Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog …Continue readingMexican Street Corn (Elotes Asados)
This recipe is quite simple with a limited number of ingredients, but very tasty. The combination of textures and flavors works really well: spicy pepper, earthy shrimp, sweet soft onions, and cheesy cheese. If Poblano peppers are not available or …Continue readingPoblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)
Chile en Nogada was created in 1821 by the Pueblan Nuns as a festive food to honor a visit from revolutionary general Don Augustín de Iturbide. Mexico had just won its independence from Spain. The colors of the dish are the same …Continue readingChile Relleno En Nogada (Stuffed Chile with Walnut Sauce and Pomegranate)
Elia suggested this recipe from Pati Jinich as the dessert for our Mexican feast. It is called “impossible” chocoflan, because the two batters look like a mess when you put them into the oven, but when the flan comes out, …Continue readingChocolate and Vanilla Flan with Pecans (Chocoflan Imposible)
Dulce de leche is a sweet preparation with a caramel flavor from Latin America that can be enjoyed on its own or as a sauce. Sweetened milk is cooked slowly until it thickens and darkens in color. In Mexico it …Continue readingHomemade Dulce de Leche
The Mexican feast I was preparing should also include refried beans and rice, as they are staples in Mexican cuisine. For the rice I based my preparation on Irene’s recipe on her Slice of Mexico. Mexican rice is enriched with …Continue readingMexican Style Rice
Yesterday it was 8 years ago that I started blogging. When I started I thought blogging would be about me sharing stuff with the world, but now I know that what I am getting back from others is just as …Continue readingHomemade Mole Poblano
