Mexicrave ~ Adriana Torres

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I have eaten pozole countless times so preparing this dish brought back many fond memories. One of my favorite memories is of my father rushing out of the house early Sunday morning with one of my mother’s pots in hand. He would stand in line at one of the neighborhood’s bakeries and bring back a pot full of pozole and fresh-baked bread for us to enjoy. Pozole is popular during the holiday… Read More

This cool weather calls for something warm, flavorful, and homemade. Estofado de Carne is very popular in Mexico and can be compared to the American version of braised ribs with vegetables. The charred Anaheim peppers add the spiciness commonly found in Hispanic dishes. Ingredients: 8 boneless beef short ribs 1 medium onion, finely chopped 4 garlic cloves, minced 5 Yukon Gold potatoes, cut into fours 6-8 boiler or pearl onions, peeled 2… Read More