Mexican Christmas Traditions

The best guacamole recipe ever

14 · Jun 12, 2017 · 2 Comments

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

3 · May 27, 2017 · 1 Comment

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

8 · May 26, 2017 · 2 Comments

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

3 · May 20, 2017 · Leave a Comment

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. …

20 Authentic Mexican Recipes for Cinco de Mayo

8 · May 4, 2017 · 1 Comment

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

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

Agua de jamaica – hibiscus flower agua fresca
Agua de piña – pineapple agua fresca
Paloma – a grapefruit margarita

APPETIZERS

Queso fundido with chorizo
Esquites – Mexican street corn in a cup
Chicharron de queso – a classic taquería appetizer that’s a big, crispy piece of griddled cheese

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

Mangonadas – a mango and orange juice frozen treat, similar to a smoothie, mixed with chamoy and Tajín
Paletas de fresas con crema – an ice pop spin on the classic strawberries and cream
Raspados de piña – pineapple ice sorbet topped with chamoy and Tajín

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