antojos de la calle

The Other Side of The Tortilla on Parade.com

0 · Sep 18, 2013 · Leave a Comment

For National Hispanic Heritage Month, we’ve shared three of our favorite Mexican street food recipes with Parade magazine at parade.com. Be sure to check out all the mouth-watering recipes that will give you the urge to make some antojos de la calle in your own kitchen!

Recently, parade.com has also shared other recipes from The Other Side of The Tortilla:

17 Unique Avocado Recipes Plus Avocado Prep Made Easy features our guacahummus recipe
Mango, Passion Fruit, Coconut and More: 10 Exotic Popsicle Recipes features our mango and peach paletas
12 Yummy Ways to Enjoy Poblanos features our arroz poblano and alambre de la patrona recipes
Mango Madness with 21 Recipes features our guacamole with mango and pomegranate recipe
23 Easy Back-to-School Latin-Inspired Dinner Recipes features our filete de res a la Chiapaneca recipe
12 Latin American Bean Recipes features our frijoles charros recipe

Be sure to check them out to discover lots of great recipes from us and others! Happy Wednesday!

Chicharrones de harina

242 · Oct 14, 2011 · 2 Comments

Have you ever wondered how to make your own chicharrones de harina? The crunchy, salty and mysteriously orange-colored street food snack eaten with lime juice and drizzles of salsa?

I get a lot of questions from friends and readers about this snack because they’ve never seen it before, or have never prepared it themselves. And although they may look intimidating, they’re extremely easy to make at home.

Chicharrones de harina are a dense, dried, flour-based wheat snacks that puff up when they’re fried. (So, no, these are not a healthy snack. And yes, they contain gluten.) …

Antojos de la calle: papitas con limón y salsa

3 · Oct 3, 2011 · 3 Comments

In many places in Mexico, you can find street vendors with little carts, selling antojitos, or snacks.

Usually, the standard offerings include chicharrones (pork rinds), chicharrones de harina (a fried, puffed wheat snack that looks orange) or papitas (potato chips).

Served in a little plastic bag with a squeeze of lime juice and your choice of salsa, it’s a great snack whether you’re on the go or just want to take a leisurely stroll through the park.

I like to keep a little bag of potato chips in my desk at work so I can make a quick afternoon snack—the only thing I need to remember to bring is a lime and a small bottle of salsa.

It’s a very simple and typical Mexican snack. You can choose whatever kind of salsa you like; spicy, medium, mild or even a salsa like chamoy, which is a sweet and spicy mixture usually made with chile powder and a salted fruit brine. It’s up to you!

I like to use the salsa pictured here, salsa clasica de Búfalo (but don’t be fooled; it’s not anything like buffalo sauce you’re used to seeing in the U.S.). It’s a slightly spicy and vinegary red salsa.

All you have to do to make your own is open the bag (be careful not to tear it), squeeze half a lime (or more if you like) inside the bag and then pour as much salsa in the bag as you like. Close the bag up and shake it so the salsa and lime juice distribute somewhat evenly and then just open the bag up and enjoy. ¿Que rico, no?

What’s your favorite kind of antojo de la calle?

antojos de la calle

For National Hispanic Heritage Month, we’ve shared three of our favorite Mexican street food recipes with Parade magazine at parade.com. Be sure to check out all the mouth-watering recipes that will give you the urge to make some antojos de la calle in your own kitchen!

Have you ever wondered how to make your own chicharrones de harina? The crunchy, salty and mysteriously orange-colored street food snack eaten with lime juice and drizzles of salsa?

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