This arroz con leche is an adaptation of my grandmother's who added the rind of a lime to provide a bit of acidity against the sugar and milk.
Favorite cream cheese dip at parties specially if served with Ritz crackers. The smokiness of the oysters goes very well with cream cheese making this dip irresistible.
This is very close to the typical Mexican Sopa de Mariscos. A classic nutritious dish full of vitamins and minerals that is served as a main course.
Here is an adapted recipe from Sunset Magazine that gives a twist to the classic tomatillo sauce. We make this sauce more traditional with important modifications.
This recipe is adapted from Rick Bayless Quick Cooked Tomatillo Sauce (link below). This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant relation the tomato. The walnut-size fruit in the papery husk makes a traditional sauce with an especially fresh, tart taste.
If you love salmon season but are tired of the same preparations or are in the mood for something fresh, you will want to give this delicious recipe a try. The secret to this recipe is finding fresh wild Atlantic salmon and slicing the salmon very thin and against the grain. It also helps if you have a mandolin and that you use it to slice the vegetables very thin, about 1/8 of an inch.
We have made these carnitas many times and always with the same result. They are tender and delicious and a healthier alternative to the traditional fried carnitas. If you want them a little crispier, broil them on high for a few minutes only so they do not dry up.
Ruben Ortega, of Hugo's Restaurant in Houston, Texas, shows you how to make Mexican chocolate. Perfect for hot chocolate and mole, it's a deep, pure flavor that's undeniably Mexican.
From Saveur Magazine: Published on Aug 1, 2012
From Rick Bayless: "Here is a recipe for the classic Mexican enchiladas, the ones that combine a flavor that is traditionally tart and piquant with the mealy meatiness of corn tortillas, the tenderness of chicken and a sharp, salty adornment of aged Mexican cheese. They’re rolled up and sauced in cafeterías (especially the new, bright chain restaurants) everywhere—and with above-average fervor in the heartland sections of Central and West-Central Mexico. They’re simple to make, easy to enjoy and attractively filling.