Archive for the ‘Mexican’ Category

Pico de Gallo

October 5, 2015

When you have too many tomatoes and are really in the mood to chop. 


6-7 romas, seeded & diced

1 green pepper, seeded & diced

1 small red or white onion, diced

1 jalapeno, seeded & diced

1 lemon, juiced

1 ime, juiced

1/2 bunch cilantro, diced



Prep the tomatoes and place in a colander over a bowl and cover in salt. Let it sit and drain for 30 minutes. 

Combine the all of the ingredients in a bowl and let it sit overnight. 


Quick Pickled Onions

November 24, 2014

A great add to any Mexican dish. LOVE THEM!

1 red onion, thinly sliced
1/2 c apple cider vinegar
1 T sugar
1.5 t salt

Whisk last three ingredients together and add the onion. Let sit at room temp for 1 hour and stir if needed to submerge all the onions.

Can save for up to 2 weeks in the fridge. Drain onions before using.

Pico de Gallo

September 23, 2014

1 cup red or white onion , finely chopped
1 jalapeño, finely chopped
2.5 cups seeded tomatoes, finely copped
1/2 cup cilantro, chopped
1 t salt
1 lime, juiced

Throw it together and let it sit! Perfection.

Mexican Pork

September 9, 2013

Made this for dinner tonight and served it over rice with pico and guac on top…better than Chipotle dare I say.

yield: 10 – 12 servings


1 (4- to 5-pound) pork shoulder or loin
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer
1/2 cup store-bought or homemade salsa


Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

From :

Latin Pork Loin

September 9, 2013

Great for tacos or any version of a Mexican dish.

3-4 lb pork tenderloin
1 16 oz jar salsa
Dried thyme
Garlic salt
1 bunch cilantro leaves
Salt + Pepper
1 white onion, chopped
1 bell pepper , chopped
1 cup water

Rub the spices on the meat and top with the other stuff. Cook on low in the crock for 6-7 hours.

I put everything in a bag in the freezer and it was successful.

Bullet Salsa

June 29, 2012

8 cherry tomatoes/1-2 Roma tomatoes
1/4 small onion
2 dorots of cilantro or 10 leaves of fresh
3 generous pinches of salt
1-2 cloves garlic

Santa Fe Quinoa Salad

February 6, 2012

Must try soon!


  • 3/4 cup quinoa (about 5 ounces)
  • 1 1/2 cups water
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 6 tablespoons vegetable oil
  • Freshly ground pepper
  • One 15-ounce can black beans, rinsed
  • 1 small red bell pepper, finely diced
  • 1/2 cup finely chopped cilantro
  • One 3-ounce jar cocktail onions, drained and finely chopped
  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.


Avacado Salsa

January 5, 2012

My friend Teresa made this for our NYE party and it was an absolute hit.  Pretty sure I ate half the bowl.

1 – 16 oz pkg frozen/canned corn – cooked
1 can sliced black olives
1 red pepper chopped
1 sm onion chopped
5 garlic cloves – minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbl red or white wine vinegar
1 tsp slat
1/2 tsp pepper
mix and refrigerate overnight
cut and mix in 4 medium avocados before serving.  makes a party portion. 

serving suggestions: obviously with chips, over pork chops, as a side/topper to any mexican dish, over flank steak.

Roasted Sweet Potato Salsa

December 16, 2011

*Disclaimer: have not tried this yet.

Roasted Sweet Potato Salsa
makes 4 cups

1 large sweet potato (1 pound), peeled and diced small
1 red onion, diced small
1 tablespoon extra-virgin olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
coarse salt

1 Preheat oven to 450°. On a rimmed baking sheet, toss together potato, onion, and oil. Roast until potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

2 Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

per 1/4 cup: 55 cal; 3 g fat (0 g sat fat); 1 g protein; 8 g carb; 2 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now!
For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit

Mole – for real

December 15, 2011

3/4 of a bag of chiles – mix mild and spicy if you want. Reconstituted & stemmed & seeeded (if you want to strain of all the seeds and skin)
1 whole onion
4-5 garlic cloves
2 T bullion cubes
Blend and put in a deep stock pot, bring to a boil and if you feel like an overachiever that day – add already charred onions tomatoes and a couple whole cloves that have been blended as well.

This will be best with pork or chicken. Put the paste onto your meat and cook in slow cooker or the deep stock pot and cook for a while.

From my sisters Latina friend!