I already know how to cook burritos, pesole, tacos, gorditas, and other things. I wants something more advanced i guess. Maybe some soups or appetizers. Thanks
Hi Rushing Girl,
I have a friend (Robin) you need to visit. She has a great (authentic Mexican) recipe website at http://www.cooking-mexican-recipes.com
I already know how to cook burritos, pesole, tacos, gorditas, and other things. I wants something more advanced i guess. Maybe some soups or appetizers. Thanks
Hi Rushing Girl,
I have a friend (Robin) you need to visit. She has a great (authentic Mexican) recipe website at http://www.cooking-mexican-recipes.com
I already know how to cook burritos, pesole, tacos, gorditas, and other things. I wants something more advanced i guess. Maybe some soups or appetizers. Thanks
Hi Rushing Girl,
I have a friend (Robin) you need to visit. She has a great (authentic Mexican) recipe website at http://www.cooking-mexican-recipes.com
My Mexican Pantry is pleased to offer you authentic Mexican Canned Pozole from La Chata. 28 oz Chata makes its Pozole (Cubed Pork and Hominy in Broth) abiding strictly to the original recipe, bringing together the ingredients called for by tradition to satisfy the most demanding palettes. About
Does anybody have a good authentic mexican rice recipe with no meat? I had a friend of mine in the past make some for me with cantina tomato sauce and diced onions. It tasted out of this world.
Any good ones?
My Moms recipe for Mexican rice. It's really good.
4 tablespoons cooking oil
2 cups uncooked long grain white rice
1/2 onions, diced
1 small can tomato sauce
1 cup of chicken broth
3 cups water
1 Tbsp cumin powder
garlic salt
Heat oil in saucepan and add the onion, and rice.
Saute on medium heat until the rice is lightly browned, stirring frequently.
Add the tomato sauce, water, chicken broth, cumin and garlic salt (to your liking), turn heat to medium-high and bring to a slight boil.
Stir, cover, reduce heat to low and cook for 25 minutes (no peeking), until the rice is done.
Remove from heat and stir.
***REPLACE THE CHICKEN BROTH WITH WATER! Sorry, I forgot meatless…yipes!
TRADITIONAL NATIVE NEW MXICAN COOKING FROM RANCHO DE CHIMAYO This cookbook celebrates traditional New Mexican fare served at on of the nation’s most acclaimed restaurants. Recipes have been adapted from classic New Mexican dishes handed down through the generations.
Ropin’ the Flavors of Texas will give you a taste of recipes with a western flair. You’ll be roped in by regional favorites from the Coastal Bend area like Mexican Shrimp Cocktail, grilled to perfection Jalapeno Stuffed Pork Tenderloin, Trout Veracruzana and Margarita Cake. Then to escape the Texas heat, you will want to try the refreshingly cool Sunshine Slush, or for those who would like something a little different, Cerveza Margaritas. You’re sure to find your favorites as others have, tasting the many flavors of Texas. This cookbook supports the Junior League of Victoria’s community projects and progams. The Junior League of Victoria is a non-profit organization and appreciates your support!
I enjoy cooking enchiladas and pasta dishes, but I want to try something new. please share some recipes with me or a website with a nice recipe. anything mexican or italian will work! but has to be vegitarian.
spinach ravioli..
pasta dough:
200 gr flour
50 gr semolina
4 pcs egg yolks
1 tsp salt
2 tblsp tumeric powder
Filling:
300 chopped boiled spinach
1 tsp chopped garlic
1 1/5 tsp chopped onion
100 ml fresh cream
salt and pepper
thickening agent
mix the dough, line 1 mm thin, make round shape with glass.
saute onion and garlic, pour fresh cream, boil.
add spinach, salt and pepper, stir well.
pour thickning agent.
place on top of the dough, and cover with other dough. glue it with water. and boil until cook.
serve with fav. italian sc.
In 1962, in a little restaurant nestled in the cottonwoods near the Rio Grande in Albuquerque’s North Valley, Grandma Josephina Chavez-Griggs began sharing her classic New Mexican recipes with the public. Most famous for her green chile cuisine, her El Pinto Restaurant is now the largest restaurant
