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

Flan has to be one of my favorite desserts of all time! This custard is typical in many South and Central American countries and you are sure to find it in every Mexican restaurant. It’s also extremely easy to make! The first recipe is for a plain flan topped with a homemade caramel while the other is topped with delicious guavas. Hope you like it! Flan 2 cans, sweetened condensed milk 4… Read More

Chilaquiles is a traditional Mexican dish and one of my favorite dishes to have for breakfast on special occasions. They taste great with a sprinkle of queso fresco and finely chopped onions but I in my home, we always top ours off with an over-easy egg. You can’t go wrong with that! The sauce is made from roasted and dried red chile pods and is the same sauce you use for other… Read More

So perhaps a hot soup is not as appetizing in the spring as it is in the winter, but if you love turkey, potatoes, and pasta, does the weather even mater? The broth is light, buttery, and full of flavor. This dish is a hit in my home time after time. Ingredients for meatballs: 1/2 lb. ground turkey 1 garlic clove,  minced 1/2 teaspoon black pepper 1/2 teaspoon chopped, fresh dill 3… Read More

Fideo is a popular soup served as a side or starter for many Mexican dishes but it can also be served as the main course with a flour tortilla or warm bread. It is very easy to make and a comfort food in many households including mine. Ingredients: serves approx. 4,  3/4 cup servings 1 cup fideo pasta 2 1/2 cups water 1/2 cup tomato sauce 1/4 onion, finely chopped 1 garlic… Read More

  This is a dish popular dish in Central and South America and is prepared in many different ways depending on the region. I used russet potatoes for my version but you can also use plantain, or platano maduro, or cooked yuca, also known as cassava or manioc. All in all, the possibilities are endless! Makes approx. 18 stuffed potato balls depending on the size Ingredients: 5 medium potatoes, peeled and cubed… Read More

Rajas con crema is one of my favorite dishes to prepare when I’m entertaining a large crowd. It is a versatile topping that can be eaten in burritos, sandwiches, burgers, or served with tostada chips. Adding corn is optional but i recommend you do; the sweet corn kernels compliment the smokey and spicy flavors of the charred green peppers. Ingredients: 10 Hatch, green chile peppers 1/2 cup sweet corn kernels 1 –… Read More

Empanadas can be made in many different ways to compliment various stuffings. Here, I skipped the sugar in the dough and prepared a savory chorizo and potato filling with cheese. Ingredients for empanadas: 2 cups all purpose flour 1 tsp. salt 2  tbsp. cooking oil                                           2 1/2 tbsp. vodka 1/2 cup… Read More