Some kind of Mexican food is on our menu every week, whether it’s tacos, enchiladas, fajitas, soup, whatever. It’s a meal our boys always look forward to, especially if there’s guacamole, too. We always have beans on the side, black beans being our favorite. We spice them up with onion, garlic, chili powder, cumin, chipotle…
Mexican
Grilled Plantains with Cajeta
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. Back in April as we planned our Cinco de Mayo meal, I had a craving for cajeta and decided…
Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil)
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…