Tostadas are snack food in Mexico. Crisp corn tortillas serve as a platform for all sorts of toppings, from cheese and beans to shredded chicken to ceviche.
Tag: Cinco de Mayo
Tamales de Pollo
Tamales are a staple of Central American cuisine. At their simplest, they are masa corn dough wrapped in corn husks or banana leaves and steamed in a large pot, the tamalera.
Michelada
Cervezas preparadas, or “prepared beers,” are popular throughout Mexico. The simplest version of a michelada uses lime juice and hot sauce to give beer a spicy, tangy kick.
Horchata de Arroz
Horchata (or-CHA-tah) is a milky white, sweet beverage that was introduced to Spain by the Moors. In Latin America, it's made with pulverized rice.
Guacamole
Guacamole originated in Mexico, but it is enjoyed throughout Central America, as well as in the American Southwest and in Tex-Mex cuisine.
Chiles Rellenos
In this sublime dish from the Mexican state of Puebla, chile peppers are roasted and peeled, then stuffed, dipped in a batter and fried.
Ceviche
Ceviche originated as a way of preparing fish and seafood in Inca times, first in a fermented corn beverage, and now mostly in the juice of the lemon, lime and Seville oranges.
Carnitas de Puerco
Mexican carnitas are an amazing option for stuffing tacos, burritos and tamales. Slow-simmered pork, with a quick fry and the end, carnitas are easy to make.
Carne Asada
Carne asada, Spanish for "grilled meat," is great backyard barbecue food. Smoky and tender, carne asada is enjoyed throughout Central America, but is particularly popular in Mexico.
Flan de Leche
This simple yet elegant dessert is one of the most common sweet dishes in the Latin world and has spread in popularity as far as the Philippines and Japan.