Apricot Jam Quesadillas

Apricot Jam Quesadillas

Oh my these apricot jam quesadillas are delicious! The apricot jam really kicks the quesadilla to new levels. The recipe was inspired by this post for Apricot Salsa Quesadillas on Top with Cinnamon. 2 teaspoons olive oil 1 small onion chopped … Continue reading 

Sopa Azteca, Skip the Chicken, Add Black Beans & Corn!

tortilla soup

I found such a wonderful recipe for sopa azteca (tortilla soup) from Rick Bayless. You cook blended sauteed onions, garlic and tomatoes down to a paste which gives the broth yummy depth! We had sopa azteca with tempura sweet potato, goat … Continue reading 

Panuchos de Juevos

Panuchos Juevos

Panuchos and salbutes were our favorite meal when we went to Merida, Mexico over the summer. Fried corn tortillas topped with eggs and pickled onions, and sometimes black beans and/or avocados. Then you drizzle on this super spicy green salsa. Oh … Continue reading 

Homemade Black Beans

Homemade Black Beans

I still use canned beans some, but really, pressure cooking beans is so easy! These black beans I didn’t even soak, just pressure cooked for about 45 minutes. Perfect! Cooking times vary depending on the age of the bean and … Continue reading 

Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions

Chickpea Tacos

These Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions are not really Mexican, not really Indian, but definitely have elements from both cuisines. The chickpeas are cooked in a rich spicy tomatoey gravy with cumin and cinnamon and topped with … Continue reading 

Mole Pipían (Pumpkin Seed Mole)

Pumpkin Seed Mole 3

Mmm, mole. Rich and loaded with toasted pumpkin seeds and cilantro, it goes well with grilled vegetables, enchiladas, and even drizzled (or poured!) on tacos. We had it with queso fresco enchiladas and another time with grilled veggie tacos. Recipe … Continue reading