This classic Mexican recipe is inexpensive, uncomplicated and most importantly, delicious.
Chilangas, Ahogadas, Hawaiianas... There are lots of different kinds of tortas and every home/restaurant does them in their own way. Tortas de milanesa are my favorite. This recipe was mine. Now it's yours. ;)
Home made Escabeche. Jalapeños, carrots, onions, and cauliflower pickled in a delicious brine. I always have some in my fridge. It's a side dish, a condiment and a seasoning, all in one container.
Avocados just went on sale at my local grocery store. I've got my tortilla chips ready. Time to whip up some guacamole.
Good ol' Pico. So simple. So yummy. Tomatoes pre-game in your fridge with onion, cilantro, jalapeños and lime juice before they party in your mouth. Good times.
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.
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.