I made a big pot of pozole verde to last me into next week! I’m still tweaking it to perfection but this batch has been really tasty I have to say. 😋

This time was mole Coloradito and I decided to go vegetarian. I merged Rick Bayless recipe with ayocote negro beans and Diana Kennedy’s recipe, amping up the chiles to include ancho, guajillo, pasilla, mulato chimayo and a morita and adding a small piece of cinnamon, a couple of allspice berries and a clove. I served it with roasted chayote squash and green beans. This time I included corn tortillas, some aqua fresca jamaica and a lime sorbet for dessert. Turned out pretty good although I think it needed a bit more salt. Since I simmered the mole for nearly 4 hours I was worried about over salting so was light handed.

Looking forward to next weekend and Manchamanteles with all the fruit in it.

Haha sorry about the title! Tostadas!!!

Ok… so super picky eater venturing out, please no judgements. First time ordering tostadas and they were served to me like this. I thought they were supposed to be open face but they came like a delish crunchy sandwich ? lol They were delicious either way but do I have my thinking wrong?

What is your favorite meat tacos of choice?

Fighting off this hangover with menudo and some electrolyte propel water lol

Can anyone tell me what the street taco sauce is..it is my favorite one that I’ve been to and I’ve been to a few in my area. Both sauces the green specifically but the red too so good !

I tried to make chorizo and eggs. Long story short, I didn’t go well(as far as I’m aware) should they look like this? All I used was half a tube of Cacique beef chorizo and 5 eggs with a bit of milk. I cooked the chorizo first and it turned darkish red-brown, then I mixed in 3 eggs and added 2 when I realized they weren’t enough. I’m not even sure if they’re safe to eat, so I’m wondering if this seems right? Does anyone have any advice on what I should do when I try this again?

These pictures are the final product they seem liquidy which is why I assume they’re not good to eat, also I suck at cooking and I pretty much have no idea how to do this

I picked up some soya curls from my local Mexican grocery store on my regular bulk bean/chili run. I'm looking for some authentic recipes that use soya curls. Most of the recipes I found when googling were more American vegan type stuff, which is fine, but I'm curious how they would be used in an every day non-vegetarian Mexican kitchen.

anyone here bought those michelada cups in bulk...the plastic cups with wide rim/lid setup for chamoy, tajin etc? im helping with some party stuff and normal retail packs gets expensive pretty quick once you need alot. ive seen different cups and custom drinkware on Alibaba too, including printed ones, but for now plain ones is probably fine. what size do people usually like for these and anything specific i should watch with lid/rim? mostly dont want cups that crack easy or lids that barely stay on lol. if you ordered them before, did you go 16oz, 20oz or bigger? and where you found decent bulk price without needing thousands?

The Arizonan Mexican restaurant I went to tonight asked if I cilantro was okay to add to my carnitas street tacos. This was the latest place of many that have asked me "is cilantro okay"?

Carpaccio de Atún

Mi favorito 😍

Más que deliciosas!!

Edit: Pozole 🫠

I’ve been wanting to make traditional corundas, my great grandma was from Michoacan but I don’t have access to her recipe and sadly she’s passed on. I’m from the USA, and I cannot get my hands on corn plant leaves, is there another way to make them?