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Simply Mexican, Simply Delicious
Simply Mexican, Simply Delicious

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Top 20 Authentic Mexican Dishes.

Carne Adobada
Meat or chicken covered or marinated with a spicy Mexican adobo paste or sauce. Adobo is a Mexican marinade, sauce or seasoning.

Authentic Tacos
Truly authentic Mexican tacos use the soft corn tortillas often made of corn and are stuffed with either meat, chicken or seafood fillings with a pic of spicy salsas.

Authentic Mexican Guacamole
An avocado garnish or dip made with mashed avocado, onion, coriander and chilies.

Mexican Quesadillas
A Mexican quesadilla is a corn or wheat tortilla filled with cheese and then grilled. Other items, such as a savoury mixture of spices or vegetables, are often added then they are cooked on a griddle.

Authentic Mexican Chiles Rellenos
Large Poblano chilies stuffed with Mexican cheese or spicy meat (picadillo). The chilies are mild, but the sauce is often not.

Pipían Sauce - Mexican Dishes
Mexican pipían sauce is green and made from pumpkin seeds. It is most often served over chicken or burritos.

Mexican Tostadas
Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken, beans, etc.

Chilaquiles
Chilaquiles are toasted tortillas covered in green or red salsa, shredded chicken, and a little crema (similar to sour cream).

Tortillas
Made of wheat flour or maize (corn flour), these traditional flat savory pancakes formed the staple food of Mexican people for centuries. They are served with almost all dishes are often served instead of bread.

Mexican Enchiladas
Made with tortillas, enchiladas are basically folded or rolled tortillas stuffed with chicken, pork or vegetables and then baked.

Salsa
Salsa is Spanish for sauce, this is a salsa made generally with tomatoes, onion, chili and cilantro.

Huachinango Recipes from Mexico
Red Snapper, a common feature on the menus at coastal resorts. Often available ‘al gusto’, cooked in a choice of methods.

Mexican Pollo Pibil - Mexican Dishes
A Yucatecan specialty, traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.

Mexican Gorditas
A gordita is a is a small cake made with corn flour and stuffed with cheese, meat or other fillings. Gordita means “little fat one” in Spanish.

Frijoles
Spanish for beans, used both as main ingredients and as garnishes to other dishes, beans can be boiled or fried.

Esquites or Elotes
Esquites are a delicious snack that you can buy on the street. It’s a piping hot cup of maiz (a lot like corn, but chewier here) and they add epazote spice, mayonaise, lots of lime, and chile. Eating it with a spoon while walking through a scenic plaza at night is heavenly.

Mexican Ceviche
Raw fish, squid or shrimp marinated in lime juice then mixed with cilantro, onion and tomato.

Mole Sauce from Mexico
A wonderful rich sauce made with a combination of chocolate, chilies and many spices. It can be red, brown or green depending on the ingredients. The moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’.

Mexican Tamales Foods From Mexico
Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken... Click link to read more...
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Ingredients:
9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, unpeeled
Coarse salt

Instructions:
Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
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Ingredients:
2 tbsp. canola oil
4 cloves garlic
1⁄4 white onion, chopped
55 dried chile de arbol, stems removed
1 tomato, roughly chopped
Kosher salt, to taste

Instructions:
Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 1⁄4 cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth.
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I love this salsa roja recipe because it’s simple, authentic (except for the lack of heat) and tastes good on so many different things. It will keep for several days and is very good served cold or warm. To make a hotter salsa leave the seeds in the jalapenos, or substitute hotter chilis such as Serrano for the poblano.

Ingredients:
½ onion, peeled and quartered
2 large tomatoes, halved and cored
1 jalapeno pepper, halved with seeds removed
2 cloves garlic
1 poblano pepper, halved with seeds removed
½ teaspoon salt

Instructions:
Heat a large skillet over high heat for two or three minutes until hot. Add the peppers, tomatoes, garlic, and onions.
Rotate the vegetables in the pan until all sides are slightly charred.
When charred, move the vegetables to a food processor and pulse until well blended, but with some texture still remaining. Add salt (season to taste). Serve warm or cold.
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Fresh, authentic salsa verde will always add something special to your recipes – for example it goes great with these delicious barbacoa tacos. Without a doubt, this is a salsa that, once you’ve tried it, you won’t want to live without it.

Authentic Mexican Salsa Verde Recipe

Ingredients:
5 Tomatillos
Fresh Cilantro
2 Cloves of Garlic
1/4 Onion
Jalapenos (1-3 depending on how spicy you want it)
Salt
Olive Oil

Instructions:
Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
Remove from the heat and blend the ingredients with the cilantro and salt.
If you want a thinner consistency, add a small amount of water.
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Mexican Avocado Salsa

Fresh avocado and tomatillo salsa recipe that is excellent for making taquitos, tacos dorados and flautas.

Ingredients:
3 ripe avocados
3 tomatillos
12 sprigs of cilantro
¼ white onion
1 serrano chile
1 clove of garlic
Juice of 1 lime
3 tablespoons water
Salt to taste

Instructions:
Cut the stem off of the serrano chile. You don’t need to remove the seeds.
Cut the tomatillos in half.
Peel the garlic clove.
Add all of the ingredients to the blender jar. Blend for 30 seconds to 1 minute. If you like your salsa smoother blend for a bit longer.
Salt to taste.
Pour the salsa into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to meld.
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Top 20 Authentic Mexican Dishes.

Carne Adobada
Meat or chicken covered or marinated with a spicy Mexican adobo paste or sauce. Adobo is a Mexican marinade, sauce or seasoning.

Authentic Tacos
Truly authentic Mexican tacos use the soft corn tortillas often made of corn and are stuffed with either meat, chicken or seafood fillings with a pic of spicy salsas.

Authentic Mexican Guacamole
An avocado garnish or dip made with mashed avocado, onion, coriander and chilies.

Mexican Quesadillas
A Mexican quesadilla is a corn or wheat tortilla filled with cheese and then grilled. Other items, such as a savoury mixture of spices or vegetables, are often added then they are cooked on a griddle.

Authentic Mexican Chiles Rellenos
Large Poblano chilies stuffed with Mexican cheese or spicy meat (picadillo). The chilies are mild, but the sauce is often not.

Pipían Sauce - Mexican Dishes
Mexican pipían sauce is green and made from pumpkin seeds. It is most often served over chicken or burritos.

Mexican Tostadas
Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken, beans, etc.

Chilaquiles
Chilaquiles are toasted tortillas covered in green or red salsa, shredded chicken, and a little crema (similar to sour cream).

Tortillas
Made of wheat flour or maize (corn flour), these traditional flat savory pancakes formed the staple food of Mexican people for centuries. They are served with almost all dishes are often served instead of bread.

Mexican Enchiladas
Made with tortillas, enchiladas are basically folded or rolled tortillas stuffed with chicken, pork or vegetables and then baked.

Salsa
Salsa is Spanish for sauce, this is a salsa made generally with tomatoes, onion, chili and cilantro.

Huachinango Recipes from Mexico
Red Snapper, a common feature on the menus at coastal resorts. Often available ‘al gusto’, cooked in a choice of methods.

Mexican Pollo Pibil - Mexican Dishes
A Yucatecan specialty, traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.

Mexican Gorditas
A gordita is a is a small cake made with corn flour and stuffed with cheese, meat or other fillings. Gordita means “little fat one” in Spanish.

Frijoles
Spanish for beans, used both as main ingredients and as garnishes to other dishes, beans can be boiled or fried.

Esquites or Elotes
Esquites are a delicious snack that you can buy on the street. It’s a piping hot cup of maiz (a lot like corn, but chewier here) and they add epazote spice, mayonaise, lots of lime, and chile. Eating it with a spoon while walking through a scenic plaza at night is heavenly.

Mexican Ceviche
Raw fish, squid or shrimp marinated in lime juice then mixed with cilantro, onion and tomato.

Mole Sauce from Mexico
A wonderful rich sauce made with a combination of chocolate, chilies and many spices. It can be red, brown or green depending on the ingredients. The moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’.

Mexican Tamales Foods From Mexico
Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken... Click link to read more...
Add a comment...
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