Arroz y frijoles. Rice and beans were staples in mom's kitchen. A few years back I was fortunate enough to find myself in San Diego for a work conference. Before leaving San Diego, my sister's and I heard of this awesome Mexican restaurant Las Cuatro Milpas. We just had to try it! Everything I tried that day was delicious! I don't know why, but I was most impressed with the simple bowl of rice and beans served to us. Maybe it was the fact that it reminded me of home so much. The countless times ...
Green Chile Chicken Enchiladas
Green chile chicken enchiladas! Technically, green chile, cream cheese, sour cream, salsa verde, chicken enchiladas! Lol! Delicious chicken enchiladas, for short! For several years now several of my ...
Gorditas de Picadillo- Ground Beef Stuffed Corn Masa Pockets
When I am stumped on what to prepare for dinner, picadillo is an easy option. And why gorditas when you can just warm up some tortillas? Besides the fact that they are delicious, I want to continue ...
Tacos Dorados! Cuatro Vientos!
Tacos dorados! Taquitos! Crunchy tacos! After several trips to L.A. over the past year, I was finally able to make some time to go check out a popular seafood restaurant in the Los Angeles area. Here ...
Cuatro Vientos Copycat Salsa Recipe!!
While in Los Angeles recently, I was lucky enough to finally enjoy some tacos dorados from Cuatro Vientos Mariscos restaurant. I knew as soon as I arrived back home that I wanted to attempt to ...
Lentejas Con Papas- Lentils with Potatoes
Lentils! Lentejas! As a kid, I associated eating lentils with days of Lent. Mom would prepare them simply with carrots and potatoes and they were delicious. The day it dawned on me that I could just ...
Verdolagas! Purslane!
Verdolagas, purslane! Not only is it delicious for a variety of dishes, it is shown to contain five times higher omega 3- fatty acids than spinach! Who knew? They can be eaten fresh or cooked and will ...
Chileatole Rojo, Tesmole
Chileatole is a dish that dates back to Prehispanic times. It is said to have originated in Puebla, but is popular in Oaxaca, Veracruz, Morelos and Tlaxcala. The dish is a thick type of soup thickened ...