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]]>Breakfast Quesadilla
Start your day the right way with this quesadilla packed with protein. Fill the tortilla with scrambled eggs, diced tomatoes, sliced mushrooms, bacon, and lots of cheese. It is the perfect dish to serve for brunch.
Mediterranean Quesadilla
Mexico may be fairly far from Greece, but everything is reachable where food is concerned. Take a trip down the Med with this quesadilla packed with roasted red peppers, sliced black olives, feta cheese, and spinach.
Pizza Quesadilla
The only thing we might love more than pizza is a pizza in quesadilla form. Create the dream by jamming your tortilla with marinara sauce, sliced pepperoni, diced green peppers, chopped mushrooms, and shredded mozzarella cheese.
BBQ Chicken Quesadilla
Why mess with a classic? If you’re a fan of smoky, sweet, and tangy all together, give this quesadilla a try. Fill it with shredded BBQ chicken, diced red onions, and cheddar cheese.
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]]>The post Vegan Versions of Mexican Desserts You Have to Try appeared first on foodisinthehouse.com.
]]>Tres Leches Cake
Don’t let the name fool you—tres leches is a type of Mexican cake that can be literally translated to “three milks,” but this vegan take by Rainbow Nourishments is 100% dairy-free. She replaces the traditional combination of whole, evaporated, and sweetened condensed milk with plant-based versions made from oats and coconut. Top it with some canned or homemade coconut whipped cream and fresh berries for color.
Chocoflan
Chocolate cake is delicious anywhere in the world, but in Mexico, this classic dessert is taken to a new level by adding a layer of flan to create a dish known as pastel impossible, or, “impossible cake.” In this recipe, Mexican food blogger Dora’s Table puts her spin on the confection by replacing milk-based custard with a coconut-oat milk version. She even includes a recipe for vegan cajeta, a type of Mexican caramel sauce traditionally made with goat’s milk.
Buñuelos
You’d be hard-pressed to find a cuisine anywhere in the world that doesn’t include some version of donuts or fried dough, and Mexican food is no exception. While not an exclusively Mexican dessert, buñuelos are a staple in Mexican culture, often served at Christmas and other holidays. Different variations of the pastry can be found throughout the region, and many are inherently vegan in their traditional form. We love this one by Isabel Eats.
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]]>The post Say Olé to Mole! appeared first on foodisinthehouse.com.
]]>Mole Negro
Mole negro is probably the most iconic of the bunch. Best known for including chocolate, it also features roasted chilled, nuts, seeds, and sometimes even plantain. The ingredients are then ground and turned into a velvety paste using stock.
Mole Amarillo
Bright yellow with a mild, tangy flavor, mole Amarillo is like sunshine on a plate. It is made with both guajillo and costeño chili peppers, tomatillos, and spices. Hoja Santa leaves are sometimes thrown in too.
Mole Rojo
Red usually means fire and this mole is just that. Ancho and guajillo chilis, tomatoes, onions, garlic, and spices are blended to give mole rojo a powerful punch.
Mole Chichilo
Dark and smoky are the perfect words to describe mole chichilo. brown color and a deep, smoky flavor. Blackened tortillas, avocado leaves, thickeners like masa or corn tortillas, and other spices are combined with ancho and pasilla chili peppers.
Mole Verde
Green is good and this sauce is as green as they come. Green chilis like poblanos or serranos are mixed with tomatillos, parsley, cilantro, nuts, and seeds to create a vibrant freshness.
Mole Coloradito
The color of mole coloradito is somewhere between negro and rojo. Like the others, this paste includes ancho and guajillo chili peppers, tomatoes, garlic, onion, spices, and chocolate which ts are blended and cooked until thickened.
Mole Manchamanteles
The name of this mole says it all. Mole manchamanteles translates to “tablecloth stainer” thanks to its vibrant red color. One of the more complex moles, this sauce combines ancho and guajillo chilis, pineapple, plantains, tomatoes, onions, garlic, spices, and sometimes nuts to create a thick, sweet, and tangy paste.
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]]>The post Vegan Mexican Recipes from Latinx Creators appeared first on foodisinthehouse.com.
]]>Pozole by Dora’s Table
Pozole is a stew traditionally made with hominy, which is a type of dried corn, meat, and other vegetables. This version by Dora Stone of Dora’s Table was adapted from her grandmother’s recipe and uses jackfruit in place of meat. We top ours with some corn chips for crunch.
Elote Entero by Neto Craves
Elote entero, or “whole corn,” is a street food typically served with queso fresco, chili, lime, and mayonnaise. Neto uses vegan butter and Gochujang paste in his version and offers tons of suggestions for other salsas and toppings.
Tex-Mex Tortilla Soup by Eddie Garza
Eddie Garza is a Mexican-American vegan chef whose work focuses on reforming food systems in Latinx communities. His recipe for Tex-Mex Tortilla Soup was inspired by the one his grandmother made for him as a child and calls for oyster mushrooms in place of chicken.
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]]>The post Wet Burrito Will Become Your New Favorite Comfort Dish appeared first on foodisinthehouse.com.
]]>The filling of a wet burrito can vary, but it typically includes beans, rice, meat (such as chicken, beef, or pork), vegetables, and cheese. Some variations may also include additional ingredients like salsa, sour cream, or guacamole. The tortilla is then rolled up and sealed, creating a cylindrical shape.
The sauce or gravy used in a wet burrito is typically made with a base of tomato sauce or enchilada sauce, and may also include ingredients like green chilies, onions, and spices. The sauce is poured over the top of the burrito before it is baked or grilled, giving it a moist and flavorful outside.
Wet burritos are often served as a main course and are a popular choice at Mexican restaurants and fast food chains. They can also be made at home with a little bit of preparation and the right ingredients. To make a wet burrito at home, you can start by heating up the sauce and preparing the filling ingredients. Next, place the ingredients onto a large flour tortilla and roll it up tightly, sealing the edges to prevent the filling from falling out. Finally, pour the sauce over the top of the burrito and bake or grill until it is heated through, and the sauce is bubbly.
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]]>The post From Fajitas to Margaritas: Isabel Orozco-Moore Has Mastered Mexican Cuisine appeared first on foodisinthehouse.com.
]]>“I grew up eating homemade Mexican food prepared by my Mom and Dad every day,” she further relayed in an interview with Our Whole Village Travel. “Pinto beans and corn and flour tortillas were everyday staples. Whether it was breakfast, lunch, or dinner, there was always a pot of beans on the stove!”
These days, Orozco-Moore is more of a leader than a follower, amassing some tens of thousands of followers online, and sharing her own unique recipes that provide a contemporary twist to Mexican cuisine. Some reader favorites include recipes for Carnitas Recipe, Easy Steak Fajitas, and Frozen Margaritas. There’s also a lot of tacos.
“I don’t have a culinary background and am pretty much a self-taught regular home cook,” she admits. According to Orozco-Moore, she actually started her blog as a way of staying connected to her family and Mexican culture when she was living far from home.
“It’s become such a fun place for me to document my family’s recipes as well as to share and celebrate all types of Mexican and Mexican-inspired food with people around the world,” she notes.
Based in Oklahoma City, OK, Orozco-Moore says that the secret to great Mexican food is using fresh ingredients that add flavor to dishes, “as opposed to putting melted cheese on everything like you would typically see in restaurants.”
Recent posts include Mini Strawberry Cheesecake Chimichangas, Roasted Poblano Corn Chowder, and Crispy Potato Tacos—all mouthwatering to the max.
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]]>The post Mexican “Aguas” are a Refreshing, Cool Drink for Summer appeared first on foodisinthehouse.com.
]]>Served on ice and bursting with flavor, Mexico’s “aguas” are a cold and unbeatable summer treat. Here are three varieties of the drink that you should try!
Agua de Jamaica
Hibiscus flower is the main ingredient in Agua de Jamaica, one of Mexico’s most widely-enjoyed beverages. The result is a sort of cold, sweetened hibiscus tea which is equally sweet and tart and oh-so-refreshing.
Agua de Tamarindo
The tamarind is an extremely popular food in Mexico, being found in everything from candies to savory sauces. Agua de Tamarindo uses the pulp of the tamarind to make a sour and sweet drink which will quench your thirst like no other.
Agua de Guayaba
Guava is also commonly used to make “agua” drinks in Mexico, and it’s probably the sweetest and most refreshing of them all. Not only is it tasty, but the guava in this beverage is high in vitamin C and is known for boosting heart health!
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]]>The post The Story of Tacos al Pastor is Fascinating appeared first on foodisinthehouse.com.
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Hamilton, ON (@tastehamont)Lebanese immigrants to Mexico in the late 19th and early 20th century brought with them the knowledge of a dish called shawarma which had recently begun spreading throughout the region and gaining popularity.
These immigrants, upon arrival to Mexico, began to make their own version of the dish and offer it as a new and special treat to the people of their new home country.
Now, tacos al pastor are made with thin slices of pork which are sliced off with a big knife after being spit grilled after being marinated in pineapple, onion, and chile spice flavors. Those who are familiar with shawarma are often shocked to see just how much this Mexican favorite resembles a food that you can find throughout the Middle East!
(@lecritique.mx)If you find yourself in Mexico, be sure to give tacos al pastor a try, and keep its fascinating story in mind as you enjoy one of the country’s most flavorful dishes.
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]]>The post Mexico’s Top Spices Belong in Your Kitchen appeared first on foodisinthehouse.com.
]]>If you are looking to add a little bit of Mexican spice, here are some tools that you absolutely must be sure to have in your spice cabinet.
Cumin
Cumin might be native to the Middle East, but Mexican gastronomy has taken a real liking to this unique flavor. The earthy, nutty, and spicy flavor of cumin goes a long way to enhancing the other bold flavors found in Mexican cooking.
Chili Powder
Some like it hot, and the Mexican people and their food definitely fall into this category. Fresh chiles might not always be readily available, but a sprinkle of chili powder is more than enough to add a little bit of heat to any dish.
Garlic Powder
Garlic is also commonly used in Mexican cooking. While it isn’t the most common or present flavor in most dishes, it is often used as a complementary addition to ramp up the flavor levels in taco meat and rice dishes. Make sure to have it on hand!
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]]>The post Seek Out These Classic Mexican Soups appeared first on foodisinthehouse.com.
]]>If you are a soup lover and you are looking to branch out your repertoire to south of the border, be sure to check out these delicious Mexican soups to switch things up.
Pozole
Pozole is a hominy-based soup that is known and loved throughout this Latin American country. Typically complemented with pork shoulder, chile peppers, and spicy seasonings that take its flavor profile over the top, nothing says “home” to millions of Mexican citizens like this beloved dish.
Menudo
If you don’t have a weak stomach and are looking to try something a little bit different, menudo might just be for you. Made with tripe (cow stomach) and hominy, lime, onions, oregano, and red chile peppers are used to give it a kick. This dish is especially renowned for its properties to help people recover from illnesses.
(@tony_and_maribel)Birria
Not a soup in the traditional sense of the word, birria is more like a stew that can either be eaten on its own or put into corn tortillas. Jalisco was the birthplace of this dish that is now popular throughout Mexico, which combines mutton or goat meat with adobe spices that give it a rich flavor.
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