Cabbage and corn slaw is an excellent accompaniment to Mexican dishes like enchiladas and burritos, providing a welcome crunchy contrast. Continue reading
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Alegrías
2 Jul
I’m always on the lookout for easy, healthy-ish snacks to make for the kids, and I thought these Mexican alegrías sounded promising.
Amaranth is a great source of protein and nutrients, but there’s too much sugar involved for me to consider alegrías healthy.
Tequila sunrise
20 Aug
There is something irredeemably retro (critics might say naff) about the tequila sunrise.
I’m slightly embarrassed to admit that my photo would look right at home on the pages of Family Circle magazine, circa 1973.
Chicken tinga tacos
2 Dec
Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
Sweet potato and black bean tacos
18 Nov
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
Guacamole
3 Jun
Guacamole is one of those things it should be impossible to get wrong. Mash and season a ripe avocado, serve with tortilla chips – the shortest recipe ever.
And yet, there is so much lousy guacamole out there, it seems worth writing a few words on the subject. Continue reading
Chicken tortilla soup
28 Apr
There are so many versions of chicken tortilla soup – some light and lime-fragrant with bits of chicken and tiny squares of tortilla like some sort of Mexican miso soup.
Others so packed with meat and beans and peppers and tortilla strips that you could do the perform a Mexican hat dance on the surface. Continue reading
Margarita brownies
6 Mar
A few weeks ago, I made a batch of chilli chocolate brownies to serve after a Mexican meal. While they were tasty (it’s hard to find a brownie I don’t like), the chilli flavour didn’t feel quite right at that point in the evening.
That sparked the idea of making margarita brownies (it’s also hard to find a margarita I don’t like…) Continue reading
Vegetarian mole de olla
18 Jan
Mole de olla (or kettle stew) is a traditional Mexican dish made from beef and vegetables – typically corn, potatoes, green beans and courgette.
This vegetarian version comes from the Sundays at Moosewood cookbook – I’ve been making it for years, and always serve it with fresh cornbread to soak up the delicious sauce.
We’d eat this tasty stew more regularly if the girls weren’t so stubbornly resistant to its charms – they remain deeply unconvinced by cooked courgette. Continue reading
Turkey enchiladas
31 Dec
After turkey soup and turkey sandwiches, turkey enchiladas are the next step on our quest to conquer the post-Christms turkey mountain.
When no one can face another scrap of turkey, I package the rest into ziplock bags and stick it in the freezer.
And forget about it until at least July, at which point I make turkey enchiladas again… Continue reading
Black bean salad
14 Sep
This black bean salad has a bit of an identity crisis. Is it a salad? A salsa? A filling?
When I worked in central London, I’d regularly pack this black bean salad for my lunch. It travels well and the flavours improve over time. I’d eat it as it is, maybe with some crackers, or use it to fill a wrap. It’s also good mixed with an equal amount of cooked quinoa or other grain.
Mexican pork wraps
9 Aug
These Mexican pork wraps appears in Fern’s Food. As I’ve never come across Cajun seasoning in my local supermarket, I went with a mix of oregano, chilli powder, cumin and garlic instead. I’ve also used jerk seasoning when I have it. Otherwise, I was pretty much true to the original recipe.
I served the pork wraps with a watermelon feta rocket salad. Only when it was on my plate did I notice that both dishes featured the colours of the Mexican flag. Continue reading
Huevos rancheros
3 Aug
While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried. Continue reading
Margarita
2 Aug
Once I’d decided to make nachos, knocking up a batch of margaritas was a no-brainer. For the first round, I followed the family recipe in Fern’s Food – 3 parts tequila, 2 parts Triple Sec, and 1 part Roses lime cordial. Drinkable, but too sweet for my palate – and didn’t quite tick the margarita box either.
For the second round, I went 2:1 tequila to Triple Sec and replaced the lime cordial with freshly squeezed lime juice… and it was just right. Salud! Continue reading
Fish tacos
10 Jul
We celebrated Mexico’s appearance in the World Cup with fish tacos and Coronas. We had this dinner the first time Mexico played on 13 June, but I didn’t take any photos so decided to feature them again.
Actually, we have fish tacos pretty regularly — it being one of the few ways that Lyra will eat fish. I pretty much follow this recipe I found on the Love and Lemons website. Continue reading
Refried beans
13 Sep
Refried beans are very easy to make, and taste so much better than the tinned ones you can buy. Continue reading
Andrea’s salsa
5 Aug
This recipe evolved through my attempts to recreate the salsa served at the Topanga Cafe in Vancouver. Continue reading
Ten More Bites 