Serve a crowd with this recipe and at a low cost too. These tostadas exhibit a rainbow of brilliant colors and a plateful of layered flavors. Prepare the ingredients a day ahead and assemble fresh the day of your party.
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A mollete is an open-faced sandwich on a bolío (french roll ) spread with beans, topped with cheese and salsa. This adaptation adds sautéd onions, mushrooms and roasted poblano chile.
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Chilaquiles are crispy tortilla strips, topped with salsa and cheese. This version of chilaquiles are light, fresh, crunchy and colorful and is a recipe for Sunday brunch, breakfast, lunch, dinner and can be served as an appetizer.
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The identity of Mexico is reflected in this delicious and exotic dish of Cuitlacoche, also known as Huitlacoche from the Nahuatle language. Cuitlachoche is a fungus, analogous to mushroom, that grows on the ears of corn and it’s a product that was used in Aztec cuisine.
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This is a Mexican lentil (lenteja) soup recipe that you will find nutritious, delicious and easy to make. This home recipe comes from a cousin in Guadalajara, Mexico.
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Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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