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Hatch Chile Cheese Cornbread brings together two Southwestern favorites: golden, tender cornbread and the smoky, earthy heat of roasted Hatch green chiles. Cornbread has deep roots in American cooking, tracing back to Native American traditions of grinding corn into meal and baking simple breads over open fires. In the Southwest, especially New Mexico, cooks naturally […]
Pumpkin Empanadas, known in Mexico as empanadas de calabaza, are a beloved autumn and holiday treat. In many Mexican and Mexican-American homes, they’re baked during the cooler months, served at Día de los Muertos gatherings, enjoyed with coffee on chilly mornings, and shared at Christmas alongside tamales and champurrado. Traditionally, the filling is sweetened with […]
Caldo de Pollo is one of the most cherished comfort foods in Mexican homes, a warm, nourishing chicken soup that has been simmering in family kitchens for generations. Much like chicken noodle soup in the United States, it’s the dish mothers and grandmothers make when someone is sick, when the weather turns cold, or simply […]
Jalapeño Salt is a simple homemade seasoning that captures the bright, grassy heat of fresh jalapeños in a shelf-stable, sprinkle-anywhere form. Flavored salts have a long history around the world, from the herb-infused salts of the Mediterranean to Mexico’s beloved chile-lime seasonings like sal de gusano and modern favorites such as Tajín. Combining salt with […]
Mexican Street Corn Salad Ingredients Frozen corn: 20 oz, completely thawed and blotted dry with paper towels Avocado oil: 2 tablespoons (or another neutral oil that handles high heat) Scallions: ½ cup, thinly sliced (white and green parts) Fresh cilantro: ¼ cup, roughly chopped, plus more for garnish Cotija cheese: ¼ cup, crumbled, plus more […]
Fresh Beans with Green Chile Hamburger Stew and Onions Ingredients Coriander seeds: 1 teaspoon Vegetable oil or olive oil: 1 tablespoon Lean ground beef: 1 pound (leave out for a vegetarian version) Onion: ½ medium, finely chopped Garlic: 3 large cloves, minced Chicken or vegetable stock: 4–6 cups, homemade if possible (use more or less […]
Cheesy Green Chile Rice Casserole is a classic of Southwestern home cooking, the kind of creamy, comforting side dish that has appeared at family dinners, church potlucks, and holiday tables for decades. Often called “green chile rice” or “Mexican rice casserole” in New Mexico and Texas, it’s beloved for turning a handful of simple ingredients […]
Chicken Flautas are a beloved Mexican classic: corn tortillas wrapped tightly around seasoned shredded chicken, then fried until golden and shatteringly crisp. Their name means “flutes” in Spanish, a nod to their long, slender shape, and they’re often called taquitos or tacos dorados (“golden tacos”) depending on the region. Found everywhere from family kitchens to […]
Fideo Soup, known in Spanish as sopa de fideo, is one of the most beloved comfort foods in Mexican and Mexican-American homes. For many people, it’s a taste of childhood: the soup grandma or mom made on cold afternoons, on sick days, or simply because it was quick, affordable, and always delicious. Its roots trace […]
Green Chile and Poblano Chicken Stew is a soul-warming bowl inspired by the beloved green chile stews of New Mexico, where roasted Hatch chiles are more than an ingredient; they’re a way of life. Every late summer, the air across the state fills with the smoky aroma of chiles tumbling in roasting drums, and families […]