Questions with this tag should be about traditional ingredients, preparations or dishes from Mexico - such as tamales, tacos or flan. Questions about ingredients common to Mexican-style cooking, but which aren't about a specific Mexican dish, should not use this tag.

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1
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2answers
559 views

Does anyone know the name of this Mexican Breakfast / Brunch dish?

I remember eating this delicious breakfast while traveling a long time ago and since it was a to go order, I never really remembered the name. The dish had eggs (scrambled style) mixed with rice. ...
5
votes
4answers
9k views

What is a good spicy potato wedges seasoning?

I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges. My ...
25
votes
8answers
57k views

Should I rinse canned beans before using them?

Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them ...
4
votes
5answers
40k views

Cheeses similar to queso fresco

Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - ...
11
votes
3answers
7k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
6
votes
3answers
492 views

Trouble making corn tortillas

I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory The only masa I can get this corner of the world is imported from Mexico or USA and is ...
4
votes
3answers
12k views

What's the difference between a burrito and a tortilla?

I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a "burrito." What's the difference between this and a tortilla? I thought that's what they were ...
6
votes
7answers
5k views

How to use spare jalapeños?

I bought a pack of about 10 jalapeño peppers and will only use 1-2 of them to make salsa. What can I do with the rest so that I don't have to throw them away. At the price for the whole pack it's ...
4
votes
3answers
1k views

issues with mexican restaurant-style white cheesedip

Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States. (Specifically I was thinking of the ...
14
votes
4answers
1k views

How do I get vegetarian tamales to come out fluffy?

I'm a vegetarian, so naturally I don't use lard when making the masa for tamales. I've experimented with butter, non-hydrogenated vegetable shortening, and solid coconut oil. I've tried beating the ...
8
votes
1answer
135 views

How to change the texture on dulce de leche?

I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was ...
9
votes
4answers
3k views

How can I make a Taco Shell?

I've never seen a mold that would shape them - any tips?
7
votes
4answers
6k views

What spices are used to make a mexican fajita seasoning?

I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.
7
votes
3answers
533 views

Is there a simple way to make refried beans?

This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The main problem is that the beans seem to ...
9
votes
5answers
16k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
8
votes
1answer
48k views

What kind of steak to use for fajitas?

Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
14
votes
3answers
1k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
4
votes
4answers
5k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
12
votes
7answers
493 views

How does one begin to create salsa?

Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more ...
9
votes
5answers
25k views

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...