Birria is a traditional plate in Western Mexico, most commonly as a stew of goat or lamb but also prepared with beef and chicken. It has a hearty, tangy & spicy flavor and legend says it can cure any hangover.
Jamaica flowers not only serve to make refreshing beverages. They are edible and make the perfect vegan filling for some delicious tacos which are very easy to prepare in no time.
Shawarma is one of the most popular dishes worldwide, commonly prepared on a vertical spit grilled for as long as a day, served with rice, salad, or inside a flatbread.
We came up with this recipe combining fresh jackfruit with one of our staples, the dry peppers guajillo sauce. The result are some delicious vegan tacos that are satisfying, healthy and full of flavour. Don’t be afraid of trying new things. Experimenting in the kitchen is a fun activity you can do with all your family.
What’s not to love about fish tacos? With battered fried fish, guacamole, pickled onions, cilantro and lemon juice you will always ask uno más!
Looking for a healthy option for dinner? Trying to go vegan but don’t know where to start? Everybody in your family will love this simple yet flavorful mushroom vegan tacos made with guajillo peppers’ sauce.
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.
Al pastor” style salmon #tacos. Tacos al pastor can be found all around Mexico from street food vendor stands to high-end restaurants, always accompanied by garnishes like pineapple, pickled onion, cilantro and lime juice.
Al pastor sauce can be used to marinate pork, chicken, fish and shrimps. Salmon is the perfect substitute for traditional “al pastor” pork tacos due to its flavour and fat content.
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.
Ditch those store-bought taco shells. Nothing beats delicious pan-fried tacos made with corn tortillas!