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Maria Amalia Garza

Stuffed: Calabacitas Rellenas
Stuffed: Calabacitas Rellenas

There are many recipes for stuffed zucchini out there and all are universally loved because they are loaded with cheese. This delicious Mexican version, calabacitas rellenas, are easy to make and are especially popular with picky teens. Who can resist melty, cheesy goodness?


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Calabacitas Rellanas
Calabacitas Rellenas

Loaded with cheese and chunks of zucchini, these delicious Calabacitas Rellenas make a perfect side dish. They're quick and easy and a great meatless meal to throw together on busy nights. Pro tip: use a melon baller to make quick work out of hollowing the zucchini. 


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Banderitas
Viva Mexico!: Banderitas for Independence Day!

Independence Day (September 16) is Mexico’s most important non-religious celebration. After all, it took the country 11 years to achieve independence from Spain. More than 200 years later, we still celebrate that most important day. In every Mexican city and town, politicians re-enact the original call for arms that Father Miguel Hidalgo made in the town of Dolores, in central Mexico. Flags, cheers, fireworks and a lot of national pride rule the day (and night).


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Banderita
Banderita

Mexicans are a patriotic bunch. When September comes around, the celebrations for Independence are at the top of the list. It is common to order a Banderita at bars and restaurants. A shot of lime juice, one of tequila, and one of sangrita make up this patriotic drink. The colors of the shots mimic the Mexican flag, so it is the perfect drink for Independence Day. Salud!


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I Want My: Baby Back Ribs with Spicy Piloncillo Glaze
I Want My: Baby Back Ribs with Spicy Glaze!

Mexicans have a love affair with the pig; pork is the most beloved protein in the Mexican diet. And we can thank Christopher Columbus for that, since he’s the one that brought domesticated pigs to the Americas on his second voyage. It's been said that he brought only eight pigs on his trip and from those, they multiplied and eventually were taken from Hispaniola to Mexico, central and south America.


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Baked Baby Back Ribs with Spicy Piloncillo Glaze
Baked Baby Back Ribs with Spicy Piloncillo Glaze

There is something indescribably good about slow cooked pork, pull-apart tender and delicious! These Baked Baby Back Ribs with Spicy Piloncillo Glaze bump up the flavor with a sweet and spicy bbq sauce. 


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Watermelon and Tequila Sorbet
Summer in a Bowl: Watermelon and Tequila Sorbet

Watermelon has the power of taking me back to my childhood on the family ranch. On lazy, hot summer days my cousins would come visit and one of our favorite treats was the large platters of chilled, sweet watermelon my Nana would bring out after lunch. 

What can be more refreshing than cold, sweet, juicy watermelon on a hot summer day? This watermelon and tequila sorbet tastes like summer in a bowl, even better, since it boasts a very adult spike of silver tequila.


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Watermelon and Tequila Sorbet
Watermelon and Tequila Sorbet

What can be more refreshing than sweet, juicy watermelon on a hot summer day? This Watermelon and Tequila Sorbet tastes like summer in a bowl! 


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Papas al Mojo
Put a New Twist on Nana’s Papas al Mojo Recipe!

Mexicans are the perfect hosts par excellence. We love family, having lots of company, and hosting parties. And with parties, comes food - lots of delicious, flavorful, and (usually) spicy food.


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Papas al Mojo
Papas al Mojo

Mojo is the absolute classic Latin condiment. In this recipe, it gets a touch of Mexico with the addition of Serrano chiles, limes, and cilantro, and then it's drizzled over creamy, still-warm potatoes. 


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