Mexican Food Recipes

My bf’s birthday is next Friday and I am thinking of making breakfast for him to start out the day. He is Mexican so I want to make something for him to remind him of his childhood. He is from Puebla if that makes a difference.
Please provide a mexican family recipe if you have one?

Thanks so much!

huevos rancheros is super good…my husband is mexican and i wanted to make something for him and that’s what i came across…i love making them..now since i made them that’s what i want for breakfast all the time now…here is the video recipe i used when i made it for the first time……..you should give it a try..it’s super yummy….http://video.about.com/mexicanfood/Huevos-Rancheros.htm

I love mexican food. I want to learn how to make it very good. Any good recepies on rice or anything else?

sooooooooo yummy!

Ingredients
1 Cup White Rice
2 Cups Water
1 Small can of Tomato Sauce
Salt to taste
Pepper to taste
2 Tbls Vegetable Oil
Cilantro or Cheese for garnish

Directions
Warm your Skillet with oil on Med/High Heat
Add Dry rice and "fry" your rice till it is toasty brown (do not burn it)
Add Water
Add Tomato Sauce
Add Salt
Add Pepper
Cover for 15-20 mintues
All water should be gone from bottom of pan, some Tomato sauce will remain on top
Mix Rice and allow to steam with top on for 5 more minutes
Serve Hot… Add garnish if desired on individual plates

I had a debate with my friend about whether sour cream is used in authentic Mexican cuisine. I understand crema Mexicana is different but would you find it in Mexican restaurants in Mexico? He claims that the idea of a cream based topping is a product of Tex-Mex cuisine. Any insight, especially from my Mexican brethren would be appreciated.

Your friend is, mmmmmm, mistaken. I’m practicing being polite.
It’s very common and not a Tex-Mex invention. Crema is different from american style sour cream, THAT is not authentic. I’m a foodie that has traveled through Mexico for forty years and it’s found all over Mexico. Not just there but central america also. Your friend doesn’t know what he’s talking about. It’a used in deserts, on fruit, to thicken sauces, and taquerias all over mexico have bowls of it out on the counter with all the other condiments.

I visited an allegedly authentic Mexican food restaurant in Shreveport and ordered chicken enchiladas. Living in south Texas, I am used to the enchiladas having shredded chicken. I am curious as to which type is truly authentic or if it just depends on the cook/chef.

First of all enchiladas are not a americanized thing. Just because its been Americanized doesn’t mean that you have to put certain type of anejo cheese and beans to make it authentic. My mother is from Michocan. She taught me to make enchiladas by cooking the chicken then shredding it with my hands then making a red sauce or green sauce depending on the craving and adding mexican cheese shredding the cheese. As long as you like it don’t let anyone tell you whats authentic or not!

I would like to make some from scratch…with no can salsa..lol

A good authentic mexican recipe would be greatly appreciated.

Thanks =)

Enchilada Roja

2 Tablespoons of butter or shortening
2 Tablespoons of flour
2 Tablespoons of red chili powder
2 cups of chicken or beef stock
1 clove of garlic, minced
pinch of oregano
pinch of ground cumin seed

Melt butter or shortening in a saucepan. Add flour to create a roux.
Stir in stock. Add remaining ingredient and cook for 10 minutes until the sauce thickens.
Alternatively, add a cup of tomato sauce as well. Not traditional, but pretty tasty

Im not sure what the thick white melty cheese some mexican restaurants use to stuff their delicious cheese enchiladas. Chihuahua right? Id love to see ur tried and true recipe for this!

Easy Cheese enchiladas are one such dish that can be relatively quick to make for any occasion, especially Cinco de Mayo. The basic instructions are as follows:

Start with a large backing pan; 9X13 will do
Lay in corn tortillas flat side by side
Add sliced or shredded Monterey Jack cheese to each tortilla
Add diced onions, jalepenos to taste to each tortilla and roll
Line up the rolled enchiladas side by side until the bottom of the pan is covered
Cover with additional cheese, onion and garnish with Jalapenos
Bake on 300 for 15 minutes or so
Serve with Refried beans and Mexican Rice

If you want to add or switch up ingredients to add your own variation, here are some other items you can mix and match for a signature dish you can call your own:

Sour Cream
Grilled Chicken
Ground Beef
Shredded Beef Brisket
Pulled Pork
Fresh Spinach
Lettuce and Tomato

If you want to get a more authentic flavor, you can try these Mexican based melting cheeses instead of Monterey Jack. Each have their own distinct flavor due to their regional origins and with some coming from goats milk.

Anejo Enchilado
Queso Quesadilla
Asadero
Manchego
Oaxaca
Chihuahua

As you can tell, this is a very simple recipe for cheese enchiladas that anyone can make within minutes. Whatever your choice in cheese or additional ingredients, this dish will create a fantastic food experience for you and/or your guests on Cinco De Mayo. Garnish with a nice salad, Rice and beans to round out the meal and don’t forget the Margarita to wash them down.

I’m Mexican and don’t really notice, but I’ve always wondered what gives Mexican foods and drinks its..shall I say edge? Is it the spices and herbs? Fresh products? And I am talking about GENUINE, AUTHENTIC Mexican food, not some crappy Del Taco or Taco Bell.

1. Mexicans know how to cook proteins; the marinades and cooking methods of meat are excellent; even the eggs are great.
2. Mexicans understand the importance of fresh ingredients.
3. Mexicans have a clear understanding of the need for acid (tomatoes, limes, lemons, etc) to balance out their dish, as opposed to many other bland quisines.

I’ve eaten Americanized Mexican food in the various restaurant chains in California like El Pollo Loco and Baja Fresh. I’ve been to sit-down authentic Mexican restaurants and I like the Americanized ones better.

The Americanized ones have more fresh ingredients like fresh salsa, fresh avacado. Authentic ones taste more stale, and the meats also have a musty taste to it.

I wouldnt even concider those ‘american’ restaurants to be mexian food… its more like american food with ‘mexican’ stamped on it for marketing.

Authentic mexican food is wonderful, fresh, and like NOTHING you will ever find at baja fresh or el pollo loco.
I think it must be the restaurants you have been going to that are bad and perhaps not really authentic.

What part of California are you from?

So I already searched on here to find authentic recipes but they all have chicken or some other kind of meat.

Can anybody suggest some easy AUTHENTIC mexican recipes that are vegetarian? (PLEASE no TexMex because that’s all I’ve been able to find.)

Vegetarian Mexican Casserole:

25 min 10 min prep
4 servings

1 (340 g) package vegetarian ground beef, mexican
1 teaspoon vegetable oil
1 medium onion, chopped
1 cup sliced mushrooms
3 garlic cloves, finely chopped
1 cup carrots, cut into matchsticks
2 chopped tomatoes
1 cup sugar snap peas, ends removed and sliced on the diagonal
1 teaspoon pico de gallo, spice (optional)
1 cup salsa

Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
Add carrots cook for a further 3 minutes.
Add Tomatoes, stir.
Add peas stir cook one minute.
Crumble the veggie ground round into the skillet, mix well.
Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
Serve with cooked pasta or rice.
Divide the salsa over each serving on the plates or serve it on the side.

I want to surprise him. He has taught me how to cook a few different things, but I want something I haven’t cooked for him before. Not anything extremely difficult and he likes almost anything – loves it spicy though! He is mexican so he will be able to tell if I did it correctly or not! =)

CHICKEN FAJITAS

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, saute in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they’re sweet and spicy.