Jicama (pronounced HEE-ca-ma) and also known as Mexican Potato or Mexican Turnip is a delicious white fleshed vegetable used in many mexican salads.
Jicama is a crispy, sweet turnip-shaped root vegetable with a light brown skin and is dieter's delight. Two cups of jicama has only 45 calories, no fat and tons of vitamin C.
When shopping for jicama look for smaller specimens. As a jicama grows, the natural sugars turn to starch which can make the vegetable taste more like a potato and less like a sweet, crispy fruit.
Larger jicama are great to use in stews and soups but the smaller ones are wonderful in salads and eaten raw as a snack.
I love the white jicama flesh against the backdrop of bright red beets and orange carrots in this salad:
Jicama Salad
1 lb (2 small) jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 can mandarin orange segments
zest from 1 lime
3 tablespoons freshly squeezed lime juice (about 2 limes)
2 to 3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup unsalted peanuts, coarsely chopped
Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
Drain the mandarin oranges, reserving liquid, and add orange segments to bowl with jicama.
Whisk the lime zest and juice into 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette.
Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.
If you find the vinaigrette a bit tart for your tast, add a drop or two of honey to make it sweeter to your taste.
Enjoy!
You can find this and tons more Mexican recipes at www.cook-mexican.com
Showing posts with label cook. Show all posts
Showing posts with label cook. Show all posts
Choose Jicama for Low Calorie Snacks and Salads
Jicama (pronounced HEE-ca-ma) and also known as Mexican Potato or Mexican Turnip is a delicious white fleshed vegetable used in many mexican salads.
Jicama is a crispy, sweet turnip-shaped root vegetable with a light brown skin and is dieter's delight. Two cups of jicama has only 45 calories, no fat and tons of vitamin C.
When shopping for jicama look for smaller specimens. As a jicama grows, the natural sugars turn to starch which can make the vegetable taste more like a potato and less like a sweet, crispy fruit.
Larger jicama are great to use in stews and soups but the smaller ones are wonderful in salads and eaten raw as a snack.
I love the white jicama flesh against the backdrop of bright red beets and orange carrots in this salad:
Jicama Salad
1 lb (2 small) jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 can mandarin orange segments
zest from 1 lime
3 tablespoons freshly squeezed lime juice (about 2 limes)
2 to 3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup unsalted peanuts, coarsely chopped
Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
Drain the mandarin oranges, reserving liquid, and add orange segments to bowl with jicama.
Whisk the lime zest and juice into 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette.
Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.
If you find the vinaigrette a bit tart for your tast, add a drop or two of honey to make it sweeter to your taste.
Enjoy!
You can find this and tons more Mexican recipes at www.cook-mexican.com
Jicama is a crispy, sweet turnip-shaped root vegetable with a light brown skin and is dieter's delight. Two cups of jicama has only 45 calories, no fat and tons of vitamin C.
When shopping for jicama look for smaller specimens. As a jicama grows, the natural sugars turn to starch which can make the vegetable taste more like a potato and less like a sweet, crispy fruit.
Larger jicama are great to use in stews and soups but the smaller ones are wonderful in salads and eaten raw as a snack.
I love the white jicama flesh against the backdrop of bright red beets and orange carrots in this salad:
Jicama Salad
1 lb (2 small) jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 can mandarin orange segments
zest from 1 lime
3 tablespoons freshly squeezed lime juice (about 2 limes)
2 to 3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup unsalted peanuts, coarsely chopped
Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
Drain the mandarin oranges, reserving liquid, and add orange segments to bowl with jicama.
Whisk the lime zest and juice into 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette.
Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.
If you find the vinaigrette a bit tart for your tast, add a drop or two of honey to make it sweeter to your taste.
Enjoy!
You can find this and tons more Mexican recipes at www.cook-mexican.com
Mexican Corn Lasagne Makes a Great Weekend Meal
If you love lasagne like I do, you'll love this Mexican corn lasagne recipe.
It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.
Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.
Mexican Corn Lasagne
1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste
Preheat oven to 375 degrees.
Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.
Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.
Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Enjoy!
You can get this and other recipes sent direct to your email inbox by subscribing to my Cook Mexican Recipes Newsletter.
Linda
Cook Mexican
It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.
Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.
Mexican Corn Lasagne
1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste
Preheat oven to 375 degrees.
Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.
Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.
Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Enjoy!
You can get this and other recipes sent direct to your email inbox by subscribing to my Cook Mexican Recipes Newsletter.
Linda
Cook Mexican
Mexican Corn Lasagne Makes a Great Weekend Meal
If you love lasagne like I do, you'll love this Mexican corn lasagne recipe.
It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.
Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.
Mexican Corn Lasagne
1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste
Preheat oven to 375 degrees.
Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.
Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.
Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Enjoy!
You can get this and other recipes sent direct to your email inbox by subscribing to my Cook Mexican Recipes Newsletter.
Linda
Cook Mexican
It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.
Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.
Mexican Corn Lasagne
1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste
Preheat oven to 375 degrees.
Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.
Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.
Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Enjoy!
You can get this and other recipes sent direct to your email inbox by subscribing to my Cook Mexican Recipes Newsletter.
Linda
Cook Mexican
Mexican Cooking Recipes Delivered to Your In-Box
Hey! We forgot to mention in our last post that we've changed the Cook Mexican Newsletter too. Twice a week, we're sending amazing and delicious Mexican recipes directly to our subscribers email inbox.
Every weekend, just before the start of another busy week, subscribers to the Cook Mexican newsletter receive a quick and easy Mexican recipe that will get great tasting and nutritious food on the table FAST!
Then, later in the week, our newsletter goes out again - this time the recipe(s) will be perfect for weekend fiestas and parties and Mexican recipes for when there is a little more time for more complex Mexican meals (complete with leftovers for the week ahead).
Of course, we also post all of the Mexican recipes that we send out in our newsletters to our website for everyone to enjoy!
Every weekend, just before the start of another busy week, subscribers to the Cook Mexican newsletter receive a quick and easy Mexican recipe that will get great tasting and nutritious food on the table FAST!
Then, later in the week, our newsletter goes out again - this time the recipe(s) will be perfect for weekend fiestas and parties and Mexican recipes for when there is a little more time for more complex Mexican meals (complete with leftovers for the week ahead).
Of course, we also post all of the Mexican recipes that we send out in our newsletters to our website for everyone to enjoy!
Mexican Cooking Recipes Delivered to Your In-Box
Hey! We forgot to mention in our last post that we've changed the Cook Mexican Newsletter too. Twice a week, we're sending amazing and delicious Mexican recipes directly to our subscribers email inbox.
Every weekend, just before the start of another busy week, subscribers to the Cook Mexican newsletter receive a quick and easy Mexican recipe that will get great tasting and nutritious food on the table FAST!
Then, later in the week, our newsletter goes out again - this time the recipe(s) will be perfect for weekend fiestas and parties and Mexican recipes for when there is a little more time for more complex Mexican meals (complete with leftovers for the week ahead).
Of course, we also post all of the Mexican recipes that we send out in our newsletters to our website for everyone to enjoy!
Every weekend, just before the start of another busy week, subscribers to the Cook Mexican newsletter receive a quick and easy Mexican recipe that will get great tasting and nutritious food on the table FAST!
Then, later in the week, our newsletter goes out again - this time the recipe(s) will be perfect for weekend fiestas and parties and Mexican recipes for when there is a little more time for more complex Mexican meals (complete with leftovers for the week ahead).
Of course, we also post all of the Mexican recipes that we send out in our newsletters to our website for everyone to enjoy!
Cook Mexican Now Dedicated Solely to Mexican Recipes
We've just finished our website redesign! We've changed the focus of Cook Mexican so that it is now dedicated to serving up the finest Mexican food recipes on the internet.
We're still in the process of adding hundreds of Mexican recipes but we'd like to invite you to pay us a visit and tell us what you think.
Here's a small sample of the recipes you'll find already on the site:
Homemade Baked Tortilla Chips
Canned Tomato Salsa
Mexican Hot Chocolate
Classic Margarita
Frozen Strawberry Margaritas
Chicken Tamales
Ice Cream and Bananas
More Mexican Recipes
Want to see your own favorite Mexican recipes added to our collection? Use our contact form to submit your recipe and we'll be glad to share it with the world.
Don't forget to check out the NEW Cook Mexican store too! We've got all the staples for great Mexican cooking plus lots of fun items.
Cook Mexican Food
We're still in the process of adding hundreds of Mexican recipes but we'd like to invite you to pay us a visit and tell us what you think.
Here's a small sample of the recipes you'll find already on the site:
Homemade Baked Tortilla Chips
Canned Tomato Salsa
Mexican Hot Chocolate
Classic Margarita
Frozen Strawberry Margaritas
Chicken Tamales
Ice Cream and Bananas
More Mexican Recipes
Want to see your own favorite Mexican recipes added to our collection? Use our contact form to submit your recipe and we'll be glad to share it with the world.
Don't forget to check out the NEW Cook Mexican store too! We've got all the staples for great Mexican cooking plus lots of fun items.
Cook Mexican Food
Cook Mexican Now Dedicated Solely to Mexican Recipes
We've just finished our website redesign! We've changed the focus of Cook Mexican so that it is now dedicated to serving up the finest Mexican food recipes on the internet.
We're still in the process of adding hundreds of Mexican recipes but we'd like to invite you to pay us a visit and tell us what you think.
Here's a small sample of the recipes you'll find already on the site:
Homemade Baked Tortilla Chips
Canned Tomato Salsa
Mexican Hot Chocolate
Classic Margarita
Frozen Strawberry Margaritas
Chicken Tamales
Ice Cream and Bananas
More Mexican Recipes
Want to see your own favorite Mexican recipes added to our collection? Use our contact form to submit your recipe and we'll be glad to share it with the world.
Don't forget to check out the NEW Cook Mexican store too! We've got all the staples for great Mexican cooking plus lots of fun items.
Cook Mexican Food
We're still in the process of adding hundreds of Mexican recipes but we'd like to invite you to pay us a visit and tell us what you think.
Here's a small sample of the recipes you'll find already on the site:
Homemade Baked Tortilla Chips
Canned Tomato Salsa
Mexican Hot Chocolate
Classic Margarita
Frozen Strawberry Margaritas
Chicken Tamales
Ice Cream and Bananas
More Mexican Recipes
Want to see your own favorite Mexican recipes added to our collection? Use our contact form to submit your recipe and we'll be glad to share it with the world.
Don't forget to check out the NEW Cook Mexican store too! We've got all the staples for great Mexican cooking plus lots of fun items.
Cook Mexican Food
Try This Special Mexican Dessert
Capriotada makes a wonderful sweet and delicious dessert. It's well worth the effort!
CAPRIOTADA
1/2 cup dark brown sugar (packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 x 1/2" thick slices of bolillos (or slices of French bread, toasted
2 egg whites
2 egg yolks, lightly beaten
Oil for frying
1/2 cup raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup slivered almonds
Preheat oven to 350 degrees.
Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce the heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.
Beat the egg whites to stiff peaks. Fold in the lightly beaten egg yolks.
Heat enough oil for frying. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
Butter an 8X8 inch glass baking dish.
Put four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over the bread.
Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over this. Top with the rest of the raisins and cheese then the almonds.
Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly then spoon onto plates and serve.
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
CAPRIOTADA
1/2 cup dark brown sugar (packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 x 1/2" thick slices of bolillos (or slices of French bread, toasted
2 egg whites
2 egg yolks, lightly beaten
Oil for frying
1/2 cup raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup slivered almonds
Preheat oven to 350 degrees.
Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce the heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.
Beat the egg whites to stiff peaks. Fold in the lightly beaten egg yolks.
Heat enough oil for frying. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
Butter an 8X8 inch glass baking dish.
Put four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over the bread.
Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over this. Top with the rest of the raisins and cheese then the almonds.
Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly then spoon onto plates and serve.
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Try This Special Mexican Dessert
Capriotada makes a wonderful sweet and delicious dessert. It's well worth the effort!
CAPRIOTADA
1/2 cup dark brown sugar (packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 x 1/2" thick slices of bolillos (or slices of French bread, toasted
2 egg whites
2 egg yolks, lightly beaten
Oil for frying
1/2 cup raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup slivered almonds
Preheat oven to 350 degrees.
Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce the heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.
Beat the egg whites to stiff peaks. Fold in the lightly beaten egg yolks.
Heat enough oil for frying. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
Butter an 8X8 inch glass baking dish.
Put four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over the bread.
Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over this. Top with the rest of the raisins and cheese then the almonds.
Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly then spoon onto plates and serve.
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
CAPRIOTADA
1/2 cup dark brown sugar (packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 x 1/2" thick slices of bolillos (or slices of French bread, toasted
2 egg whites
2 egg yolks, lightly beaten
Oil for frying
1/2 cup raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup slivered almonds
Preheat oven to 350 degrees.
Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce the heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.
Beat the egg whites to stiff peaks. Fold in the lightly beaten egg yolks.
Heat enough oil for frying. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
Butter an 8X8 inch glass baking dish.
Put four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over the bread.
Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over this. Top with the rest of the raisins and cheese then the almonds.
Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly then spoon onto plates and serve.
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Will that be a burrito, a chimichanga or a quesadilla?
Take a tortilla, fill it with some delicious fillings and what do you have?
Is it a burrito? Or a chimichanga? Or maybe it's a Quesadilla? But what if it's a Sincronizada?
It could be any one of them or none of them. So let's take a look at what each one really is.
A burrito is a single tortilla with a filling, rolled into a tube shape. They can be stuffed with eggs, for a breakfast burrito or meat, beans or cheese for a lunch burrito. The burrito can be picked up and eaten like a sandwich and is a very popular lunch food for workers in Mexico.
Chimichangas are made by taking a tortilla and putting a filling in the center of it. Instead of rolling the tortilla, fold it like you would wrap a sandwich with plastic wrap. Fold in the top, then the bottom and then the sides. Fry the chimichanga in oil, folded side down until it's golden brown, then fry the top and there you have it. Fill it with cheese, green chilies and sour cream for a quick, easy and tasty lunch! The chimichanga, or chivichanga, as it's sometimes called, originated in Northern Mexico as a deep fried tortilla with filling and quickly made it's way across the American border into Tex-Mex restaurants everywhere.
So what's a quesadilla then? Take that same tortilla, put filling on 1/2 of it and flip the rest of the tortilla over the filling and fry it on each side. So that's kind of like a soft taco except that it's fried. Fill it with cheese, chicken, onions and tomatoes.
Now we get to the Sincronizada. Put a tortilla on a grill, put some topping on it and cover it with a second tortilla. Fry it on each side and cut it into wedges. You'll find that sincronizadas are often called guesadillas in many restaurants - just to make life even more confusing.
So what's the moral of the story? A tortilla, stuffed with something yummy, is delicious any way you slice it; or fold it; or cover it!
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Is it a burrito? Or a chimichanga? Or maybe it's a Quesadilla? But what if it's a Sincronizada?
It could be any one of them or none of them. So let's take a look at what each one really is.
A burrito is a single tortilla with a filling, rolled into a tube shape. They can be stuffed with eggs, for a breakfast burrito or meat, beans or cheese for a lunch burrito. The burrito can be picked up and eaten like a sandwich and is a very popular lunch food for workers in Mexico.
Chimichangas are made by taking a tortilla and putting a filling in the center of it. Instead of rolling the tortilla, fold it like you would wrap a sandwich with plastic wrap. Fold in the top, then the bottom and then the sides. Fry the chimichanga in oil, folded side down until it's golden brown, then fry the top and there you have it. Fill it with cheese, green chilies and sour cream for a quick, easy and tasty lunch! The chimichanga, or chivichanga, as it's sometimes called, originated in Northern Mexico as a deep fried tortilla with filling and quickly made it's way across the American border into Tex-Mex restaurants everywhere.
So what's a quesadilla then? Take that same tortilla, put filling on 1/2 of it and flip the rest of the tortilla over the filling and fry it on each side. So that's kind of like a soft taco except that it's fried. Fill it with cheese, chicken, onions and tomatoes.
Now we get to the Sincronizada. Put a tortilla on a grill, put some topping on it and cover it with a second tortilla. Fry it on each side and cut it into wedges. You'll find that sincronizadas are often called guesadillas in many restaurants - just to make life even more confusing.
So what's the moral of the story? A tortilla, stuffed with something yummy, is delicious any way you slice it; or fold it; or cover it!
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Will that be a burrito, a chimichanga or a quesadilla?
Take a tortilla, fill it with some delicious fillings and what do you have?
Is it a burrito? Or a chimichanga? Or maybe it's a Quesadilla? But what if it's a Sincronizada?
It could be any one of them or none of them. So let's take a look at what each one really is.
A burrito is a single tortilla with a filling, rolled into a tube shape. They can be stuffed with eggs, for a breakfast burrito or meat, beans or cheese for a lunch burrito. The burrito can be picked up and eaten like a sandwich and is a very popular lunch food for workers in Mexico.
Chimichangas are made by taking a tortilla and putting a filling in the center of it. Instead of rolling the tortilla, fold it like you would wrap a sandwich with plastic wrap. Fold in the top, then the bottom and then the sides. Fry the chimichanga in oil, folded side down until it's golden brown, then fry the top and there you have it. Fill it with cheese, green chilies and sour cream for a quick, easy and tasty lunch! The chimichanga, or chivichanga, as it's sometimes called, originated in Northern Mexico as a deep fried tortilla with filling and quickly made it's way across the American border into Tex-Mex restaurants everywhere.
So what's a quesadilla then? Take that same tortilla, put filling on 1/2 of it and flip the rest of the tortilla over the filling and fry it on each side. So that's kind of like a soft taco except that it's fried. Fill it with cheese, chicken, onions and tomatoes.
Now we get to the Sincronizada. Put a tortilla on a grill, put some topping on it and cover it with a second tortilla. Fry it on each side and cut it into wedges. You'll find that sincronizadas are often called guesadillas in many restaurants - just to make life even more confusing.
So what's the moral of the story? A tortilla, stuffed with something yummy, is delicious any way you slice it; or fold it; or cover it!
Get more Mexican food recipes and tips now - sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Is it a burrito? Or a chimichanga? Or maybe it's a Quesadilla? But what if it's a Sincronizada?
It could be any one of them or none of them. So let's take a look at what each one really is.
A burrito is a single tortilla with a filling, rolled into a tube shape. They can be stuffed with eggs, for a breakfast burrito or meat, beans or cheese for a lunch burrito. The burrito can be picked up and eaten like a sandwich and is a very popular lunch food for workers in Mexico.
Chimichangas are made by taking a tortilla and putting a filling in the center of it. Instead of rolling the tortilla, fold it like you would wrap a sandwich with plastic wrap. Fold in the top, then the bottom and then the sides. Fry the chimichanga in oil, folded side down until it's golden brown, then fry the top and there you have it. Fill it with cheese, green chilies and sour cream for a quick, easy and tasty lunch! The chimichanga, or chivichanga, as it's sometimes called, originated in Northern Mexico as a deep fried tortilla with filling and quickly made it's way across the American border into Tex-Mex restaurants everywhere.
So what's a quesadilla then? Take that same tortilla, put filling on 1/2 of it and flip the rest of the tortilla over the filling and fry it on each side. So that's kind of like a soft taco except that it's fried. Fill it with cheese, chicken, onions and tomatoes.
Now we get to the Sincronizada. Put a tortilla on a grill, put some topping on it and cover it with a second tortilla. Fry it on each side and cut it into wedges. You'll find that sincronizadas are often called guesadillas in many restaurants - just to make life even more confusing.
So what's the moral of the story? A tortilla, stuffed with something yummy, is delicious any way you slice it; or fold it; or cover it!
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Mexican Cooking Recipes
Mexican White Rice and Vegetables
I love simple and healthy food. Here's a typical recipe that would be served in Mexico for the mid-day meal, called Comida. It would traditionally be a part of a five course meal, this being one of the courses. It's also great as a side dish for a typical American style meal.
Arroz Blanco con Verduras (White Rice and Vegetables)
1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste
In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
Stir and serve.
Serves 6.
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Mexican Cooking Recipes
Arroz Blanco con Verduras (White Rice and Vegetables)
1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste
In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
Stir and serve.
Serves 6.
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Mexican Cooking Recipes
Mexican White Rice and Vegetables
I love simple and healthy food. Here's a typical recipe that would be served in Mexico for the mid-day meal, called Comida. It would traditionally be a part of a five course meal, this being one of the courses. It's also great as a side dish for a typical American style meal.
Arroz Blanco con Verduras (White Rice and Vegetables)
1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste
In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
Stir and serve.
Serves 6.
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Mexican Cooking Recipes
Arroz Blanco con Verduras (White Rice and Vegetables)
1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste
In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
Stir and serve.
Serves 6.
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Mexican Cooking Recipes
What is Authentic Mexican Food
I have recently been involved in a discussion about authentic Mexican food. The problem is how do you define "authentic".
If two people have two different recipes for the same Mexican food, both having been handed down through generations, which one is the "authentic" one? Are they both authentic even though they are different recipes for the same dish.
For the sake of argument, lets assume that they are both authentic. Now let's take one and adapt it for more modern times by using a canned or prepared ingredient, such as a jar of salsa verde. Is it still authentic or did it lose it's authenticity when you add a "prepared" ingredient.
There's some discord over the issue of authenticity out there in the Mexican cooking world and some passionate debate.
If you want to know what I think, here it is. I don't think there is any such thing as a purely authentic recipe in the sense that an antique could be authentic. A recipe is not a thing in itself, it is only a guideline for preparing food. I think any food that has a history of being prepared for more than one generation can be called "authentic" and that it will have many recipe variations because every cook has to make adaptations based on the ingredients available, cost, personal tastes and time constraints to name just a few things.
If you get your hands on a recipe that claims to be "authentic" but it calls for a can of this or a bottle of that and you're more of a purist, then by all means, make your own adjustment to add homemade this or that and then you have created your own authentic recipe version. A version that is no better and no worse than any other recipe for that particular dish in any way except that it suits your personal requirements.
So if you are lucky enough to get your hands on a recipe that makes a food you abolutely love, instead of examining the historical significance of the recipe, perhaps it's better just to share the food with family and friends and give thanks for the abundance and variety that our world has to offer.
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Mexican Cooking Recipes
If two people have two different recipes for the same Mexican food, both having been handed down through generations, which one is the "authentic" one? Are they both authentic even though they are different recipes for the same dish.
For the sake of argument, lets assume that they are both authentic. Now let's take one and adapt it for more modern times by using a canned or prepared ingredient, such as a jar of salsa verde. Is it still authentic or did it lose it's authenticity when you add a "prepared" ingredient.
There's some discord over the issue of authenticity out there in the Mexican cooking world and some passionate debate.
If you want to know what I think, here it is. I don't think there is any such thing as a purely authentic recipe in the sense that an antique could be authentic. A recipe is not a thing in itself, it is only a guideline for preparing food. I think any food that has a history of being prepared for more than one generation can be called "authentic" and that it will have many recipe variations because every cook has to make adaptations based on the ingredients available, cost, personal tastes and time constraints to name just a few things.
If you get your hands on a recipe that claims to be "authentic" but it calls for a can of this or a bottle of that and you're more of a purist, then by all means, make your own adjustment to add homemade this or that and then you have created your own authentic recipe version. A version that is no better and no worse than any other recipe for that particular dish in any way except that it suits your personal requirements.
So if you are lucky enough to get your hands on a recipe that makes a food you abolutely love, instead of examining the historical significance of the recipe, perhaps it's better just to share the food with family and friends and give thanks for the abundance and variety that our world has to offer.
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
What is Authentic Mexican Food
I have recently been involved in a discussion about authentic Mexican food. The problem is how do you define "authentic".
If two people have two different recipes for the same Mexican food, both having been handed down through generations, which one is the "authentic" one? Are they both authentic even though they are different recipes for the same dish.
For the sake of argument, lets assume that they are both authentic. Now let's take one and adapt it for more modern times by using a canned or prepared ingredient, such as a jar of salsa verde. Is it still authentic or did it lose it's authenticity when you add a "prepared" ingredient.
There's some discord over the issue of authenticity out there in the Mexican cooking world and some passionate debate.
If you want to know what I think, here it is. I don't think there is any such thing as a purely authentic recipe in the sense that an antique could be authentic. A recipe is not a thing in itself, it is only a guideline for preparing food. I think any food that has a history of being prepared for more than one generation can be called "authentic" and that it will have many recipe variations because every cook has to make adaptations based on the ingredients available, cost, personal tastes and time constraints to name just a few things.
If you get your hands on a recipe that claims to be "authentic" but it calls for a can of this or a bottle of that and you're more of a purist, then by all means, make your own adjustment to add homemade this or that and then you have created your own authentic recipe version. A version that is no better and no worse than any other recipe for that particular dish in any way except that it suits your personal requirements.
So if you are lucky enough to get your hands on a recipe that makes a food you abolutely love, instead of examining the historical significance of the recipe, perhaps it's better just to share the food with family and friends and give thanks for the abundance and variety that our world has to offer.
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
If two people have two different recipes for the same Mexican food, both having been handed down through generations, which one is the "authentic" one? Are they both authentic even though they are different recipes for the same dish.
For the sake of argument, lets assume that they are both authentic. Now let's take one and adapt it for more modern times by using a canned or prepared ingredient, such as a jar of salsa verde. Is it still authentic or did it lose it's authenticity when you add a "prepared" ingredient.
There's some discord over the issue of authenticity out there in the Mexican cooking world and some passionate debate.
If you want to know what I think, here it is. I don't think there is any such thing as a purely authentic recipe in the sense that an antique could be authentic. A recipe is not a thing in itself, it is only a guideline for preparing food. I think any food that has a history of being prepared for more than one generation can be called "authentic" and that it will have many recipe variations because every cook has to make adaptations based on the ingredients available, cost, personal tastes and time constraints to name just a few things.
If you get your hands on a recipe that claims to be "authentic" but it calls for a can of this or a bottle of that and you're more of a purist, then by all means, make your own adjustment to add homemade this or that and then you have created your own authentic recipe version. A version that is no better and no worse than any other recipe for that particular dish in any way except that it suits your personal requirements.
So if you are lucky enough to get your hands on a recipe that makes a food you abolutely love, instead of examining the historical significance of the recipe, perhaps it's better just to share the food with family and friends and give thanks for the abundance and variety that our world has to offer.
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Mexican Coffee is Good for the Soul
It's a rainy, windy Sunday afternoon here in the north and I was just thinking what a perfect day to curl up with a good book and a cup of Mexican coffee.
Many Mexican coffee recipes I've seen make about 3 quarts of coffee. Unless you have a large family, lots of guest dropping by or a pretty serious coffee habit, that's just too much coffee.
I've pared down my favorite Mexican coffee recipe to make just two mugs full. Two mugs are just enough for me but you could share one if you wanted to or double (or even triple) the recipe.
Oh - and feel free to spike it with a little Kahlua or Irish Cream (which is my favorite).
Here's the recipe and then I'll tell you a few of my tricks.
Mexican Coffee for One (or Two)
1 cup milk
1 1/2 cups water
1 heaping tablespoon instant coffee granules
1 heaping tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 tsp cinnamon powder
pinch of salt
Makes 2 cups
Put everything in a sauce pan and heat over medium-low heat until there's lots of steam but don't let it boil. Remove from heat and pour into mugs. Sweeten to taste.
Notes:
Since I usually only have skim (non-fat) milk in my fridge, I use 1/2 cup skim milk with 1/2 cup canned evaporated milk for a little more creaminess. You can use non-fat milk, whole milk, evaporated milk or cream in any combination to make 1 cup.
If I have already made a pot of coffee, I'll substitute the perked coffee for the water and add just a bit of instant coffee granules to make it a bit stronger.
Pour some kahlua or irish cream into the bottom of your mug and pour the Mexican coffee on top (mixes it without using a spoon - one less thing to wash and put away).
Top it with whipped cream and sprinkle with cinnamon or cocoa powder if you want to impress somebody.
There - that's how I make Mexican hot chocolate. Now I think there's a chick flick with Johnny Depp calling my name.
* * *
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Mexican Cooking Recipes
Many Mexican coffee recipes I've seen make about 3 quarts of coffee. Unless you have a large family, lots of guest dropping by or a pretty serious coffee habit, that's just too much coffee.
I've pared down my favorite Mexican coffee recipe to make just two mugs full. Two mugs are just enough for me but you could share one if you wanted to or double (or even triple) the recipe.
Oh - and feel free to spike it with a little Kahlua or Irish Cream (which is my favorite).
Here's the recipe and then I'll tell you a few of my tricks.
Mexican Coffee for One (or Two)
1 cup milk
1 1/2 cups water
1 heaping tablespoon instant coffee granules
1 heaping tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 tsp cinnamon powder
pinch of salt
Makes 2 cups
Put everything in a sauce pan and heat over medium-low heat until there's lots of steam but don't let it boil. Remove from heat and pour into mugs. Sweeten to taste.
Notes:
Since I usually only have skim (non-fat) milk in my fridge, I use 1/2 cup skim milk with 1/2 cup canned evaporated milk for a little more creaminess. You can use non-fat milk, whole milk, evaporated milk or cream in any combination to make 1 cup.
If I have already made a pot of coffee, I'll substitute the perked coffee for the water and add just a bit of instant coffee granules to make it a bit stronger.
Pour some kahlua or irish cream into the bottom of your mug and pour the Mexican coffee on top (mixes it without using a spoon - one less thing to wash and put away).
Top it with whipped cream and sprinkle with cinnamon or cocoa powder if you want to impress somebody.
There - that's how I make Mexican hot chocolate. Now I think there's a chick flick with Johnny Depp calling my name.
* * *
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Mexican Coffee is Good for the Soul
It's a rainy, windy Sunday afternoon here in the north and I was just thinking what a perfect day to curl up with a good book and a cup of Mexican coffee.
Many Mexican coffee recipes I've seen make about 3 quarts of coffee. Unless you have a large family, lots of guest dropping by or a pretty serious coffee habit, that's just too much coffee.
I've pared down my favorite Mexican coffee recipe to make just two mugs full. Two mugs are just enough for me but you could share one if you wanted to or double (or even triple) the recipe.
Oh - and feel free to spike it with a little Kahlua or Irish Cream (which is my favorite).
Here's the recipe and then I'll tell you a few of my tricks.
Mexican Coffee for One (or Two)
1 cup milk
1 1/2 cups water
1 heaping tablespoon instant coffee granules
1 heaping tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 tsp cinnamon powder
pinch of salt
Makes 2 cups
Put everything in a sauce pan and heat over medium-low heat until there's lots of steam but don't let it boil. Remove from heat and pour into mugs. Sweeten to taste.
Notes:
Since I usually only have skim (non-fat) milk in my fridge, I use 1/2 cup skim milk with 1/2 cup canned evaporated milk for a little more creaminess. You can use non-fat milk, whole milk, evaporated milk or cream in any combination to make 1 cup.
If I have already made a pot of coffee, I'll substitute the perked coffee for the water and add just a bit of instant coffee granules to make it a bit stronger.
Pour some kahlua or irish cream into the bottom of your mug and pour the Mexican coffee on top (mixes it without using a spoon - one less thing to wash and put away).
Top it with whipped cream and sprinkle with cinnamon or cocoa powder if you want to impress somebody.
There - that's how I make Mexican hot chocolate. Now I think there's a chick flick with Johnny Depp calling my name.
* * *
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Many Mexican coffee recipes I've seen make about 3 quarts of coffee. Unless you have a large family, lots of guest dropping by or a pretty serious coffee habit, that's just too much coffee.
I've pared down my favorite Mexican coffee recipe to make just two mugs full. Two mugs are just enough for me but you could share one if you wanted to or double (or even triple) the recipe.
Oh - and feel free to spike it with a little Kahlua or Irish Cream (which is my favorite).
Here's the recipe and then I'll tell you a few of my tricks.
Mexican Coffee for One (or Two)
1 cup milk
1 1/2 cups water
1 heaping tablespoon instant coffee granules
1 heaping tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 tsp cinnamon powder
pinch of salt
Makes 2 cups
Put everything in a sauce pan and heat over medium-low heat until there's lots of steam but don't let it boil. Remove from heat and pour into mugs. Sweeten to taste.
Notes:
Since I usually only have skim (non-fat) milk in my fridge, I use 1/2 cup skim milk with 1/2 cup canned evaporated milk for a little more creaminess. You can use non-fat milk, whole milk, evaporated milk or cream in any combination to make 1 cup.
If I have already made a pot of coffee, I'll substitute the perked coffee for the water and add just a bit of instant coffee granules to make it a bit stronger.
Pour some kahlua or irish cream into the bottom of your mug and pour the Mexican coffee on top (mixes it without using a spoon - one less thing to wash and put away).
Top it with whipped cream and sprinkle with cinnamon or cocoa powder if you want to impress somebody.
There - that's how I make Mexican hot chocolate. Now I think there's a chick flick with Johnny Depp calling my name.
* * *
Sign up for our Cook Mexican Food and Recipes Newsletter at Cook Mexican.
Mexican Cooking Recipes
Mexican Day of the Dead - Dia de los Muertos
Dia de los Muertos, the Mexican Day of the Dead is celebrated each year on November 2nd.
For those of us used to the celebration of Halloween complete with funny ghosts and ghouls, the Day of the Dead may sound rather macabre. In fact, unlike Halloween when we all set out to scare one another with morbid decorations and scary masks, the Mexican Day of the Dead is a much more spiritual, emotional and festive occasion. Indigenous people believed in the cycle of life/death/rebirth and so view death as a part of the cycle of life.
The Mexican tradition is that, on November 2nd, the Day of the Dead, loved ones lost to death return to their homes and families for a single day. Often, a great feast, the Fiesta de Muertos, is prepared and shared with friends and family.
Families may attend the cemetery and the graves of loves ones past and this is where the fiesta will take place. Sumptuous traditional foods are prepared and festivities are held at the graves sides with the spirits or souls of dead loved ones all around.
Traditionally, the fiesta will consist of spicy meat dishes, sweet desserts and the bread of the dead, "pan de muertos", which is a special egg batter bread.
Here's a simple recipe for a traditional sweet dish for the Fiesta de Muertos.
------------------------------------------------------------------------
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours.
-------------------------------------------------------------------
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Mexican Cooking Recipes
For those of us used to the celebration of Halloween complete with funny ghosts and ghouls, the Day of the Dead may sound rather macabre. In fact, unlike Halloween when we all set out to scare one another with morbid decorations and scary masks, the Mexican Day of the Dead is a much more spiritual, emotional and festive occasion. Indigenous people believed in the cycle of life/death/rebirth and so view death as a part of the cycle of life.
The Mexican tradition is that, on November 2nd, the Day of the Dead, loved ones lost to death return to their homes and families for a single day. Often, a great feast, the Fiesta de Muertos, is prepared and shared with friends and family.
Families may attend the cemetery and the graves of loves ones past and this is where the fiesta will take place. Sumptuous traditional foods are prepared and festivities are held at the graves sides with the spirits or souls of dead loved ones all around.
Traditionally, the fiesta will consist of spicy meat dishes, sweet desserts and the bread of the dead, "pan de muertos", which is a special egg batter bread.
Here's a simple recipe for a traditional sweet dish for the Fiesta de Muertos.
------------------------------------------------------------------------
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours.
-------------------------------------------------------------------
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Mexican Cooking Recipes
Mexican Day of the Dead - Dia de los Muertos
Dia de los Muertos, the Mexican Day of the Dead is celebrated each year on November 2nd.
For those of us used to the celebration of Halloween complete with funny ghosts and ghouls, the Day of the Dead may sound rather macabre. In fact, unlike Halloween when we all set out to scare one another with morbid decorations and scary masks, the Mexican Day of the Dead is a much more spiritual, emotional and festive occasion. Indigenous people believed in the cycle of life/death/rebirth and so view death as a part of the cycle of life.
The Mexican tradition is that, on November 2nd, the Day of the Dead, loved ones lost to death return to their homes and families for a single day. Often, a great feast, the Fiesta de Muertos, is prepared and shared with friends and family.
Families may attend the cemetery and the graves of loves ones past and this is where the fiesta will take place. Sumptuous traditional foods are prepared and festivities are held at the graves sides with the spirits or souls of dead loved ones all around.
Traditionally, the fiesta will consist of spicy meat dishes, sweet desserts and the bread of the dead, "pan de muertos", which is a special egg batter bread.
Here's a simple recipe for a traditional sweet dish for the Fiesta de Muertos.
------------------------------------------------------------------------
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours.
-------------------------------------------------------------------
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Mexican Cooking Recipes
For those of us used to the celebration of Halloween complete with funny ghosts and ghouls, the Day of the Dead may sound rather macabre. In fact, unlike Halloween when we all set out to scare one another with morbid decorations and scary masks, the Mexican Day of the Dead is a much more spiritual, emotional and festive occasion. Indigenous people believed in the cycle of life/death/rebirth and so view death as a part of the cycle of life.
The Mexican tradition is that, on November 2nd, the Day of the Dead, loved ones lost to death return to their homes and families for a single day. Often, a great feast, the Fiesta de Muertos, is prepared and shared with friends and family.
Families may attend the cemetery and the graves of loves ones past and this is where the fiesta will take place. Sumptuous traditional foods are prepared and festivities are held at the graves sides with the spirits or souls of dead loved ones all around.
Traditionally, the fiesta will consist of spicy meat dishes, sweet desserts and the bread of the dead, "pan de muertos", which is a special egg batter bread.
Here's a simple recipe for a traditional sweet dish for the Fiesta de Muertos.
------------------------------------------------------------------------
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours.
-------------------------------------------------------------------
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Mexican Cooking Recipes
