December 22, 2011


Continuing with the breakfast series, let us make an omlette. Break 3-4 eggs, remove the yolk. Beat the egg and it ready to add some finely chopped onions and chili. Grease your pan with some olive oil and pour the egg. Let it brown on both sides.

December 15, 2011

Scrambled Eggs

Starts with some eggs (huevos) - minus the yolk. We prefer egg whites only but your choice. Add a pinch of salt.

Fry some finely chopped onion and chili on olive oil. Beat egg with a spoon and throw in the pan. Cook until brown. Serve with salsa!

December 10, 2011

Freshly squeezed orange juice

Can't beat fresh juice! Need about 4 oranges for one large glass. Wash, cut and squeeze! Have with hashbrowns and eggs - coming soon!


December 3, 2011

Hot Chocolate - Abuelita with Bolillo, Pan Dulce

Perfect for the winter time and camping!

  • Milk
  • Chocolate Abuelita (found in Mexican Stores)
  • Pan dulce, or bolillo

One tablet of Chocolate Abuelita makes 4 cups

The tablet can be cut into multiple pieces by hitting it on the ridge of your counter with the paper cover on.

Add milk to a pot.

Add Chocolate Abuelita, depending on the amount of milk you have.

Alternate - you can use Ibarra as well.

 Let it warm up and stir with a whisk (molinillo).

Let it boil for a few minutes.



Enjoy with pan dulce and/or bolillo!

For best results, dip bread into hot chocolate!

November 26, 2011

Tostadas de Tinga de Pollo

This can get a bit involved. You need previously posted recipes: salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

  • Chicken (beef, pork, or soy meat)
  • Canned tomatoes
  • Raw onion
  • Salt
  • Corn Tostadas
  • Shredded lettuce (see pictures below)
  • Queso Fresco (fresh Mexican cheese)
  • Previously posted recipes mentioned above
Preparation (see pictures below):
Boil water in a pot that will cover the amount of chicken you have available (use lid, for faster boiling results)

Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)

Use a fork to shred the chicken

Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)

Amount of tomatoes should be based on amount of chicken

On a hot pan, add oil and wait until sizzling

Cut raw onion in fajita strips, add to the hot pan with oil

Saute onions until brown

Add the chicken to the brown onions. Cook chicken until brown at a low temperature.

Add sauce. Bring to a boil. Let it simmer for 20 minutes.

Let tinga cool down for 10 minutes

Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...