‘Balacao a la Vizcaina’ is a Spanish-style dish (from the Basque region) very common in Mexico and other Latin-American countries during Christmas, New Year’s Eve but also on Easter since the catholic tradition encourages people to eat more fish during Lent (Cuaresma).
‘Queso fundido’ is decent portion of cheese served little hot iron or clay container, hot steaming, and bubbling. Ready to be scooped out and laid carefully over a warm tortilla with your favorite toppings, guacamole, or pico de gallo.
Mexican chorizo is a spicy and highly seasoned sausage typically made from ground pork. However, it can also be made from ground beef, chicken but also TOFU as a vegan option.
In Mexico, birthdays, weddings, religious festivities, etc. are usually accompanied by great feasts. Oaxaca-style tamales, cooked in banana leaves, are one of those meals commonly prepared to celebrate those special ocassions. Treat your family with these tamales Oxaca-style made with pork loin in green sauce or shredded chicken in mole sauce. A piece of heaven on every bite.
Hominy with mushrooms is one of the many variations of this traditional Mexican stew that will satisfy carnivores and vegans alike. No plate is similar as the fun comes when each diner customizes the stew with a wide arrange of garnishes. Enjoy with tostadas!
This will be your new go to omelette for a Sunday brunch!
This is the best way to eat your greens for breakfast!
Cactus are a staple in Mexican cuisine, they are delicious grilled with cheese, as the main ingredient in salads or the perfect companion for all sorts of meats.
One of my go-to dishes for an easy and delicious meal. It’s great for breakfast or brunch; enjoy alone or as a side dish.