Cuisine: Mexican

Jake’s Autumn Squash Pot

  Jake’s Autumn Squash Pot This delicious, filling, vegetarian stew combines winter squash, beans, peppers, and onions with interesting seasonings such as cocoa, cinnamon, and cumin. If you’d like to add meat, use cooked sausage, bacon, or high-quality ground beef pork, chicken, or turkey. 2 tablespoons extra virgin olive oil 2 medium onions (any color) […]

Cilantro Pesto

  Cilantro Pesto When we mentioned cilantro pesto on one of those occasions of abundant herbs, someone asked, “What the heck do you do with it?” Dot it on a cornmeal crust as the base for a Mexican-style pizza. Use it as the binding sauce with basil pad thai noodles and shrimp. Make it an […]

Ensalada Zapatista (Zapatista Salad)

This refreshing Mexican salad is not a taco salad (no meat or cheese), but it combines those same distinctive flavors of tomatoes, jalapeño, cilantro, limes, avocado, cucumber, and tortilla chips. It goes down easy when the temperatures are soaring and the summer vegetables are pouring in by the basketful. Ensalada Zapatista (Zapatista Salad) For the […]

Mexican Black Bean and Tomato Salad

In this refreshing salad, you can vary the spices and seasonings to suit your palate. This salad tastes best when refrigerated for an hour or two before serving. Mexican Black Bean and Tomato Salad 1½ cups cooked black beans (or one (16-ounce) can, rinsed and dried) 1 to 2 chopped fresh tomatoes ((or a pint of […]

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