Grilled Plantains with Cajeta
May 17, 2010 by Andrea 
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Filed under Dessert, Mexican
Cajeta is a Mexican sweet treat like dulce de leche (or arequipe in Colombia), but it’s made from goat milk rather than cow milk, and that one little ingredient change makes it very rich in flavor. Read more
Fast Fish Tacos with Spicy Chipotle Seasoning
May 3, 2010 by Andrea Print This Post
Filed under Main Course, Mexican, Seafood
Our spice cabinet is chock full, and although some spices see more use more than others our quick taco seasoning mix goes into a variety of dishes and makes it easy to whip up these fish tacos in a jiffy. Even on a busy weeknight, we can literally have dinner on the table in about 15 minutes which almost makes up for not having a good taco truck anywhere nearby. Read more
Chipotle Chicken with Creamy Spinach
April 29, 2010 by Andrea Print This Post
Filed under Main Course, Mexican, Poultry
Towards the end of April into the early part of May, Mexican food takes center stage in our home for Cinco de Mayo. We think about all our favorite dishes and try out new things, but it’s always a little awkward with the way the seasons work because in my mind Mexican food goes hand-in-hand with summer. Some of the best produce for Mexican food–tomatoes, peppers, tomatillos—are all hot weather garden items, and we won’t harvest any until August. Read more
Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil)
January 4, 2010 by Andrea Print This Post
Filed under Mexican, Pork
The boys start back to school today and Michael went back to work after a well-deserved holiday break, which means we have returned to our weekdays full of drop-offs, pickups, multiple schedules, homework, and little time for preparing dinner. Tackling big cooking projects on weekdays is out of the question, so we are making easy weeknight meals such as this achiote-marinated pork. Read more
Oven-Roasted Tomatillo Salsa
October 16, 2009 by Andrea Print This Post
Filed under Appetizers, Grow Your Own, Mexican, Tex Mex, Vegetables
Have I ever mentioned that purple is my favorite color? I find the color exhilarating and like plants that bear purple fruits and vegetables, including tomatillos.
Our tomatillo plants were slow this year along with everything else in the garden. The extended cold, wet spring put a damper on things, making everything slow to grow and blossom. We finally harvested some tomatillos a few weeks ago, much later than last year, and with the early cold snap this week we didn’t get much of a growing season at all. All we can do is preserve what we have and hope for better next year. Read more
Grilled Adobo Chicken (Pollo Adobado)
July 20, 2009 by Andrea Print This Post
Filed under Mexican, Poultry
I recently acquired a copy of Rosa’s New Mexican Table (review) and having heard of the restaurant and the book’s James Beard Award nomination in 2008 I was eager to try out some of the dishes from Chef Roberto Santibañez. One of the first dishes that caught my eye was the adobo marinated chicken with spicy guajillo chiles and chiles de arbol. An adobo sauce is bright red from the chiles and the meat is either simmered in the sauce or marinated and grilled. Common chiles for adobo include ancho, guajillo, and chipotle, though in this recipe chiles de arbol are added for extra heat. In the DC area you can find dried chiles at Hispanic grocery stores, some of the larger international grocery stores such as Grand Mart, Shoppers Food Warehouse, and some other grocery chains. Read more
