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Tag Archives: Mexican
Why we’re snacking Xochitl Salted Tortilla Chips
We had never met a packaged tortilla chip we liked until Xochtil Tortilla Chips came along. We first encountered them at a friend’s house with salsa and were startled to discover they had exactly the right amount of salt. Most … Continue reading
The death of Tex-Mex?
“The death of Tex-Mex as we know it” was a headline in yesterday’s Axios News. I nearly spat out my taco when I read the words. Fortunately, it turns out the rumors of Tex-Mex cuisine dying are greatly exaggerated in … Continue reading
Recipe: Instant Pot Al Pastor
Al Pastor pork is marinated in citrus juice and it’s our favorite taco meat next to lengua. In Mexico, the product is cooked on spits rotated next to an open flame so the meat carved off is crispy on the … Continue reading
Recipe: Pineapple Salsa
Pineapple salsa is purpose-built for tacos made with our Instant Pot Al Pastor. It’s also a good topping for any dish when you want a combination of sweet and hot, though a bit loose to use as a dipping salsa. … Continue reading
Recipe: Esquites (Mexican roasted corn salad)
Esquites are the grown-up, raised-pinky version of elotes, the popular “Mexican street corn” ears which are roasted on a grill and slathered with mayonnaise and spices. Because the niblets are off the cob the product is easier to manage and … Continue reading
Release the quesabirria!
We were supposed to be in San Francisco this week, but the trip was cancelled due to rising COVID numbers. One of the things on our checklist was a visit to the Mission for quesabirria tacos, specifically to El Patron … Continue reading
Recipe: Tex-Mex Tomato Juice Rice
¡Que rojo! The red color in the rice in your #1 combo comes from tomatoes. I normally dump in a can of Ro-Tel tomatoes with chile but this time I had some leftover tomato juice from gazpacho. Result: Tex-Mex Tomato … Continue reading
Recipe: Chiles Rellenos
Chiles Rellenos are my litmus test for a good Mexican restaurant. I will order them in a burrito, or as part of a combination plate. Until I started playing around with the chile relleno recipe in Diana Kennedy’s Cuisines of … Continue reading
Let’s just put oregano on everything!
If you order the magnificent Italian Mix sub at Roma Imports in Saratoga Springs, the last thing they’ll do is shake on some dried oregano. Likewise with the surprisingly good #2 regular ordered “Mike’s Way” at the Jersey Mike’s chain. … Continue reading
Recipe: Mexican-Style Pickled Vegetables (Escabeche)
In better California burrito places you always find a container of escabeche alongside the various salsas. Jalapeños and other vegetables (carrots, onions, maybe some cauliflower) are sweated in a bit of oil then simmered with spices and vinegar. I started … Continue reading