From the category archives:
Sprouted Wheat Ceviche
This recipe comes courtesy of Nicole Salgado author of the Bajio’s Bounty cookbook. It is a vegetarian version of a classic fish ceviche.
Recipe for Sprouted Wheat Ceviche
Ingredients:
2 cups sprouted, cooked wheat berries
4 tomatoes chopped
1 onion, minced
1 bell pepper minced
2 small carrots shredded then chopped
1-2 serrano chiles, minced very finely
Juice of 3 limes
3 Tablespoons [...]
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This spicy tuna salad makes a great appetizer or light lunch especially on a hot day. You’ll never find it in a restaurant but everyone serves it at home.
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Unique Flavor with Squash Blossoms
Squash Blossoms also known as zucchini flowers are commonly used in Mexican cooking to make a filling for quesadillas and to make a delicious soup, sopa de flor de calabaza. My favorite method to cook them is as a filling for quesadillas. They add add a rich yellow color to any [...]
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Mexican Style Scrambled Eggs and Bacon
Scrambled eggs and bacon is a comon dish in Mexico. More often than not it is eaten as a light dinner instead of being eaten as breakfast. It’s quick, inexpensive and filling.
Typically the dish is served with refried beans, tortillas, and salsa. We like our eggs with hash browns on [...]
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How to Make Chicken Tostadas
This easy to make recipe for chicken tostadas can be completed in about thirty minutes. Tostadas make a nice light lunch and are very kid friendly. Tell your kids that they are eating flat tacos. They will get a kick out of it.
Chicken tostadas can be assembled from scratch or from [...]
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Crispy tortillas with meat and cheese on top are called volcanoes. Why volcanoes? I’m assuming the name comes from the round shape of the tortilla and the hot bubbling cheese on top.
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Quesadilla recipe for a quick and easy Mexican snack or light meal.
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