Nopales a la Mexicana, Easy recipe

Nopales  mexican cactus recipe
Nopales  Mexican cactus recipe

Usually, a recipe that says “a la Mexicana” refers to a dish that is cooked with the Mexican cooking trinity of tomato, onion, and pepper. In this case, Nopales are cooked with these 3 ingredients and a few more add-ons, for flavor and seasoning. This is a simple meal, and one of the humblest representations of our vast gastronomy. There are still so many dishes that I prepare regularly but are not on the blog, and this is one of them. I could eat Nopales cooked this way every single day for lunch with a couple of charred corn tortillas, a meal so delightful that it always puts a smile on my face! The reason: because it is a NON-GUILTY pleasure!

Ceviche Verde-Green Mexican Ceviche

This is a sponsored post, recipe and comments about it are 100% my own. #BarraMonday

Ceviche verde recipe

Ceviche (or “cebiche”, it can be spelled several ways) is a dish prepared with raw fish that is usually marinated in lime juice and other fresh ingredients. It is usually prepared with fish, but you can also find it made using shrimp, octopus, crab, and clams. It’s a very popular appetizer in the Gulf of Mexico and the Pacific Coast. Some ingredients change depending on the region of the country, but the traditional ceviche is made with lime juice, tomatoes, peppers, onion, cilantro, oregano and a few drops of spicy salsa, usually a bottled salsa. There are many variations for ceviche, and I particularly like the Acapulco style ceviche that includes Ketchup and a spicy sauce in the list of ingredients.

Aguas Frescas: Pineapple, Watermelon and Cantaloupe Drinks

   Watermelonwater1a.jpg “Aguas Frescas” are the typical  Mexican household everyday’s beverages. Usually the drink is prepared using the fruits available according to the season and, sometimes, depending of the family’s economy, the flavor of the drink will rely on the fruit that has the lowest price in the market. Sometimes the market vendors will offer a discount on the fruits reaching the peak of their shelf life. Many housewives take advantage of these on sell produce to prepare “Aguas Frescas” to serve at lunch time.

But, why do we call them “Aguas Frescas”? These are beverages prepared with a mix of water, fruits,
sugar and ice cubes. The ice is added to the water/fruit mix in the pitcher to cool. Cool means Fresco in Spanish, and water means agua, hence the name Aguas Frescas. They are not a thick drink like a smoothie or juice. The fruit is added to the water to add flavor. The different types of fruits used to prepare the beverages will also vary from region to region, but some common ones are: Papaya, Watermelon, Cantaloupe, Jamaica, Tamarind, Pineapple, Lime and Mango.
aguas frescas7a.jpg
There are some Aguas Frescas that  instead of fruit use grains, leaves, flowers or seeds, like Agua de Horchata, Jamaica, or Chaya. A typical place to find an Aguas Frescas vendor is at the markets, fairs, and other large community events.
Agua de Melon@ 
This recipe can be used as a basic recipe for different types of aguas frescas. Below you will see the pictures for Pineapple, but you can use Watermelon, Cantaloupe, Papaya, Mango, or Cucumbers.

  • 2 Cups of pineapple, watermelon or cantaloupe, peel and seeds removed, cut in cubes.
  • 4 Cups of water.
  • 1/3 Cup of sugar*
  • 2 Cups of ice cubes
  • *You can use either one of the above mentioned fruits or any other fruit of your preference.
  • **Some fruits, when in season, are very sweet and there is not need to add to much sugar. Adjust the sugar according to your taste.
  • Some cooks like to add a few drops of lime juice to their Watermelon or Cantaloupe Agua Fresca.
Pineappledrink9.jpg 1. Place the fruit in a blender with 2 cups of water and sugar, puree until completely smooth.

2. Pour the blender contents into a pitcher, add the 2 extra cups of water and the ice cubes. Taste for sweetness. Add more sugar if needed.  If you want it less thick in consistency, add more water. Serve immediately and enjoy!

You might also like these recipes for Aguas Frescas de Tamarindo, Horchata & Hibiscus.

What is your favorite drink?

Tripe Quesadillas Recipe & How to Video

Tripe Quesadillas, another way to use beef tripe.
This is a collaboration with RUMBA MEATS, recipe and opinions are 100% mine. 

Lately, I have been thinking about the many ways that tripe and other offal cuts are prepared in Mexico, like in these “Tripe Quesadillas” from the State of Chiapas. Unfortunately, it seems that all of these interesting dishes are disappearing from our tables. I hope that the newer generations acquire an interest in our dishes and preserve them as a very important part of our culture.

This recipe for Tripe Quesadillas was given to me by my older brother; he lives in Tapachula, a picturesque town in the State of Chiapas, right on Mexico’s southern border with Guatemala. He sent me a video of the local eatery at the municipal market where he likes to go with his family on the weekends and enjoy these delicious quesadillas. The other day I made them at home using some leftover menudo from the weekend.
Tripe Quesadillas, another way to cook beef tripe.

So, the next time you make menudo, make sure to cook some extra tripe to make these quesadillas during the week.



peach cake roll recipe video tutorial

Don’t you enjoy a delicious moistened cake with fruit? Well, besides being tasty, this dessert is a great one to make with your family, so you can enjoy a time in the kitchen together baking and making great memories!

This type of cake is very popular in my hometown and in other areas of the country. It is also my mom’s favorite cake for her birthday. Growing up, we never made it at home, it was always bought from the bakery, and I didn’t learn how to make until I got married. In Mexico, it is known as “niño envuelto”, meaning “wrapped baby”, and also as “brazo gitano” which translates to “gypsy arm”. You can prepare this cake using different types of fruit for the filling (I’m using peaches this time).

Beef Birria Recipe

Easy to make Beef Birria Recipe
This is a partnership with RUMBA MEATS, Recipe and opinions are 100% mine.

Birria is a classic dish from the State of Jalisco, and as a matter of fact, two of the most popular dishes on the blog are also from Jalisco: Pozole and Menudo. Birria is usually made with goat’s meat or even with lamb or a combination of several types of meat. The use of a combination of meats is common in restaurants or local Birria eateries known as “Birrierias”. Beef Birria is more like a homemade version since beef is more accessible everywhere. 

I like to make this with a combination of oxtail and beef shank from RUMBA MEATS; the bone-in meat renders a very flavorful Birria broth. You can also use Beef cheek and oxtail (the cheek has a lot of meat). You can make your own combination, too, just make sure you add a cut of meat with some bone in it.
An easy Beef birria recipe, cooked with the traditional ingredients.

There are so many different recipes for birria, but all of them use a combination of dried peppers and herbs. Some cooks will add beer or Pulque instead of vinegar. Some also add a little piece of ginger. The way this dish is usually served is in a bowl (similar to a soup) and garnished with chopped onion and cilantro or oregano. The meat is also served in tacos.