L.A. Mexicano: Recipes, People & Places, written by Bill Esparza, showcases the Mexican food culture of Los Angeles and the people behind the incredible dishes. Highlights include Lamb Barbacoa with Consommé from Paco Perez, Tamales de Pollo from Maria Elena Lorenzo, Michelada Verde from Ricardo Diaz, Hollenbeck Burrito in honor of Manny Rojas, Red Aguachile…
#SundaySupper Easy Cinco de Mayo Recipes: Queso Fundido (Melted Cheese with Chorizo)
#SundaySupper is kicking the week off with a celebration of easy recipes for Cinco de Mayo! Shelby of Grumpy’s Honeybunch is hosting this week and I am sharing a recipe for Queso Fundido, Melted Cheese with Chorizo. Queso Fundido is an incredibly easy and flavorful dish made by melting cheese over spicy chorizo. I cooked fresh Mexican chorizo with onion…
Agua de Sandia (Mexican Watermelon Water)
This Agua de Sandia, Mexican Watermelon Water, is a light and refreshing drink perfect for the summer. Agua Fresca is the name for a collection of “fresh water” drinks in Mexico flavored using a variety of ingredients including seasonal fruits, grains, flowers, tamarind, seeds, or herbs. For this Agua Fresca, chopped watermelon is pureed and strained,…
Paletas de Aguacate y Coco (Mexican Avocado and Coconut Popsicles)
Paletas are Mexican popsicles and they come in a variety of flavors, generally fruit juice or cream-based. These Paletas de Aguacate y Coco, Avocado and Coconut Popsicles, are perfect for the upcoming summer season. The flavor may sound a bit odd, but avocados are particularly popular in Mexico. I blended chopped avocado with coconut milk,…
Sopa de Acelgas con Papas (Mexican Swiss Chard Soup with Potatoes)
Sopa de Acelgas con Papas is a Mexican Swiss chard-based vegetable soup. Swiss chard is a popular vegetable in Mexico and is often used in soups, stews, or even as a filling for tamales, enchiladas, and quesadillas. To make the soup, chicken stock (substitute with vegetable stock to make the dish vegetarian/vegan) is simmered with…
Cinco de Mayo Round-Up 2016
Here is a collection of previously posted Mexican and Mexican-inspired recipes to celebrate Cinco de Mayo in a couple of weeks. I have also included a few links to great recipes from other bloggers. Check out the blog next week for some new Mexican recipes! Recipes from other bloggers: Sopa de Lima from Culinary Adventures with…
Enchiladas Cookbook Review and Enchiladas Rojas de Queso (Red Enchiladas with Cheese)
Enchiladas: Aztec to Tex-Mex, written by Cappy Lawton and Chris Waters Dunn, features over 100 recipes for rolled, folded, and flat enchiladas, salsas, salads, and accompaniments from Mexico, Central America, and Texas. The enchilada dates back to pre-Columbian times in Mexico and has become an integral part of the cuisine with hundreds of varieties and fillings….
Hartwood Cookbook Review and Roasted Camotes with Chamomile, Honey, and Pepitas
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán, written by the owners of the restaurant with the same name- Eric Werner and Mya Henry, features a unique collection of recipes inspired by the surrounding Yucatán. This is an absolutely gorgeous book, from the textured canvas cover to the detailed photographs of local scenery…
Richard Sandoval’s New Latin Flavors Cookbook Review and Horchata
Richard Sandoval’s New Latin Flavors: Hot Dishes, Cool Drinks offers bold Latin-style cuisine with a twist. Sandoval has reinvented and simplified restaurant style dishes for the home cook while still keeping the flavors that are sure to impress.You will find over 125 recipes inspired by countries throughout Latin America, from the Peruvian Classic Ceviche to Mexican…
Eat Mexico Cookbook Review and Chicken Tinga
Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas, written by Lesley Téllez, was created as a way to highlight memorable dishes following her four year stay in Mexico City. Over 100 recipes are divided into five chapters based on her favorite areas: On the Streets, In the Markets, In the Fondas, In the Country, and…
