Recipes & How-Tos

How to make refried beans from scratch (frijoles refritos)

Refried beans are made by simmering dried pinto or black beans until tender and then frying them in a pan with onion and oil before mashing them into a creamy paste. This Mexican staple serves as a versatile filling for tacos, quesadillas, and enchiladas. The authentic texture comes from frying the cooked beans a second … Continued

Recipes & How-Tos

How to make authentic horchata at home

Authentic Mexican horchata is a creamy rice-based beverage made by soaking rice and cinnamon overnight before blending with a mix of milks and vanilla. Serve it chilled over ice for a refreshing treat. The key to the correct velvety consistency is the overnight soaking process, which softens the grain and infuses the cinnamon. Ingredients for … Continued

Recipes & How-Tos

How to make pozole rojo from scratch

Pozole rojo is a rich, soul-warming soup made from slow-cooked pork and hominy corn in a deep chilli-infused broth. It is traditionally prepared as a celebratory dish to bring family and friends together. The secret to a clear, professional-grade broth is parboiling the meat first to remove impurities before beginning the long simmer. Preparing the … Continued

Recipes & How-Tos

How to make chilaquiles rojos

Chilaquiles rojos are made by simmering crispy corn totopos in a smoky red salsa until they soften slightly, then topping them with fried eggs, cheese, and crema. The success of the dish depends on using authentic nixtamalized corn totopos that can absorb the salsa without losing their structural integrity. The Red Salsa Base Create the … Continued

Recipes & How-Tos

How to make cochinita pibil (Yucatán-style)

Cochinita pibil is a Yucatán-style slow-cooked pork marinated in achiote and citrus. It delivers a complex, earthy flavour and a tender, shredded texture. The use of a banana leaf during the cooking process is the secret to locking in moisture and imparting a subtle, tea-like aroma. The Marinade and Preparation The marinade blends achiote paste … Continued

Recipes & How-Tos

How to make salsa roja from scratch (roasted tomato method)

Roasting tomatoes, garlic, and onion in a hot pan creates the deep, smoky base for an authentic salsa roja. Blend these charred ingredients with chillies and vinegar for a bold, traditional flavour. The essential nuance of a professional salsa roja is the caramelisation achieved by charring vegetables until blackened. The Charring Process Roast tomatoes, garlic, … Continued

Recipes & How-Tos

How to make chilaquiles verdes

Chilaquiles verdes are made by simmering crispy totopos in a tangy green salsa of tomatillos and jalapeños. Complete the dish by topping it with shredded chicken, melty Oaxaca cheese, crema, and a fried egg. The secret to authentic chilaquiles is achieving a balance where the totopos soften slightly while maintaining a hint of their original … Continued

Recipes & How-Tos

How to make salsa verde with canned tomatillos

Rinse canned tomatillos thoroughly and blend them with jalapeños, onion, garlic, and coriander. Depending on your preference, you can either boil the ingredients first for a mellow flavor or blend them raw for a sharper, zingy kick. The most critical step when using canned tomatillos is rinsing them under cold water to remove the metallic … Continued

Recipes & How-Tos

How to make quesadillas — three cheese combinations to try

Fold a single corn tortilla in half with melted cheese and pan-fry until the exterior is crunchy. Serve with traditional salsa for an authentic Mexican finish. Authentic Mexican quesadillas rely on a single corn tortilla folded in half rather than two wheat tortillas used in Tex-Mex versions. Traditional Triple Cheese Blend Combine Oaxaca, mozzarella, and … Continued

Recipes & How-Tos

How to make totopos (homemade tortilla chips) from corn tortillas

To make authentic totopos, cut nixtamal corn tortillas into wedges and lightly fry them in oil until they achieve a crisp, golden crunch. The secret to a restaurant-quality chip is starting with a nixtamalized corn tortilla rather than a flour or instant-masa alternative. The frying process for maximum crunch Heat a neutral oil in a … Continued

Recipes & How-Tos

How to make quesabirria tacos at home

Dip corn tortillas into the fatty surface of a slow-cooked meat and bean broth, then fry them with Mexican cheese and shredded meat. Serve with a side of the remaining broth as a dipping consommé. The secret to the signature red, crispy exterior is using the rendered fat from the broth to fry the tortilla. … Continued

Recipes & How-Tos

How to make chipotle chicken tacos

Shred cooked chicken and serve in briefly fried corn tortillas topped with a smoky, blended chipotle and tomato sauce. The secret to a professional result is using nixtamalized corn tortillas that are briefly seared to ensure they are pliable enough to roll without cracking. Preparing the chicken filling Cook your chicken thoroughly and shred the … Continued