Mexican Cuisine Recipe Round Up


Food is the language we all speak. I remember very distinctlly the first time I tasted pizza.  I was 9 years old and visiting Expo 67 in Montréal.  My dad ordered a cheese pizza for me and I thought it was the best thing I had ever tasted in my life.  Today’s popular pie was considered exotic cuisine back then.  Now, pizza is widely enjoyed  around the world and most of us don’t give a thought to how it became part of out diets.  Funny how that happens!  Our palates evolve and are  enriched by travel and the wonderful contributions made by immigrants into our communities.  And thank goodness!

I came to Mexican cuisine much later in life.  Moving to the USA 26 years ago certainly exposed me to this popular cuisine, especially that my apartment was across the street from a Mexican restaurant.   But until more recently, my Mexican cooking repertoire was limited to taco night for my family and the occasional guacamole.  When I made my first enchiladas for Cinco de Mayo recently, I didn’t think I had been very adventurous as far as Mexican dishes were concerned.  Searching the blog archives, I was surprised to find several recipes I had made and they had all been reader favorites.  I’ve compiled a collection of these recipes all in one place to help you find them more easily.  Most are super easy to make and certainly are “Americanized” versions of Mexican cuisine.   Click on the highlighted title to access the recipes.   As I prepare to travel to Morocco, I am dreaming of the exotic new culinary adventures I will discover and bring back to share on the blog.  This is my 400th post.  Can it really be true?  Thank you for reading me over the years.   Enjoy!

Chilled Mexican Corn and Avocado Soup

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Tequila-Lime Flank Steak with Grilled Scallions


imageThis is a really delicious steak that is a go-to dish all summer long in our home and perfect for Memorial Day weekend.   Skirt Steak or flank steak can be used for this tasty marinade.  The steak needs to marinade at least 3 hours or overnight so plan ahead.   The marinade will tenderize the meat and impart great flavor.  The steak can be sliced for fajitas with the usual fixings(guacamole, salsa, sautéed peppers and onions) or served with your favorite side dishes for a cookout steak dinner. I hope this will become a staple of your grilling season too!  Left-overs, as if there will be any, are great in a sandwhich the next day.

TEQUILA LIME FLANK STEAK MARINADE(adapted from Sara Foster’s Fresh Everyday Cookbook)  serves 8

4 T tequila

2 T Worcestershire sauce

2 T light soy sauce

2 jalapeno peppers, cored, seeded and minced

4 scallions minced

4 cloves of garlic, minced

2 T brown sugar

2 t freshly  ground black pepper

3 lbs flank or skirt steak

2 t sea salt, or more to taste

2 limes, cut into wedges

Mix the tequila, Worcestershire sauce, soy sauce, jalapeno, scallions, garlic, brown sugar, and pepper together in a small bowl.  Place the steak in a shallow dish or a marinading bag and pour the marinade over it.  Coat the meat completely with the marinade and place it in the refrigerator for at least 3 hours or overnight.  Remove the steak from the marinade and salt and pepper the meat on both sides.  Heat up your grill. Grill the steak 3-4 minutes per side for medium-rare temperature.  Remove the steak and tent in foil to let the meat rest for another 5 minutes.  Slice on the diagonal and serve with the lime wedges on the side, sizzling hot.image image image


2 bunches of scallions, trimmed

1/4 c olive oil

sea salt and freshly ground pepper

Brush the scallions with oil.  Season with salt and pepper.  While you are grilling the flank steak, toss them on the grill, for a couple of minites, turning occasionally to prevent from burning.   Serve along with the steak.  If you love onions and you’ve never tried grilled scallions, you will be amazed at what a tasty addition these make to grilled meats.  Love ’em!

Happy Memorial Day!