As a child growing up in Mexico, my Sunday afternoons were spent at my maternal grandparents. They were members of the Casino Monterrey, an exclusive club where they had lavish buffets every Sunday at lunch. Knowing the grandchildren were visiting in the afternoons, they always brought us a doggie bag with dessert, and my favorite was a type of flan called Queso Napolitano.
I had a very fortunate youth in Mexico, in terms of gastronomic variety. My Nana was (and still is) a traditional cook, and as such, all the food that came out of her kitchen was authentic, natural, and 100% made-from-scratch. Living on a ranch, we had a bounty of fruits and vegetables, meat was plentiful, and we had the luxury of having home-made tortillas every day. One could say I was spoiled.
Mexican lemonades are quite different than their American cousins. In Mexico, lemonades are less sweet and concentrated, making them the ideal thirst quenchers. In this recipe, the addition of guavas adds a delicious tropical flavor and chia seeds makes it a healthier drink.
This chile de uña, a cheese and salsa recipe, comes from Mexico. I have done lots of research since first trying it but have yet to find anything quite like it. The name translates to "fingernail chile," and it is said that in the old days, when men went to work in the fields, their wives would follow to prepare their food. Due to the lack of proper cooking utensils (like knives), women would prepare this recipe by cutting or pinching the ingredients with their fingernails.
Many versions of this classic salsa recipe exist in southern Jalisco, Mexico. Most include tomatoes or carrots, as well as tomatillos. Chile de Uña is a delicious and addictive combination of tangy, spicy, and salty.
Living for so many years far away from my homeland of Monterrey, Mexico, I find myself trying to recreate dishes I enjoyed in my younger years. I always turn to Mexican cooking because it’s my comfort food, and through it I transport myself back home. I remember, in particular, chef Diego Ortiz, who was one of the first to cook “gourmet” food in Monterrey. This classic beef recipe is based on his interpretation of the popular dish.
This recipe is made throughout northeastern Mexico, where high quality beef is raised and consumed regularly. The star of this dish is one of the best cuts of beef: tenderloin. A touch of chile, garlic, tomato and some mushrooms turn it into a flavorful and special dinner.
In Mexico, it is common to eat fruits and vegetables sprinkled with lime, salt and powdered chile. Whether oranges, jícamas or carrots, these easy snacks are treats everyone enjoys. Here, a refreshing and healthy salad recipe that both kids and adults will love!
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