The Other Side of the Tortilla

Mexican recipes, culture and travel destinations

Mexican Christmas Traditions

4 Restaurants

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.

What to order at Gracias Madre in West Hollywood via theothersideofthetortilla.com

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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10 Meat

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.

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

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….

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9 Recipe

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.

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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1 Dessert

Avocado Chocolate Pudding

Avocados blended with raw cacao powder and honey make for a perfectly silky, decadent, and dairy-free chocolate pudding.

How to make a rich, decadent and dairy-free avocado chocolate pudding, via theothersideofthetortilla.com

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.…

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1 Breakfast and Brunch

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.

How to make Mexican eggs benedict with an ancho hollandaise, and topped with Herdez guacamole salsa. Recipe via theothersideofthetortilla.com

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!…

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1 Mexico City

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.

The ultimate guide on what to order at El Charco de Las Ranas in Mexico City from theothersideofthetortilla.com

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. …

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6 Holidays

20 Authentic Mexican Recipes for Cinco de Mayo

Are you celebrating Cinco de Mayo and looking for authentic Mexican recipes for your menu? You’ve come to the right place!

Try these 20 easy, authentic Mexican recipes for your cinco de mayo celebration or to explore Mexican culture and cuisine any day! Via theothersideofthetortilla.com

But first, a quick history lesson about what Cinco de Mayo is—and isn’t.

Cinco de Mayo IS a holiday that commemorates the Battle of Puebla, which took place May 5, 1862 and was a Mexican army victory over the occupying French soldiers. Cinco de Mayo is NOT Mexican Independence Day (that’s in September).

While many people in the U.S. might “celebrate” this day, it’s more of a bank holiday kind of day in Mexico. Only some areas observe it as an actual holiday. And while I’m all for celebrating Mexican culture and cuisine, celebrating Cinco de Mayo is more of an opportunity for me to share authentic Mexican recipes that can actually teach you more about the diverse cuisine rather than just give you an excuse to eat chips and salsa and drink margaritas.

I’m sharing with you 20 of my favorite recipes that you can make with little time on your hands to prepare for Cinco de Mayo, or any day of the year.

And my No. 1 tip that you’ll want to keep bookmarked to share with everyone you know: How to keep your guacamole fresh and green

(Because friends don’t let friends put water, milk or anything else weird in their guacamole.)

DRINKS

APPETIZERS

PAN DULCE

  • Orejas – also known as palmiers
  • Garibaldi – the famous mini cakes from El Globo, bathed in apricot jam and covered in nonpareils

SIDE DISHES

  • Chiles toreados – a classic taquería side dish of blistered chiles and onion, soy sauce and lime
  • Cebollitas cambray – grilled spring onions with a special salsa Maggi and lime sauce
  • Sopa de fideo – the quintessential Mexican comfort dish, a tomato broth soup with noodles
  • Frijoles charros – a hearty bean stew that’s often served in taquerías

MAIN MENU

  • Tinga de pollo – shredded chicken stewed with tomatoes, tomatillos, chipotle chile, chorizo and spices
  • Baked taquitos de pollo – a healthy take on the fried dish of shredded chicken rolled in a tortilla and served with salsa on top
  • Chilaquiles verdes – shredded chicken over tortilla chips, with salsa verde, crema mexicana and cotija cheese
  • Albóndigas en salsa chipotle – Mexican meatballs served in a spicy chipotle tomato sauce, served over black beans and rice
  • Pozole rojo – a hearty pork stew with hominy, spices, and garnished with radish, onion, Mexican oregano, lettuce and lime juice

DESSERTS

You might also like: Easy Mexican snacks for Super Bowl Sunday and other party gatherings

10 drinks

How to make suero

Suero is basically homemade Mexican Gatorade.

In fact, it’s similar to a limonada, but with salt instead of sugar. It’s a very simple recipe and surely you’ll already have all the ingredients, but it’s the best remedy for a hangover.

And it’s not to be confused with buttermilk, which is another meaning of the word “suero” in Mexico.

Suero is an amazing Mexican hangover cure that's similar to Gatorade, but easy and cheap to make at home. See more Mexican hangover cures at theothersideofthetortilla.com

RELATED: The Best Mexican Hangover Cures

What’s awesome about this drink is that it can also be used to help you recover from a run or an intense workout! The salt helps you retain liquids after you’ve been dehydrated.

Sick with the flu? This is also helpful for staying properly hydrated.

Remember: table salt tastes saltier than Kosher salt (which is what I usually cook with). Start with 3/4 of a teaspoon and add more if necessary if you plan to use table salt.

And if you’ve got some digestive issues, a little watermelon and aloe vera juice for a couple of days can help you get back to normal once you’re rehydrated.

Recipe for suero, which is like homemade Mexican Gatorade via theothersideofthetortilla.com
Print

Suero

Prep

Total

Yield 1 serving

The Mexican hangover cure that gives Gatorade a run for its money. 

Ingredients

  • 12 ounces cold agua mineral (in the U.S., Topo Chico is my preferred brand of mineral water)
  • 3/4-1 teaspoon of salt
  • juice of 1 lime

Instructions

  1. Pour mineral water in a highball glass and add salt.
  2. Squeeze the juice of one whole lime directly into the glass and stir to mix everything well, until the salt dissolves. You can also toss in a few lime wedges if you like.
  3. Add ice if you like, and drink the entire glass while it's still cold.

Courses Drink

Cuisine Mexican

If you’re suffering from serious dehydration, please be smart and consult a physician.

3 Breakfast and Brunch

Weekday huevos rancheros

Huevos rancheros are a popular Mexican breakfast dish, but they don’t have to be complicated or time-consuming to make.

With a couple of store-bought ingredients, you can make them quickly enough to eat breakfast at home before work!

A huevos rancheros recipe so easy you can make them on a Monday morning! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Chorizo avocado toast with poached eggs

Eating breakfast every day is important to me. Don’t you just feel like you’re starting the day off right when you sit down and eat breakfast without being in a hurry? I started waking up a little bit earlier so I could have some daily quiet time to eat breakfast, sip my tea or coffee, and read the newspaper. Since last year, I’ve been eating a decent breakfast a lot more consistently and I notice I make better choices throughout the day when I’ve had breakfast at home.

And as much as I love stuff like churro french toast or pancakes on the weekend, I really need to eat a protein-rich breakfast on weekdays so that I don’t snack on too much sugary crap during the day. And as much as I love a trenza de huevo con chorizo for breakfast, unless I make it the night before, it’s a little too much work when I’m trying to get out the door quickly in the mornings.

 

Sometimes José will wake up early and make breakfast for me before work, which is such a treat. I love this huevo ranchero for one recipe because it’s so simple but SO good. To cut down on prep time, we just use canned beans (the preferred brand in our house is La Costeña) and Herdez bottled salsas (the red is called salsa casera and the green is salsa verde).

A huevos rancheros recipe so easy you can make them on a Monday morning! Recipe via theothersideofthetortilla.com
Print

Huevo ranchero for one

Prep

Cook

Total

Yield 1 serving

A classic Mexican breakfast made easier with some store-bought ingredients.

Ingredients

  • 1 corn tortilla
  • 1/2 tablespoon light cooking oil (such as safflower or canola oil)
  • 1/3 cup canned black beans or pinto beans, reheated (whole or refried)
  • 1 large or extra large egg
  • 1/4 cup bottled or canned salsa (you can choose red or green)

Instructions

  1. Heat 1/3 cup of beans and 1/4 cup salsa and set aside.
  2. In a skillet, heat 1/2 tablespoon canola oil over medium heat. Lightly fry the tortilla on both sides and transfer to a paper-towel lined plate to drain off any excess oil; discard the paper towel. Spread the beans over one side of the tortilla.
  3. In the skillet, there should still be a little bit of oil. Crack the egg into the skillet and cook the egg sunny side up, 1-2 minutes until the white is opaque and the yolk has slightly set.
  4. With a spatula, transfer the egg on top of the beans. Pour the warm salsa gently over the top of the egg and serve.

Courses Breakfast

Cuisine Mexican

RELATED RECIPE: Huevo con chorizo breakfast tacos

A recipe for huevos rancheros that's so easy you can make them on a Monday morning! Recipe via theothersideofthetortilla.com

3 Mexico City

What to eat at Enrique in Mexico City

Opened in 1944 as a taco stand out in the remote fields between Mexico City and Cuernavaca, Enrique has become a representative establishment of Central Mexican cuisine that’s worthy of visiting almost every time I’m in town. Located along the federal highway, this behemoth of a restaurant seats well over 1,500 guests—and is now well within the city’s confines—on Insurgentes Sur in the Tlalpan borough.

The buildings recall classic haciendas (built this century) and the vast dining rooms with high ceilings are designed to amuse. The decor is what you’d expect; solid wood tables and chairs, crisp table linens, papel picado hanging from the ceiling, and talavera tiles everywhere.

What to eat at Enrique Restaurant in Mexico City, via theothersideofthetortilla.com

Start with some chicharrón with guacamole, an order of chalupas, some crunchy tacos dorados doused with salsa borracha, or a couple of their deep-fried quesadillas, made with their unique masa.

Order the consomé de carnero, made with the best bits of their famous barbacoa and with the right amount of tasty, tender garbanzo beans. Truly one of the greatest soups ever. Garnish with chopped onion, cilantro and fresh-squeezed lime juice. 

What to eat at Enrique Restaurant in Mexico City, via theothersideofthetortilla.com

Of course, the main dish you order should be the barbacoa, the earthy mutton cooked underground and covered with maguey leaves. It is right up there with the best barbacoa I’ve had, and the price is not too bad either. If you’re eating with multiple people, it will be more economical to order by the kilo rather than by the taco. Make yourself some tacos and bathe them with two of the best salsas in the country, according to my husband. The green tomatillo salsa is his gold standard, and the salsa borracha, made with pulque, also ranks highly on his list of favorites.

Order the horchata by the pitcher and convince your table to share—you won’t be disappointed!

What to eat at Enrique Restaurant in Mexico City, via theothersideofthetortilla.com

Other classics worth ordering include crepas de huitlacoche, carnitas, mixiotes, mole, and various enchiladas. On weekends they offer several varieties of pulque if that’s your thing. 

Enrique certainly has something for everyone—like Disneyland. Just be aware of their shtick and don’t let certain aspects ruin what could be a phenomenal meal. 

On the weekends, mariachi, marimba and jarocho bands, along with their own dance troupes, will incessantly blast their brand of folkloric entertainment, and a house PA system will make sure every-single-table-REALLY-FUCKING-LISTENS-to-every-note-played. It can be rather annoying because it makes conversation with those at your table rather difficult. I understand there are people who actually go there to watch the shows and enjoy them, and that’s totally fine. I’m just not one of those people.

However, there are a few tables by the entrance, separated by several walls and where the speakers are unplugged, where you can have a peaceful meal. Also, the children’s playground is far, far away and the roaming clowns (for the kids’ amusement, and fully dressed like they just came from the circus) will not make their rounds all the way in the front.

Now that you know how to avoid the undesirable parts of the restaurant, sit back and enjoy the exemplary traditional cuisine. Even though their kitchen is bigger than that of a sold-out Carnival Cruise Line ship to the Caribbean, Enrique still produces some of the tastiest Central Mexico fare, and the quality is top notch.

I think of Enrique in the same vein as Disneyland—a cheesy and loud place—but with careful navigation and location awareness, you can still find it lovable and enjoy a phenomenal meal that’ll evoke priceless memories each time you return.

TO VISIT: Enrique
Insurgentes Sur 4061, Tlalpan, 14000 Tlalpan, Ciudad de México, México
+52 55 5573 9988
Open 7 days a week, 8 am to 8 pm (except on some holidays)
Valet parking

Visiting Mexico City? You might also like these restaurant recommendations: