Nothing says spring like a beautiful day and an icy-cold frozen treat in your hand. From raspberry to mango, these sweet treats are perfect on a warm spring day, or anytime you want a cool and refreshing snack. Check out this selection of delicious paletas recipes and make sure you have the ingredients on hand to make up a batch whenever the mood strikes.
This salsa is very hot and spicy and should only be eaten by those who are used to extremely hot dishes. Xnipec is made with habanero chiles which give it ridiculous amounts of heat. If you can tolerate the heat it is a delicious sauce that is popular in the Yucatan area of Mexico and is also known as "house sauce" or "table sauce" because it is served at nearly every meal. Kind of like how you find ketchup on every restaurant table in the U.S. or soy sauce on every table in Chinese restaurants. The bitter orange in Xnipec combined with the subtle fruitiness of habaneros is a delicious match and will go deliciously in place of your usual salsa.
As spring is in full swing and the flowers are blooming, cool and refreshing drinks are replacing the warm and cozy beverages of winter. And what better way to enjoy the flowers blooming around you then to enjoy a drink made from them.
Jamaica Agua Fresca or "Hibiscus Tea" is a perfect springtime beverage that can be enjoyed hot or cold, though I prefer it cold. It is similar in color and flavor to cranberry juice and is full of vitamin C. You may actually have hibiscus growing in your yard somewhere... but just enjoy the blooms as they are. In order to make them into a drink, you need to buy dried hibiscus flowers also known as "Jamaica" (say huh-MY-ih-kuh.) Read the recipe here.
Achiote trees (also known as annatto) grow abundantly in tropical locations. These trees produce pretty flowers as well as seed pods in which you will find a bright red pulp as well as red seeds. It is these seeds that are used to make a paste which in turn, flavors many Mexican dishes. Because of it's bright red color, achiote is also used as a natural dye for cheese, butter and cosmetics. Just look for "annato" in the ingredients. Achiote Paste can be used as a delicious marinade for chicken or pork and it is fairly easy to make. Pick up some achiote (seeds) next time you're in the market for a unique and earthy flavor.
There are thousands of types of red chiles, but some are more popular than others. Here is a quick guide to some of the most common red chiles with a description and photo of each one. Use this guide whenever you are selecting red chiles for a recipe.
These stuffed green chiles are flavorful with a touch of heat. You can roast the chiles and make the filling a day ahead, and then stuff them and cook them when you are ready. Poblano chiles are best for this dish, but you could also use New Mexico, Hatch or Anaheim green chiles.
Spanish Rice is one of the most popular recipes on this site and many people wonder about it's origins and why it's called "Spanish Rice" when it is very clearly a Mexican dish. I put together some information that will help clarify how "Spanish Rice" came about. Read more....
There is nothing quite like the flavor of green chiles in Mexican food. They add a unique, tangy flavor (and sometimes some heat, depending on the variety) but they must be roasted before using them which also adds a nice smokiness. Roasting green chiles is fairly easy and you can freeze them when you're done for later use.
Try this fruity Mango Salsa made with juicy mangoes, red onion, tomatoes and cilantro for a tropical taste of spring. This fresh and chunky salsa is refreshing and packed with good-for-you ingredients. Serve it with your favorite tortilla chips and you've got the perfect springtime snack. It also makes a great topping for freshly grilled chicken or fish.
The Mexican state of Veracruz was heavily influenced by Spain when the Spanish conquistadors first came to the area in the 1500's. That influence is apparent in Veracruzan cuisine which incorporates Mediterranean ingredients such as green olives and capers. Try this Pescado a la Veracruzana (White fish in a Veracruz style sauce) for a sampling of the Spanish influence on Mexican cuisine.