Mexicrave ~ Adriana Torres

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Tinga is a chicken dish that originated in Puebla, Mexico. It’s perfect for tacos, tostadas, salads, or even as a topping for nachos. There are various ways to prepare this dish but the recipe below is simple and easy to prepare and it contains all of the main ingredients that make this dish so popular. This recipe can easily feed a group of six so adjust the ingredients according to the number of guests… Read More

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

I like to make this stew sometime in the winter months and in the summer for a light meal on the patio. Topped with queso fresco and fresh avocado, this spicy Poblano stew will leave you satisfied and full. Make it as mild or as spicy as you like by changing the recommended amount of peppers. For a hardier meal, add potatoes. Serves 4 6 cups water 4 cod fillets 5 poblano… Read More

Locro de Zapallo, a classic dish from beautiful Peru, is a hardy vegetarian dish perfect yearlong but especially satisfying throughout the winter months. Although some may choose to add chicken, fish, or shrimp, the traditional Peruvian locro, or stew, is composed of zapallo macre, or pumpkin, potatoes, cheese, vegetables, and spices. While some of the ingredients are difficult to find in U.S. supermarkets, there are many online stores that offer them at… Read More