Mexican Christmas Traditions

Las recetas mas queridas del mes: junio

3 · Jul 1, 2011 · 1 Comment

I'm always fascinated when I check in with The Tortilla's analytics to see what's going on, which recipes are popular and which travel and culture items Tortilla-lovers seem to be connecting with most. It lets me know what recipes are most-loved month after month and which places and experiences tug at your heartstrings and make you miss México lindo y querido.

If you're new here, or even if you are a frequent visitor, here are the past month's most visited posts for you to check out and enjoy. If you missed these when they were originally posted, then they're new to you, and if there's something you've already read but just haven't tried before, I challenge you to make it and share it with someone you love! Then send us a picture so we can share with everyone! You can click on each button to be taken to that recipe.

TOP 4 POSTS OF JUNE

What's your favorite recipe you've seen on The Tortilla in the last month? It can be old or new, but we want to know!

We've been chosen as an Ambassador to Mexico Today!

4 · Jun 30, 2011 · 5 Comments

I'm incredibly excited to announce that my passion and desire to share Mexican cooking and culture with the rest of the world have led me to a new partnership that I'm very proud to be a part of. The Other Side of The Tortilla has been chosen as one of 24 ambassadors by the Mexico Tourism Board for the Mexico Today program to promote the country as a global business partner and an unrivaled tourist destination!

This blog has always focused on the positive aspects of Mexico as a destination that offers world class cuisine, abundant natural beauty and a melding of ancient and modern cultures. It feels only natural, then, to become a part of Mexico Today because we know and frequently share here that Mexico is more than what you may see on TV news or in newspapers in the U.S. and in other countries. This partnership will give us access to exclusive interviews and other resources to share more of Mexico with you and we're thrilled to be involved. In addition, some of our closest blogging amigas are also involved, including Ana from Spanglish Baby and Silvia from Mamá Latina Tips. I can't think of two better friends to embark on this journey together with.

I invite you to LIKE Mexico Today on Facebook, follow @MexicoToday and all 24 Mexico Today ambassadors on Twitter, and visit the website at MexicoToday.org to check out the program.

Read on to find out where it all started and how I keep Mexico close to my heart even when I'm thousands of miles away....

Wordless Wednesday: Romeritos en lata

5 · Jun 29, 2011 · 10 Comments

Look what I found at the Mexisuper a few weeks ago. I was too fascinated to not take a photo. Notice the little yellow dot to the bottom left on the can that says, "sin camarones."

Would you eat romeritos en mole from a can?

Mexican Chimichurri Marinated Flank Steak

6 · Jun 27, 2011 · 24 Comments

Who doesn't love to grill? With the 4th of July coming up, I know that we're going to be out on the patio all weekend to enjoy the sunshine while sipping on some limonada with friends, grilling up some cebollitas and this tangy new recipe I came up with for the #MizkanLatino cooking challenge.

José, Mr. Picky-Picky when it comes to me experimenting with new ingredients, said this dish both smelled and tasted fantastic! With his stamp of approval, you know it has to be good. A note about the use of jalapeños in this recipe: you can absolutely leave the seeds and veins in the jalapeño if you want to give your chimichurri a little kick. I removed them in the video so that the chimichurri wouldn't be spicy, but would still have all the flavor of a jalapeño so that I could serve it to guests who were a little apprehensive about eating spicy food.

I used flank steak here (also known as falda de res) but you can substitute with another cut such as skirt steak (arrachera) if you like.

Be sure to check out the linky below throughout the week to see more videos and recipes from others participating in this challenge with me. You can also find out more about Holland House products on the Mizkan website.

[youtube]http://www.youtube.com/watch?v=UD-Ta0YKUS0[/youtube]...

Paletas de mango con chile

14 · Jun 24, 2011 · 1 Comment

I wrote about my love for paletas and shared a recipe for paletas de mango con chile on the Kenmore Genius Blog recently. These are similar to mangonadas, but those usually include chamoy as an ingredient, and this recipe doesn't.

Hop over there to check out the post with some additional notes on the ingredients. Enjoy the yummy video!

[youtube]http://www.youtube.com/watch?v=_MdGPkxkE2Y[/youtube]

Paletas de mango con chile

Ingredients

4 manila mangoes
juice of 4 limes
4 teaspoon chile powder (or more to taste)
½ cup water
¼ cup granulated cane sugar (I like Zulka brand)
zest of 2 limes

Instructions

In a sauce pan, bring the water, sugar and lime zest to a boil, then reduce heat to a simmer. Stir until sugar is dissolved. Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.
Peel the mangoes and remove all the flesh. When you get close to the pit, you can just scrape it in a downward motion away from you to get the last bits off.
Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
Pour evenly into popsicle molds, making sure not to fill them all the way to the top; the popsicles will expand a little when they freeze, so leave a little room so they don't spill. Place them on an even surface in the freezer for at least 12 hours (or longer if you use bigger molds).
Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.

https://theothersideofthetortilla.com/2011/06/paletas-de-mango-con-chile/

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.