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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,
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Chilaquiles Verdes with Chicken


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Although it’s a dish with humble beginnings, chilaquiles are now found in many varieties all throughout Mexico. Many (including myself) believe that this dish was created from some leftover tortillas and the creativity of home cooks. The Nahuatl words closest to the name “chilaquiles” are “chilli” and “quilitl”, which mean “dipped in chile sauce” or greens-herbs in chili broth . This is not confirmed and still up for discussion though, according to Nahuatl language experts.
The types of Chilaquiles you will find in Mexico are very diverse, since nowadays cooks will add any sauce that they like to use. Of course, the most common Chilaquiles are the ones with red or green sauce. In central Mexico, people are more familiar with the green chilaquiles, which are often served as a side dish for breakfast next to scrambled or fried eggs, beef steak or grilled chorizo, and some refried beans.
If you have some salsa left over in your fridge, whether it be green salsa, guajillo salsa, even poblano salsa, you can use it to make chilaquiles. The process is the same, and you can enjoy your own chilaquiles creation!
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Salsa Verde Cruda

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Some foods have the magic of reviving memories. A taste of that particular dish, and you are reminded of a specific time, place, person, or season in your life. This salsa takes me to the Mexican State of Hidalgo, on a cold morning when we were traveling from Mexico City on our way to Tampico. We had just passed by the Teotihuacan Pyramids and were entering Hidalgo when we saw a small road-side stand selling Lamb Barbacoa, and decided to stop by to have some breakfast. An old couple was just setting up all their cooking tools to start the day. While we waited for our food, I asked the old woman about the green salsa in the molcajete. “It’s Salsa Cruda with Xoconostle”, she said, pointing to the large cactus patch to the right of the road. Xoconostle is very similar to the “prickly pear” cactus, but, unfortunately, is not easy to find here in the US. Even though it doesn’t have Xoconostle, every time I make this salsa, it reminds me of that old lady selling lamb barbacoa on the road side that cold morning, and how before we finished our breakfast, she gave me a large parcel wrapped with newspaper. When I opened, it had a Xoconostle plant. “Now, you can have your own Xoconostles”, she said.
This salsa pairs well with carnitas, lamb barbacoa, and carne asada.
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MAKES 1 1/4 CUP OF SALSA
INGREDIENTS:
  • 10 oz Tomatillos or Miltomates, chopped. (about 5 medium size tomatillos) husks remove and previously washed
  • 3 Tbps. White Onion, chopped
  • 2 Serrano Pepper, chopped*
  • 1 Small Garlic clove, peeled
  • 1/4 Cup Chopped Fresh Cilantro
  • Salt to taste.
 NOTES: 
  • For this salsa I used miltomates, which are smaller than tomatillos, and have lots of seeds. You can use either one to make the salsa.
  • *Use Serrano or Japaleno peppers, adjust the amount as you like. It can be mild, medium or hot. It keeps well for 3 days in the refrigerator.
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DIRECTIONS:
1. Put tomatillos, onion, garlic, serrano pepper, and cilantro in a blender (or food processor). Process until it forms a chunky salsa. This salsa is very thick, with the texture of a relish. Do not add water. Season with salt and serve.
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Sometimes when I’m in a hurry and in the mood for tacos I just cook some ground beef, fix this quick salsa, and voila! Taco Night is ready.


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White Moscato And Peach Sangria

Peach Sangria Gallo Moscato3A1C
This is a compensated campaign in collaboration with Gallo Family Vineyards and Latina Bloggers Connect.
People in México do not only drink Beer, Tequila and Brandy, we also like to drink wine on a smaller scale compared to others countries well known as "wine-consumers," like Spain, France or Argentina.  Spaniards brought that custom with them, and although for many years the wine was brought to America from Spain (since it was prohibited for the new settlers of the New Spain to produce wine in Mexico), nowadays you can find good quality wines both domestic and imported everywhere.  The consumption of domestic wine is still low compared to beer or tequila, but it is growing rapidly in recent years, and since the domestic production is not enough to meet internal demand, México is importing wine from Europe, Chile, Argentina and New Zealand.
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