Shame on me for not keeping up with this project.
Anyone who has ever set foot in a taqueria, at a taco truck or has at least one Mexican friend has long been able to tell you what carne asada
A Brown Ale from Bracino Cerveceria out of Santa Catarina (part of Monterrey metro), Nuevo Leon, this beer is easy drinking and relatively light considering its color. Typical brown ale
It’s nearly Halloween in El Norte, which means it is nearly Dia de los Muertos in Old Mexico. There aren’t many similarities between Halloween and Day of the Dead–mostly because Halloween has
Lord knows I’m a sucker for the odd bits and pickled pieces. These check both boxes. I’ll likely revisit this recipe in a month or two aiming for a much
Here’s a quick little recipe for Chayote cooked in Tomato Sauce. It cooks up in very little time and is a nice healthy side for a Mexican meal. I cooked
I’ll be honest. Nopales intimidated me. We certainly didn’t cook them in culinary school. We never made them when I was catering. My go-to with nopales (prickly pear cactus) has
Don’t like words? Skip to the recipe below. Mexican breakfast is perhaps different to what you usually eat. As a general rule, breakfast refers specifically to desayuno, its literal translation.
Hey look, the recipe! It sounds like they should be, but I don’t think these are kosher. This is a relatively quick soup that as it turns out, my kids
Don’t like words? Skip to the recipe. This is one of the simplest things to make in Mexican food. Lard isn’t necessary, but it does make for a better flavor.
© 2016, The Smokey Sombrero
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