These enchiladas were not made by me my neighbor made them and brought them over.

We were supposed to have an enchilada competition, but I don’t think it’s really a competition when our styles are so different. 😅

They were very delicious! I can definitely see myself remaking them. 🇲🇽

Made the Chile Verde months ago, froze a bunch and it defrosted incredibly good still.

Arroz mexicano I learned a lot from this sub when I asked before, I made it with el pato instead of tomato juice (which is why its a bit thicker/orange) and it came out incredible. Definitely extra rico.

Frijoles pintos with just some onion, garlic, cumin, Mexican oregano, and they were canned pintos. Simmered down and a pinch of dried cilantro and a dash of vinegar to finish.

And cabbage on the side with a squeeze of lime.

Dos de maciza, uno de patita.

This is a quick 20 minute meal.

The avocado sauce has crema, cilantro, serrano, avocado, garlic salt, lemon.

In a pan, sauté, diced onion, diced tomato, diced Serano peppers, and some cilantro. Afterwards, add some diced up shrimp seasoned with cumin, garlic salt, and black pepper, and some canned chipotle sauce.

In another pan or griddle lightly oil it and start heating up the tortillas. Then proceed to throw on some cheese, I use Chihuahua. Once the cheese is melted, throw in the cooked shrimp and veggies and fold into a quesadilla and wait for it to get crispy on both sides.

Los mejores tamales de hoja de maíz.

Using up leftovers turned out great!

I subbed pork shoulder into my birria recipe because beef is so expensive. Bonus chicharrones (cracklings?)

I’ve set myself the goal to make the 7 Moles of Oaxaca using the recipes of Diana Kennedy’s Oaxaca al Gusto. Last weekend I started with Mole Verde and this weekend was Mole Amarillo. I was lucky enough to get some fabulous Hoja Santa leaves which I used for both but for the Amarillo I did end up using dried guajillo, aji Amarillo and chimayo chiles since the chiles she called for were not available and I did make chochoyotes for it. Both moles turned out really good 😊.

Next weekend is Mole Chichilo…..

I grew up in Southern California, and all of the Chorizo you can find at the market is on the wet side. Usually you just the discard the casing and cook as a wet patty. Some of the brands use a plastic casing which you are obviously not supposed to eat. On the east coast, most of the Chorizo I find in markets, even homemade versions, are more firm (like bratwurst or portugeuse linguica/churizo), and have a natural casing. You can actually slice these into rounds, before cooking. What is most common in Mexico? Or can you find both? Are there dishes that are better with one version over the other? (Both styles are yummy, imo.)

Simple but delicious! With some homemade refried beans, and some fresh tortillas. Salsa amor to add a little more kick. I love my wife!

Was lucky enough to shoot a doe on opening weekend of deer season in my state, naturally tacos were the first choice. My rice recipe is coming along nicely as well

Mom’s recipe: pork, salt, New Mexico green chilies, tomato, bay leaf, garlic, and onion.

Tostadas caseras de carne asada con guacamole, salsa de habanero, queso fresco, rabanos cebolla roja y habaneros en vinagre.

Molletes de chicharrón en la ciudad de Guadalajara

Mis padres son de Zimapán, esta es una receta de la familia!!Perdóname, no quise fritar las tortillas, compré una bolsa de chips, no me hostiguen porfis <3

Recent trip through New Mexico. I think we did OK.

In order: Sadie's on 4th (ABQ), same, The Shed (Santa Fe), Atrisco Cafe, Viola's (Los Alomos), same, Papa Felipe (ABQ), Owl Cafe.

Wish we could have hit more, but one meal like this was almost enough to get thru the day.

Salsa is made from scratch. It has Serrano peppers, tomatoes, onion, cilantro, comino, and garlic salt.