Douglas C. posted an article on
Mexican Foodie
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Jun 15, 2011, 4:20 pm
Many Mexican Recipes Call for Shredded Chicken
Many Mexican dishes, such as enchiladas, tinga, and chicken pozole, call for shredded chicken. It takes about 35 minutes total to prepare. I like to make extra and keep it in the freezer. It’s convenient to have some on hand when you need to prepare ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 3, 2011, 4:43 pm
Lettuce Leaves the Secret Salsa Helper
Lettuce Leaves Absorb Acidity
Salsa made with tomatillos, and other green salsas are overly acidic at times. Try this secret salsa making tip to get a smoother tasting salsa.
To cut the acidity and to make the salsa more palatable add a couple large lettuce ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 1, 2011, 4:40 pm
How to Fry Salsa
An important step in making a cooked salsa that most people don’t know about is to fry the salsa. Huh? What? Fry salsa? Can you do that? Yes! You need to fry the salsa to develop its taste.
Once you have prepared your salsa and it has finished simmering and is completely cooked ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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May 31, 2011, 3:00 pm
Choosing an avocado seems like a simple enough task but its important to choose a good avocado. The ripeness really affects the taste and the texture of a dish. For guacamole you need soft ripe avocados for a creamy avocado salsa you need very ripe avocados.
How to Know when an Avocado is Ripe
As ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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May 11, 2011, 10:28 am
More Food Photos
This is the second post I have done with pictures of Mexican food. I take pictures when I go out to eat and I take pictures to post in the blog. Actually, I take pictures all the time. The variety and color of food in Mexico is infinite and make for great photos.
I think the food ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Mar 30, 2011, 5:03 pm
Sincronizadas – Ham and Cheese Quesadillas
Ham and cheese quesadillas are called sincronizadas in Spanish. They make a great lunch when served with fresh guacamole, pico de gallo salsa, and a good table salsa. You can make them with corn or flour tortillas. In Northern Mexico, flour tortillas ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Mar 29, 2011, 1:22 am
Some Thoughts on Cooking
I want to express some of my ideas on cooking and it’s importance with this mini-manifesto. Living in Mexico has taught me to appreciate and enjoy food and cooking so much more than I ever thought possible. Let me know what you think. If you think it’s worth anything, p... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Mar 25, 2011, 2:58 pm
Recipe for Scrambled Eggs and Cactus Topped with Salsa Verde
If you want to start your day off right try this recipe for scrambled eggs and cactus. You will love it!
Scrambled Eggs with Cactus and Salsa Verde
The recipe makes one very hearty portion.
Ingredients:
3 eggs
1/3 cup cooked cactus... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Mar 23, 2011, 11:35 pm
How to Cook Cactus “Nopal”
Cactus is a common food throughout Mexico. It can be eaten like a vegetable or mixed into other dishes. It is very tasty, inexpensive, and highly nutritious. Cactus is called “nopal” in Spanish and cooked cactus is called “nopalitos” or little cactus. If you h... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jan 30, 2011, 5:06 pm
How to Make Carne Asada
A quick Spanish lesson to start. Carne is the word for meat and asada is the word for grilled. Put the two words together – carne asada – and you have “grilled meat.” Carne asada can also refer to an event, a barbeque. “Vamos hacer una carne asada” means Let’s ... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Dec 26, 2010, 7:24 pm
Homemade Tortilla Chips – Crunchy Goodness
Homemade Tortilla Chips with Guacamole
The only appropriate tortilla chips to accompany Mexican food are the ones you make yourself. Store bought chips are way too salty and they don’t really have the right taste. The excess salt overpowers the fla... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Aug 8, 2010, 11:05 am
Sprouted Wheat Ceviche
This recipe comes courtesy of Nicole Salgado author of the Bajio’s Bounty cookbook. It is a vegetarian version of a classic fish ceviche.
Wheat Berry Ceviche Recipe
Recipe for Sprouted Wheat Ceviche
Ingredients:
2 cups sprouted, cooked wheat berries
4 tomatoes choppe... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Aug 5, 2010, 1:10 am
Creamy Bean Soup
Creamy bean soup known as sopa de frijol is a simple, hearty, healthy soup usually served as as an accompaniment to lunch. I have fancied it up a bit by adding the diced tomato and avocado garnish.
It’s an easy dish to make. Total prep time is an 1:15 but active prep time is onl... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jul 21, 2010, 3:06 pm
Tuna Salad a la Mexicana
This spicy tuna salad makes a great appetizer or light lunch especially on a hot day. It is light and refreshing. You’ll never find it in a restaurant but everyone serves it at home.
What differentiates Mexican tuna salad from a typical one is the bite it has from the se... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 18, 2010, 2:44 pm
Huevos a la Mexicana – A Great Breakfast
Huevos a la Mexicana – scrambled eggs with tomato, onion, and serrano chile – is served in homes and restaurants throughout Mexico. It is classic Mexican comfort food. It tastes good and it’s good for you.
We make it at home regularly and when we go... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 17, 2010, 6:50 pm
Chipotle Fajita Marinade
My favorite fajita seasoning is my chipotle fajita marinade which adds a ton of rich, smoky, spicy flavor to any meat. I like it best on beef but it also works well on chicken or pork or even shrimp. Sometimes, I will brush it on hamburgers to give them a Southwestern taste... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 13, 2010, 11:20 pm
New Cholula Hot Sauce
My all time favorite brand of Mexican hot sauce, Cholula, now has a chipotle version appropriately named Cholula Salsa Chipotle.
The chipotle adds a nice smokey flavor that’s hot but not too hot. Regular Cholula is similar to Tabasco but with a less pronounced vinegar taste... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Jun 9, 2010, 2:21 pm
Roma Tomatoes a Basic Ingredient in Mexican Cooking
One of the most basic ingredients in the Mexican kitchen besides chiles is the Roma tomato or plum tomato. In Spanish they are called jitomate saladette.
Roma Tomatoes - Jitomate Saladette
Roma tomatoes are meatier and contain less water than... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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May 31, 2010, 3:25 pm
Huevos Rancheros a Classic Mexican Breakfast Dish
Huevos Rancheros -Rancher’s eggs – is a classic Mexican breakfast dish. Two eggs cooked sunnyside up are placed on top of warm corn tortillas and bathed in hot salsa and topped with crumbled oregano. We happen to like the dish made with three eg... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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May 31, 2010, 3:19 pm
Basic Red Salsa Recipe
This basic red salsa (salsa roja) is a versatile salsa that works well with many dishes. I like to use it for huevos rancheros, enchiladas, and chilaquiles.
If you’d like, you can make it in larger batches and freeze it so that you will always have some on hand.
Ingredien... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 30, 2010, 10:35 pm
Unique Flavor with Squash Blossoms
Squash Blossoms also known as zucchini flowers are commonly used in Mexican cooking to make a filling for quesadillas and to make a delicious soup, sopa de flor de calabaza. My favorite method to cook them is as a filling for quesadillas. They add add a rich yello... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 29, 2010, 12:03 am
Fresh Artisan Jalapeno Cheese
I made a great discovery at a cheese shop that recently opened, jalapeno cheese. It is an artisan cheese, a cow’s milk Manchego made with fresh jalapeno and epazote(wormseed). The flavors are nicely balanced. It is fresh white cheese which has a softer texture an... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 25, 2010, 10:22 pm
Mexican Organic Raw Honey
Honey is sold at roadside stands and markets throughout Mexico but I had never been tempted to buy it. It’s a shame that I never have.
You see, I have never really liked honey until recently. I was closer to hating the stuff than liking it. To me, commercial honey h... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 24, 2010, 12:29 am
My Mexican Food Pictures
Over the years, I have taken a great number of Mexican food pictures to show what truly authentic Mexican food looks like. Some of the pictures turned out quite well and I thought I would share them here. If the pictures don’t make you hungry, then you probably don... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 23, 2010, 4:06 pm
Handy Dandy Lime Juicer
A lime juicer is a necessary kitchen utensil in any Mexican kitchen. Lime juice is called for in so many Mexican dishes, salsas, and drinks. A few examples are guacamole, avocado salsa, pico de gallo, Mexican salsa, and Limonada.
Obviously, it’s not a very complicated... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 22, 2010, 5:59 pm
Blue Enamelware
I love the blue enamelware that you find in every kitchen in Mexico. We have tons of the stuff. My favorite pieces are my big enamel stockpot, and my 3 quart saucepan. Enamelware works well in the kitchen and looks good on the table as serving pieces. Take a look at the enamelware... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Apr 16, 2010, 5:04 pm
Creamy Avocado Salsa Recipe
If you like avocado you will love this creamy, rich fresh avocado salsa. The flavor of the ripe avocado shines and is enhanced by the other ingredients like lime, cilantro and serrano chili.
Creamy Avocado Salsa
You only need 10 minutes to prepare the salsa. It̵... Comment - Like
Douglas C. posted an article on
Mexican Foodie
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Dec 31, 1969, 7:00 pm
Homestyle Cooking From Central Mexico
I had the opportunity to meet the Nicole Salgado, the author of The Bajio’s Bounty – Home Cooking from the Queretaro, Mexico Region. A cookbook full of authentic homestyle Mexican recipes. She has a real love for Mexican food and people and it shows in her ... Comment - Like
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