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.
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 ...
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 ...
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 ...
I've never seen a mold that would shape them - any tips?
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 ...
My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guacamole. The claim is that if you leave the ...
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 ...
Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
I've been to countless "Southwest" Mexican restaurants, but for all of them except Chipotle, they just can't seem to get the ingredients in a burrito evenly. For example, one burrito I had had all ...