Shortcut Mexican Hot Chocolate
Lynley Jones
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
Read MoreRecipes
Filtering by Tag: traditional
Queso Fundido with Roasted Chiles and Mexican Oregano
Lynley Jones
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
Read MoreMexican Hot Chocolate (Using Store-Bought Tablets)
Lynley Jones
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Read More
Huevos Rancheros with Salsa de Molcajete
Lynley Jones
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Read MoreGuajillo Enchilada Sauce
Lynley Jones
A Sonoran-style all-guajillo chile sauce for enchiladas, seasoned with Mexican oregano.
Read MoreSalsa de Molcajete
Lynley Jones
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Read MoreCajeta de Leche
Lynley Jones
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Read MoreMexican-Style Ceviche
Lynley Jones
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Read MoreClassic Guacamole
Lynley Jones
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Read MoreCarnitas
Lynley Jones
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
Read MoreRefried Beans (Frijoles Refritos)
Lynley Jones
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
Read MoreMexican-Style Beans (Frijoles de la Olla)
Lynley Jones
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Read MoreBudin Azteca (Mexican Tortilla Casserole)
Lynley Jones
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Read MoreTostadas with Avocados and Pico de Gallo
Lynley Jones
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Read MoreTostadas with Roasted Tomatillo Salsa
Lynley Jones
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Read MoreRoasted Chiles or Peppers
Lynley Jones
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Read MorePico de Gallo
Lynley Jones
A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
Read MoreRoasted Tomatillo Salsa
Lynley Jones
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Read MoreBarbacoa Tacos
Lynley Jones
Classic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
Read More