mexfoodjournal
Authentic Mexican recipes, cooking tips, and interviews with Mexican cooks to teach and to inspire you.
Chicken Tacos with Avocado Salsa
mexicanfoodjournal.com
Chicken tacos with authentic flavor–lime marinated chicken with creamy avocado salsa served on fresh corn tortillas. You only need 20 minutes of hands-on prep time and an hour to marinate the chicken.
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Pico De Gallo Recipe [step-by-step]
mexicanfoodjournal.com
Pico de gallo is a uncooked salsa known as a salsa fresca, or “fresh salsa,” in Spanish. A great vegetarian and vegan option.
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Authentic Horchata
mexicanfoodjournal.com
How to make authentic Horchata, Mexico's famous cinnamon-infused rice water drink. It's mild slightly sweet cinnamon infused flavor complements spicy Mexican food.
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Tomatillo Chicken
mexicanfoodjournal.com
Tomatillo chicken, called pollo entomadado, prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce.
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How To Make Mexican Street Corn – Esquites
mexicanfoodjournal.com
Mexican street corn in a cup, "esquites" prepared with "elote blanco," Mexican white corn. Personalize with lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce.
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Pico De Gallo with Xoconostle Cactus Fruit
mexicanfoodjournal.com
Unique variation of pico de Gallo prepared with sour xoconostle cactus fruit and avocado from the community of Don Francisco, Guanajuato. True Mexican homecooking.
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Grilled Sirloin Cap Roast
mexicanfoodjournal.com
Sirloin cap roast recipe prepared by wrapping the meat with beer soaked, salt encrusted kitchen towels and then slow cooking directly on hot charcoal. Simple campfire cooking with great presentation.
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Guajillo Chile Salsa Recipe
mexicanfoodjournal.com
Easy, simple Guanajuato style salsa recipe made with guajillo chile, a mild dried chile pepper with a complex fruity flavor. Great on tacos, enchiladas, chicken, scrambled eggs or on cactus salad.
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Sour Cactus Fruit Agua Fresca
mexicanfoodjournal.com
Mexico has an infinite variety of aguas frescas. Enjoy this one prepared with xoconostle, a sour cactus fruit. The peak season for xoconostle is summer and fall but you can often find it year-round.
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Chicken Tortilla Soup Recipe
mexicanfoodjournal.com
Authentic chicken tortilla soup (sopa de tortilla con pollo) – shredded chicken in a rich and spicy tomato broth balanced with avocado, crema, or sour cream with tortilla strips added for crunch.
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Salsa Taquera
mexicanfoodjournal.com
Salsa Taquera, a tomato based, fiery, garlicky salsa prepared with dried árbol peppers. This type of salsa is served at taco stands throughout Mexico. It’s a good one.
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Mexican Pickled Peppers
mexicanfoodjournal.com
Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.
submitted by mexfoodjournal
Homemade Taco Seasoning
mexicanfoodjournal.com
Easy to make, mild, homemade, taco seasoning prepared with paprika, powdered onion, powdered garlic, lemon pepper, tablespoon black pepper, ground cumin, dried parsley, and dried oregano.
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Mexican Lentil Soup
mexicanfoodjournal.com
Lentil soup is enjoyed throughout Mexico. Enjoy our hearty version prepared with sautéed onions, carrots, tomatoes, and bacon.
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Spanish Omelette [tortilla Española]
mexicanfoodjournal.com
Spanish Omelette with a Mexican touch. Filled with potato, sautéed tomato, goat cheese, and a pinch of Mexican oregano. Also called a Tortilla Española, Torta de Patatas, Tortilla de Patatas.
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Enchiladas Potosinas
mexicanfoodjournal.com
San Luis Potosí style enchiladas prepared by dipping the tortillas in a guajillo chile sauce then cooked with in a few spoonfuls of a chile sauce.
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Mexican Potato Croquettes
mexicanfoodjournal.com
Mexican potato croquettes (patties) filled with queso fresco. A popular meatless dish in Mexico especially during lent.
submitted by mexfoodjournal
