Agua de piña is a very popular agua fresca served all over Mexico, and made from just a few ingredients.
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Mexican Christmas Traditions
Roasted tomatillo and chile morita salsa
This easy roasted, smoky salsa made with tomatillos and chile morita is great on everything from tacos to scrambled eggs.
I’m all for simple salsas to dress up any meal of the day. Our dear friend Victor taught me how to make a version of this salsa when I was a newlywed and it’s one that I’ve continued making frequently ever since. You should use tomatillos milperos for this recipe. They’re a smaller variety of tomatillo, no bigger than about 1 to 1.5 inches in diameter. Anything much bigger than that is a larger variety of tomatillo. Tomatillos milperos have a more concentrated flavor, but are less acidic than the larger tomatillos, and have a slightly sweet, mellow taste when roasted. They’re called “milpero” because they’re often grown in the milpas in Mexico—the rows between corn planted in the cornfields.
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How to make agua fresca de melón with a juicer
Agua fresca de melón is a very popular fresh fruit drink in Mexico. Learn how to make it in a flash with a juicer to cut down on time and mess!
Why use a juicer instead of a blender? While the blender does the job OK, the process of filtering the pulp through a mesh sieve can be a lot messier, and also take more time. The end result is that your juice has some pulp that you really don’t want in an agua fresca. …
How to prepare chicharrones de harina
Chicharrones de harina are a puffed, salty, crunchy snack that are very popular in Mexico, and easy to find among street food vendors.
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….
What to order at Gracias Madre
Gracias Madre is my favorite restaurant in West Hollywood and one of my top 3 favorites in Los Angeles. And I’m betting if nobody told you in advance that it was a vegan restaurant, you might not even notice because the menu is that good.
Vegan and Mexican are two words that most people wouldn’t necessarily associate with each other, however, there are actually quite a few vegetarian and vegan-friendly dishes that are part of the cuisine. Everything on the menu at Gracias Madre is organic and vegan, but don’t let that distract you; you’re in for a truly excellent Mexican meal.
If you’re visiting Los Angeles, Gracias Madre definitely deserves to be on your list of restaurants to check out, and if you’re local to LA, early lunch or happy hour is the best time to go if you want your choice of tables (you might even see me there).
Paparazzi tend to lurk nearby, as this restaurant and several others in the neighborhood are celebrity favorites. Request to be seated on the patio if it’s not too hot outside—you’ll have the best chance to see famous faces or at least catch a glimpse while they’re leaving.
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Tacos de chicharrón guisado in the slow-cooker
Chicharrón guisado is an easy, flavorful dish made from crunchy, fried pork skin stewed in salsa, and it makes incredible tacos.
The best part about this dish is that it’s incredibly easy to make, packs a ton of flavor, and using a slow-cooker means it’s mostly a hands-off recipe.
There’s a taquería in Los Angeles I really love called Guisados, and lucky for me, they have a location right near where I work. They make a taco de chicharrón guisado that’s very similar to this recipe, and they serve it on a corn tortilla over refried black beans, and topped with a little dollop of avocado salsa verde, which is how I served them here as well, but you can serve it without beans (or different beans) and whatever kind of salsa you like on top.
There are lots of recipes out there for chicharrón guisado—mostly in Spanish—and there’s one key departure in my version aside from using a slow-cooker: I use chile morita, which is a small, dried and smoked chile. I also like to serve these on smaller tortillas (about 4.5 inches round instead of the standard 6 inches) because it makes you feel more like you’re in a taquería….
The best guacamole recipe ever
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.
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….
Avocado Chocolate Pudding
Avocados blended with raw cacao powder and honey make for a perfectly silky, decadent, and dairy-free chocolate pudding.
Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.
If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…
Mexican Eggs Benedict
Eggs Benedict is one of the most popular breakfast dishes served in the United States, so I gave it a Mexican makeover with chorizo, ancho chile hollandaise, and Herdez Guacamole Salsa.
This post is part of a compensated campaign in collaboration with HERDEZ® and #WeAllGrow Latina Network. All opinions and the recipe here are my own.
I would eat breakfast food for three meals a day if nobody prevented me from doing it. I LOVE poached eggs, and I’m no stranger to spreading chorizo on avocado toast, so I already knew Herdez Guacamole Salsa would pair perfectly with this dish.
The creamy texture of real avocado and the spicy kick of salsa verde is what makes the salsa so unique. You can use it for topping, dipping and cooking—there’s no wrong way to do it!…
What to eat at El Charco de las Ranas in Mexico City
El Charco de las Ranas has been the gold standard for “nice” tacos in Mexico City for more than 30 years. And I mean “nice” in the most Mexican of ways.
This often-imitated small chain does many things and does them right, every single time. From humble beginnings on Av. Río Mixcoac where they mainly doled out the classic tacos al pastor and bistec, they now have a 150-item-plus menu that ranges from breakfast classics such as huevos divorciados for breakfast to a very solid pozole for the overnight crowd. Our family always goes to the original location so I can’t speak to the one in Pedregal.
But their tacos al pastor deserve special attention. Neither lovers nor haters will ever call them “bad,” or anything worse. They’re huge though, so order fewer, as one of their “traditional” tacos usually make up three or four of any other taco they serve. …