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

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

Camarones a la Diabla is one of my favorite ways to eat shrimp – ‘Diabla’ is Spanish for she-devil.  Everyone has their own version of the dish and the heat level can be adjusted according to your taste but for the most part, these shrimp need to be SPICY! My version also has smoked bacon which adds another dimension of flavor. Serves 2 Ingredients: 16-20 large, fully cooked shrimp 4 pieces thick smoked bacon, chopped… 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

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

  Fish tacos are a favorite in our home and this recipe is just one of the many we make during this time of year. Top off your tacos with your favorite salsa and serve with avocado and lime slices. It’s a perfect recipe for cookouts and even your next camping trip as it can be made in one pan from start to finish and all of the ingredients are easy to… Read More

I can’t get enough of this stew perhaps because of my obsession with chipotle peppers in adobo sauce. The combination of chicken, garbanzos, and adobo is just fantastic! In this recipe, I recommend the use of half a 7 oz. can of chipotle peppers in adobo but feel free to make adjustments depending on the level of spiciness you want to achieve. However, the peppers in adobo are absolutely essential in the… Read More