Tag Archives: Mexican lime

Cilantro-Lime Rice | Arroz con Cilantro y Limón

Tangy Cilantro-Lime Rice Photo Credit: Lola's Cocina

Tangy Cilantro-Lime Rice
Photo Credit: Lola’s Cocina

Rice is a staple not only in Mexican kitchens, but also in kitchens throughout the world. If you are anything like me, and grow tired of eating plain white rice, I have added a few ingredients to the mix to keep it fresh and fun. Cilantro and lime juice add pizzazz to this global grain, which I love to pair with chicken and seafood dishes. Read More…

Lime Agua Fresca with Chia Seeds | Agua Fresca de Limón con Chía

Chia seeds are trending these days and are experiencing a “rebirth” of sorts here in the Americas. Used by the Aztecs, Mayas, and Incas for their medicinal and nutritional values, this superfood is quickly reemerging on the world stage for its health-related benefits.  Today I’d like to share a recipe that I came across for the first time while brunching at the Mercado Hidalgo in Guanajuato, Guanajuato:  chia paired with key lime juice, water, and sugar. I know you’ll enjoy this recipe as much as I do – you’ll find the textures and flavors unforgettable (and distinct from American-style lemonade)! Read More…

Mole Enchiladas | Enchiladas de Mole

by Haydeé Noain Santoval (my tía)

1 ½ cup mole paste
4 pounds chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
¾ cup oil
½ red onion sliced thinly, then halved
5 Mexican or key limes freshly squeezed
½ teaspoon dry oregano crushed finely
Salt (to taste)
12 corn tortillas
1 cup crumbled panela or cotija cheese


  1. Prepare mole according to preparation instructions on label unless you made it from scratch. When using a mole paste, I typically add about 4 cups chicken broth, one tablespoon of peanut butter, and 4 ounces of Mexican chocolate to mine and cook it over low-medium heat until creamy and hot.
  2. In the meantime, marinade onion slices in lime juice, oregano, and salt.
  3. Working with pans side-by-side, prepare oil in one pan over medium-high heat.
  4. Prepare mole enchiladas one at a time by carefully dipping warm tortilla into hot oil to coat on each side. Next, dip in mole sauce to coat with sauce on each side. You may want to use tongs when dipping tortillas. Remember to warm tortillas beforehand otherwise they can break during this step.
  5. Fill each tortilla with 2 tablespoons of shredded chicken, and then roll tortillas tightly, as if making taquitos. If rolling them is a challenge, you may simply fold in half with chicken inside.
  6. When ready to serve, pour more hot mole sauce on top. Garnish with crumbled cheese and onion.

Avocado Cilantro Salad Dressing | Aderezo de Aguacate y Cilantro

by Reyna Mendoza

1 large avocado
½ cup apple cider vinegar
½ bunch cilantro stems removed
2 limes juiced (I prefer small Mexican or key limes)
Salt to taste


  1. Combine avocado, apple cider vinegar, cilantro, and lime juice, and salt. Blend for 60 seconds or until creamy.
  2. Taste and adjust salt. Serve immediately.

Lime Paletas (Popsicles) with Chia | Paletas de Limón con Chía

slightly adapted from Paletas de Limón recipe in Paletas by Fany Gerson

¼ cup chia seeds
3 cups water, divided
1 cup sugar
3 1-inch strips of lime zest
¾ cup freshly squeezed lime juice (I use the small Mexican limes or Key limes)


  1. Soak chia seeds in one cup room temperature water for at least one hour or until gelatinous (overnight soaking is optimal).
  2. Combine water, sugar, and lime zest in small saucepan and bring to a boil over medium heat. Stir occasionally to ensure that sugar is completely dissolved. Let cool. Remove lime zest and transfer mixture to bowl with spout for easy pouring.
  3. Drain water from chia seeds and add seeds to sugar-water mixure. Stir in lime juice.
  4. Pour mixture into popsicle molds and top with lids. If using cups, let the mixture set in freezer for 30 minutes before inserting wooden sticks. It is also easier if cups are organized onto a small cookie sheet to ensure that paletas freeze evenly.
  5. Freeze overnight.