There are some recipes we love, we crave, we can't wait to dig into... but we just never make. These are usually the traditional recipes that need to simmer, steam, or bubble on the stove for hours. And though they're well worth the wait, we just never have the time during the week.
But we do on the weekend (hopefully). So we're here to say: slow down, make yourself a pot of coffee, and start one of these unbeilevably good Mexican recipes right after breakfast. Putter around your house all day and come dinner, you'll have an amazing meal ready for you.
Cochinita pibil is a slow roasted pork dish from the Yucatan Peninsula. It’s succulent with a tart taste. It involves marinating pork in a mix of acidic citrus juices then slathering it with achiote (which gives it an orange hue), then steaming it in banana leaves until it's pull apart tender. It’s usually served with tortillas and bright pickled onions.
Pozole is a traditional soup made from hominy, meat (usually pork), and topped with a plethora of garnishes: radishes, avocado, salsa, cilantro, limes. It’s a celebratory dish, meant to feed a crowd (and known to help fight hangovers). It’s also a one pot meal, just use the biggest pot you own, let it simmer on the stove, and guests can enjoy all night long.
This is a celebratory dish, served on Mexico's Dia de Independencia and meant to mimic the Mexican flag. It's a roasted and peeled poblano stuffed with a sweet ground beef and dried fruit filling, coveed in a walnut sauce, and topped with crunchy pomegranate seeds.
Horchata is a refreshing rice drink found all over Mexico. It's creamy and sweet but not cloying and helps fight the heat. It involves soaking rice in a mix of water and spices (usually cinnamon and nutmeg), blending it till fine, and adding water to make a milk. It's served ice cold with a sprinkle of cinnamon.
It's easy to go to the grocery store to buy pickled vegetables and chiles, but making them at home is simple and the results are delicious! It takes about 24 hours for the veggies and chiles to be pickled but it's well worth it. You can throw them on tortas, hamburgers, or even pizza.
Moles are labors of love: they refer to a thick sauce that starts with spices and nuts ground down to paste (mole means to grind) and then simmered with chocolate, tomatoes, chiles, pumpkin, and more until thick. You’ll most often find dark moles slathered on chicken and served with rice and tortillas.
Asado de Puerco is a specialty of northern Mexico. A combination of dried ancho and cascabel chiles, a few spices and a bit of vinegar stew with the pork to yield fork tender morsels of deliciousness. You'll need a few hours for the pork to reach the pull-apart stage, so it's a great dish to let bubble away on a lazy day.