This method of preparation is common in Mexico. Prep time is only 10 minutes.

How to Make

You will need 6 limes 6 cups of water, ¼ cup sugar, 1 heaping tablespoon of chia seeds and ice.

Using a juicer, squeeze the juice from the lemons.

Pour the 6 cups of water into a pitcher and add the freshly squeezed lemon juice.

Add the sugar and stir well until it has completely dissolved.

Add the chia seeds to the lime water and let rest for two or three minutes.

The chia seeds will absorb water, soften and turn into a gel.

Serve and enjoy!

This method of preparation is common in Mexico. Prep time is only 10 minutes.

How to Make

You will need 4- 6 limes + 2 more if you want to serve drinks with lime slices, 6 cups of water, ¼ cup sugar and ice.

Cut off both ends of the limes then cut into quarters and remove the seeds.

Blend the limes with approximately 3 cups of water, and set it aside (save the remaining 3 cups of water for later) and sugar for 30 seconds.

Strain the lime water into a pitcher.

Serve and enjoy!

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 glasses

Notes:

The lime zest gives the drink a tarter more pronounced lime flavor and slightly bitter flavor. Add more sugar if you prefer.

*Mint optional.

Chicken Tinga, a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Tinga is served throughout Mexico. There is also a beef version. This recipe is so good that you may want to make a double batch to keep in the freezer.

How to Make:

Gather your ingredients.

1 pound whole boneless chicken breast

4 plum tomatoes

1 ¼ large white onions

3 cloves of garlic

2 tablespoons canned chipotle

1 teaspoon Mexican oregano

¼ teaspoon black pepper

1 cup chicken broth

3 tablespoons cooking oil

Salt to taste

Start by making the shredded chicken.

In a large saucepan cover the chicken with an inch of water. In a large saucepan cover the chicken with an inch of water, bring water to a boil and reduce heat to low and simmer for 20 minutes.

Then remove the chicken from the cooking water and save the broth. Allow chicken to cool to the touch.

Finely shred the chicken. Cut the chicken into 1″ pieces then pull apart with your fingers.

Prepare the chipotle tomato sauce while the chicken is cooking.

Clean, seed, and chop the tomatoes.

Add tomatoes to your blender, add 2 tablespoons canned chipotle, 1 clove of garlic, 1 teaspoon Mexican oregano, ¼ teaspoon black pepper, and 1 cup of the reserved chicken broth.

Blend until smooth. About 1 minute.

Prepare the tinga.

Thinly slice 1 large white onion. Yields approximately 1 ½ cups.

Slice 2 cloves of garlic.

Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil. Add the sliced onions to the pan. Cook until the onion starts to become translucent in about 4 minutes. Do not allow the onion to brown.

Add the sliced garlic to the pan cook for 1 more minute.

Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic. Cook for 5 minutes, the sauce will start to reduce.

Turn the heat to low.

Add the shredded chicken to the pan and mix well with the sauce.

Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion. Salt to taste.

How to Serve

Tinga makes a great filling for the following:

Tinga tacos – You can make chicken tinga tacos with either corn tortillas or flour tortillas. My favorites are tacos made with corn tortillas but tacos made with flour tortillas are still excellent.

Tinga tostadas are another option.

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Notes

Preparation:

This chicken tinga recipe calls for canned chipotle in adobo sauce. You should be able to find them in nearly any market in the chile and salsa section or the Hispanic section.

Difficulty – Easy

Don’t be intimidated by what appears to be a great number of steps in the recipe. Preparation is divided into 3 simple parts: preparing the shredded chicken, making the sauce, and assembling the dish.

Reheating

Reheat in the microwave or in a saucepan with a splash of water so that it doesn’t dry out and stick.

Storage

It will keep well for 3 days in the refrigerator.

Chicken Tinga freezes very well. Make a double batch and keep it on hand for when you need a quick meal.

Nutrition

Serving: 1/2 cup | Calories: 109kcal | Carbohydrates: 4g | Protein: 14g | Fat: 4g | Sodium: 225mg | Sugar: 2g

This distinction reflects one of the longstanding debates surrounding the meaning and origin of the word. While today the term is widely used to refer to anyone from Mexico City, some argue that its original meaning referred specifically to newcomers from the provinces who settled in the capital. The term is a colloquial demonym that has evolved from having negative connotations to becoming a symbol of pride and cultural identity.

Evolution and Origin of the Term

The exact origin of the word chilango remains uncertain, and several theories have been proposed regarding its roots in Indigenous languages or its emergence as a nickname coined by outsiders.

Nahuatl: Some scholars link it to chilangoatl, associating it with the words for “chili” or “monkey,” while others suggest it derives from an expression meaning “where the red-skinned people are,” referring to skin tone.

Mayan: Another theory connects it to the Mayan word xilaan, meaning “messy” or “disheveled hair.”

Reappropriation: During the 1980s and 1990s, chilango became widely used as a derogatory label by people from other parts of Mexico to refer to residents of the capital, reflecting tensions over the country’s political and economic centralization. Over time, however, the term was reclaimed by Mexico City residents and is now commonly used with pride, humor, and a strong sense of local identity.

Current Usage

Today, the Royal Spanish Academy (RAE) officially defines chilango as a colloquial adjective referring to a person from, or something related to, Mexico City.

Capitalino vs. Chilango

Although both terms refer to people from Mexico City, capitalino is the more formal demonym. Chilango, by contrast, conveys a stronger sense of urban identity and is closely associated with the city’s culture, folklore, and everyday life.

The torta cubana is a towering Mexican sandwich that begins with a telera roll sliced in half and generously layered with pork leg, Oaxaca cheese, yellow cheese, Chihuahua cheese, breaded beef (milanesa), sausage, and a variety of other fillings. Every sandwich shop adds its own signature touch by including a unique ingredient or variation. Before it is closed, the sandwich is typically finished with slices of avocado and either pickled peppers or chipotle peppers.

There is also a more traditional interpretation of the torta cubana, which is specifically made with turkey, roasted pork leg, or roasted pork loin. For convenience, however, many establishments substitute the pork loin with cured pork leg (pierna española), while retaining the sandwich’s distinctive overstuffed character.

Origin

Before the torta cubana became popular, tortas compuestas were already being sold in Mexico City. Beginning in the late 1800s, torteros (torta vendors) walked through the streets carrying baskets filled with prepared teleras—these early sandwiches were served cold.

As a historical reference, the specialist notes that journalist Artemio de Valle Arizpe described some of the first torta sellers in the capital during the Porfirian era. In addition, a 1899 work titled Las luces de los ángeles already featured a tortero as a character, and José Vasconcelos recalled serving chicken and sardine tortas at a student gathering during that period.

This was also the era when Armando Martínez Centurión began selling tortas in 1892. He is considered by many to be the first tortero in the country. He founded Tortas Armando, the oldest tortería in Mexico City that is still operating today.

photo: facebook Tortas Armando

Why Are They Called Tortas Cubanas?

The origins of many iconic dishes are often difficult to trace, as it can be challenging to determine a single “true” creator. However, what these foods rarely lack are stories—stories filled with tradition, character, and flavor. The torta cubana is no exception. Although several versions exist about how it got its name, most accounts agree that the sandwich gained widespread popularity in Mexico City during the 1960s.

The Fidel Castro Story at La Casa del Pavo

One of the most well-known accounts connects the creation of the torta cubana with Fidel Castro and the historic Mexico City tortería La Casa del Pavo. According to this version, the Cuban revolutionary leader visited Mexico during the 1950s and is said to have met with Ernesto “Che” Guevara at the establishment located on Motolinía Street.

Felipe Mendoza Gómez, who has worked at La Casa del Pavo for more than 25 years, shared this story in a segment produced by Mexico’s Federal Consumer Protection Agency (Profeco). He explained that, during one of Castro’s visits, the Cuban politician asked the shop’s sandwich maker to prepare a torta according to his own preferences. Castro reportedly gave instructions for each ingredient, requesting a combination of turkey breast, ham, and cheese, along with a pressed and toasted bread roll. According to Mendoza, that creation became known as the torta cubana. “That is how the Cuban torta stayed here; it was born here,” he recalled.

photo: facebook El Financiero

Scene featuring actress Yalitza Aparicio at La Casa del Pavo during the filming of the movie Roma.

photo: ROMA

Don Polo

Leopoldo Sánchez Preciado, better known as Don Polo, is the founder of Tortas don Polo, a legendary sandwich shop located at the corner of Avenida Coyoacán and Félix Cuevas in Mexico City.

photo: Tortas don Polo

Born in the state of Colima, Don Polo moved to Mexico City, where by the 1950s he was already working in the sale of fresh juices and blended drinks. It was during this time that he decided to expand his business by creating a new offering: hot tortas. The idea quickly became successful, and in 1960 he opened the iconic Félix Cuevas location, which later grew to include two additional branches.

According to the story, Don Polo was inspired by the Cuban Missile Crisis when creating his version of the torta cubana. In the 1960s, he designed a sandwich that represented the conflict through its ingredients: turkey was said to symbolize Cuban women’s legs, while American cheese represented the United States.

Today, Don Polo’s version of the torta cubana is made with roasted pork leg, ham, and cheese, continuing the legacy of one of Mexico City’s most recognized interpretations of this beloved sandwich.

photo: CDMX secreta

The Torta Vendors of Cuba Street

A third version of the story suggests that, during the early 20th century, Cuba Street in Mexico City’s Historic Center was home to many torteros (torta vendors).

These vendors sold sandwiches filled with nearly every ingredient imaginable, and because of their location on Cuba Street, the sandwiches eventually became known as tortas cubanas.

The influence of the torta cubana throughout Mexico has been remarkable. In Cuernavaca, my hometown, there is a small but historic establishment called La Cubana, located on Avenida Plan de Ayala. It was a place where people ate standing on the sidewalk—there were no tables or chairs—but that was part of its unique charm and flavor.

photo: google

Its busiest hours were at night. After a night out, stopping at La Cubana before heading home at dawn was almost a tradition. Although the restaurant also served tacos, its signature dish was always its tortas.

One thing I always appreciated was that ingredients traditionally served in tacos were also used in their sandwiches, something that was not very common at the time. In many places, the idea was simple: a taco was a taco and belonged on a tortilla. But at La Cubana, that distinction did not matter.

Years later, I began noticing that this approach—bringing taco fillings into tortas—was becoming increasingly common throughout Mexico, showing how the creativity of Mexican street food continues to evolve.

video: Mexican Food Journal

When you aren’t in the mood for a big, bold salsa, this is perfect. Mexican cream cuts the heat from the serrano chile and softens the flavor, and the tomatillos give it a pleasant tang. As a bonus, it’s very kid-friendly. You might also know it as guacamole salsa.

How to Make Avocado Salsa

This is probably the easiest salsa you will ever make. It is a raw uncooked salsa that shouldn’t take more than 10 minutes tops to prepare.

Ingredients:

3 ripe avocados.

3 tomatillos.

1 serrano pepper.

1 clove garlic.

4 tablespoons Mexican cream or sour cream.

6 tablespoons water.

1 tsp. salt.

Preparation:

Pit the avocados and remove the flesh.

Peel and wash the tomatillos then cut into quarters.

Cut the stem off of the serrano chile.

Peel the garlic clove.

Add all of the ingredients blender and blend until very smooth. If the salsa is too thick to blend add water 2 tbsp. at a time until the salsa blends smoothly.

Looks good, doesn’t it?

Chill the salsa for 1 hour to allow the flavors to meld. Add salt more salt if necessary.

Adapt the Recipe to Your Taste

Like it hotter? Add another serrano. Love garlic? Add another clove. It’s a flexible recipe. Play with it until it’s just how you like it. If you have the time, be sure to chill the salsa for an hour before serving so the flavors have time to blend.

What to Serve Creamy Avocado Salsa With:

Serve this salsa with chicken tacos or tostadas or nachos. It also makes a great dip for a vegetable appetizer plate.

How to Choose the Best Avocados to Make Salsa:

Very ripe avocados are the key to the smoothest possible salsa. For this one, you want avocados that are ripe and soft, almost to the point of being mushy.

To check ripeness, gently press the narrow end of the avocado (where the stem connects) with your thumb. A ripe avocado will give easily. If it doesn’t give a little, it isn’t ripe enough for this salsa.

How to Remove Avocado Pits:

Avocados have large pits that need to be removed. The most common method is to use a kitchen knife to cut all the way around the avocado lengthwise, then twist the two halves until one side pops off.

Next, hold the half with the pit in the palm of your hand, pit facing up. Strike the pit with the sharp edge of the blade firmly enough to embed the knife, then twist the knife sideways – the pit will pop right out.

A word of warning: avocado injuries (sometimes called “avocado hand”) are common when removing the pit. Work slowly and keep your guiding hand well clear of the blade. If you’re not confident with the knife method, a spoon works almost as well and is much safer.

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 servings

Notes

Substitutions:

Add some lime juice if you want to keep the salsa from turning brown, but it’s best to cover it tightly with plastic wrap when you refrigerate it.

This salsa is mildly spicy. If you prefer a hotter salsa, add 1 more serrano chile.

You can substitute jalapeño pepper for the serrano.

Sour cream works just as well as Mexican cream.

Other Names:

Guacamole salsa.

Avocado sauce.

Taquito sauce.

Avocado salsa verde.

Tomatillo avocado salsa.

Green salsa.

Green sauce.

Nutrition

Serving: 1/4 cup | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Cholesterol: 4mg | Sugar: 3g

Title: Espiritus de la presa, mix media on paper (35.4 × 24.6 in) 2021.

Rafael Monroy Arteaga, born on September 19, 1997. A native of the Mezquital Valley a vast semi-desert region in the state of Hidalgo, Mexico. It is famous for its rich Otomi (Hñähñu) heritage, pre-Hispanic cuisine, and abundant hot springs.

Rafael Monroy's artistic practice unfolds at the intersection of art, architecture, and territory. Through painting, drawing, sculpture, and installation, his work investigates the relationships between landscape, memory, and materiality, conceiving of territory as a living system of cultural, geological, and historical traces.

The Mezquital Valley, where he was born and raised, forms one of the central axes of his artistic inquiry. Rather than offering a documentary representation of the landscape, Monroy seeks to reveal the invisible strata that constitute the territory: collective memory, extractive histories, cultural remnants, and ecological processes embedded within the material world. From this perspective, his work occupies a space between speculative archaeology, poetic cartography, and material experimentation.

Title: El robabecerros, mix media, earth and enamel on paperon paper (49.2 × 35.4 in) 2021.

Monroy’s training as an architect has profoundly shaped his artistic practice, equipping him with methods of spatial analysis, territorial observation, and project-based thinking. This hybrid perspective enables him to develop a visual language that moves fluidly between object-making, material research, and the construction of imaginaries rooted in the contemporary landscape.

In 2024, he founded Laboratorio XIDE, a transdisciplinary platform dedicated to the research and production of projects at the intersection of visual art, architecture, landscape, and material culture. Through this initiative, he advances new approaches to the relationship between artistic practice, territory, and situated forms of knowledge.

His work is held in private collections in Mexico and abroad, including the Thomas Settel Eugene Collection (New York–Guanajuato) and the Darío Sandoval Collection (Guadalajara). Throughout his career, he has participated in numerous exhibitions and projects within the field of contemporary art.

Monroy currently lives and works in the Sierra de Santa Rosa, Guanajuato, where he is developing a new body of research centered on the study of clays, minerals, and other materials sourced directly from the surrounding landscape.

Rafael Monroy's work offers a meditation on the ways in which territories generate memory and meaning, positioning material as a medium capable of revealing the complex relationships between geography, history, and imagination.

Title: Jolgorio I, mixed earth on paper (19.7 × 27.6 in) 2021.

The Valley region was conquered by the Spanish around 1520, after which the Otomi population suffered constant interference from conquistadors and religious authorities. Despite this, the Otomi devised strategies that allowed them to preserve their culture and language. After the Conquest, the economy in the Mezquital Valley revolved around three activities: agriculture, livestock raising, and mining.

Language

The Otomi language belongs to the large Oto-Manguean linguistic family. Within this family, there are several linguistic groupings: Mazatec, Matlatzinca, Chatino, Mixtec, Cuicatec, Zapotec, Triqui, Otomi, Chinantec, Mazahua, Amuzgo, Tlapanec, Popoloca, Chochotec, Chichimec Jonaz, Pame, and Ixcatec.

In turn, the Otomi linguistic group has the following linguistic variants:

ñuju – Otomi of the Sierra

hñäñho – Northwestern Lowland Otomi

ñathó – Western Otomi

ñohño – Western Otomi of the Mezquital Valley

hñahñú – Otomi of the Mezquital Valley

Territory

Today, the Otomi people inhabit the region known as the Mezquital Valley, located in the central part of the state of Hidalgo. This region is divided in half by the San Miguel mountain range, which in turn branches into different elevations: to the north, the Ixmiquilpan Valley; to the south, the Actopan Valley; and slightly lower, to the northwest, a plain that includes the northern part of the municipality of Ixmiquilpan and El Cardonal.

The cuisine of the Mezquital Valley stands out for its Hñähñú (Otomi) heritage and its ingenuity in making use of the flora and fauna of the semi-desert. Its main principle states that “everything that runs, flies, crawls, or blooms goes into the pot,” using insects, flowers, and ancestral agave pads (pencas).

Rafael Monroy’s work suggests that the earth not only provides the natural resources for our food, but also for the creation of art.

Title: Buscando sanación mix media and charcoal on paper (24.0 × 35.4 in.) 2022.

Rafael Monroy Arteaga Visual Artist and Architect, trained at the European Cultural Center. He is currently developing the research project “Bioethics Viewed and Applied to New Work Environments,” with the focus areas of architecture and bioethics, applying it to the following prototype:

TRUKU, a community-urban coworking space.
Rehabilitation of existing structures
Actopan, Hidalgo, Mexico.

LABORATORIO XIDE + Mauricio Ponce + Jaime Alberto Cruz Ramírez.

Contact: rafaelmonroytaller@gmail.com / laboratorioxide@gmail.com
Instagram: @raafaelmonroy
Image credits for the artist’s works Rafael Monroy Arteaga.

We have taken the classic recipe and have given it a Mexican touch with the addition of sautéed tomato, goat cheese, and a pinch of Mexican oregano. It looks laborious but is quite easy to make.

It can be eaten warm as a main dish with a simple green salad or cold as an appetizer.

How to Make

You can easily put this dish together with pantry staples you probably already have on hand. If goat cheese isn’t your thing, you can substitute your favorite cheese.

Ingredients:

Start by gathering the following ingredients:

Waxy white potatoes (small)

Eggs

White onion

Tomatoes

Goat cheese (or any cheese of your choice)

Mexican oregano

Salt

Olive oil

Rinse the potatoes then peel. Discard the peels.

Slice the potatoes into ⅛″ pieces.

Slice the onions into ⅛″ strips.

Cut the tomato into ¼″ thick slices.

Preheat a medium frying pan (10″) with ¼ cup extra virgin olive oil to medium-low.

Add the potatoes and stir to cover in olive oil.

Cook for 10 minutes stirring regularly so that the potatoes cook evenly.

Then add the sliced onions to the potatoes.

Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don’t burn.

Add the oregano and cook for 5 more minutes stirring continually. Don’t allow the mixture to brown.

Remove the potato-onion mixture from the heat and strain. Allow to cool for 10 minutes.

Reserve the olive oil. You will use it to cook the omelette.

While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat.

Cook the tomato until it is just starting to brown.

Set the tomato aside.

Crack the eggs into a medium-size mixing bowl and beat with a wire whisk or fork until well mixed.

Add the salt.

Add the potato-onion mixture to the beaten eggs and stir to coat the potatoes with egg.

Heat your frying pan to medium-low and add the reserved olive oil.

Spoon ½ of the potato egg mixture into your frying pan.

Add the cooked tomato slices distributing them evenly.

Add the crumbled goat cheese.

Spoon the other half of the potato egg mixture into your frying pan.

Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.

Cook for about 5 minutes until the egg has just set.

Now comes the exciting part, flipping the omelette so that it cooks evenly. Place a plate over the top of your frying pan.

Holding your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate.

Place the frying pan back on the heat and gently slide the omelette back into the pan.

Continue cooking for 5 more minutes.

Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.

Serving

You can serve your Spanish Omelette hot, at room temperature, or cold. At all 3 temperatures, it’s delicious.

To serve hot, cover it with aluminum foil or a Pyrex dish and allow it to set for 10 minutes before slicing.

To serve at room temperature, loosely cover and allow it to cool for 2 hours then slice and serve.

To serve cold, allow to come to room temperature then refrigerate. Slice and serve.

A simple green salad is a perfect accompaniment.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 slices

Notes

Substitutions:

The recipe calls for goat cheese but you can substitute any of your favorite cheeses and it will turn out great.

Storage

Keeps in the refrigerator for 3 days.

Nutrition:

Serving: 1slice | Calories: 197kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 534mg | Potassium: 458mg | Fiber: 3g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg

Niba tower, Guadalajara Jalisco.

The Evolution of Mexican Architecture

Pre-Hispanic Foundations

Before the Spanish arrived, civilizations such as Teotihuacán and the Maya had already developed advanced architectural systems. Cities like Teotihuacán and Chichén Itzá were carefully planned around astronomy, ritual spaces, and monumental stone structures such as pyramids and ceremonial avenues.

Colonial Period

With the Spanish conquest, new urban models emerged based on grid layouts centered around main plazas. In cities like Mexico City, built over Tenochtitlan, European Baroque and Renaissance styles merged with local traditions, giving rise to the richly ornamented Mexican Baroque seen in places like Puebla and Oaxaca.

19th Century Identity Building

After independence, architecture became a tool for expressing national identity. Neoclassical and eclectic styles dominated public buildings, while new infrastructure such as railways and boulevards reshaped cities with European influence.

Mexican Modernism

The 20th century introduced a powerful modernist movement led by architects like Luis Barragán and Juan O’Gorman. Their work combined international modernism with local identity through color, light, muralism, and a strong connection to landscape and tradition.

Located in the countryside near San Miguel de Allende Guanajuato, México. This project involves the adaptation and expansion of a modest adobe brick structure for its future use as a country house. The project was conceived by interior designer Ted Wolter, with Max von Werz collaborating on the architectural concept design.

Contemporary Architecture

Today, Mexican architecture blends sustainability, minimalism, and vernacular traditions. Many projects reinterpret historical materials and forms while embracing modern design and large-scale urban development.

Luis Fabian Flores, Architect “Home Project”

San Miguel de Allende Guanajuato, México.

Contemporary Architecture in the estate of Guanajuato

San Miguel de Allende has a very particular role because it develops inside one of Mexico’s most strictly preserved historic environments. The city is a UNESCO World Heritage Site, so any new construction must respond carefully to its colonial fabric rather than compete with it. At least when architectural projects are located outside the first square of the city center.

Solórzano Fischer, Architects “Loft Project”

San Miguel de Allende Guanajuato, México.

School architecture plays a crucial role in shaping the way students learn, behave, and experience their daily environment. Far from being just a backdrop for education, the design of a school actively influences academic performance, well-being, and overall motivation.

Solórzano Fischer, Architects “School Project”

San Miguel de Allende Guanajuato, México.

SOFA Architects “Industrial Practices Workshop Building” University Institute.

Francisco Solórzano, Architect.

Irapuato Guanajuato, México.

The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

Gather Your Ingredients:

3 cups of black beans

2 Roma tomatoes

1 medium onion

4 cloves of garlic

1 serrano chile (optional)

1 teaspoon Mexican oregano

⅛ teaspoon cumin

tortilla strips

6 tablespoons Mexican cream

1 avocado cut into ¼ inch cubes

6 ounces queso fresco a young white Mexican cheese

Rinse the beans and place them in a pot with enough water to cover them. Add half an onion, salt to taste, and cover the pot.

Cook over medium-high heat for approximately 45–60 minutes. If you prefer, you can use a pressure cooker to save time.

How do you know if the beans are ready? Very carefully, using a large spoon, take out one bean and mash it with a fork or your fingers. Keep in mind that it may be very hot, so take the necessary precautions. If the bean mashes easily, it means the beans are done and ready to eat.

Reserve the remaining bean broth and set aside one cup of the cooked beans for later.

Roughly chop the tomatoes and onions. Peel the garlic. Heat a pan to high. Add 2 tablespoons cooking oil then add the vegetables.

Stirring frequently, cook until the vegetables have started to brown.

If you decide to add serrano chili to accompany your soup, finely chop it and set it aside.

Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend).

Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of bean broth to blend, add more if necessary).

Place the blended soup in a pan on the stove.

Simmer the soup for one hour. (Add bean broth so that it doesn’t become too thick.)

Add 1 cup of beans and salt to taste.

To serve garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

Provecho!

Notes:

If you use canned beans, be sure to rinse them well to remove the excess salt. You can substitute mozzarella for the “queso fresco.” The soup will keep 3 or 4 days in the refrigerator.

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Nutrition:

Calories: 294kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 280mg | Potassium: 588mg | Fiber: 10g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 8.6mg | Calcium: 227mg | Iron: 2.3mg

Potential benefits

Probiotics: Kefir contains a diverse mix of beneficial microorganisms, often more varied than many yogurts.

Digestive health: Some people find it helps with digestion and regularity.

Lactose digestion: The fermentation process breaks down some lactose, so some lactose-intolerant people tolerate kefir better than milk.

Nutrition: It provides protein, calcium, B vitamins, and other nutrients from the milk used.

Making Kefir at home is actually quite simple!

Kefir grains (active, either fresh or dehydrated)

Milk (cow, whole milk)

Glass jar (avoid metal—metal can react with the grains)

Plastic or wooden spoon

Plastic or nylon strainer (metal can damage grains)

Cloth or paper towel + rubber band (to cover the jar)

Step 1: Add the grains to milk

Place 1–2 tablespoons of kefir grains into a clean glass jar.

Pour about 2 cups of milk over the grains. Gently stir with a plastic/wooden spoon.

Step 2: Ferment

Cover the jar with a cloth or paper towel and secure with a rubber band if need it.

Let it sit at room temperature (ideally 20–25°C / 68–77°F) for 12–24 hours. Shorter fermentation → milder taste, less sour.

Longer fermentation → tangier, thicker kefir.

Step 3: Strain

After fermentation, use a plastic or nylon strainer to separate the grains from the liquid. Washing kefir grains is a bit of a delicate topic. Normally, you do not need to wash milk kefir grains every time—frequent washing can actually weaken them. Tap water often contains chlorine or chloramine, which can harm the grains.

If your tap water is heavily chlorinated, let it sit out for a few hours or use filtered water.

Transfer the strained kefir to a clean jar for storage in the fridge.

Re-use the grains immediately with fresh milk, or store them in a small amount of milk in the fridge for a few days.

Step 4: Store & enjoy

Note: Kefir keeps in the fridge for up to a week, flavor intensifies slightly over time.

Drink it plain, mix with fruit, or use in smoothies, salad dressings, baking or substitute it for buttermilk or yogurt in recipes.

Banana - Mango Kefir Smoothie

Ingredients:

2 cups of Kefir

1 Banana

1 Cup of Mango

1 Tablespoon Chia Seeds

2-3 Tablespoon of Honey

Instructions

Blend all the ingredients, for about 20 seconds.

Serve with a sprinkle of chia seeds.

Kefir, breathing, movement, and cold exposure—what do they all have in common? Both could help reduce inflammation in the body and support healthy immune function.

Rich in probiotics

Kefir contains a wide variety of beneficial microorganisms. These may help support a healthy balance of microbes in the digestive system.

May improve digestion

Some people find that kefir helps with digestive comfort and regularity. Because the microbes partially break down milk components during fermentation, kefir can be easier to digest than regular milk for some individuals.

May help with lactose intolerance

The fermentation process reduces lactose content and provides enzymes that help digest lactose. Many (though not all) people with lactose intolerance tolerate kefir better than milk.

Good source of nutrients

Milk kefir can provide:

Protein

Calcium

Phosphorus

Vitamin B12

Riboflavin (Vitamin B2)

Potassium

The exact nutrient profile depends on the type of milk used.

Supports bone health

Because it contains calcium and protein, kefir can be part of a diet that supports healthy bones. Some varieties also contain vitamin K2, which plays a role in bone metabolism.

May support immune function

The gut microbiome and immune system are closely connected. Some studies suggest probiotic foods like kefir may help support normal immune function, though more research is ongoing.

Possible side effects

When first introducing kefir, some people experience:

Gas

Bloating

Changes in bowel habits

These effects are often mild and may lessen as the body adapts.

How much should you drink?

If you’re new to kefir, a common approach is to start with ½ cup (120 mL) per day and see how you feel, then gradually increase to 1 cup (240 mL) or more if desired.

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Learn how to regulate your nervous system through breathwork, meditation, and cold exposure.

Discover practical exercises to build better habits, strengthen resilience, and transform your mindset.

They are very lightly sauced and folded not rolled like many other types of enchiladas.

The traditional version of Enchiladas Potosinas uses lard to fry the enchiladas but we have substituted cooking oil

Ready to make some?

As with every Mexican dish, the quality of the ingredients greatly affects the outcome. You will want to use the highest quality corn tortilla that you can get because the corn flavor of the tortilla plays a prominent role.

Homemade tortillas or ones freshly made at the tortilleria are best.

Avoid the corn tortillas that are packed in plastic bags in the bread aisle of the supermarket. They won’t give good results.

Ingredients:

8 green tomatoes

½ medium white onion

1 plum tomato

2 guajillo chiles

2 ancho chiles

1 serrano chile

2 cups chicken broth or vegetable broth

7 ounces Chihuahua cheese (queso Chihuahua)

7 ounces cotija cheese (queso cotija or queso añejo)

½ cup Mexican cream (crema)

½ cup cooking oil

12 corn tortillas

How to Make

Chile Sauces

Remove the seeds and stems from the chiles and discard.

Soak the chiles in 2 cups warm water for 10 minutes.

Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.

Blend the chile guajillo with ½ cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.

This is what the blended guajillo chile will look like.

Blend the green, tomatoes, tomato, serrano chile, and ancho chiles with 2 cups of chicken or vegetable broth.

Finely chop the onion.

Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.

Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.

Cook on high for 5 minutes. The color will go from reddish to brownish. Then it will be time to blend it again.

Blend until smooth.

Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it’s just slightly salty tasting.

The reduced sauce will look like this.

Assembling and Cooking

Dip each tortilla in the reserved guajillo chile sauce.

Add a thin slice of Chihuahua cheese to each dipped tortilla.

Assemble all of the enchiladas before cooking.

Pour ¼ cup cooking oil into a medium-hot frying pan.

Place 4 enchiladas at a time in the hot oil.

Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.

Serving

Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.

Provecho!

Prep Time: 35 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Notes

Substitutions:

Use any mild melting cheese in place of the Chihuahua cheese.

Use any crumbly Mexican cheese in place of the añejo cheese.

These enchiladas are served warm not piping hot.

Nutrition

Calories: 1056kcal | Carbohydrates: 92g | Protein: 50g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 29405mg | Potassium: 1558mg | Fiber: 14g | Sugar: 45g | Vitamin A: 7676IU | Vitamin C: 72mg | Calcium: 973mg | Iron: 5mg

Think of the sauce as a tangy chile based BBQ sauce. It tastes really familiar and a bit unique at the same time. Preparation is simple enough for a weeknight dinner.

How to Make Mexican Pork Ribs

In Spanish, the dish is called “costillas de cerdo en salsa roja” or “costillas de puerco en salsa roja.

Gather Your Ingredients for Pork Ribs in Salsa Roja

You will need 2.5 lbs. pork ribs, 6 guajillo chiles, 3 tomatoes, ½ head of garlic, ¼ cup vinegar, ¼ sugar and 2 to 3 tsps. salt.

Making the Pork Ribs Sauce

Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.

Strain the salsa to remove the pulp.

Your salsa is now ready to cook the ribs.

Cooking the Pork Ribs

Place your ribs in a large pot with just enough water to almost cover.

Add the garlic and bring to a boil then reduce to a simmer until all the water evaporates about 20 to 30 minutes.

After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.

Cook until nicely browned, stirring every couple of minutes.

Pour the salsa over the ribs.

Add the sugar and stir to cover the ribs.

Before cooking the salsa is a bright red. After cooking it turns a deep rich red.

Cook until the salsa has reduced by half stirring every 5 minutes. It’s starting to look really good!

Provecho! Enjoy your plate of Mexican ribs!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 364kcal

Notes

Substitutions

You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

Bigger Batches

The recipe makes 4 medium-sized portions. If you are a bigger eater or are cooking for a larger crowd this recipe is easy to double or triple to suit your needs.

The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende from the community of Don Francisco to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. It’s a dish that he and his family enjoy regularly.

A Healthy Dish

Of course it’s delicious but it’s very easy to make and healthy. It’s also a perfect vegan or vegetarian option. Try it next time you get together with friends and family. You will never want a pre-made pico de Gallo again.

How to Make

You need the following ingredients:

4 xoconostle cactus fruits (available at Mexican/Hispanic markets).

2 plum tomatoes.

2 avocados.

¼ white onion.

1 serrano chile.

1 tsp. salt.

The fresher the ingredients, the better the dish. Look for very ripe tomatoes and avocados that are soft but not yet mushy. The cilantro should be firm and not wilted. The cactus fruit should be firm but give slightly when pressed.

Prepping the Cactus Fruit

Cut the ends off the cactus fruit and remove the outer skin with a sharp knife. Slice the fruit in half lengthwise and remove the seeds with a spoon. Here is a quick tutorial to clean and peel cactus fruit, how to clean a cactus fruit. Cut the cleaned cactus fruit into ¼″ pieces.

Prepping the Remaining Ingredients

Cut the tops off the tomatoes then slice in half lengthwise. Use a spoon to scoop out the seeds and pulp and discard.

Cut the tomato, onion, and avocado into ¼” pieces.

Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop.

Remove the cilantro stems and finely chop.

Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed. 

Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.

How to Serve

Serve cool not cold. Enjoy like you would with a classic pico de gallo or guacamole. Serve with chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.

Prep Time: 20 minutes minutes.

Total Time: 15 minutes minutes.

Servings: 6 servings.

Notes

Use 2 serrano chiles if you prefer a hotter pico de gallo. Omit the chiles is you don’t want it hot.

You don’t need to add lime juice because the cactus fruit adds tartness.

Nutrition

Calories: 114kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 392mg | Fiber: 5g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 10.9mg | Calcium: 10mg | Iron: 0.5mg

Curiously, about a year later, I met Douglas Cullen inspiredbymexico in San Miguel de Allende. One day, he told me I had to meet a friend of his who possessed an extraordinary knowledge of Mexican cuisine. We went to her home to meet her — and it was Kirsten West.

From that day on, we became very good friends. Once again, life had placed someone truly special in my path. Humble, genuine, and with a heart of gold, Kirsten is one of the few people who knows as much about our culinary culture as she does. She once cooked for Mick Jagger and many other notable figures, about whom she tells marvelous anecdotes.

One day, hanging on her wall, I discovered a framed letter with a heartfelt note of gratitude for an unforgettable dinner she had prepared — signed by Frank Sinatra himself.

Kirsten West in the garden of her home in San Miguel de Allende.

What to Expect from This Salsa Recipe

Salsa roja with Cotija cheese is a spicy salsa (but not too spicy!) made from chile de arbol or arbol chiles (tree chili), Serrano peppers, roma tomatoes, tomatillos, garlic and onion. Cotija, which is a Mexican cheese made with cow’s milk, complements the spice with a delightfully salty flavor.

And the citrusy cilantro brings all of these amazing ingredients into a perfect balance. This salsa doesn’t require cooking, so you won’t need olive oil or any other cooking oil. It’s quick, and you can find all the ingredients in your local Mexican grocery store.

Salsa Roja Is Healthy and Delicious!

Salsas are naturally healthy foods. Onions and tomatoes make them rich in Vitamin C, with an extra pop of Vitamin A from those tomatoes and jalapenõs if you throw some in. Salsa also contains potassium, and the cheese adds calcium. Best of all, it’s so tasty!

How to Make Salsa Roja with Cotija Cheese

Ingredients:

• ½ pound Cotija cheese

• 2 roma tomatoes

• 2 tomatillos

• ¼ white onion

• 1 Serrano pepper

• 5 chiles de arbol (tree chili — also called bird’s beak chile or rat’s tail chile)

• 2 garlic cloves

• ½ teaspoon salt

• 1 handful cilantro, finely chopped

• 1 ½ – 2 cups water

  

  Prepare the Salsa

  Fill a pot with 1 ½ to 2 cups of water and add the chiles de arbol, Serrano peppers, garlic, roma tomatoes, tomatillos and onion.

• 

  Bring to a boil and cook for 10 minutes, or until the skin begins to peel away from the roma tomatoes and the chilis change to a lighter color.

  

  Remove the peel from the cooked roma tomatoes.

  

  Cut the tops off the chilis.

  

  Add the contents of the pot—all vegetables and water—as well as salt to your blender or food processor.

  

  Put the top on and carefully purée for about 15 seconds. You may want to cover the top with a kitchen towel and hold it down as you blend. The hot contents adds pressure to the container and you don’t want to get burned if the top pops off.

  

  Pour the contents of the blender into a serving dish and reserve.

  

  Prepare the Garnish

Finely chop the cilantro and reserve.

Toast the Cotija Cheese

Preheat a griddle or frying pan over medium heat. Then cut the Cotija cheese into triangles and place onto the hot griddle. Heat top, bottom and sides of each piece for about one minute each, or until toasted the way you like. Because Cotija cheese doesn’t melt, it won’t stick to your griddle, so toast away! Also, it’s best to use a kitchen spatula to turn the cheese. If you use kitchen tongs or another tool, your cheese might break. So toasty!

Once toasted, remove from the heat to a plate.

Place cheese on a cutting board and cut into ½-inch cubes.

Serving Salsa Roja with Cotija Cheese

Add the cheese cubes to the salsa in your serving plate. Sprinkle on the reserved cilantro and you’re ready to eat! This salsa is the perfect companion to most kinds of Mexican cuisine.

Serve with carne asada tacos, over enchiladas, on huevos rancheros, with a side of guacamole or pico de gallo, with chilaquiles or simply place in the middle of the table with tostadas or tortilla chips.

Buen provecho!

Total Time: 20 minutes minutes

Servings: 6 people

Notes

Additions

• Sprinkle with oregano or squeeze a little lime juice on top for a flavor boost.

• Add some chipotle chili for a smoky salsa.

• Add ancho chili for a sweet, mild, chocolaty flavor.

Packed with nutrients and flavor, this delicious, healthy dish can be served at breakfast or as a wholesome snack. Or break out the dinner plates for a quick meal that’s sure to impress.

What to Expect from This Recipe

At the heart of this beet hummus toast recipe is our Beet Hummus made with boiled beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and you’re off!

If you prepare beforehand, you’ll save loads of time. When you’re ready to make your beet hummus toast, all you have to do is slice the tomatoes, poach the egg, and toast the bread. Then, spread the hummus on the toasted bread and pile on the rest of the ingredients.

It’s a meal that not only packs a flavor wallop, but is filled with fiber, protein, calcium, potassium, folate, vitamins and healthy fats. That’s quite a list!

Learn How to Make Beet Hummus on Toast

Make the Beet Hummus

Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for our Easy Beet Hummus Recipe.

Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.

Poach the Eggs

Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster. Lower the heat so the water stays just below a simmer as you prepare your eggs.

You’ll poach the eggs one by one, using two eggs per slice of toast. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.

Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.

Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.

Gently slide the egg into the center of the moving whirlpool in the pot. Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.

Once cooked, use a slotted spoon to remove the egg from the water and drain.

Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook. Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.

Assemble Your Dish

Toast the bread and place the slice on a plate. We like sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast in the oven or on a griddle. For less crunch, you can cut off the crusts, but it’s so much better with the crispy crust!

Spread the beet hummus on the toast using a small spoon or spatula.

Pile the spinach on top of the beet hummus.

Using a large spoon, carefully slide two poached eggs on top of the spinach, one beside the other.

Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.

Break up the cheese and sprinkle around the eggs and tomatoes.

Sprinkle the toasted sesame seeds on top. If you prefer a richer, slightly bitter taste, substitute the white sesame seeds for toasted black sesame seeds.

Serve and Enjoy

Your beet hummus toast with poached egg is ready to eat! Looks so good!

Looks so rich and yummy!

This recipe can have many variations, so feel free to replace the hummus with avocado spread for a tasty avocado toast. Or spread cream cheese on your toast before the hummus and omit the other cheese. You can even roast your beets instead of boiling to make a roasted beet hummus.

Total Time: 15 minutes minutes

Notes

We recommend you eat this toast immediately, as the hummus can make the toast soggy if it sits for too long.

Otherwise, wrap the leftovers in foil and place in the fridge to enjoy the next day.

From salads and juices to spreads and smoothies, red beets bring a refreshing splash of color and earthy, sweet flavor to many dishes—and our beet hummus recipe is no exception.

Loaded with nutrition, including potassium, fiber, Vitamin A, Vitamin C, and powerful antioxidants, beets are grown year round in Mexico and are a staple in Mexican groceries and markets. Fortunately, you can find them in your local supermarket, as well. Let’s get started with our beetroot hummus recipe!

What is Beet Hummus?

Like a classic hummus recipe, our beet hummus is made with the same basic ingredients—including calcium and protein rich garbanzo beans (or chickpeas)—with the addition of a colorful beet. It requires very little prep time and is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.

It also makes the perfect dip for crackers or veggies! If you’ve never bought beets before, see our beet salad recipe for tips on how to choose beets.

What to Expect from This Recipe

This easy hummus recipe starts with a boiled beet that is then blended with garbanzo beans, lemon, garlic, sesame seeds, cumin and olive oil. In just a few minutes, you’ll have yourself a tasty bowl of beet hummus ready for dipping, spreading or topping!

How the Red Beet Hummus Recipe Is Structured

This recipe is broken down into the following simple sections:

• Cooking the Beet

• Toasting the Seeds

• Chopping the Vegetables

• Blending the Ingredients

• Serving and Eating

Let’s make some refreshing beet hummus!

Learn How to Make Beet Hummus

Cook the Beet

Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack. Then place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 minutes or until fork tender. Once cooked, set your beet aside in a bowl to cool.

Toast the Seeds

Heat a pan over medium high and carefully pour in the sesame seeds.

Stir seeds constantly, making sure they don’t burn.

Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

Chop the Vegetables

Peel the skin from the beet using a fork to hold the beet in place.

Slice the beet into ¼″ slices.

Cut the beet into ¼″ cubes and add to a blender or a food processor.

Blend Up the Hummus

Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper. Squeeze in the lemon juice. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine. Finally, pour in the water.

With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes during initial blending for a fluffier, lighter hummus.

Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

Serve and Eat

Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds. Or sprinkle with parsley for an extra pop of color!

Serve your hummus with fresh carrots, cucumbers, crackers, pita bread, or pita chips. Or drizzle over eggs or avocado toast to brighten up your breakfast. Soooo pretty and so good!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

What to Expect from this Recipe

Our version of the mangonada emphasizes the natural mango fruit flavor and texture. It’s served lightly-chilled, not ice-cold, and moderately sweet. The salty, tart, and spicy chamoy and Tajín offer a counterpoint to the sweet fruit without overpowering it.

You’ll find other recipes that are bigger, bolder, and more over the top because they use far more chamoyada and Tajín and sugar or fruit juices. They’ll be delicious too, just a bit different than ours.

At the end of the post, we show you many options to customize your mangonada to make it exactly to your tastes.

Gather Your Ingredients

This is a very easy to prepare Mexican drink that only requires a few common ingredients.

Ingredients to make two 10 oz. mangonadas:

3 chilled Manila or Ataulfo mangoes or 2 cups frozen mango (Fresh mango gets the best results.)

1 cup water

1 tbsp. sugar

1 lime

Tajín chili powder

6 tsp. chamoy chili sauce

Choosing Mangos

For this recipe, we chose Manila Mangoes. Ataulfo Mangoes are also an excellent choice.

To get the best-tasting mangonada, you want really ripe mangoes that are at their sweetest and most flavorful. To know if a mango is ripe, gently press on it with your thumb. If it easily gives to the pressure it is ripe. If it is hard and doesn’t give in to the pressure it is unripe. Ripe mangoes also give off a delicious aroma whereas unripe mangoes do not.

Mangonada Toppings

The piquant flavor of the mangonada comes from the combination of Tajín chili powder and chamoy sauce. Both are used to spicy up fresh fruit, fresh vegetables, sno-cones (raspas or raspados), chips, popcorn, elotes, esquites, popsicles (paletas), or ice cream (helado).

Chamoy Chili Sauce

Think of chamoy as a candied hot sauce. It’s consistency is anywhere from syrup to paste. It is sweet, tart, spicy, and salty. You should be able to find it in the Hispanic section of your favorite supermarket.

How to Make a Mangonada

Start by removing the flesh of one mango and cut into ½″ pieces and set aside. Remove the flesh of the other 2 mangoes and blend with 1 cup of water, 1 tbsp. sugar, and the juice from the lime until smooth.

The blended mango should look like this.

Drink Preparation

Pour about a tablespoon of chamoy in the bottom of your glass.

Then add ¼ of the blended mango.

Add another ¼ of the blended mango and another tablespoon of the chamoy. Then add ½ of the reserved chopped mango and ½ teaspoon of the Tajín chili powder.

Give the drink a gentle stir to incorporate the chamoy and Tajín then enjoy!

Ways to Customize This Recipe

Substitute a cup of ice for the cup of water if for an icy-cold drink.

Add more chamoy or Tajín for a bolder spicier flavor.

Substitute orange juice or mango juice for the water for a sweeter drink.

Adding a banana with the mango is a delicious variation.

You can turn it into an adult beverage by adding 1 shot of silver tequila.

Alternative Recipe Names

This drink is also known as the chamango, mangoneada, or chamoyada. Whatever you call it it’s a delicious drink!

Prep Time: 10 minutes minutes

Servings 2 10oz. drinks

Any dish that is served ” a la Veracruzana,”  which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers.

This is one of the few sauces served in Mexico that doesn’t have any chile in it.

Ready to Cook?

Start by gathering all of your ingredients. For this dish, you will need white fish fillets, tomato, onion, olives, capers, garlic, thyme, bay leaf, and chicken broth.

The full ingredient list is below in the recipe. The traditional fish for this dish is red snapper. When prepared with red snapper the dish is called, “huachinango a la Veracruzana.” We used tilapia but any firm mild white fish works well.

Prepare the Sauce First

Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes. You are starting to build flavor in the sauce.

Add the tomato, black pepper, and salt.

Reduce the heat to low and cook for 15 minutes until the tomatoes have given off much of their liquid.

Crush the tomatoes, onion, and garlic with a bean or potato masher.

Next, add the spices and stir.

Add the chicken broth.

Add the chopped olives and capers and stir, simmer for 15 more minutes.

Cooking the Fish

After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.

Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.

Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Check the flavor of the sauce and adjust the salt if necessary.

Serve and Enjoy

Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 servings

Calories: 213kcal

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 23g | Fat: 11g | Sodium: 913mg | Sugar: 3g

What to Expect from This Recipe.

This shrimp recipe features a very mild guajillo chili sauce made with toasted chilis and other ingredients you can pick up at the grocery store: garlic, onion, olive oil, apple cider vinegar, water and oregano. Blend the sauce, marinade the shrimp and heat on the griddle rather than sauté for a toasty, tasty dish.

Learn How to Make Mexican Shrimp Skewers

Ingredients:

2 ¼ lbs medium shrimp, heads on or off.

¼ white onion, diced.

8 guajillo chilis.

2 cloves garlic.

2 tablespoon olive oil.

¼ cup apple cider vinegar.

¼ cup cold water.

1 tablespoon oregano.

Salt and pepper to taste.

Prepare the Chilis

Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.

Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.

Flip the chilis over and toast 3 minutes on the other side.

When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 10 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.

Make the Sauce

Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.

Purée until the mixture forms a paste. Empty into a bowl and set aside.

Clean the Shrimp

For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.

As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.

Prepare to Cook

Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.

Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.

Cover the bowl and marinate the shrimp in the sauce for at least 30 minutes.

Skewer and Heat

Once the shrimp have marinated, remove from the refrigerator and get your skewers ready. Insert the skewer into the center of the first shrimp and push to the top, we recommend no more than three shrimp per skewer.

Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.

After three minutes, flip the shrimp and cook another three minutes. Getting toasty!

Serving Mexican Shrimp Skewers

Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro. The kids will love it!

Buen provecho!

Total Time: 1:15hrs

Servings: 8