Mexicrave ~ Adriana Torres

Archives

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

Every time my mother asked what I wanted for dinner I would reply, “Pollo en salsa de tomate!” Chicken and vegetables in tomato sauce has been one of my favorite dishes since childhood. You can control the spiciness by adjusting the amount of jalapeños or not add any at all but in my opinion, the spicier the better! 6 boneless, skinless chicken thighs 1 cup thawed peas 1 1/2 cups cooked cauliflower… 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

Simple and great-tasting! Serves 4 side-dish portions or 2 full portions Ingredients: Summer squash (4 medium) 2 medium tomatoes                                               1/4 white onion 1 large garlic clove 1 cup corn kernels 1 cup water 4 tbsp. sour cream or table cream 1/2 cup shredded white cheese ( Mozzarella, Muenster, or a mix of the two) 1 tbsp. olive oil 2 tsp. salt (adjust to taste) 1 tsp. black pepper Note: Recipe pictured in… Read More

These flautas are great and I purchased all the ingredients for under fifteen dollars. This recipe serves four. If you’re feeling wild, make a few shredded beef or shredded chicken. Serve with a side of Spanish rice and beans if desired. Ingredients: 16 corn tortillas two large potatoes, peeled and diced four cups shredded cabbage four tomatoes, sliced thin ½ refrigerated table cream or sour cream two avocados 2 teaspoons salt 1… Read More