mexfoodjournal
Authentic Mexican recipes, cooking tips, and interviews with Mexican cooks to teach and to inspire you.
Vegan Strawberry Dessert Tamales
mexicanfoodjournal.com
How to make vegan strawberry tamales from a recipe created by Dora Stone from Dora's Table. Coconut oil or vegan butter replace the traditional lard used to make tamales.
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Potato Chorizo Gordita Filling
mexicanfoodjournal.com
Potato and chorizo guisado is great for filling gorditas and tacos. Preparation is super simple and it’s packed with flavor.
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Clemole Rojo De Pollo
mexicanfoodjournal.com
Mexican style chicken stew with a red guajillo chile and tomato broth prepared with white corn, chayote, zucchini squash, green beans, and epazote.
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Mexican Beef Rolls In Tomato Sauce
mexicanfoodjournal.com
A unique recipe for Mexican beef rolls stuffed with bacon and banana and cooked in a mild tomato sauce based on a dish from the cookbook "La Cocina Mexicana de Socorro y Fernando Del Paso."
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Enchiladas with Bean Sauce – Enfrijoladas
mexicanfoodjournal.com
Enfrijoladas de jamón take me back to my childhood. The kitchen wasn’t just the most important room in the house where my mother cooked delicious meals but also where she made memories.
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Fish Tacos with Pico De Gallo
mexicanfoodjournal.com
Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried.
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Spicy Pineapple Salad – Ensalada Arabe
mexicanfoodjournal.com
Recipe for a spicy pineapple salad called Ensalada Arabe or "Arabic Salad", a dish filled with the childhood memories of our photographer's friend, Daniel Navarro an artist from Guadalajara.
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Chipotle Fish Taco Sauce Recipe
mexicanfoodjournal.com
The easiest, tastiest fish taco sauce ever. Saying “ever” sounds a bit over the top but it’s true. The sauce is mild, yet tangy, smoky and smooth and really brings out the flavor in fish.
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Red Pork Pozole Recipe
mexicanfoodjournal.com
Red Pork Pozole soup is my favorite Mexican dish hands down. It’s simple, earthy, rich and satisfying. Pozole is pork or chicken – this recipe calls for pork – and hominy in a mildly spicy guajillo.
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Tamarind Water
mexicanfoodjournal.com
If you are looking for a refreshing natural Mexican drink try tamarind water, one of the many aguas frescas enjoyed in Mexico. Our version is tart, a little sour and a little sweet.
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Mexican Red Rice
mexicanfoodjournal.com
Enjoy this rustic Mexican Red Rice also known as Spanish rice. It’s a great side dish for beef, chicken or enchiladas with a much bolder taste than plain white rice. It’s very easy to make and will be
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Mexican Mushroom Soup
mexicanfoodjournal.com
A quick and easy mushroom soup that gets its uniquely Mexican flavor from epazote, a pungent herb used in Mexican cooking.
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Habanero Salsa
mexicanfoodjournal.com
If you like your salsa hot, this is the one for you, a fiery red tomato habanero sauce like they make in the Yucatán. Habanero chiles have a fruity taste and are very hot, not for the faint of heart.
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Chorizo and Eggs
mexicanfoodjournal.com
Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. You can have it on the table in under 30 minutes.
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Garlic Shrimp Tacos
mexicanfoodjournal.com
These garlic shrimp tacos are a mashup of flavors which work really well together. Garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa seasoned with oregano.
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Watermelon Water
mexicanfoodjournal.com
Cool and refreshing watermelon agua fresca, called agua de sandia. A perfect accompaniment to the comida, or mid-day meal and a much better drink option than soda.
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Spearmint Lime Cucumber Water
mexicanfoodjournal.com
Cucumber, lime, and spearmint is a really refreshing combination for an agua fresca. At the university where I work, they make a different agua every day in the cafeteria. This is one of my favorites.
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