Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in. I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own preference really.
Fresh tomato salsa with garlic, coriander and red chili as a seasoning. A Pico de Gallo is perfect to serve with a barbecue or taco evening!
Champurrado is a traditional Mexican chocolate based atole that is comfort in a cup. Atoles such as champurrado are thickened with masa harina (corn flour) and flavored with spices, fruits or chocolate.
Conchas are a soft and sweet Mexican bread with a topping that resembles the surface of a seashell. This is where the Concha gets its name, since “Concha” means “shell” in Spanish.
This casserole is healthy with lots of vegetables, lentils and beans and Mexican spicing that will suit every Taco and Chili Lover. I used ground beef and chorizo sausage in mine. It could be made totally vegetarian and taste great. The great thing with casserole is you decide what you put in.
Posole (or Pozole) is a traditional soup in Mexico. This Posole Rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.
Tamales have always been loved by the Hispanic people and in the 1900’s they have become known and loved by all cultures as much as sushi and dim-sum, which were, in the past, also holiday and celebration foods.
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