Search Results for: blog pico de gallo

Go Mexican for Cinco de Mayo

For those of you looking to party like it’s 1999 on May 5th, consider hosting a Cinco de Mayo fiesta. The fifth day of the fifth month marks the Mexican army’s victory over the French at the Battle of Puebla in 1862. In the United States, commemorations of the special occasion are typically marked with large parties that feature plenty of Mexican cuisine. If you can’t make it out to a local fiesta, then have one at home using these red-hot recipes: SPICY BEEF BURRITOS Ingredients: 1 1/4 pound ground beef 1 1/2 tablespoons chili powder 1/2 teaspoon ground cumin … Continue reading →

Celebrate Cinco de Mayo with Chimichangas

Technically a chimichanga is Tex Mex and not true Mexican food. It is known to have originated in Arizona however exactly where it originated is the subject of some debate. I prefer the story of a chef who accidentally dropped some dough into a pot of hot oil, and in frustration yelled out, “Chimichanga” the equivalent in Spanish of “thingamajig.” I’m not sure how plausible that is, but that’s my story and I’m sticking to it! You will need: 1 lb. of ground beef 1/2 cup of finely chopped onions 2 cloves garlic, minced 1 tsp. dried oregano leaves 1 … Continue reading →

Freeing Myself

The refrigerator is stocked and yes, it contains a ham. But this year I’m not making the ham until New Year’s. I have decided to drastically change things up. What you will find stocked in my refrigerator and cabinets are taco fixin’s. This Christmas we are going the non-traditional route and having a huge taco bar. My husband is going to make his delicious Spanish rice and I will also be making homemade pico de gallo and a tres leches cake (a white cake made with 3 different kinds of milk—my version is 2% milk, whipped cream and coconut cream). … Continue reading →

Creative Lunchbox Additions

Millions of students across the country headed back to class today. For many parents these first few weeks of September mark the honeymoon phase of the new school year, especially if you pack your child’s lunch everyday. In a few months your kids will likely be as tired of your home packed lunches as you are making them. To preserve your sanity and your children’s taste buds consider adding a bit of spice to your kids’ lunchboxes with the following international offerings: ITALIAN Kids love pizza, so why not pack your own by topping mini-bagels with tomato sauce, pepperoni and … Continue reading →

Spring Break Menu—-Mexican Fiesta

If you are currently digging out from the massive storm that is making the East Coast look like the inside of a snow globe, then spring may seem a long way off. It does for me. Temperatures where I live are brutally cold (think 20 BELOW zero). Given that Old Man Winter still has us firmly in his grips, I’ve decided to retaliate by dedicating a series of blogs to spring break. Each day I plan to choose a popular spring break destination and provide recipes that are unique to the region. Even if you can’t jet off to a … Continue reading →

The Best Nachos Ever

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Someone recently asked me if I could share a nacho recipe since I love Mexican food. I can share a Nacho recipe, but it has nothing to with loving Mexican food. Nachos are a distinctively Tex-Mex dish; a blending of southwestern style American food and Mexican food. While in Mexico, you might find fried tortillas to use as chips for dip. . .you’d find them paired with pico de gallo, mashed avocado, or salsa fresco–not layered under tons of gunk. With that said, it doesn’t mean that piling up tons of gunk on your Nachos doesn’t make them delicious! This … Continue reading →

What Is and Is NOT Chipotle

This is a food rant. My first experiences with “real” cooking (you know, the kinds that don’t involve a microwave or pre-packaged stuff) were in a kitchen in Mexico. It’s where I learned to make arroz con leche, real pico de gallo, and arroz con frijoles. I learned how to make tortillas there–and actually, I learned to roll them out and make them perfectly rounded all by hand. Mexican cuisine is the only ethnic cuisine that I would say I know really well. It seems that the current trend in food marketing is to call all things Tex Mex ‘chipotle’. … Continue reading →

Appetizing Crab Quesadillas Are Versatile

Nothing says “Tex Mex” to me like quesadillas. I often serve quesadillas for dinner. They are super versatile and make a great party appetizer, but also are filling enough to work for dinner. The Sneaky Mama loves quesadillas too because what better place to sneak in a few vegetables than in between a folded tortilla stuffed with cheese. However, as kid friendly as quesadillas are, serving them to my husband requires a bit more creativity than just sticking cheese in a folded tortilla. Enter the crab quesadilla–pleasing to adult palates everywhere! To fill four tortillas you will need: 1 cup … Continue reading →

Salsa-fied Chicken

In a previous blog I told you that my best friend was doing something a bit different this holiday season. Instead of baking dozens of batches of Christmas cookies, she decided to jar her own homemade salsa (fruit and traditional) and give those out to friends and colleagues. However, I failed to include the recipe she attached to each jar of salsa. It’s a dish she calls SALSA-fied Chicken. It’s extremely easy to make (its done in a crock-pot) and her kids love it. I’ve also included her recipe for traditional salsa and one for Pico de Gallo. SALSA-fied Chicken … Continue reading →