Tag Archives: vegetarian

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…

Frijoles de la Olla (Mexican Beans)

 

Frijoles de la Olla: mexican style beans

Frijoles de la Olla, Clay Pot, Dry Peruvian Beans, and Fresh Epazote Leaves
Photo Credit: Lola’s Cocina

Beans are a protein-rich superfood high in vitamins, antioxidants, and minerals. These legumes were a staple ingredient utilized by indigenous peoples before and after the Spanish colonization of Mexico, and continue to be a mainstay on tables today. Their staying power is a testament to their importance in the human diet. While traditional Mexican beans are made in clay pots, or ollas, this recipe can easily be replicated in a heavy stainless steel stock pot or even cooked overnight in a slow cooker. Read More…

Cactus Salad with Jicama| Ensalada de Nopales con Jícama

by Reyna Mendoza

Ingredients:
15 small cactus paddles cleaned and diced
5 avocado leaves
8 epazote leaves
2 medium tomatoes diced
1 medium white onion diced
1 cup jicama peeled and cubed

Preparation:

  1. Add diced cactus to a pot of boiling water (enough to cover cactus). Cook until cactus changes color, approximately 15 minutes or until gelatinous liquids are released. Strain cactus and discard water, then rinse well.
  2. Repeat step 1, only this time add the avocado leaves and epazote. Strain again, then set aside and let cool, removing avocado and epazote leaves.
  3. Combine tomatoes, onion and jicama in large bowl. Mix in cactus and serve with creamy Avocado Cilantro Dressing and crumbled queso fresco.

Refried Beans | Frijoles Refritos

by Lola

Ingredients:
2 cups Frijoles de la Olla drained
1 cup bean broth (or water)
3 tablespoons lard or olive oil
Salt (to taste)
½ cup queso cotija crumbled

Preparation:
Prepare cast-iron skillet with lard or oil over high heat. When very hot, add beans and mash until smooth, moving frequently to avoid burning.
Add bean broth or water until beans reach desired consistency.Test, by running a flat wooden spatula down the middle of the beans. They should stay slightly separated and not run together.
Serve hot with topped with crumbled cotija cheese.

Garlic Spaghetti | Pasta al Ajillo

by Elise Wiarco (my younger sister)

Ingredients:
1 1-pound pack spaghetti noodles
1 tablespoon oil
1 tablespoon salt
1 bunch fresh flat leaf parsley minced
10 garlic cloves sliced
¾ cup olive oil
Garlic salt (to taste)

Preparation:

  1. Cook spaghetti noodles with 1 tablespoon oil and salt water until al dente. Drain and set aside.
  2. While noodles are cooking, sauté garlic in olive oil on a medium flame. Once soft, add noodles and freshly chopped parsley.
  3. Season with garlic salt.