These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They're so easy to make fresh, it's hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket.
Sopes (SOH-pez), also known as Picaditas (pee-kah-DEE-tahs) or Pellizcadas (peh-yee-SCA-dahs) are by far the least known and most popular among the people I've served them to. It's hard to compare them to anything your average American has ever eaten. They're like an overweight corn tortilla had a baby with a Taco Bell chalupa-tostada mutt and then you covered it in red or green salsa, queso fresco and crema Mexicana. What else can I say? They're awesome. You should make them, and eat them. En masse.
Tomato salsa, a chip's best friend. Magic in a molcajete. This recipe is so delicious you won't believe how easy it is to make.
When you think of tortilla soup, you probably think of cheddar cheese, tortilla chips and tons of cumin. This is a different tortilla soup. This is OG, straight outta Mexico Sopa de Tortilla AKA Sopa Azteca. Guajillo and Pasilla chiles create a bright red broth containing shredded chicken and melty cheese, topped with crispy fried tortilla strips, avocado chunks and cilantro. Basically love in a bowl.
Buffalo needs are a thing and I have them. This recipe does it for me without busting my caloric budget.
Get ready, it's about to get real authentic in here. Pozole, pronounced poh-SO-leh, is a Mexican soup traditionally made with hominy and tender shreds of pork. It's delicious, inexpensive to make and is one of my go-to recipes for feeding a large family gathering.
My grandfather, who was more like a father to me, was the son of Swedish immigrants. This recipe became a bit of a pet project after he passed away. I spent about a decade experimenting and tweaking ingredients to find my version of the perfect plate of Swedish Meatballs. This is it.