This Spanish-style dish (from the Basque region) is usually made with salted cod fish and known as “Bacalao” (salted cod in Spanish). It’s also very popular in Latin America where each country and family has it’s own recipe. In Mexico it is commonly served at Christmas or New Year´s Eve dinners. Salted cod fish requires lengthy preparation and has a strong flavour; I prefer to use tuna fish and eat it any time of the year.
These pickled jalapeños are so versatile and flavourful! Use them for nachos, sandwiches or any other snacks.
What is mole? Mole is a traditional Mexican sauce which its base is dried chili peppers and spices. There are all kinds of moles, some are sweeter (includes chocolate, cinnamon) while other are tangier or with a nutty flavour (includes almonds, pecans, etc).
Use this tomato sauce as a base for pizzas, lasagna, soups, etc.
Enjoy this coleslaw as a side dish with schnitzel, fried chicken, Baja-style fish tacos, fish and chips or chicken wings.
Use this versatile sauce to marinate pork, chicken, fish and/or shrimps. You will get the best tacos at home!
The perfect side dish for any meal. Simple but packed with so much flavour everybody…
Barbacoa is a preHispanic slow cooking method where meat is covered by plantain or maguey leaves, cooked underground in pits and covered with stones to achieve high temperatures. Historic documents show mentions of barbacoa since 1518* and in the preHispanic Mexico barbacoa was used to cook birds, deer and fish. During colonization Spaniards introduced sheep, cattle and pigs adding new flavours to preHispanic Mexican cooking.
Every Mexican house has it’s own recipe, this one is my favourite!
A true staple of Mexican cuisine, well known all around the world; pico de gallo salsa can be used as a garnish, on top of molletes, hot dogs, as a side for fried chicken, grilled beef, fish tacos and many more dishes.