Dash of Color and Spice

Chicken Tinga

January 3, 2020

This chicken tinga is spicy, flavorful, and super easy. Great for meal prep and batch cooking. It is perfect for salads, tacos, tostadas, and more!

Growing up my tia, (aunt), would make chicken tinga tostadas for almost every gathering. Family joked about how much she made it and every time she had us over people would say, “I bet she made tinga again!”. Yes, probably so. However, I was ALWAYS ready for some of her chicken tinga. Spicy shredded chicken full of tons of flavor on top of a crispy tostada with ALL the toppings. If you’re doing Whole30, so sorry for the temptation but it is the perfect food freedom meal. You’re not missing out though. This makes for the perfect chicken tinga salad or lettuce “tacos”. Trust me when I say this chicken is FLAVOR TOWN!

Mexican Picadillo

January 3, 2020

Here’s a Mexican version of a hearty potato and meat dish that is sure to keep you satisfied! Full of flavor and a great dish on it’s own or perfect as a stuffing for Chiles Rellenos. Mexican Picadillo is a must try for a quick and delicious meal.

Picadillo is one of those super simple dishes that is great for a weeknight meal, especially when you want to have a meal ready at the table quickly. I make it slightly quicker by boiling the carrots and potatoes separately so these are ready by the time the ground beef is cooked.

Agua de Jamaica

January 3, 2020

Refreshing and incredible easy, this hibiscus flower tea is perfect for a hot summer day or just to quench your thirst any day of the year! Perfect to wash down some yummy tacos too 😉

If you’ve ever been to Mexico you probably have experienced, or at least seen, the street vendors selling aguas frescas from their carts. Typically they can be seen with a cart full of vitroleros, a very large container, with all kinds of different aguas frescas: lime, horchata, cantaloupe, and jamaica just to name a few. They are all so good, refreshing, and easy to make yourself!

Chiles Rellenos

January 3, 2020

Chiles Rellenos are a labor of love but absolutely delicious and satisfying. This traditional Mexican dish is sure to be a hit with everyone!

Chiles rellenos are a traditional Mexican dish I grew up eating. I am not even going to lie and tell you that I always loved them because that wasn’t always the case. However, my taste buds got their act together and they are now one of my favorite dishes! As I mentioned previously, these are definitely a labor of love but the end result is so much more satisfying because of it.

Homemade Chorizo

January 3, 2020

Easy to make homemade chorizo recipe. Simple ingredients make this Mexican sausage flavorful with a combination of spices and ground meat of choice. Perfect with eggs for breakfast or as a taco filling!

Some people always have bacon on hand for breakfast or other dishes but chorizo is something that is always present in my fridge. Chorizo is like the Italian sausage of Mexicans. Just like Italian sausage adds amazing flavor to your pasta sauce instead of just using ground beef, Chorizo makes for the most delicious ground beef substitute!

Salsa Verde

January 3, 2020

There is lots of debate about the better salsa: verde o roja? Green or red salsa? To me, this is hands down the BEST salsa, period. Don’t take my word for it though, go try it out yourself!

I am sure you have a favorite salsa at your favorite Mexican restaurant or your favorite store bought kind. I am pretty confident when I say this will definitely be on the top of your list. It is a popular recipe and it is a great salsa to drizzle over your favorite tacos, eggs, quesadillas, etc. It is also the perfect base for my pozole verde which you can find here.

Pork Chile Verde

January 3, 2020

Do you want and easy meal to have on a busy weeknight or to meal prep? This pork chile verde made with pork, potatoes, and salsa verde is here for YOU!

Pork chile verde in a white skillet. Jalapenos, tomatillos, lime, and cilantro as props

Growing up I noticed my mom was very resourceful when it came to planning meals for us. One thing she made often was carne con chile, or meat with chile sauce, like this pork chile verde. This was the logical thing to do with any left over salsa, veggies on hand, and meat found in the freezer. Making a salsa is so easy and economical and cooking any kind of meat in salsa makes for the perfect meal. Add a side of rice, calabacitas, or zucchini, and eat with tortillas.

Pozole Verde

January 3, 2020

Pozole is something I grew up eating my entire life. Hominy and meat in a broth made with spices and chiles, and all the garnishes your heart desires. However, pozole verde is something new, exciting, and different from the stuff my grandma made. This recipe is super easy and absolutely satisfying.

Ask anyone who is Mexican or comes from a Mexican family about pozole and they will describe pozole rojo to you. Traditional pozole rojo is made with a red sauce broth base that made with chiles guajillos and anchos. It is traditionally made with pork and always has hominy. In my family, pozole is served with shredded lettuce, radishes, oregano, and some lime juice. We always have a spicy red salsa on hand if we want some extra heat.

Albondiga Soup

January 2, 2020

Albondiga Soup is made with albondigas, or meatballs, and lots of vegetables. This traditional Mexican soup is full of flavor with just enough spice to warm up your soul!

White bowl filled with albondigas, or meatballs, vegetables, and lime wedge garnish.

This Albondiga Soup was a staple in our house, especially in the winter. My mami would make huge batch of this soup along with a batch of Mexican rice or fideo. Traditionally the albondigas, or meatballs, are made with rice mixed into the meat mixture which is then cooked while the soup simmers. I wanted to make this Whole30 compliant version by omitting the rice but keeping the rest of the delicious ingredients and flavors that makes this soup so nostalgic.