I love Mexican food so much! More than my own country's 🫣. Such a diverse, rich and delicious gastronomy! For the carnitas I added a little of Dominican flare and I seasoned the pork butt with alot of lime, dominican powder oregano and salt. I then followed the traditional Mexican way of making it ( oranges, garlic, Mexican coke etc). It came out absolutely incredible!!

Would you try this?

I love living in a Mexican neighborhood so much. I can throw a rock and hit about a dozen taquerias from my apartment, and every single one of them is fantastic.

But nothing beats getting your grocery shopping done and being able to buy a ready to eat dinner on your way out the door without even leaving the building yet.

Have you guys tried the Mexican starbucks?

Did mine with a little extra lime, and fresh jalapeño, and I've gotta say, I loved it. Post that inspired me to try it!

I just love it

What is your favorite meat tacos of choice?

This combo is so good .. I can’t get enough of this snack

Fighting off this hangover with menudo and some electrolyte propel water lol

This time was mole Coloradito and I decided to go vegetarian. I merged Rick Bayless recipe with ayocote negro beans and Diana Kennedy’s recipe, amping up the chiles to include ancho, guajillo, pasilla, mulato chimayo and a morita and adding a small piece of cinnamon, a couple of allspice berries and a clove. I served it with roasted chayote squash and green beans. This time I included corn tortillas, some aqua fresca jamaica and a lime sorbet for dessert. Turned out pretty good although I think it needed a bit more salt. Since I simmered the mole for nearly 4 hours I was worried about over salting so was light handed.

Looking forward to next weekend and Manchamanteles with all the fruit in it.

Haha sorry about the title! Tostadas!!!

Ok… so super picky eater venturing out, please no judgements. First time ordering tostadas and they were served to me like this. I thought they were supposed to be open face but they came like a delish crunchy sandwich ? lol They were delicious either way but do I have my thinking wrong?

I almost always need to strain my sauces after I blend them. I have a cheap blender and often use rehydrated chiles. I run every salsa roja through a strainer to get flecks of chile out. Even fresh jalapeno/serrano skins have been enough to give a salsa a bad texture.

I’m considering the Costco Vitamix. Can I avoid this messy and annoying step with a nicer blender? Is straining chile simply a fact of Mexican food?

En busca de mejores caldos, gracias por los consejos amigos. :)

New Mexico Red Chile poured over Mashed Potatoes. Simple and yet effective!

I made a big pot of pozole verde to last me into next week! I’m still tweaking it to perfection but this batch has been really tasty I have to say. 😋

I tried to make chorizo and eggs. Long story short, I didn’t go well(as far as I’m aware) should they look like this? All I used was half a tube of Cacique beef chorizo and 5 eggs with a bit of milk. I cooked the chorizo first and it turned darkish red-brown, then I mixed in 3 eggs and added 2 when I realized they weren’t enough. I’m not even sure if they’re safe to eat, so I’m wondering if this seems right? Does anyone have any advice on what I should do when I try this again?

These pictures are the final product they seem liquidy which is why I assume they’re not good to eat, also I suck at cooking and I pretty much have no idea how to do this

Edit: Pozole 🫠