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]]>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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]]>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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]]>Bacanora
Bacanora, a spirit named after the town of Bacanora, has a rich history but is not as popular as tequila. People started becoming interested in it recently and it’s probably going to be a hit. It’s made from one variety of agave that grows in the mountains in its home region of Sonora.
Mezcal
Mezcal is a name for all agave-based alcohol drinks but also a specific type of liquor. Tequila is one type of mezcal, and the aforementioned bacanora is another. Mexcal (the variety) can be made in only nine Mexican states: Oaxaca, Michoacán, Durango, Puebla, and many more. Most often, it’s made from espadin agave, but it can use other varieties too.
Sotol
Sotol is one of the Mexican spirits that aren’t made from agave, but from the sotol plant, also known as a desert spoon. This aromatic drink can be enjoyed neat or in a cocktail, but it’s less sweet than agave drinks. It’s a popular ingredient of craft cocktails and provides an amazing, smoky note.
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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 Foods You Might Not Have Heard About appeared first on foodisinthehouse.com.
]]>Pozole
This spicy broth has a fair amount of meat and corn, paying tribute to the rich history of maize that goes back to Aztec culture. Although the broth itself comes in red, white, and green forms, there’s always a lot of meat inside. It’s also common to add avocado, chili, raw onion, and many other basic vegetables.
Tlayudas
Although this dish can be found all over Mexico, it’s considered to be the main dish of Oaxaca City. It’s essentially a large tortilla filled with beans, avocado, cheese, pork, steak, and chorizo. It’s similar to that of a burrito, but a lot more meat-based, and it can also be served and eaten with the tortilla opened up.
Chilaquiles
When it comes to breakfast and brunch in Mexico, you might come across a plate of chilaquiles. Imagine typical tortilla chips, but much smaller, and fried thoroughly. Unlike common nachos, chilaquiles are soaked and cooked into the salsa and immersed with its natural flavors. At the very end, cheese and cream gets sprinkled on top.
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]]>Vegan Chorizo Papa Tacos
Inspired by the traditional recipe for Mexican sausage served with tomatoes, this recipe calls for the use of soy-based meat and its best quality is its incredibly cheesy flavor.
Crispy Vegan Picadillo Tacos
Filled with potatoes, carrots, peas and plant-based meat, these tacos are incredibly tasty and crunchy at the same time.
Vegan Chicharrón Tacos
Alexa Soto is a true master of veganizing traditional Mexican recipes, and she did it by using oyster mushrooms instead of meat.
Vegan Carnitas Tacos
The popular food blogger often uses oyster mushrooms as a replacement for meat. That’s also the case with this recipe, but they can be replaced with green jackfruit in brine.
Vegan Rajas Con Crema Tacos
Rajas con crema is a traditional Mexican dish that usually consists of sliced poblano peppers with cream. Soto made it even better by serving it inside tacos with Mexican red rice.
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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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]]>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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]]>Tamarind is a fruit that comes from the tree of the same name, which is native to tropical Africa. This tree produces pods full of fruit that contain a brown, pulp-like substance that is used in cuisines in many regions of the world.
Did you know, however, that tamarind is hugely popular in Mexico and is used in a variety of dishes?
This tropical fruit is cultivated widely in Mexico, especially in the regions of Jalisco, Guerrero, Colima, Chiapas, and Veracruz. Its use in Mexican cuisine is especially known in the areas of sauces and sweets.
Tamarind can often be found as a sweeter complement to stronger, spicier flavors in some of the many salsas that are commonly consumed in the country. Chipotle tamarind sauce, for example, is delicious when slathered on top of a plate of enchiladas.
This tropical fruit is often consumed in sweets, too. Tamarind paste is commonly made into candy and combined with other flavors such as watermelon and mango. It can even be used to flavor soft drinks, as Jarritos’ tamarind flavor is one of its most beloved.
So, don’t be surprised when you find tamarind all over Mexican menus!
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