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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]]>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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]]>The post The Popularity of Melipona Honey appeared first on foodisinthehouse.com.
]]>First of all, Melipona honey is smooth and slightly sour. It’s more watery than we’re used to and has been used by ancient and contemporary Mayan communities. It’s famous for its healing properties and health benefits, which is why more and more people are trying to get their hands on it. Most of them fail, however, because the honey is produced in small quantities thanks to a limited population of stingless bees.
Melipona honey is rarely used as a food sweetener; it’s rare and expensive and better suited for curing medical conditions. If you get a chance to get it, don’t hesitate!
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]]>The post Tamarind is One of Mexico’s Favorite Ingredients appeared first on foodisinthehouse.com.
]]>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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