We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese. This is one of our go-to meals when we're out of ideas, and it always hits the spot.
Rick Bayless got into a bit of a juicy PR kerfuffle last week when Jonathan Gold, the great LA food critic, chided him for saying he was bringing "authentic" Mexican cuisine to Los Angeles. (Coals to Newcastle, rather.) Since then Gold and Bayless have made up, and the whole Twitter spat just served to remind us of how much we love Bayless's recipes. Here are five favorites.
A can of beans is a very handy thing to have around. In a pinch it can serve as an extra-quick lunch. There are all sorts of ways to dress up a can of beans (soup, dip, impromptu burritos). Here's one delicious vegan lunch idea, involving nothing more than a can of black beans and a few fresh ingredients.
Rice? In a popsicle? Oh yeah baby! You better believe it — it may sound strange, but this is one of the best frozen desserts I've put in my mouth in a long time. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself!
Mexican paleterías have taken the popsicle to truly entirely new heights. With flavors like chili-spiked mango, pineapple, and sour tamarind, these ice pops are intense, tasty, and absolutely refreshing. Saveur has a round-up of paletas to try at home, and so the real question becomes which one to make first?
My sister and I are so very different. We started with the same tomatillo salsa recipe several years ago and we've both evolved it in somewhat opposite directions. I've stripped it down to the very essential, and she's added her signature with a few additional ingredients. My most basic of basic recipes follows, along with her additions.
We are huge fans of barbecued pulled pork, as you know. But lately we've been feeling the urge to break out of the mold. When this recipe for cochinita pibil come up on Simply Recipes, we were immediately captivated by its description of pork shoulder braised in orange juice and Mexican spices. We just knew it would hit the spot!