The closer we come to May, the more my thoughts wander to Cinco de Mayo. One of the best Cinco de Mayo parties Hubby and I ever hosted was while we were living in Las Vegas. Our Southwest home was in a gated Pueblo housing development. All the homes were custom Pueblo-Style homes. The community had a private park perfect for hosting block parties for the entire neighborhood. Most of the time, Hubby and I did all the cooking. I’m not sure why community parties tended to come down to us acting as hosts, except to say we had a natural knack for throwing great parties. Everything from the “theme” to the decorations to the food – we are very detail orientated. Okay – I will admit I tend to be a bit of a control freak. I have a vision as to how something should be and the drive to see it through. Wow, that sounds bad.
Category: Mexican Cooking
Celebrating National Burrito Day
National Burrito Day is one of those moving holidays, much like American’s Thanksgiving. The celebration of all things Burrito is observed annually on the first Thursday of April. The word burritos was a term used in the Guanajuato reason, and it means Little Donkey in Spanish. Some believe that burritos got their name because they look like the bedrolls and packs that were carried on the backs of small donkeys. In other regions of Mexico, a similar rolled tortilla is known as a Flauta. Chimichangas are a type of burrito that has been deep-fried rather than grilled. While no one knows for sure, it’s believed that the Burrito was first introduced in the United States in the 1930’s at the El Cholo Spanish Café in Los Angeles. El Cholo has been in operation since the 1920’s and continues to serve up authentic family recipes.
Continue reading “Celebrating National Burrito Day”Seafood Enchiladas in a Green Sauce
It’s Tuesday – as in Taco Tuesday. I’m not sure where this whole tacos on Tuesday craze first started. Doing a little digging, and it seems that Taco Johns has Taco Tuesday as a registered trademark since 1989. While Taco Johns were not the first to utter the phrase, they were business-savvy enough to trademark the expression.
Continue reading “Seafood Enchiladas in a Green Sauce”It’s National Tater Day – Can you Dig It?
As many of you know, I write a lot of my posts weeks or even months in advance of actually posting. That means when I say “last night” while it may been last night as far as writing is concerned, the reality could be weeks ago as far as posting is concerned. Take today’s post for example. It’s mid February as far as real time is concerned, but it will be the end of March before posting. Why? In the case of this recipe, the last day of March is National Tater Day. I spend the better part of any afternoon reading recipes for Taters. Could be mashed, or baked or fried. What I was craving were cheesy, spicy taters. Hubby is a big fan of Tater-Tots. It’s only in the last year that I have come to embrace the Tater-Tot in the same way he does.
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The Crunch of Crispy Beef Tacos is Music to My Ears
Did you know that the word “taco” first came into use in the 18th century silver mines of Mexico. Back then, a taco was paper wrapped around gunpowder. Hum, not very appetizing, is it?
Continue reading “The Crunch of Crispy Beef Tacos is Music to My Ears”Mexican Inspired Pan Seared Salsa Verde Scallops
While some people have their tradition of Taco Tuesday, I like to mix things up a bit with delicious dishes from Mexico or that have a truly Mexican influence.
Continue reading “Mexican Inspired Pan Seared Salsa Verde Scallops”Crescent Chicken Enchilada is Out of the Ordinary
As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!
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Awesome Spicy Spread Chorizo-Bean Burritos
I love Chorizo. I love it with scrambled eggs, in rice dishes, as a filler for everything from Omelettes to Tacos. Chorizo-filled burritos are the absolute best! Grilled Spicy Chorizo-Bean Burrito Supreme and Grilled Beef and Chorizo Spicy Burritos are two of our favorite.
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Easy Chicken Nachos To Top National Tortilla Chip Day
Today is National Tortilla Chip Day. I’ve already given you easy homemade chips. Now we need something to top them with. I can think of some wonderful recipes we’ve shared together in the past such as Marinated Flank Steak Nachos and Super Nachos for Supper, but let’s go with something simple. With premade salsa, Cheddar Cheese Soup and canned meats, these yummy Nachos are as easy to make as they are to eat. Yum!
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Spicy Taco-Stuffed Pasta Shells
Not that long ago, I cooked up a recipe using Ro-Tel Tomatoes. Oh my, I was hooked! These are the best canned tomatoes on the planet when cooking up anything with a south of the border influence. I find myself adapting recipes that call for canned tomatoes to utilize the Ro-Tel brand instead. So far, every recipe has been a hit with my guys.
Beefy Spanish Skillet Nachos
Not that long ago, I was cruising through a collection of Pillsbury recipes on line. For the most part, Pillsbury recipes are basic, not too complicated, with ingredients that are easy to recognize. My guys really enjoy simple, down home eating. I came across a recipe for Skillet Nachos. It was an interesting spin on the usual nachos. As a Pillsbury recipe, it called for “brand” ingredients, a certain kind of canned tomato, a particular taco seasoning and so forth. While I am sure those are all fine ingredients, it’s not what I happen to have in my pantry. If I can avoid shopping for special, brand-name ingredients, I do so.
Easy Grilled Chicken Fajitas with a Side of Seasoned Black Beans
The beauty of using packaged Grilled Fajita meat is obvious – you can enjoy grilled Fajitas no matter the season. Raining outside? No problem. Buried in snow? No problem. So hot, it feels like an oven outside? Again, no problem.
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Rethinking the Taco Ring for the Big Game
Let me start by saying I am sorry I did not photograph the “process” as I should have for prosperity and this post. My family was waiting for supper, and had a movie on “hold” until I could join them, so I was in a bit of a rush. Besides, I wasn’t entirely certain that what I was attempting to do would come out beautifully or turn into a giant blob in the end. As it turns out, what I had imagined in my head actually translated nicely for the finished bake.
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Grilled Spicy Chorizo-Bean Burrito Supreme
A while back, while Hubby was out-of-town on business, leaving me to enjoy a good old-fashion sleep-over with a good friend of mine from work. We talked all night, went for coffee and pastries in the mornings and just had a great time. For dinner, we picked up some Mexican food (tacos and refried beans) from a little strip-mall taco shop. It was one of those really out-of-the-way joints tucked under an elevated section of freeway. One of the best things about their refried beans is that it contained chorizo – adding both texture and flavor to the beans. Since then, I’ve made it a point whenever possible to throw a little chorizo into my refried pinto beans. Yum!
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Overnight Mexican Pork Chorizo
Those of you who have been along for the ride know that Hubby’s all-time favorite foods are Mexican. You know that I swear by good quality Chorizo, either the stuff found in the Latin Markets or that you make yourself. I’ve shared with you my recipe for awesome tacos with home-made Chorizo. It’s great stuff, except for one tiny little thing. My original recipe needed 72 hours to fully ferment. Yeah, three days.
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