Source: https://www.eluniversalpuebla.com.mx/que-hacer/puebla-o-cdmx-donde-se-celebra-el-mejor-festival-del-chile-en-nogada-segun-google/

1st pic is Sirloin taco and green chalupa, 2nd pic is Villamelon Tacos. Everything was amazing, I wished i had room for more.

Loved it

The flour tortillas are freshly made by me today. I took my son lunch to school and this is what I made him with the leftover Mole I had. He also got a plate of chopped watermelon (not pictured). A great lunch for my boy on this rainy Friday 👩‍🍳⛈️

It's therapeutic making tortillas and watching them cook. ☺️😌

Wanting to make cheese enchiladas with roasted hatch chili's. Wondering if I should incorporate them into sauce?or add as filling and cover in red chili sauce?

EDIT- they were so amazing as sauce and topped in filling, amazing, I need more!:):) thank yall for your help:):)

Albóndigas, frijoles, quinoa in a pipián salsa. And an ajonjolí salsa. And blessed with homemade tortillas.

My mom’s cooking always reminds me why Mexican food is the best in the world.

Hey folks!

I recently ran a game of Blood on the Clocktower and catered it with a chicken Tinga and a Carne Adovada. I made both during my Twitch cooking show because A: content and B: it made the event easier by cooking in advance.

I made the Adovada last week, froze it and reheated it on the day. I made the Tinga the day before, and reheated it as well.

Both dropped noticeably and surprisingly in terms of chilli heat. I can understand the Adovada had time to mellow but I'm surprised how much the Tinga "cooled".

TBH I've made both before and never noticed such a significant drop before. I typically freeze in vacuum bags but used Ziploc bags this time. Is it possible the different plastic absorbed the capsaicin? Is this kind of mellowing typical and can you prevent or control it?

Looking for preferably starter and main menu, cooking for someone’s birthday so I can be a bit generous when it comes to more expensive ingredients. Just thought I’d post and see if I can get any inspirations from here!

Thanks in advance!

Getting the pasilla braised cochi con hongos ready. Also gotta make tortillas for our guests.

I once heard a phrase for ordering, like, the basic plate of food in a region of Latin America, as opposed to placing an order for specific food items. What is that phrase?

Moved to Hawaii recently & been craving some meals from back home. Not all perfect but they get the job done, and my cravings satisfied :) I didn’t cook much before moving out here to be with my husband so my rice is still finding its way lol. I’d love some more recipes to try if anyone is open to sharing! We pretty much love everything and I am open to suggestions!!

1st pic: chile Colorado 2nd pic: tacos de camaron 3rd pic: enchiladas, arroz con pollo 4th pic: pollo con rajas 5th pic: carne con papas y sopa de fideo 6th pic: chicharrones de harina 7th pic: coctel de camaron 8th pic: chilaquiles

I'm searching for the technique that makes Mexican rice not just fluffy but with those semi-broken grains of rice. They almost look like they've burst a little bit. Is it toasting the rice first?