Even though Cinco de Mayo isn’t an official holiday it doesn’t mean we can’t be reminded to avail ourselves of our fave Mexican (and Tex-Mex) indulgences.
These chilaquiles, made with eggs, day-old tortillas, jalapeños, salsa, and cheese, are a quick, authentic, and unspeakably satisfying Mexican breakfast (also lunch, dinner, and midnight nosh).
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This easy guacamole is simple as heck and embraces a minimalistic philosophy with its authentic Tex-Mex approach that keeps ingredients to the essentials. Quick. Healthy. And the real deal.
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In Yucatan, sour oranges are used for the marinade. Try this with the bitter juices of Seville oranges, or mix together orange and lime juice. This marinade works particularly well with spare ribs. If you can get hold of banana leaves, they will add extra flavor, but the ribs can still be slow-cooked to succulence simply wrapped in baking parchment and foil.
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Pico de gallo is a fresh salsa made with tomatoes, onion, cilantro, and lemon or lime. Bonus – it's also healthy!
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This pozole verde recipe translates to a soupy stewy chicken dish made with posole or hominy. It’s a quick and easy rendition that takes an hour yet tastes authentic. The leftovers reheat awesomely, too.
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This take on a traditional margarita is not only delicious but stunning to behold. Tequila blanco (aka silver tequila) is a style of tequila bottled immediately after it’s distilled from the agave plant. It pairs well with chips and salsa, chips and guac, or pretty much any other Mexican-inspired snacks.
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This molletes is really more something you commit to memory than it is a recipe. It’s just refried beans on toast smothered with cheese and broiled until bubbly. Essentially Mexican grilled cheese.
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These carnitas tacos are made with moist, tender pork shoulder, avocado, onion, tomatillo salsa, lime, and cilantro. Great party food for a crowd, a weekend dinner, or outdoor entertaining.
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