I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for
Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa befo
There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice,
I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dic
Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What
I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same
This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The
I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd
I've never seen a mold that would shape them - any tips?
I'm a vegetarian, so naturally I don't use lard when making the masa for tamales. I've experimented with butter, non-hydrogenated vegetable shortening, and soli
Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States.
I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a "burrito." What's the difference between this and a tortilla
I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory The only masa I can get this corner of the world
Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped
Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbl
Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney be
I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consi
I remember eating this delicious breakfast while traveling a long time ago and since it was a to go order, I never really remembered the name. The dish had egg
Is there anything you can add to a guacamole recipe to prevent it from going brown so quickly? Or a specific way to package it for very short-term storage (usu
I am trying to cook mexican Nopales but they seem to loose their green look. Is there an ingredient that needs to be added or a special technique that would kee