Emerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa.
Tag: Mexico
Salsa Verde
Salpicón de Res
(Central American shredded beef salad)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Michelada
(Mexican spicy beer cocktail)
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.
Menudo Rojo
(Mexican spicy beef tripe soup)
Menudo is a tasty Mexican tripe stew that is popular for big family gatherings. It is also served as a late-night or breakfast hangover cure for a night of drinking.
Huevos Rancheros
(Mexican ranch-style eggs)
Huevos rancheros is a classic Mexican breakfast, traditionally served to farm laborers, or rancheros. The eggs match perfectly with the spicy tomato sauce.
Horchata de Arroz
(Latin sweet rice beverage)
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
(Mexican avocado sauce and condiment)
Guacamole originated in Mexico, but it is enjoyed throughout Central America, as well as in the American Southwest and in Tex-Mex cuisine.
Cochinita Pibil
(Mexican citrus-marinated pork slow-roasted in banana leaves)
For an ethereal taste of Yucatecan cuisine, you must try cochinita pibil. This Mayan dish is traditionally made with suckling pig (cochinita) roasted in a pit (pibil).
Chiles Rellenos
(Mexican stuffed, fried chile peppers)
In this sublime dish from the Mexican state of Puebla, chile peppers are roasted and peeled, then stuffed, dipped in a batter and fried.
Chilaquiles
(Mexican fried tortillas in sauce)
Chilaquiles are an easy way to use up leftover tortillas. Popular for breakfast all over Mexico, the ingredients vary somewhat by region.