Mexicrave ~ Adriana Torres

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There are many variations of the famous tortilla soup but if you visit a restaurant in Mexico, this is the version you are most likely to find on the menu. It’s also my favorite. The broth is a simple concoction of tomatoes, onion, garlic, and spices. Homemade tortilla chips are the star of this dish although it is also common to add pork rinds. The pasilla peppers add a bitter smokey bite… Read More

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk. Makes 2 appetizer portions… Read More

This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on… Read More

Picadillo is a common dish found on Mexican restaurant menus making it a popular filling for burritos, gorditas, and tacos. It is very simple to make and requires only a handful of ingredients. Makes 2-3 burritos (approximately 6-8 corn tortilla tacos) 1 lb. lean ground beef 2 medium potatoes, cubed small 2 Roma tomatoes, cubed 2-3 jalapenos, chopped (seeds removed) 1/4 white onion, chopped 2 garlic cloves, minced handful fresh cilantro, chopped 1… Read More

  These cheesy Brazilian bread balls are crispy on the outside and chewy on the inside. But I’m warning you; you won’t be able to keep your hand out of the bread basket! Pão de Queijo ½ cup milk ¼ cup cooking oil ½ tsp. salt 1 ¼ cup tapioca flour 1 egg ¼ cup mozzarella cheese ½ cup finely grated Parmesan cheese   – Heat oven to 425 – In a… Read More

  Shrimp cocktail is perfect for this time of year and is great served as an appetizer or as the main course. It’s usually served with crackers, lemon wedges, and hot sauce such as Tabasco. Serve this chilled cocktail at your next cookout with your favorite ice-cold beer. Salud! Serves 4 appetizer portions Ingredients: 20 fully cooked large shrimp, tails removed 1 cup peeled, seedless cucumber, chopped into small cubes 1/2 cup… Read More

Escondidinho de camarão is another popular Brazilian dish and can be served as the main course or as an appetizer. Ramequins are prepared by layering a generous serving of shrimp cooked in tomatoes and spices then requeijão (cream cheese) and yucca puree. As a final touch, they are sprinkled with freshly grated parmesan cheese and placed into the broiler until the top slightly browns and crisps. If you have never tasted yucca… Read More

Gorditas are made using the same dough you would use to make flour tortillas except you roll the dough into smaller and slightly thicker “patty-like” portions. So feel free to roll and extend the dough further to make tortillas and serve them on the side with your stew. Gorditas are very popular throughout Mexico and are sold for a buck, maybe even less depending on the filling! They’re a convenient bite to… Read More