I don't like menudo but I LOVE making it; especially the broth full of fury and fire, lol. Just a beautiful dish but my husband and the people at his job love it so sent some to the shop with him. I love this time of year. I have fresh peppers in the garden for heat too. 🙏💚

Mexican chorizo duck double smash burgers on homemade burger buns with fresh made Mexican crema sweetened with honey, fresh made spicy roasted poblano salsa, topped with roasted poblanos and caramelized onions.

Yes I know it’s over the top, yes I know it’s too tall.

Hi friends, I’ve been on the hunt for an amazing chilaquiles rojos recipe for YEARS. I used to work in a kitchen and my coworker at the time gave me her recipe which was amazing and I lovedddd it but sadly lost it somewhere over the years. Hers was closer to an orange and was super creamy. Anyone have any recipes they swear by?

Te gusto el arroz con leche con pasas o sin?

Tortilla de harina rellena de frijoles refritos con queso, frita como rollito primavera, crema verduras. (Chimichangas o chilucas)

It seems like most all the standard American Mexican restaurants serve up a ground beef that tastes the same pretty much everywhere you go. Some are just more intensely flavored. I’ve been trying to make this at home for a while now and just can’t get it like I want it. Is there a recipe that anybody has that comes from one of these restaurants? Thanks in advance for sharing

Hi I’m wondering if anyone can give me tips about cooking taco meat — particularly steak — at home? Whenever I do it it’s too tough. I don’t know if it’s that I’m not cooking it long enough, whether it needs some more time to marinade or if it’s a temperature thing, but whenever I get tacos at a restaurant it’s much better. Appreciate any tips!

Heavy but delicious dinner. Refried beans, cotija cheese, carne asada fresh off the grill, and avocado. Just missing some salsa.

I use salty cocina recipe and had no problems before until now, I haven’t changed anything about what I was doing at first.

Nos gusta usar las papas y zanahorias para hacer enchiladas estilo Michoacán y tacos dorados de papa también. 🤤

I don’t have a great photo of the finished product because was too busy serving food to 12 people.

I used anchiote paste, pork shoulder, couldn’t find the naranja agria in UK, so used substitute.

Also made 2 other meat fillings, one fish, 3 vegan fillings, a lot of sides and homemade tortillas

Hi, everyone! Recently I moved to a country with limited access to chilies/peppers/any kind of spice and am struggling to recreate something similar to some of the flavors that I'm used to in different dishes. There's jalepeños at the store, and if I really look I think I can find them fresh rather than in jar, and a generic chili powder, but other than that I'm not able to get anything else.

Are there any recommendations for what I can do when making asado to balance out the flavor with what I have? I've been playing around with what I could find and so far what's worked best is leaning into the lemon/pepper taste instead. This is what I've kind of been doing:

(Sorry, there's no portions bc for better or worse I usually measure blindly)

• Lemon/lime juice
• Black pepper
• Salt
• Cumin
• Garlic + Onion powder
• Chili powder
• Paprika
• Cilantro

Would love any advice though! Though, I understand if this is about as good as it gets with the resources I have, lol.