Another unmissable specialty you will want to try during your stay in Aguascalientes is the pollo San Marcos, a delicious chicken dish with potatoes, pickled chilies, onions, and garlic, traditionally served during the yearly Feria de San Marco. Its exquisite taste and representative character made...
Tortas are a one of a kind Mexican dish because they’re prepared in bread rolls, which aren’t commonly associated with the country.15. TLACOYOTlacoyo is a famous Mexican street food prepared from masa dough and filled with a variety of ingredients such as mashed beans, mushrooms, potatoes...
Mexican Picadillo This is a dish close to my heart and heart warming like many of the meals my Mom made for us growing up. It’s also the Mexican version of meat and potatoes. Most cultures have dishes like these because they are cost effective and super approachable for people. And many...
Chinese street sandwich with red-braised pork belly, cilantro and green onions stuffed into a house-made naan style bread $11.88 Sopes de Chorizo con Papa Crispy mini sopes filled with refried black beans, spicy chorizo, Yukon Gold potatoes, Mexican crema and green onion $12 Sincronizadas ...
Just a few ingredients needed and you’ll wonder how something so simple can be bursting with so much delicious flavor. Even though it’s a traditional plant-based recipe, hardcore meat eaters will also love this dish. You can serve Mexican potatoes as a main meal, a healthy side, a fill...
In reality, the dish was first made with the meat of a Xoloitzcuintle or Xolos, a Mexican dog bread. Along with turkeys, xolos were one of the very few domesticated animals eaten by ancient Mesoamericans. When the Spanish conquered Mexico, they loved their meat so much that they ...
This dish is best when eaten the same day that it’s cooked. The zucchini begin to break down with reheating. You can also use the calabacitas as fillings for quesadillas, burritos, and gorditas or for sopes too. If you have meat eaters in your house that won’t eat just veggies, you...
Letting the millet rest, covered, after cooking will allow it to absorb any remaining liquid and come out fluffy and perfectly cooked. If you just don’t have time you can skip this step, but the texture will be slightly different. More side dish recipes Whipped Sweet Potatoes Mashed Butter...
This dish, with its green, white, and red color scheme, is often considered the most patriotic of Mexican meals, especially during Independence Day celebrations in September. However, beyond its vibrant presentation lies a fascinating story of colonial influences, culinary creativity, and an ...
Birria is the quintessential dish of Jalisco and in recent years, it’s become wildly popular in the United States and beyond. Birria is a spicy meat stew — traditionally goat but increasingly beef as well — marinated in guajillo chiles, frequently some sort of citrus such as orange and ot...