Spicy Peanut Salsa

Salsa macha is a rich and flavorful sauce originating from Orizaba and Cordoba in the state of Veracruz. Unlike many classic Mexican table sauces, this one doesn’t have any tomatoes or tomatillos in it. The base of the salsa macha is so simple and yet so delicious – toasted dried chiles, oil, garlic and salt. Sometimes roasted peanuts or or sesame seeds are added to give it a nuttier flavor. These salsas tend to be spicy, are super easy to make and last a really long time in the fridge.
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Motul Eggs

I´ve been long overdue for another egg recipe. As I’ve mentioned before Mexico has an incredible array of egg dishes and huevos motuleños are a particularly delicious one. This is a classic breakfast from the small town of Motul in the Yucatan and on a recent trip to Mérida I had the pleasure of trying out several versions in the markets.This is by no means a light breakfast. Huevos motuleños are fried tortillas, topped with a layer of refried black beans, eggs and tomato salsa, sprinkled with cheese, green peas, chopped ham and served with fried plantains. This has become one of my absolute favorite breakfast dishes because it combines 3 of my favorite ingredients: eggs, fried plantains and black beans.While this dish is traditionally prepared with ham, in my version I use bacon.

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Pickled Red Onions

These pickled red onions are a typical garnish in food from the Yucatan peninsula and are most famously used as the topping for cochinita pibil, a delicious slow-cooked pulled pork dish.

I absolutely love these onions for their tart acidic flavor, because they go with everything and their gorgeous color. They sit for 1 to 2 days and during this time the dark purple exterior bleeds off transforming the thin slices of onion into bright magenta strips. Basically, they will make any dish that you make beautiful. I use them to top tacos, in salads, with meat, on eggs and sometimes I just eat them plain.

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Fresh rolls with refried beans + chilaquiles + melted cheese + pico de gallo

Tecolote, pronounced TAY-KO-LO-TAY comes from the Mesoamerican language Nahautl, meaning owl.  The dish got its name because it was invented in Sanborns, a pretty mediocre Mexican restaurant chain, whose logo happens to be the owl.   While I don’t like most of their food, I have to give Sanborns credit for the creation of this delicious carb overload.  Tecolotes are a combination of two classic Mexican dishes:  molletes – bread with beans, melted cheese and pico de gallo; and chilaquiles – tortilla chips fried in salsa.  This is a perfect dish for cold winter mornings and is excellent  hangover food.

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Pork with Fruit + Nuts from “Con Sabor A Tixtla” Restaurant

Picadillo is a dish that is made with ground or shredded beef or pork that’s eaten in tacos and quesadillas or used as filling for chiles or turkey.  There are simpler versions of picadillo that are made with ground meat in a tomato sauce with chopped carrots and peas and more elaborate versions have a lot of chopped ingredients and have both a sweet and savory element.

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Steamed Chicken in Guajillo Sauce with Avocado Leaves from the Rincón Jarocho Restaurant

This central Mexican dish, pronounced me-SHOW-tay, is prepared with pork, lamb, fish, rabbit, chicken or beef and marinated in an aromatic mixture of chiles and spices.  It’s traditionally prepared by wrapping the meat and sauce in sheets of the thin outer layer of the maguey leaf and steamed, however now it’s more common that they are steamed in small plastic bags, aluminum foil or parchment paper.

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Day of the Dead Bread

Pan de muerto is a sweet bread prepared for the Day of the Dead celebration on the 1st and 2nd of November.  The bread is used as part of the altars or ofrendas that are made to honor the lives of the dead and is also eaten in the days on and around the celebration.  Depending on the region or state in México, there are tons of variations of this traditional ceremonial bread.

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