It’s NOT rice pudding, it’s Arroz con Leche!This particular recipe is something my mom would make and keep in the fridge to serve as dessert. Countless times I remember having it while watching TV or doing homework. It was a staple of my diet growing up.

This very unique and incredibly flavorful dish will be a surprise to your taste buds. The actual meat in the albondigas is flavored throughout with an interesting green salsa, and to top it off there is hard boiled egg and rice inside each one!

If you had to name a Mexican beverage that is as famous as Tequila or Mezcal it would be Horchata.

This rice was one of the dishes my mom would cook regularly and have in the fridge, ready to warm up as a side to other dishes like chicken, mole or carne asada. Sometimes, it would even be served as a substitute for soup.

Tinga de Pollo is one of many dishes we call “guisado” in Mexican cuisine.
What is a guisado? It’s a meat dish prepared by roasting or frying combined with braising. It’s typically cooked in a salsa with a vegetable (potatoes, carrots, peas, etc.) and served hot.
Compared with a stew, the liquid in a guisado is allowed to evaporate creating kind of a Ragout.

What is Rompope? Most of my American friends have never heard of this Mexican liqueur that has been produced since the 1600s. 
This dessert is easy to make and so tasty that I can guarantee you will have more than one piece. Plus, who can say no to a liqueur turned into after meal treat?

Sesame seeds (Ajonjolí) are so tied to Mexican food that you would not imagine they’re not indigenous of Mexico.

The sesame seed was originally brought in from Africa and India. It’s widely used in salsas, breads and desserts. It’s a main ingredient in moles and pipian, which means that blending it with chiles is a success!

This salsa has a smokey, spicy flavor with almost sweet notes. It can be used to season chicken, or add it to pozole, birria or beef broth.

This recipe is a simple one that packs a lot of flavor. The sauce is mainly made with achiote which reminds me of food from Yucatan or Campeche. It can be done over an open grill and it’s such a joy to open the banana leaf package containing this delight ready to eat.

Salsas are an iconic element of Mexican cuisine.
There are so many varieties and types of salsas, depending on… the type of chile used, the dish it’s used on, the region it comes from or the specific recipe a family created.
This peanut salsa hails originally from Veracruz, the state where my dad was born.

If a vanilla and lemon scented pound cake isn’t enough, the rum adds an exciting flavor.

Warning: This cake is so rich, dense and flavorful that I guarantee you will be coming back for slice after slice.

Salsa Borracha “Drunken Salsa” This is not your average run of the mill salsa, you are likely to find it in taquerias and food markets in Mexico as part of the array of salsas offered to the customers. (don’t worry you won’t get drunk, the alcohol gets cooked off)

This stew became something that always reminded me of mom and home. You can make it as spicy or mild as you wish, I do like mine spicy though. It’s a simple dish, with few ingredients that yield so much flavor at the end. The salsa verde cooks in with some lightly caramelized onions that add some sweet notes to contrast the spicy fresh jalapeños in the mix.

The Menyul is originated in the town where my dad is from, Cordoba. The story tells a french man in the XXVII century was visiting the town asked a bartender for a Mint Julep. The bartender was not familiar with the drink so he followed the visitor’s instructions.

Do you have a flavor that every time you taste it, it immediately transports you to a different time in your life?
For me it’s in these Pecan cookies, they are crumbly and moist at the same time.

Christmas Eve Salad- A very traditional dish from Mexico.
This family favorite recipe has been made every Christmas for about 70 years. My grandmother loved it and mother could not serve Christmas dinner without it.

Forget chicken soup, this tortilla soup really is for the soul.
Let me tell you why this is very important to me. My mom was a great cook, she was a full time home maker and made all our meals from scratch. She created a handwritten cookbook with all her recipes and some handed down from her mother and grandmother.