How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They’re simple: tortillas, cheese, blossoms, and refried beans.
Mexico has one of the richest, most diverse, and let's face it, tastiest of all world cuisines. With roots dating to the great civilizations of the Maya, Zapotecs, Aztecs and more, Mexico is home to some of the most treasured foods in the United States, from corn, beans and squash to tomatoes and peppers.
This is a wide selection of Mexican recipes I have developed from a combination of travel, study (in English and Spanish), conversations with an array of Mexican cooks, and more.
From classic turkey mole to fundamentals like how to make corn tortillas and how to make your own nixtamal, to standards like pozole rojo and picadillo, you will likely not only find what you're looking for in this list, but also things you never knew existed, like this recipe for fish meatballs from Baja.
Mexican aguachile negro is a lot like ceviche, only it’s marinated for less time. This sauce uses soy and other savory ingredients that highlight the seafood.
How to grow and cook with chaya, Cnidoscolus aconitifolius, also called tree spinach. Chaya is a nutritious, hot-weather green used a lot in tamales.
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.
Mexican pork with purslane, carne de puerco con verdolagas, is a common dish all over northern Mexico, and is a great way to eat this edible weed.
How to make Mexican sopes, little tartlets of masa dough filled with good things to eat. Sopes are easy to make and fun to eat.
A simple, blended avocado tomatillo salsa recipe that might look like guacamole or salsa verde, but it isn’t. It’s the best of both worlds. Great for chips or on tacos.
Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season!