Tag Archives: tomato

Red Spanish Rice | Arroz Rojo

red spanish rice

Red Spanish Rice
Photo Credit: Lola’s Cocina

Red rice, also referred to as Spanish rice has been a favorite of mine since childhood. My mother and namesake, Dolores, is known for her Spanish rice and she explains that once one has mastered the steps, it is a snap to make. But don’t underestimate the avenues of possibility for this recipe to go wrong. Sauté it too long and it will burn; overwater it and you will end up with a pot of mush. Heaven forbid that you stir it or prematurely remove the lid – it will be ruined completely! For these reasons, I felt it appropriate to turn to the Spanish Rice Master, my mother, to walk us through a recipe that she has been preparing for well over 20 years.   Read More…

Tortilla Soup | Sopa de Tortilla


Last week, I went to visit my mother and it just so happened that she was in the mood for a good bowl of tortilla soup. Typically, I crave tortilla soup from Puerto Nuevo, an area of Baja known for its lobster. There, the broth is light, simple, and delicious. It differs from the versions I have tried here in the US, which are much thicker in consistency and can be served as a main course.

During a cooking class in Oaxaca with Chef Susana Trilling of Seasons of My Heart, I had the good fortune to reencounter the tortilla soup prepared “estilo Puerto Nuevo” that I daydream about ever since I first tasted it in Baja.  I enlisted my team of sous chefs (otherwise known as my mom and sisters) and embarked upon the journey back to Baja, to bring the taste of the light, yet tasty tortilla soup to the palates of my friends and family.  Needless to say, all of our taste buds agreed that the experience was nothing short of a dream come true! Read below for complete recipe.

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Egg Tortilla, Mexican Style | Tortilla de Huevo a la Mexicana

by Lola

1 medium red potato peeled and sliced into thin triangles
¼ onion minced
¾ cup oil divided
8 eggs
½ tomato diced
1 serrano chile diced
Salt (to taste)
Pepper (to taste)


  1. Peel and fry potato with onion in 3 tablespoons oil on medium-high heat for 7 or until well cooked. Be sure to move occasionally to avoid burning. Drain on paper towels and set aside.
  2. Whisk eggs in large mixing bowl. Add onion, tomato, chile and mix well. Fold in potato and onion.
  3. In a small non-stick frying pan (no more than 6 inches in diamater), add remaining oil and heat until very hot, but not smoking. Test by adding a small amount of egg batter to oil and make sure it fries up immediately.
  4. Once hot, pour in egg mixture allow to cook until edges become firm. Using a spatula, carefully lift one side of cooked egg and tilt pan to allow wet egg mixture to drain under, into the hot oil. Repeat process until there is only a minimal amount of wet egg on top. Bottom should be thoroughly cooked and lightly browned.
  5. Carefully slide tortilla onto a large flat plate, then cover with an identical plate and flip it upside down so that the wet side is now facing down. Slide tortilla back into the pan and cook until lightly browned on bottom. Add more oil before sliding egg back into pan if necessary.
  6. Serve hot and slice into triangles. Tortilla should be about 1 inch thick.

Breakfast Tostadas

5 corn tortillas
½ cup oil
5 eggs
2 cups refried beans (see Refried Beans recipe)
1 cup grated cheese
3 cups lettuce shredded
2 medium tomatoes diced


  1. Prepare pan with oil and allow to get very hot over medium-high heat. Fry corn tortillas on each side until golden and crispy. Drain on paper towels.
  2. Scramble eggs and fry in the same oil (drain some if necessary) used for tortillas.
  3. To serve, first spread a layer of beans on tortilla. Then top with a layer of cheese, lettuce, tomato, and egg. Drizzle with Spicy Red Salsa with Chile Japonés.

Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle

by Rodrigo Mendoza (my cousin)

3 large tomatoes
1 7-ounce (small) can chipotles peppers in adobo sauce
¼ large onion
10 cloves garlic
1 teaspoon salt (or to taste)


  1. Boil tomatoes, chili, onion, and garlic until tomato becomes soft. Remove from heat, transfer ingredients to bowl, and let cool. Reserve broth.
  2. Blend ingredients with salt and ¼ cup reserved chile broth on medium setting for 30 seconds or until smooth.
  3. Add reserved chili broth to salsa mixture in small amounts until it reaches desired consistency. This step is optional.