Category Archives: Mexican

Mexican Cilantro Rice

Mexican Cilantro Rice

Mexican Cilantro Rice Cilantro Rice The Vegetarian Blog

Today I am feeling very happy for the soccer team from MEXICO :) and in the celebration of their win today at the FIFA World Cup in Brazil, I was inspired to make a Mexican rice; but not just your regular Mexican rice. Ohh no, today I made Mexican Cilantro Rice. In Mexico or (I’m sure) in all most every latin country, everyone has a tía Lupe in their family (tía means Aunt and Lupe is short for Guadalupe). When my family moved to Mexico from the US, my tía Lupe was the first person to serve me a plate of bright green cilantro rice. It was incredible cilantroso!
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Enchiladas Morelianas de Papa & Zanahoria

Enchiladas Morelianas de Papa & Zanahoria

Enchiladas de Papa

Vegetarian enchiladas have a very special place in my heart, they remind me of coming back home from middle school, starving as usual, to my mother’s enchiladas Morelianas (filling with potato and carrots from the capitol state of Michoacán).

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Pico de Gallo, Salsa Roja & Totopos

salsas

Salsas are the typical tomato sauce you can serve with any Mexican dish, it’s like your chutney for your samosa or the tzaziki for your falafel, etc. And in Mexico there are many types of salsas, hundreds!!! So for your previous Molletes recipe that I posted earlier this week, I have made two different types of salsa’s you can serve or enjoy with Totopos which is the spanish word for chips (like the nacho chips). Well I hope you enjoy them with something delicious and you can share what you created with these recipes :p Continue reading

Pozole Rápido


Pozole Rápido

posole-layout_01posole-layout_02posole sauce & tomatoesposole-layout_04

This week has been all about the rain and no sun, and with all this windy and cold rain, there is nothing like having a warm bowl of soup in your lap to comfort the chilly weather. Pozole is a traditional mexican hominy soup that is very popular in weddings or quinceañeras, because of how quick and satisfying it is to make, yet very delectable. There are a few ways i make this soup, but considering the gray weather, i was feeling a bit lazy so this is my easy way of making Pozole (instead of roasting the chilies and making my own sauce), what can i say?? This is a very convenient recipe you can whip up if you’re in a hurry to get back under the covers and watch movies with a delicious bowl to warm you all day. :P

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Flautas (taquitos) with potatoes

Flautas (Taquitos) with potatoes

Taquitos-Flautas

Taquitos were a staple growing up  in our weekly lunch or dinners, they are so crispy and delicious and the best thing is that they are so easy and quick to make! I owed my niece some taquitos for her birthday so i gave her a monthly coupon for “taquitos anytime Hayden’s hungry” and so here is the recipe for my taquitos. :)

Serves 4

Flautas
12 Corn tortillas
2 peeled, cubed & boiled potatoes
12 long strips of white cheese (mozzarella, monterey jack, etc..)
2 Tb of sour cream
1 tsp salt
2 Tb vegetable oil

Toppings
1/2  cabbage; shredded
2 chopped tomatoes
1 chopped avocado
1/4 cup chopped cilantro
sour cream
mexican cheese like cotija or fresco

In a bowl, add the boiled potatoes and mash them with the salt and sour cream. In order to roll tortillas without breaking, they need to be heated, which you can do by warming them in a pan or microwaving them for about 1 minute until you can bend them without breaking them. When they have been warmed, immediately add the filing. Start at the end of the tortilla and with a spoon add the potatoes and a piece of cheese. Pick the end of the tortilla and roll the tortilla around the filling tightly. Place the end of the wrap face down on a non-stick pan. Continue until you fill the pan with taquitos, making sure you place them firmly next to each other. Once you have your pan filled up, drizzle the oil over them and shake the pan a little bit to allow the oil to go underneath the taquitos. Turn the flame to a medium high and allow them to cook for 2 or 3 minutes or until golden brown. Then turn over to brown on the other side. When your taquitos are golden, remove them from the pan, blot with paper towel,  salt them lightly and place on a plate.

You can put any toppings you want like, shredded cabbage, chopped tomatoes, avocado chunks, sour cream, queso fresco or queso cotija chopped cilantro and salsa.There are so many vegetables and cheese’s you can fill taquitos with, so you can experiment with your favorite ingredients and prepare this dish completely vegan or vegetarian! It is gluten free :) too!