Shortcut Mexican Hot Chocolate
Lynley Jones
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
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Montclair, NJ, 07042
United States
2019601323
Adventures in food for curious cooks.
Filtering by Tag: traditional
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
Read MoreMelty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
Read MoreHow to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
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A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Read MoreA Sonoran-style all-guajillo chile sauce for enchiladas, seasoned with Mexican oregano.
Read MoreSalsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Read MoreTraditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Read MoreFish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Read MoreGuaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Read MoreOne of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
Read MoreClassic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
Read MoreA slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Read MoreVegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Read MoreCrispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Read MoreCrispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Read MoreRoasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Read MoreA fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
Read MoreTomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Read MoreClassic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
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