Grilled steak with chimichurri sauce is a one of kind recipe perfect for the summer season. Chimichurri is an Argentinian sauce made with uncooked fresh herbs. Such as, parsley,oregano and mint leafs. Therefore, it resembles a green glossy color, representing the beauty of each and…
Mexican cuisine has its treasured gems, and one of them is Red Pork Tamales—a timeless classic.
*** Disclaimer: (As an Amazon Associate I earn from qualifying purchases)
I’ve always had a deep love for food. The creativity that goes into making a delicious entree is fascinating to me because I’ve always enjoyed being artistic. I decided to become a Chef during my high School years, at the age of seventeen. I remember…
Mole means “sauce” and it was known by pre-hispanic people as “ Molli or mulli.” This sauce displays the greatness of the dried peppers available in the region which were used on a day to day basis. In addition, the unique contrast of flavors/consistency in…
A soup that can be enjoyed year round! Beef soup recipe, or caldo de res, is so good and has all the qualities of a soup worth making year round. Above all, It remains as a true testament our ancestors loved to cook and took…
Frijoles charros are named after the famous and traditional Mexican cowboy horsemen, called “charros”, its such a comforting bean soup.
Huevos rancheros or ranch style eggs are, without a doubt, a classic Mexican breakfast. The salsa is marvelous and works so well with the rest of the ingredients . It really is a complete breakfast, brunch or even dinner. It’s an easy dish to make…
If you want to make an easy, yet flavorful meal, then a chicken fajitas recipe is the way to go. This is such an easy 30 minute recipe with an amazing marinade and only a few steps to follow. It’s a very popular dish that…
Agua de Jamaica “Flor de jamaica” is the Spanish translation for “hibiscus flower”. Agua de jamaica is one of the most popular refreshments sold in Mexico and are displayed beautifully, on both, the menu and display table. Hibiscus agua is refreshing and its tart, tangy…
