Category: Mexican

  • Red Chileatole with Mushrooms, Corn, Peppers, and Chicken

    This is a perfect recipe to adapt to the vegetables you happen to have on hand.  Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day.  As the book suggests, one of the great things […]

  • Pollo Pulquero

    Our first post after our almost three weeks in Italy (w00t honeymoon!) is this chicken dish from Rick Bayless’s Mexican Everyday. The original recipe calls to prepare it in a slow-cooker, but, not owning one, we went with the oven-bake method instead. This was a perfect recipe match to our CSA box, which this week […]

  • Tacos de Carnitas

    Wow. Just, wow. I’ve been meaning to make carnitas tacos for at least a year now, and can’t believe how wonderfully they turned out. I started with a recipe from Elise’s site and made some modifications based on some of the comments, and changed the toppings to suit our tastes. Moist, spicy, fall-apart pork, crisped […]

  • Ugly But Delicious: Summer Squash Veggie Enchiladas

    Lisa wanted to make dinner tonight, and we had a ton of vegetables to use up from our CSA box, so we came up with these vegetarian enchiladas, filled with summer squash, spinach, and mushrooms, and topped with a green chile enchilada sauce.  Photogenic?  Not so much.  Healthy, full of veggies, and quick?  Absolutely! Lisa […]

  • Baja Potato Salad

    Lisa and I are both big potato salad fans, as long as they’re not super-mayo affairs.  We needed to come up with a side dish to bring to a BBQ this weekend, and this recipe from The Border Cookbook seemed like a nice twist on the standard summer potato salad.  A vinegar and oil dressing […]