients

Scale
  • 5 ounces queso Chihuahua or queso quesadilla
  • 2 small poblano chiles, roasted, seeded, skin removed and cut into strips
  • 1/2 cup sliced white mushrooms
  • 1/4 teaspoon kosher salt

Instructions

  1. Prepare your chiles first. Here’s my tutorial how to roast poblano chiles. This can be done as long as two days ahead of time (just store the chiles in the refrigerator if you prepare in advance).
  2. Shred the cheese into a bowl and set aside.
  3. Slice the mushrooms and poblano chiles, and toss together with 1/4 teaspoon of kosher salt.
  4. Combine the mushroom and chile mixture with the cheese and put it into an oven-proof dish or casserole dish.
  5. Bake at 400ºF for 10 minutes, then heat under the broiler until all the cheese is melted and it starts to get bubbly and form some brown spots.
  6. Serve immediately with warm tortillas, chips or tostadas.

Notes

Prep time includes the time to roast, sweat and devein the poblano chiles.

Keywords: queso fundido, vegetarian

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Looking for more vegetarian Mexican recipes? Try these!

Mexican Vegetarian Meals
Poblano chile, mushroom and onion vegetarian tacos
Crema de elote

Mexican Vegetarian Side Dishes
Arroz poblano

Mexican Vegetarian Snacks
Roasted chickpeas with Tajín
Pellizcadas (mini sopes)
Guacamole hummus
Roasted jalapeño hummus

Recipe, Snacks, Sponsored, Vegetarian/Vegetariano chile poblano, hongos, mushrooms, queso fundido, queso Quesadilla

Watermelon and red prickly pear paletas

4 · Sep 15, 2013 · 2 Comments

Watermelon and red prickly pears are one of my favorite fruit flavor pairings. This summer I’ve been making a combination agua fresca with both flavors, and I started modifying my agua fresca recipe to turn them into paletas (er… Zokuletas). While mixing them together and pouring straight into my Zoku Quick Pop Maker for a quick and tasty treat, I found that I enjoy them much more when they look pretty too. I love making these layered pops for a refreshing snack on a hot day.

watermelon prickly pear paletas

If you don’t have the Zoku Quick Pop Maker, you can also use a popsicle mold with 2-ounce pops (affiliate links to El Mercadito, The Other Side of The Tortilla’s Amazon aStore); you’ll just have to wait longer for the layers to freeze before you can add another layer….

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Dessert, Popsicles, Recipe, Snacks paletas, popsicles, prickly pear, red prickly pear, sandía, tuna roja, watermelon, Zoku Quick Pop Maker, Zokuletas, Zulka

Mangonada paletas with a Zoku Quick Pop Maker

8 · Aug 31, 2013 · 3 Comments

Paletas are a serious weakness of mine. All summer, I’ve been testing dozens of flavors and the hardest part is always waiting for them to freeze. That’s why when several friends were telling me about the Zoku Quick Pop Maker, I knew I had to get one. Make single-serve popsicles with three different flavors at once? A dream. Do it in 7-10 minutes? Even better! I’ve been playing with it all summer and I’m finally ready to start sharing some of my tasty creations using this fun kitchen tool.

This post includes affiliate links to all the products used to make this recipe, which are available in El Mercadito, my Amazon aStore.

mangonada (mango and chamoy) paletas

I’ve been experimenting with so many flavors, that I wanted to try something very classic and simple, similar to my mango con chile paletas recipe that I shared here a few summers ago. I can’t seem to eat enough mango this year, and I brought back a bottle of chamoy from Mexico when we visited earlier this summer. This recipe is similar to a mangonada or chamoyada, just blended together and frozen in paleta-form—but you’ll definitely recognize this classic Mexican flavor combination. I’ve started calling my Mexi popsicles made in my Zoku machine “Zokuletas” (insert cheesy grin here). Let’s see if we can make it catch on!…

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Dessert, Popsicles, Recipe, Snacks chamoy, mango, paletas, popsicles, Zoku Quick Pop Maker, Zokuletas, Zulka

Guacamole with mango and pomegranate

8 · Jul 30, 2013 · 6 Comments

You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit

guacamole with mango and pomegranateMy guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…

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Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano aguacate, avocado, Avocados from Mexico, cebolla roja, gluten-free, granada, mango, pomegranate, receta vegetariana, red onion, vegan, vegetarian

Guacahummus

2 · Jul 29, 2013 · 6 Comments

Guacahummus sounds a lot like what you might imagine it to be… guacamole (sort of) mixed with hummus. Actually it’s a blend of hummus, avocados and lime juice. I served this simple, healthy dish at my #iloveavocados live party with Avocados From Mexico recently and surprisingly, most of my guests were having it for the first time. The dish was definitely a hit—they scraped every last morsel out of the bowl.

The main reason why this dish is so great—aside from being very healthy—is that you can make a semi-homemade version with a store-bought hummus of your choice (I like Sabra’s classic hummus), which helps you get this dish from food processor to plate in about five minutes. I use a 3-cup Cuisinart mini prep (available in my Amazon aStore, El Mercadito), which fits the ingredients perfectly. A bonus: This recipe is both vegetarian and vegan-friendly and is also gluten-free.

avocados guacamole hummus guacahummus…

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Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano aguacate, avocado, Avocados from Mexico, gluten-free, guacahummus, guacamole, hummus, receta vegetariana, tortilla chips, totopos, vegan, vegetarian

Fruity guacamole with pineapple and pomegranate

1 · Jul 4, 2013 · 3 Comments

This fruity guacamole recipe that includes pineapple and pomegranate seeds for a little touch of sweetness, and red onion and garlic for a little touch of savory.

I recently made several versions for a game night gathering, and this one was the quickest to disappear.

RELATED: Mango and pomegranate guacamole

If you’d rather not mix sweet and savory, you can leave out the jalapeño and garlic if you prefer. But after trying this recipe, nobody was eating the classic guacamole recipe I brought! I love to buy a whole bag full of avocados and make several different versions for parties because it’s so easy to do. Just keep the base the same with avocado, garlic, lime juice and salt, split up the base between several bowls, and add other ingredients as you like. It looks fancy but takes very little time to do.

This fruity guacamole recipe with pineapple and pomegranate seeds is a sweet-and-savory spin on traditional guacamole and is gluten-free and vegan-friendly. | Get more Mexican recipes at theothersideofthetortilla.com

I use red onion when I make guacamole with fruit because they’re less pungent, have a milder onion flavor, and still give you an added texture and crunch. You can substitute white onion if you prefer, but it will have a different taste. Red onion complements the sweetness of the fruit better, while white onion can overpower the delicate taste of the pomegranate and sweet acidity of the pineapple.

This nontraditional recipe is perfect for any party or get-together with family or friends, especially if they’ve never had anything but classic guacamole before. I hope you enjoy it as much as my family does!

One last note: Always use fresh-squeezed lime juice over the bottled kind. The flavor becomes dull and sometimes bitter due to time since bottling means it’s pasteurized and has preservatives in it. The brightness from fresh lime juice can’t be matched by the bottled stuff.

This fruity guacamole recipe with pineapple and pomegranate is gluten-free and vegan-friendly. …

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Recipe, Snacks, Vegetarian/Vegetariano avocado, granada, guacamole, jalapeño, piña, pineapple, pomegranate, vegan

Natural fruit paletas with watermelon and Tajín

10 · Jun 13, 2013 · 7 Comments

Natural paletas made with watermelon and TajínEvery kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.

And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water….

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Comer Sano/Eat Healthy, Dessert, Popsicles, Recipe, Snacks, Vegetarian/Vegetariano dairy-free, fruit, fruta, gluten-free, paletas, popsicles, sandía, tajín, vegan, watermelon

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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 former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, 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

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