Delicious Prawn Aguachile
Mexican Food Memories
by Karla Zazueta
1y ago
Aguachile is a dish from the state of Sinaloa. Sinaloa is a state in the north of Mexico with a beautiful cost line. Sinaloa is well known in Mexico because its amazing and delicious seafood and fish dishes and aguachile is one of the most popular dishes from this place. My mum is from Sinaloa, so I grew up eating incredible seafood every time we would go and visit my mama Mila’s house (my grandma). My uncles and aunties would always made so many delicious dishes with the super fresh seafood and aguachile is one of them. These days, aguachile has become so popular all around the world, it is a ..read more
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Try these best chicken and beans tostadas
Mexican Food Memories
by Karla Zazueta
1y ago
Best chicken and beans Mexican tostadas This is a delicious recipe for when you are in a hurry. This chicken and beans Mexican tostadas recipe, is one of my family’s favourite recipes back in Mexico because the wonderful thing about these tostadas is that you can top them with whatever you want, I like to add shredded chicken, because it is something that cooks very quick. These lovely chicken and beans Mexican tostadas can be served as a little starter or as a main course. I personally prepare them as main course, perfect for a quick and easy dinner when you do not have a lot of time for cook ..read more
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Palomas y Platos
Mexican Food Memories
by Karla Zazueta
1y ago
Featuring five of my own recipes, the collection has been designed with sharing in mind and each dish perfectly pairs with the signature grapefruit flavour notes of the refreshingly tasty Paloma.  If you decide to celebrate these recipes are amazing. Print Ancho Chilli & Tequila Tacos Course Main Course Cuisine Mexican Prep Time 10 minutes Cook Time 20 minutes Servings 4 people Ingredients 6 Chicken thighs fillets 60 ml tequila Jimador Blanco 45 ml ancho chilli paste 60 ml vegetable oil 5 ml salt Pico de Gallo 3 medium tomatoes finely diced 1 small onion finely diced ½ tsp ..read more
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Tortillas de Harina
Mexican Food Memories
by Karla Zazueta
1y ago
When I hear people saying that flour tortillas are not Mexican, I get a little offended, as a norteña, I grew up eating delicious wheat flour tortillas, they are just delicious and totally different from the ones you see in the supermarket shelves. A good tortilla de harina is always made with pork lard, roll with a rolling pin and it is thin that you can almost see through. As a child, they were my favourite tortillas, I loved eating them freshly made with melted butter, yum! the best flavour in the world. My dad, who was a wonderful cook, used to make them from scratch. Him and my mum ran th ..read more
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Carne en su Jugo
Mexican Food Memories
by Karla Zazueta
1y ago
Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices. This lovely and delicious dish is cooked with some salsa verde and pinto beans and crunchy bacon. This dish is so popular in the land of the Tequila. There are different version of how to make Carne en su Jugo, so I hope my lovely friends from Jalisco are happy with my version, which is make with mucho cariño. Let me know if you like the recipe by writing a comment and sharing it on social media. Do not forget to tag me. Lots of love, Karlita x Print Carne e ..read more
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Tamales de Mole y Rajas con Queso
Mexican Food Memories
by Karla Zazueta
1y ago
Tomorrow we celebrate Día de la Candelaría, Candlemas Day, in Mexico and that means that it is time to pay the tamales debt if you happened to find the little doll in the Rosca de Reyes on Epiphany Day. In Mexico there are a lot of different tamales fillings as well as different type of tamales, in the north of Mexico, we flavour our masa with Guajillo chilli and the most popular filling is beef and vegetables, in the south the tamales are wrapped with banana leaves. There are tamales colados, sweet dough tamales, the list is almost endless. Here at home we made two types of tamales: chicken a ..read more
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Sopa de Chochoyotas Poblanas
Mexican Food Memories
by Karla Zazueta
1y ago
Have you ever tried a chochoyota? these are little balls of masa (corn dough) that can be flavour with spices or vegetables, once they are made, you simply add them to a broth, stew or soup and they will cook within minutes. So delicious and filling, they add another dimension to your dish. Today I made some masa flavoured with charred poblano pepper juice. I simply charred some fresh poblano pepper on my hob, peeled them, removed the seeds and stem and used them for this dish, from making the masa to make the soup, this dish is so flavoursome. Let me know if you make it at home, your feedback ..read more
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Barbacoa de Coliflor
Mexican Food Memories
by Karla Zazueta
1y ago
I’ve been meaning to cook this recipe since long time ago, but for some reason I never seemed to find the time to do it, but I thought that veganuary is a good excuse to cook those vegan recipes that you have been thinking of cooking and I did. I have seen other recipes of baked cauliflower out there and I thought they look great and I have to say that whoever had the idea of cooking cauliflower this was, definitely hit the spot. I made some ancho chilli adobo to brush my cauliflower and I put it in the oven for 2 hrs and the result was this beautiful dark ruby red and tender cauliflower packe ..read more
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Rosca de Reyes
Mexican Food Memories
by Karla Zazueta
1y ago
It is the time of the year to continue celebrating and eating. In Mexico as well as the rest of Latinamerica countries and Spain, we celebrate “El Día de Reyes” Epiphany Day by gathering with friends and family to eat this special sweet bread made for this special ocassion. Epiphany Day a Christian feast day that celebrates the revelation of God incarnate as Jesus Christ, but for me as a child, meant that the three holy kings will come and leave some money in my shoe and I would eat lots of “Rosca de Reyes” with a nice hot Mexican chocolate for days. Rosca de Reyes is an oval shape sweet bread ..read more
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Sopa de Papa
Mexican Food Memories
by Karla Zazueta
1y ago
Starting my 2022 with this lovely and cosy vegan soup that my dad used to make for us when we were children. It is a very easy potato soup with a delicious tomato broth, you can make it vegetarian by adding some halloumi. This is one of my favourite soup I love cooking for my family because it brings me lovely memories of my childhood. My dad, an avid and passionate cook, used to make use of all the ingredients in our pantry before doing a trip to the market. He used to made this sopita when there wasn’t much to eat. Let me know if you like the recipe, Love, Karla X Print Sopa de Papa Cours ..read more
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