Refried beans are traditionally made with pinto beans. However, I'm having trouble finding them; what other beans can I use to make refried beans?
Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as
I have a recipe for Mexican horchata, which is a kind of smoothie made with rice. However, it doesn't specify how long I can store it for, and as rice can be da
Amaranto (amaranth grains) is a popular cereal used in Mexican cuisine, used in both savoury and sweet dishes. However, it's hard to come by here. What can I us
I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the rec
Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of
I'd like to have a go at making some kind of mole, but all the recipes I have seem to make big batches. How long can I keep mole for, either in the fridge or fr
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin
When I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?
When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the chee
My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guaca
I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below wh
I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious
I'm trying to cook carne asada chicken (hope that doesnt sound too strange). I'm trying to make the perfect marinade for it. Here's what I've tried so far: 3 t
I have made Pibil many times, though I'm looking to push it over the edge. I had the Pibil at this taco place in LA called Guisados and I hav
I just got home from work, and tonight is my night to cook. Unfortunately, I just realized this recipe for Mexican beans says I should simmer the beans for 3 ho
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one
I live in Belgium and I can't find where to buy SOUR cream, which is amazing with quesadillas. Is there a way to make it myself? http://foodies.blogs.starnews
I've been to countless "Southwest" Mexican restaurants, but for all of them except Chipotle, they just can't seem to get the ingredients in a burrito evenly. F