Red and Green. The colors of Christmas. The colors of the Mexican Flag. What a perfect theme for a totally unforgettable (not to mention, original) holiday fiesta! So, hey. Let's do it!
Visit your local party store and stock up on red and green plastic tablecloths, paper plates, napkins, utensils and cups. If you find a piñata with those colors, then by all means, buy it! And any other Mexican fiesta themed decorations that catch your eye. Also, pick up a dozen or two small votive candles and as many lunch sized brown paper sacks. On the day of the fiesta, you will fill each with some sand or soil, insert a candle and line the walkway to your front door with authentic Mexican fiesta ""luminarios.""
Next, visit your local music store and pick up some Latin music - even some Latin Mexican Christmas carols. Depending on the size of the crowd you've invited, you may need to adjust the recipes that follow. There is enough here to make plenty of good times for 10 people! So let's get going!
AUTHENTIC MEXICAN MARGARITAS
with a hint of the RED
Easy, quick and always a hit, these Margaritas are the real thing. The number one rule here is: No Mix. They're better this way-by far! They're also a great way to jumpstart any party. You can serve them on the rocks or blended, whichever way you prefer. One blender-ful serves four.
4 ounces tequila
4 ounces Mexican Controy (Triple Sec may be substituted)
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
4 ounces RED cranberry juice
Crushed ice to top of blender
Margarita salt (coarse salt-optional)
1. Place tequila, Controy, limejuice and cranberry juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole and Feliz Navidad!
SANGRÍA
You may want to make this very RED drink instead of Margaritas, unless you're expecting a large crowd. Then you can do both. Sangría is a popular party drink that originated in Spain. It's fruity and tastes somewhat like a delicious RED wine punch. However, beware that the Mexican version has Controy and Brandy, which give it a little extra jolt.
This recipe makes a little over a gallon. You can make it in punch bowl and let your guests serve themselves. (Easier on you) Serve it in tall glasses filled with crushed ice, or in chilled wine glasses without ice. Save the ""drunk fruit"" afterwards to use for a quick second batch if you run out, which you probably will-because it's a real winner! Serves eight to ten and takes about an hour to prepare.
1/2 gallon burgundy wine
1 quart cranberry juice
1 medium Orange
3 cups Orange juice
2/3 cup Mexican Controy or Triple Sec
1/2 cup brandy
1 apple
2 limes
1 pear
2 bananas
Using a vegetable peeler, peel the skin from the Orange so that it's very thin. Put the Orange peel in a small bowl. Using the back on a spoon, bruise the peel to extract the oil from the Orange. In a large punch bowl, combine wine, Orange juice, Controy and brandy. Add Orange peel and sugar into wine mixture.
Separate Orange into sections and cut sections in half. Cut the apple and pear into small pieces, leaving the skin on. Half the limes and cut them into thin slices. Slice bananas. Add all fruits to wine mixture and chill at least four hours.
GUACAMOLE & CHIPS 
Guacamole is a staple in Mexico. If fresh ingredients aren't available, you can often find prepared guacamole in the deli section of your supermarket. This recipe takes about 20 minutes to prepare and will serve 6 to 8. Plus, it's GREEN! And to keep the theme going, use RED and GREEN tortilla chips if you can find them!
3 - 4 ripe GREEN avocados
2 tsp lemon juice
1 large tomato, diced
1/2 bunch green onions, chopped
1 tsp garlic powder or 2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 - 4 tbsp salsa VERDE (to desired spiciness)
1/4 cup grated Mexican queso cacique or feta cheese
1 large black olive
Slice avocados in half and remove seed. Scoop avocado pulp out of the skin using a spoon. Mash avocados in a medium-sized bowl. Add lemon juice, diced tomatoes, green onions, garlic, salt and pepper. Add salsa verde to taste. Stir well, but stop while it's still slightly lumpy. Refrigerate, covered until ready to use. Can be made up to three hours in advance.
To serve, place guacamole in a bowl in the center of a round serving dish. Garnish with shredded cheese and olive. Surround with RED and GREEN chips.
CONFETTI DIP NAVIDAD
This tasty, tangy salsa-like dip has a superb array of flavors and colors (LOTS OF RED & GREEN) truly will remind you of confetti. You can make it spicy or mild, depending on whether you include or omit the jalapeños. At parties, I make a bowl of each and put a little red flag on the ""hot"" bowl to scare off those people who can't take the jalapeños' fire. It's festive and it's an original too. Serves eight to 10 and takes about 20 minutes to prepare. Don't forget to serve it with those RED and GREEN chips!
2 large RED tomatoes, chopped
1 3 1/2 ounce can sliced black olives
1 3 1/2 ounce can diced GREEN chiles, rinsed
1/4 to 1/2 cup sliced GREEN jalapeños(optional)
6 GREEN onions, chopped with tops
1/2 cup grated cheddar cheese
2 tbsp RED wine vinegar
3 tbsp olive oil
1 tsp garlic salt
1/4 tsp pepper
RED and GREEN tortilla chips
Mix all ingredients in medium sized bowl. Cover and refrigerate at least an hour. This can be made ahead and chilled for up to eight hours. Place in serving bowl on large round platter surrounded by RED and GREEN tortilla chips. Then sit back and wait. The compliments will astound you.
MEXICAN CEVICHE
Ceviche reminds me of the colors of the Mexican flag-red, white and green. Perfect! It originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. Serves 6 to 8, depending on their appetites and takes about 30 minutes to prepare, once the fish has ""cooked.""
2 pounds cubed white fish or bay scallops, raw
5 - 10 fresh GREEN serrano or jalapeño chiles (very hot), diced
1 RED bell pepper, diced
1 GREEN bell pepper, diced
1 onion, diced
3 ripe RED tomatoes, diced
1 - 2 cloves garlic, minced
1 GREEN avocado, diced
1 bunch GREEN cilantro, with stems removed and diced
1 tsp brown sugar
salt and pepper to taste
2 cups lime juice
1/2 cup lemon juice
RED and GREEN tortilla chips or saltine crackers
In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.
Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has ""cooked"" them and they are quite okay to eat.) Just prior to serving, add avocado and top with remaining cilantro. Serve in a bowl surrounded with RED and GREEN chips or saltine crackers.
TEAQUE SLAW
This delicious, amazing coleslaw also features all the colors of the Mexican flag-which makes it wonderfully suited for the holidays. The recipe serves six to eight and takes about 25 minutes to make. Count on people going back for seconds on this one! It's that good!
1 large head GREEN cabbage, shredded
1 lb Chihuahua or Jack cheese, grated
2 large RED tomatoes, chopped
1 large white onion, chopped
2 - 3 fresh GREEN jalapenos, chopped (canned can be substituted)
1/4 cup GREEN cilantro, chopped 9625
Dressing:
1/4 cup olive oil
1/4 cup RED wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
Combine all ingredients and chill overnight in the refrigerator.
CHIPOTLE SEA BASS WITH VEGETABLES
The chipotle chiles, which are smoky jalapenos, canned in RED adobo sauce, give this sea bass an incredibly different and delightful flavor. When they are baked together with wine, tomatoes, potatoes and GREEN cilantro, the fish takes on a distinctive, mouth-watering flavor. It's also very festive (and you don't have to worry about a vegetable dish!)! Serves eight and takes about an hour to prepare.
3 pounds sea bass, or 8 fillets
salt and pepper to taste
2 tbsp minced garlic
3 chipotle chiles, diced, canned in adobo
4 lemons, quartered
3/4 cup butter or margarine
1 large white onion, thinly sliced
3 medium potatoes, peeled and very thinly sliced
3 tomatoes, peeled and quartered
1/2 cup white wine
5 tbsp chopped cilantro
Season fish on both sides with salt and pepper, garlic and lemon juice. Sprinkle diced chipotle chiles over top. Melt butter in large skillet. Brown fish on both sides.
Transfer fish and juices to a 9 x 14 inch baking pan. Arrange onion and potato slices around fish and place in oven. Don't turn it on yet! About 45 minutes before you plan to serve dinner (or right about when the guests begin to arrive), turn the oven on to 375 degrees. Bake for 30 minutes. Remove from oven, add tomatoes, pour wine over fish and sprinkle with cilantro. Bake an additional ten minutes, or until fish flakes easily with fork and potatoes are done.
Arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with cilantro. Garnish with remaining lemon quarters and serve immediately!
MARGARITA PIE
GREEN Margarita pie is a perfect way to end any elegant meal. Light, unusual and incredibly tasty, your guests will feel the essence of Mexico tickling their tongues as they slide that first bite of pie into their mouths. And they'll definitely be back for seconds. This makes two pies and takes about an hour to prepare.
1 - 7 ounce package lemon pudding mix
1 - 7 ounce GREEN package lime Jell-O mix
2 cups water
2 eggs, lightly beaten
1/3 cup lime juice
1/4 cup tequila
1/4 cup Mexican Controy or Triple Sec
1 1/2 cups whipped topping
2 9 inch graham cracker crusts
1 GREEN lime, thinly sliced
Combine pudding mix and GREEN Jell-O mix. Stir in 1/2 cup water and beaten eggs. Blend well. Add remaining water and pour into medium sized saucepan. Cook over medium high heat, stirring constantly until mixture comes to a full boil.
Remove from heat. Stir in limejuice, tequila and Controy and chill two hours. Fold whipped topping into chilled mixture. Spoon into piecrust and chill until firm, at least two hours. Garnish with GREEN lime slices.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! |  |
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Aguas Frescas - Mexican Coolers
The Mexican beverages known as Aguas Frescas are an awe-inspiring complement to Mexico's cuisine. They're wonderfully unique and refreshing ... plus they provide a perfect balance to the spiciness of the food.
Vitrolero or Vitroleros are huge glass or plastic containers of Aguas Frescas can be found at street stands all over Mexico, usually featuring whatever fruits are currently in season. Super healthy and oh-so-simple to make, these drinks only require three essential ingredients: fruit, water and sugar. How much easier can it get than that? Don't let the simplicity of these recipes fool you. The flavors will amaze you, and you just may find yourself hooked!
Following are recipes for several Aguas Frescas. However ... you can buy a mix for each of them here at MexGrocer.
Tamarinds are used frequently in both Thai and Indian cooking. In Mexico they're hugely popular and are regularly used to make aguas dulces, or sweet waters. They're also used to make dulces de tamarindo, or tamarind candies. The pods of the tamarind tree are used in this delicious, unique drink. This recipe takes about an hour to prepare and another hour or so to chill. It makes a half gallon. Or, to buy a quick and easy mix for Agua de Tamarindo at MexGrocer click here at, Agua de Tamarindo.
20 tamarindo pods (3 packages)
2 quarts water
1 1/2 cups sugar (or to taste)
Peel the tamarindo pods, removing the veins that run along the sides. Leave the seeds.
In medium saucepan, bring one quart water to a boil. Add peeled tamarindo pods. Boil over high heat for approximately 15 minutes, or until the pulp is soft.
Remove from heat and let cool until the pulp is ready to handle. Remove seeds from pulp and discard, along with any remaining bits of peel. Empty the saucepan into a blender. Add sugar and blend until liquified. Run the mixture through a strainer, discarding extra pulp. Pour into a pitcher and mix with remaining quart of water. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Video Agua Fresca de Tamarindo by Chef Kiwilimon
Agua de Jamaica (Hibiscus Flower Water)
Dried hibiscus flowers, known in Mexico as jamaica (pronounced hah-MIKE-ah) are used to make this refreshing, delicious drink. Agua de Jamaica is a mild, natural diuretic. People who drink it for that reason often use a sugar substitute. This recipe takes takes about an hour to prepare and another hour or so to chill. It makes a half gallon. Or, if you'd rather buy a quick and easy mix for Agua de Jamaica
2 cups dried hibiscus flowers (2 packages)
2 quarts water
3/4 cup sugar (or to taste) - or equivalent amount of sugar substitute
Rinse and drain the hibiscus flowers in a colander. In medium saucepan, bring one quart of water to a boil. Add hibiscus flowers and sugar. Reduce heat and simmer, covered, for approximately 15 minutes. Mixture will be dark red in color.
Remove from heat and cool. Strain thoroughly and pour into a pitcher. Add remaining water and stir. Chill in a saucepan with 4 cups of the water and the sugar.
Stir and bring to a slow boil, lower heat and simmer, covered, for 15 minutes.
The flowers will have lost their color into the water, which will be a deep red color. Let the liquid cool, then run the mixture through a strainer. Pour into a pitcher and mix with remaining quart of water. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Agua de Melón (Cantaloupe Water)
Delicious. Refreshing. Easy. A winner for sure. This recipe takes takes about 20 minutes to prepare and another hour or so to chill. It makes a half gallon. Or, if you'd rather buy a quick and easy mix for Agua de Melón
1 canteloupe, diced, with seeds and rind discarded
6 cups water
½ cup sugar (or to taste)
Place half of diced cantaloupe in blender, along with two cups of the water. Blend until liquified. Pour into a pitcher. Place remaining cup of watermelon in blender, along with two
more cups water. Blend thoroughly and pour into pitcher. Add remaining two cups of water and sugar. Stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Agua de Sandía (Watermelon Water)
Agua de Sandía (pronounced Sahn-DEE-yah) is a particular favorite with kids! Another winner-for sure. This recipe takes about 20 minutes to prepare and another hour or so to chill. It makes a half gallon. Or, if you'd rather buy a quick and easy mix for Agua de Sandía!
2 cups diced seedless watermelon, with rind removed
6 cups water
1/2 cup sugar (or to taste)
Place one cup diced watermelon in blender, along with two cups of the water. Blend until liquified. Pour into a pitcher. Place remaining cup of watermelon in blender, along with two
more cups water. Blend thoroughly and pour into pitcher. Add remaining two cups of water and sugar. Stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Horchata (Rice-Cinnamon Drink)
Although Horchata (pronounced or-CHAT-ah) is not really a fruit drink, it's served in the same way, and on the same occasions as Aguas Frescas. The unusual blend of rice, sugar and cinnamon makes this a preferred drink of many Mexicans. You can often find Horchata in Mexican restaurants-made fresh daily. This recipe must be made in two parts, over a six to eight hour stretch. The first part of the recipe takes five minutes, max. The second takes about 20 minutes to prepare and an hour or so to chill. Makes 2 ½ quarts. Or, if you'd rather buy a quick and easy mix for Horchata,
2 cups long-grained white rice
2 cups water
2 quarts low or non-fat milk
1 cup sugar
2 tsp vanilla
1 teaspoon ground cinnamon
Place the rice in a bowl with enough hot water to cover it completely. Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight. The next day, strain rice through a colander, discarding water. Place one cup water and two cups milk in blender with one cup of rice. Blend until liquified. Pour into a pitcher. Repeat with other half of milk, water and rice. Pour through a strainer to remove extra rice pulp. Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
His cardboard Alebrijes (Papier Mache) highly sought after by artists of the Academy of San Carlos in Mexico City, where he met Frida Kahlo and Diego Rivera commissioned him with several figures. In a gallery of Cuernavaca, British film director Judith Bronowski, found the work of Linares and after meeting him in 1975, he made a documentary about The master Linares that made him famous. In 1980, takes him on a trip to art shows for several museums of the United States along with the wood carver Manuel Jimenez and textile artist Maria Sabina, both from Oaxaca.
In 1990 Pedro Linares receives the National Prize of Arts and Sciences, the highest honor given by the Mexican Government. His art is found in various museums and collectors like the ?Rolling Stones? and David Copperfield.
4. THE DAY OF THE DEATH MOTIVES.
Jos? Guadalupe Posada (1852-1913):
Born in the city of Aguascalientes, in his youth he devoted himself to illustration and caricature. His sharp criticism to politicians of the time, the church hierarchy and the high society, caused his work to be censored and that the publisher or newspaper who dared to publish his artwork to be sanctioned, so he was forced to move to another city in various occasions.
For his concern for inequality and social injustice he is considered the artist of the people. Takes the issue of death with a great sense of humor, the skulls, the dandy and the Lady (now known as La Catrina), the skeletons of people and animals are the main themes of his prints. The reasons are the daily life of elegant parties and the lives of poor neighborhoods.
Posada influenced artists like Jose Clemente Orozco, Diego Rivera, Francisco Diaz de Leon, etc. Today the the reasons of the Day of the Dead have flourished in all disciplines of Mexican crafts, especially in Papier Mache (Cartoneria).
5. THE MASTER ANTONIO JOEL GARCIA VENTURA.
The First Steps:
Antonio Joel Garcia was born in Mexico City in 1955. Since he was 10 years old, he works in the workshop of Maestro Pedro Linares, who teaches him all the techniques of Mexican Paper Sculpture, but above all, he learns the love of detail and perfection in his works.
Each Alebrije art piece of the master Joel Garcia is worked with an immeasurable patience, never makes a drawing, he says he doesn?t have that gift, in his imagination he conceives the idea and gradually he gives it shape
- First with newspaper the volume of the figure in the project is made, and it?s covered with small pieces of adhesive tape for masking.
- Subsequently various layers of newspaper dipped with paste are added and is left to dry. (The paste is natural glue made with flour and water, gets heated and is left to cool so it can be applied.)
- Once the figure is dried, various layers of little pieces of manila papers previously dipped in the paste are added and left to dry.
- If the figure needs a wired frame, this is the moment to add said frame, twisting the wire to the desired size for legs, arms, neck, paws, tail, etc. it gets inserted to the dried body covered with Manila paper. The wire added pieces, are given volume by covering them with Manila paper dipped with paste.
- The following process is the more slowly and delicate processes, the moment to give expression to the project, give it life. This is accomplished by forming small dough with the Manila paper and the paste, while giving volume to the muscles of the face and body.
- After allowing it to perfectly dry, you add color with acrylic paints, first the background color and gradually apply the other colors. Finally a coat of varnish is applied.
For the master Joel Garcia, each piece has its time, it could be between 8 to 15 days of work, and each day is about 10 to 12 hours. That?s why each piece is unique and a work of art.
Professional Success:
In a course taught by the master Joel Garcia in the United States, an audience member asked him about his studies and academic qualifications. The master Joel admitted with regret not having been able to go beyond sixth grade, having difficulty reading and writing, but his passion and love for his work had opened doors he had never dreamed.
The Museo de Arte Popular (MAP) in Mexico City presented the Train of History in the festivities of the celebration of the Bicentennial celebration of the Independence of Mexico. Each wagon was assigned to the best artisans of the various disciplines of Mexican crafts. Among all of the Artisans of Papier Mache, the master Joel Garcia was assigned a wagon to represent the signing of the Constitution in that Train.
The master Joel Garcia has pieces in different museums in Mexico, United States and Europe. Without speaking English, has taught courses in the University of Pasadena in California, in the University of Liberal Arts in Boston and has given courses presenting his work in galleries and schools in California, Arizona, New Mexico, Philadelphia, and New York."|"Alebrijes - Fantastical Creatures Mexican Paper Sculptures"|""|""|""|""|""|""|""|"29440-87128 15016 15013 14994 14992 14990n 14998 15023 15027 15014 1620 1622"|""|""|""|""|""|""|""|""|""|"
Del Real Foods Barbacoa is a traditional Mexican dish which originated in the colonial plains of Mexico. This popular dish is often served as the main entr?e at Mexican weddings and other important celebrations. Barbacoa can best be described as Mexican beef pot roast.
In the world according to me - this is how it all started. In beginning there were chiles. More than 40 different kinds that I know of. Then there was salsa. More varieties of salsa than you could ever imagine.
No authentic Mexican meal is complete without salsa. You know it -- it's a spicy sauce made from fresh or canned chiles, tomatoes, onions and spices that's eaten with chips or spooned over food to liven it up. It can be mild or it can be so hot it'll blow your head off. When you visit a Mexican restaurant, you're probably served a bowl of it to scoop up with tortilla chips while you're waiting to order.
In the recipes that follow, I use several varieties of chiles. Fresh chiles can be found in markets all over the Southwest. However, in other parts of the U.S., it may be necessary to go to a Latin American market to locate some of the more exotic types. I don't use exotic chiles very often -- too much hassle. But when I do, I offer substitutions or suggest canned chiles to keep you from going crazy if you don't live in an area with a large Hispanic population. I'm not at all adverse to using prepared salsa either, and mexgrocer offers up an excellent selection of these, for those times when you just don't have the time or inclination to make your own salsas.
Rest assured, I'll tell you know how hot a salsa is before you make it. I won't pull a fast one on you that will ruin your reputation as a culinary magician for life as your guests scream out the front door, heading for Baskin-Robbins to chill out their palates. I promise. And I've spared you the infamous habanero chile, that notorious ""chile from hell."" However, if you're curious, you can find habanero salsa if you look hard enough and try it out. I did. I like it. But then I have -- I confess -- a cast iron palate. And fresh habanero chiles are still too hot for me! In fact, on the chile scale they are rated number 40. For comparison purposes, Jalape"|"Everything you need to know about salsa, Calling all Salsaholics"|""|""|""|""|""|""|""|"tres-espadas-gift-pack brand-los-altos 1455 77745-31074 1218 72878-27551 72878-27572 14993 14992 20483 14931 14926 1456"|""|""|""|""|"Salsas"|""|""|""|""|"
Abalone - Canned Abalone CALMEX Brand by Ocean Garden Products - Wild Abalone from Mexico. 罐头鲍鱼 罐頭鮑魚
Make a Fabulous Fiesta Buffet for Six!
The minute I cross the border and head south, visions of what I call, ""Street Tacos"" start dancing in my head. Street tacos?! Are you asking yourself, ""What in the world are street tacos?!"" Well, I'll let you in on a secret. They are the best! I could eat Mexican street tacos at least every other day.
Okay. Imagine this if you will-you're walking down the street in Tijuana, Rosarito, Ensenada-or anywhere south of the border. You smell that distinctive aroma that tells you someone nearby is barbecuing steak. Your olfactories are instantly electrified, your mouth waters and you turn your head to see where the wondrous smell is coming from. Two stores away is an outdoor counter jammed with people sitting on stools, hunched over plates of food.
You move in for a closer look. They're scarfing plates full of tacos. The lady behind the counter tosses a few slabs of carne asada onto a grill behind the counter, cooks them, removes the meat to a wooden board and quickly chops it into tiny pieces with a meat cleaver. Meanwhile, she's heated up corn tortillas and she heaps grilled meat on top of each tortilla. She hands a plate and motions for him to add cilantro, roasted chiles, cheese, onions, tomatoes, any of several types of salsa, cabbage, huge radishes and sour cream sauce to his tacos. He reaches out and piles on the goodies.
Video How to Make Fresh Corn Tortillas and Quesa Tacos
You see a couple paying their bill (""La cuenta, por favor,"" is how it's said in Mexico). They start to get up. Before they're all the way off their stools, you and your companion have slid onto them. You're ready. Order up. And don't forget an ice cold, frosty bottle of Coca Cola or a cerveza.
So - are your taste buds are all revved up yet? Are you ready to go for it and make these yourself at home? I promise you … they're easy. They're delicious. And they make a perfect entrée for a crowd. Get into fiesta mode! Invite some folks over! Start off with chips and salsa as an appetizer and beans and fideo (similar to spaghetti) pasta as your side dishes, and you will be ever-so-traditional. For dessert, try Flan. Recipe serves six.
Carne Asada:
3 pounds flank or round steak, tenderized (if possible by the butcher) and sliced very thin
1/3 cup fresh lemon or Mexican lime juice (freshly squeezed is best)
1 large white onion, thinly sliced
3 tbsp garlic powder
2 tbsp finely ground oregano
seasoned salt and pepper to taste
1 dozen each, corn and flour tortillas
Avocado Sauce:
3 avocados
½ cup milk
1 tsp garlic powder
more seasoned salt and pepper to taste
Serve on the side, buffet style:
12 guero (yellow) chiles, sprinkled with vinegar and baked or roasted on the grill until soft and slightly browned (optional, for those who love chiles)
1 cup sour cream
1 can sliced olives (optional)
2 cups Chihuahua or Jack cheese, grated
1 white onion, diced
1 bunch fresh cilantro, stems removed and diced
½ cabbage, shredded
one bunch radishes, tops removed
1 cup salsa fresca
1 cup Salsa Verde
Fiesta Mode Trimmings:
1 colorful plastic table cloth
1 package colorful paper plates
1 package colorful paper napkins
Paper flowers or a festive live arrangement to decorate table
Latin Music (Mariachi music, Julio Iglesias or Ricky Martin perhaps.
Cerveza (Mexican beer), Margaritas or Soda
12 paper bags-lunch size
12 small votive candles
1. About one day prior to the fiesta, place steak in a 9 x 14"" pan. Sprinkle seasoned salt, pepper, oregano and garlic evenly over the meat. Pour lemon or lime juice over everything. Top with sliced onions. Seal the pan with plastic wrap and leave in the refrigerator to marinate.
2. About an hour before you're ready to begin cooking, it's time to make the guacamole sauce. First, first peel and seed the avocados. Put in blender with about half the milk, garlic powder, seasoned salt and pepper. Blend until smooth. If your mixture seems too thick, add some more milk, until the consistency is similar to a creamy salad dressing. Set aside in refrigerator.
3. Prepare a buffet with chiles, sour cream, olives, cheese, onion, avocado slices or avocado sauce, cilantro, cabbage, radishes, salsa fresca and Salsa Verde in separate dishes.
4. Get into Fiesta Mode! Spread your table with a colorful table cloth (plastic is perfect and you can find these at any party store or Smart and Final). Stack up colorful paper plates, add some equally festive napkins and utensils. Decorate your table. Crank up the tunes. Light up the walkway to your front door with authentic Mexican ""luminarios""-paper bags open, folded over twice on top with a little sand or dirt inside and a candle.
5. When you're ready to cook, remove meat from marinade and grill on a very hot barbecue until cooked to desired doneness.
6. Heat tortillas in the microwave. Serve wrapped in a towel so they stay warm.
7. Remove from grill, slice into bite-sized, thin strips and serve immediately. Have your guests grab a plate, a tortilla, some meat and invite them to pile on the goodies.....
BUEN PROVECHO!"|"Carne Asada and Tacos Mexican Style Recipes"|""|""|""|""|""|""|""|"avocados taco-fry-clip 29440-87481 14993 94046-02017 14992 44946-28197 44946-08210 29440-87165 50657-00300-5pk"|""|""|""|""|"Beef,Tacos"|""|""|""|""|"
En Estados Unidos se celebra el Día de las Madres el 2º. Domingo del Mes de Mayo. Esta tradición se remonta desde 1907 cuando Anna Jarvis comenzó a hacer campaña para que se reconociera este día como el dia de las Madres a nivel nacional, en memoria del segundo aniversario de la muerte de su Mamá. La primera proclamación para celebrar el día de las Madres ""el segundo domingo de Mayo"", fue dada por el gobierno de West Virginia en 1910 y fue en 1911 cuando esta fecha se empezó hacer mas popular y se corrio a los demás estados de la Unión Americana.
En México el 10 de Mayo se celebran todas las Mamás con sus hijos, nietos y demás familiares políticos, de tal forma que también se convierte en el día para festejar a las abuelas, a las hijas, a las nueras, cuñadas y a todas aquellas mujeres dentro de una familia que hayan tenido una descendencia.
Desde luego que siempre se celebra y con mayor importancia a la mas grande de las Madres de México: la Virgen de Guadalupe y asi mismo se recuerdan con oraciones a todas las Mamás que ya no están presentes.
Vale la pena mencionar que las Madres de origen Mexicano que viven en Estados Unidos, son muy afortunadas pues celebran el Dia de las Madres dos veces: el 2o. domingo del mes de Mayo (Mother's Day) y el 10 de Mayo.
En Mexico, el Día de las Madres se suspenden las clases en todas las escuelas y como tradición Mexicana la gran mayoría de las empresas otorgan la tarde libre a sus trabajadores, esto es para que se reúnan con sus familias a comer para celebrar a sus Mamás y por supuesto para disfrutar de un sabroso banquete de la comida Mexicana.
Comida Mexicana > Recetas Comida Mexicana
Entre los platillos de comida Mexicana favoritos que se acostumbran comer los dias de las Madres están los siguientes:
Entradas
Empanadas, Ensalada de Nopalitos, y Crema de Chile Poblano.
Platillos Principales.
Carnitas, Tamales de Pollo, y Mole Poblano.
Postres.
Pastel de Tres Leches y Crepas de Cajeta.
El Día de las Madres es el día ideal para darles a nuestras Mamás un regalo muy especial. En MexGrocer.com te recomendamos algunos de estos regalos y queremos aprovechar esta ocasión para desearles a todas las Mamás: MUCHAS FELICIDADES!
Dichos y refranes relacionados con las Madres
Madre no hay más que una.
Quien no ama a su madre no sirve para esposo.
Una madre puede tomar el lugar de todos los demás, pero su lugar nadie más puede tomar.
De mi madre aprendí que nunca es tarde, que siempre se puede empezar de nuevo.
Sólo una madre sabe lo que quiere decir amar y ser feliz.
El amor de una madre no contempla lo imposible.
Madre es el nombre de Dios en los labios y corazones de los niños.
De todos los derechos de las mujeres, el más grande es el de ser madre.
El corazón de una madre es un abismo profundo en cuyo fondo siempre encontrarás perdón.
Jamás ha habido un niño tan adorable que la madre no quiera poner a dormir.
Nuestra madre es una loba.
Es el vivo retrato de su madre.
Quien quiere a su madre no puede ser malo.
Sin madre ni padre, ni un perro que le ladre.
El muchacho llorón y la mamá que lo pellizca!
Creerse la mamá de los pollitos.
Una madre perdona siempre.
El que honra a su madre amontona tesoros.
La necesidad es la madre de las invenciones.
La ociosidad es la madre de todos los vicios.
El padre de toda enfermedad puede ser un virus, pero la madre de las enfermedades es una mala alimentación.
No existe en la vida, cariño y ternura más desinteresada que la de una madre.
Ser madre de tiempo completo es uno de los cargos mejor asalariados, puesto que se paga con puro amor.
En Memoria de Don Ignacio Hernández del Castillo
fundador del Grupo HERDEZ, algunos pensamientos sobre la madre en su libro “Filosofía Costumbrista” escrito en 1955.
El Día de la Madre
Porque la madre es renunciación y sacrificio, los hijos somos injustos. Sin darnos cuenta, creyendo que a nuestra madre que siempre sonríe y nos mira con dulzura, hasta el ultimo lugar de la familia. La madre sube en veneración, pero desciende en importancia, por su vejez, por su inutilidad material.
Pensamos que esta bien cuidada y protegida en un rincón gris de la casa porque nuestro dinero esta siempre atento a sus necesidades y a su salud. Nos parece impropio participarle nuestros triunfos de la vida social y de negocios.
La madre es el hogar, pensamos y debe estar cerca del armario, del gato y de los recuerdos.
La madre espera siempre, pacientemente, el halago de los hijos, sin pedir mas que afecto y ternura; pide poco y esto hace que le demos importancia y la olvidemos por días, semanas, meses... Cuando se menciona a la madre tiembla la sensibilidad de nuestro corazón y derramamos a sus pies nuestro amor filial... El día de la Madre es un día como cualquier otro, pero tiene la virtud de remover un poco el rescoldo que cubre nuestro cariño a la que nos dio la vida.
Hombres maduros, preparados, conscientes, no han hecho nada por corresponder a los dolores de sus madres, a su amor infinito y desinteresado. Siguen siendo los alacranes que se alimentan con la carne de su progenitora, que en este caso la representan sus penas, sus sacrificios, sus desvelos..
Todos creemos que somos buenos hijos porque en nuestro interior hemos erigido un altar a nuestra madre. Nos sentimos satisfechos sin mirar cómo se muerde los labios y pierde el sueno pidiendo a Dios por nosotros para esquivar los peligros y sinsabores que nos acechan. Si ha muerto, flotara allá en el cielo, entonando una oración por nosotros; porque la madre no deja de ser madre ni con la muerte.
Debemos afinar nuestros sentimientos y pensar que a la madre le debemos todo lo que somos. El hombre de negocios, el director de empresa, el profesionista pudo llegar al triunfo y recorrer el arduo camino de la lucha porque llevaba como guía la mano afilada y escrutadora de su consejo.
La madre es una reina que no ciñe corona y dicta leyes. La madre es una soberana que no pide sino que da todo hasta agotarse, consumido, su corazón... Si queremos que nuestros hijos sientan el cariño filial, que amen a nuestras esposas, debemos mostrarles la senda, honrando a nuestra madre, para que como una cadena interminable, su ternura, su amor y su renunciación corran de vena en vena cual sangre vivificadora, por muchas generaciones, hasta que la humanidad pueda combatir el materialismo y ser feliz.
La Madre
La madre tiene varios designios en la vida:
El Sentimental, que conmueve a todos, que hace temblar de emoción ante sus sufrimientos y desinterés. Su palabra es de alivio y su sonrisa de amor y confianza.
Dios se vale de la madre para expresar el mas elevado concepto del perdón. Olvida hasta los crímenes mas horrendos cometidos por los hijos y les tiende la mano y los ayuda a volver por la senda del bien. Es así como estalla conmovida, la gratitud.
Otro de sus designios es:
El físico, cuando la madre desgarra sus propia entrañas, desangra sus venas y desfila su leche para dar vida al que surgiera de una sonrisa, de una comunión de almas que, como chispas de luz, va repitiéndose en las tinieblas y renovando la humanidad con nuevos hijos y con ellos nuevas esperanzas...
El Religioso es el designio espiritual, que eleva a la madre hasta los cielos y hace que su mirada sea mansa y balsámica como la de la Madre de Dios... Más que su rigor, es el perfume que destilan sus virtudes el que con sus suplicas, frena los vicios y apetitos de los hijos.
Su bendición vivifica y anima para la lucha mucho más que la ayuda y protección de las armas...
Su santidad es la guía intangible que nos hace triunfar en las empresas...Fue ella, la madre, la que al enseñarnos las primeras oraciones nos hizo pensar en nuestra pobreza humana y, todavía aunque nuestras alforjas estén hinchadas musitamos interiormente: El pan nuestro de cada día, dánosle hoy....
Su designio social da fuerza cívica a las comunidades, vigila la educación; endereza a los hijos por la moral, y hace grandioso, solido y suave al mismo tiempo, el asiento de la familia que es el cimiento de la sociedad.
Para los hijos, la madre es inmortal y este es uno de sus mas importantes designios; cuando se va y nos deja aparentemente desamparados, jamás, ni de día ni de noche, podrá borrarse su imagen delicada y sonriente que nos anima a seguir viviendo y que detiene nuestra mano cuando pretendemos delinquir.
La madre que nos hace conmover de gratitud, La que se desangra por nosotros. La que nos eleva hasta Dios. La que nos educa.
La madre inmortal que siempre flota en nuestro recuerdo como lo mas sagrado. La madre que tiene todos esos atributos, es el fundamento de nuestra patria; confiada y serena, entrega sus hijos a las luchas por la libertad y la independencia de los pueblos.
La madre es el amor, la carne, la oración, la luz y el símbolo.
Bendita sea la madre!... Amen.
MOTHER'S DAY IN MEXICO AND THE USA
In many parts of the world including the United States, Mothers Day is celebrated on the second Sunday of the month of May.
In Mexico since May 10, 1922, this day was declared a special day to celebrate all Mothers. Since then, every MAY 10th, no matter what day of the week it is, MOTHERS DAY is celebrated in Mexico. All Mexican Mothers who live in the United States are very lucky, because they celebrate Mother's Day twice: On the 2nd Sunday of May (Mother's Day in the U.S.) and the 10th of May (Dia de las Madres or Diez de Mayo).
Feliz Dia de las Mamás - Happy Mother's Day!.
Historia Del Día Del Padre - Feliz Dia del Padre
El Origen del Día del Padre En los Estados Unidos, se debe a la señora Sonora Smart Dodd, de Washington, quien fué la que propuso la idea del ""día del padre"" en 1909. La señora Sonora Smart Dodd quería que existiera un día especial que honrara a su padre, Henry Jackson Smart. Henry Jackson Smart, veterano de guerra civil, se convirtió en viudo cuando su esposa (la madre de la señora Dodd) murió en parto con su sexto niño. Fue en una granja rural en el estado de Washington en que el Sr.Smart se hizo cargo para educar a seis niños. Fué despues en que la señora Dodd se dió cuenta que su padre había sido un verdadero ejemplo al criar a todos sus hijos con verdadera educación y valores.
El primer día del padre se celebró el 19 de junio de 1910 en Spokane Washington. En ese mismo tiempo en varias ciudades a travez de Estados Unidos la gente comenzaba a celebrar ""El Día del Padre"". En 1924 el presidente Calvin Coolidge hizo el día del padre como una celebración nacional. Finalmente en 1966 el presidente Lyndon Johnson firmó una proclamación presidencial que declaraba el 3ro domingo de junio como día del padre. El día del padre es un día no solamente para honrar a nuestro padre, sino a todos los hombres que actúan como figura del padre. Celebrar a los padrastros, a los tíos, a los abuelos, y en general a la figura paterna, ya que todos son acreedores a que se les celebre el Día Del Padre.
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FELICES FIESTAS PATRIAS
While Mexican Independence Day is celebrated on September 16th, Hispanic Heritage Month, or Mes de las Fiestas Patrias consist of month-long celebrations. The FiestasPatrias begin in mid-September and continue through mid-October.
Many Hispanic Americans trace their roots to the cultures of the indigenous peoples of the Americas -- including the Arawaks (Puerto Rico), the Aztecs (Mexico), the Incas (South America), the Maya (Central America), and the Tainos (in Cuba, Puerto Rico and other places). Some trace their roots to the Spanish explorers -- who in the 1400s set out to find an easier and less costly way to trade with the Indies. Others trace their roots to the Africans who were brought as slaves to the New World. For purposes of the U.S. Census, Hispanic Americans today are identified according to the parts of the world that they or their ancestors came from, including Mexico, Puerto Rico, Cuba, Spain, or the nations of Central or South America.
The term Hispanic, as defined by the U.S. Census Bureau, refers to Spanish-speaking people in the United States of any race. People of Spanish, Hispanic, Latino origin could identify themselves as Mexican, Puerto Rican, Cuban, or ""other Spanish Hispanic Latino countries."" There are nearly 45 million Hispanics in the United States or 13.5 percent of the total U.S. population.
To reach the US Hispanic consumer, we recommend a Hispanic Marketing book: ""How to Win The Hispanic Gold Rush"" by Francisco J. Valle. This book tells you about the US Hispanic market, how to identify their needs, produce products and services to meet those needs: pricing, distribution, and how to promote those products and services to make a profit.
Hispanic foods are enjoyed all over the US. Where would we be without tacos, empanadas, enchiladas, salsa, tamales, chipotle, horchata, black beans and rice, and flan?
Here are some Mexican recipes to help you celebrate our Hispanic heritage:
This salsa is amazing. The habaneros, when mixed in lime juice, lose some of their heat. The habanero is the chile of choice in Yucatan and surrounding areas. It is said to have mysterious healing powers. I believe it. I also know that it releases some serious endporphins. Preparation time is about 45 minutes and this will make a little over a pint.
2 medium red onions, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped
3 cloves garlic,
5 habanero chiles, minced (remove seeds and membranes, using gloves)
juice of 2 limes
1 tbsp Orange juice or 1 tsp Controy (similar to Triple Sec)
salt to taste
Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Serve with chips for dipping.
For nachos - layer tortilla chips on a plate. Cover with grated cheese. Microwave for 45 seconds to a minute. Remove and spoon salsa over the top. Serve immediately.
PANCHO'S TORTILLA SOUP
This delectable rendition a Mexican classic comes to you from Restaurant Pancho's in Cabo San Lucas. It will warm your heart and soul. Share it with your loved ones. Takes about two and a half hours to make. There will be 10 to 12 servings, so count on having enough for leftovers.
Soup:
1 whole chicken
4 quarts water
salt, pepper and other seasonings to taste
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
8 large, ripe tomatoes, thinly sliced
2 large, white onions, thinly sliced
2 tbsp dried fresh, Oregano or to taste
6 Bay Leaves
6 tbsp powdered chicken bouillon (they use Knorr Suiza in Mexico) Knorr chicken bouillon
4 tbsp olive oil
Garnishes:
12 corn tortillas, cut into strips about 1/4 inch wide
1/2 cup corn or canola oil
2 avocados, cut into chunks
1 1/2 cups Chihuahua or Jack cheese, grated
1 cup sour cream
fresh cilantro, in sprigs
6 Chiles Negros
Boil chicken (well seasoned) with water for at least one hour. Remove chicken from water, remove bones and cut into chunks.
Place peppers, onions and tomatoes in large skillet with the olive oil and saute until cooked. Add the seasonings and bouillon and cook about a half hour. Adjust seasonings and set aside.
About 20 minutes before serving, combine the chicken and stock with vegetables and heat thoroughly.
At the same time, deep fry the tortilla chips and drain on paper towels. Divide among six large soup bowls Place chunks of chicken, avocado and grated cheese in each bowl. Pour two cups soup into each bowl. Float a bit of sour cream on top and garnish with cilantro sprig and chile. Serve immediately and prepare to gloat.
JALAPEÑO CORN BREAD
Jalapeño chiles, real corn and lots of cheese distinguish this corn bread from the old-fashioned, all-American ya'all version of corn bread. It's not too fiery, but makes an awesome side dish for roasted or grilled foods. Serves 10.
2 - 10 jalapeño chiles, finely chopped with seeds 1168
1 3 1/2 ounce can diced green chiles Green Chiles
1 onion, finely diced
1 17 ounce can creamed corn
1/2 tsp baking soda Royal
1/2 tsp salt
1 tbsp sugar
2 eggs
3/4 cup buttermilk
1/3 cup corn or canola oil
1 cup cheddar cheese, grated
2 cups yellow corn meal
Preheat oven to 350 degrees. Grease a 9 x 14 inch pan. In a large bowl, mix jalapeños with corn and onion. Beat in baking soda, salt and sugar, then add the eggs one at a time, beating well. Add buttermilk and oil, then cheese and cornmeal.
Pour batter into pan and bake for 40 to 45 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. Cool in pan and serve in squares.
TOTALLY MEXICAN GRILLED DORADO
This is an astonishingly great recipe. If you can't find the two types of salad dressing, then visit your grocery store and get creative. Serves eight and takes about an hour to prepare.
8 filets of Dorado (or Mahi Mahi)
1 12 oz bottle of El Torito Serrano Grape Vinaigrette
1 12 oz bottle Kozlowski Farms Key Lime Salad Dressing
¼ cup Hornitos tequila
½ bottle Tecate beer
juice of 3 limes
1 bunch cilantro, lightly chopped
1 large white onion, thinly sliced
salt and pepper Pepper to taste
In large bowl, mix all ingredients except fish. In 9 x 14 pan, pour a thin layer of marinade. Add fish, then rest of marinade, coating thoroughly. Let sit, covered on the counter, for up to an hour.
Heat the grill. Grill fish on both sides until done. Remove from grill and place on platter, garnishing with onions and cilantro. Serve immediately with Tortilla Soup and Jalapeño Corn Bread.
Recipe and tips provided by Ann Hazard.
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VIVA MEXICO! VIVA LA REVOLUCION!
A big holiday in Mexico is Mexican Revolution Day. (November 20th).
In 2010 Mexico celebrated the 200th Anniversary of the Mexican Independence and 100th Anniversary of the Mexican Revolution!
En el 2010 Mexico celebro el BICENTENARIO de la Independencia Mexicana y Centenario de la Revolución Mexicana
The Mexican Revolution took place from 1910 to 1920. It was a ""constitutionalist war"", basically a fight between the have's and the have not's. Pretty much everyone has heard of its most famous hero, Pancho Villa. Well - here's the story behind this holiday.
Pancho Villa was born Doroteo Arango in 1877 in San Juan del Río, Durango, in north-central Mexico. He lived there until the age of 16, when he murdered a man who had raped his younger sister and was forced to flee for his life. Not much is known about how he spent the next few years of his life, other than that he changed his name to Francisco ""Pancho"" Villa to elude the law.
By the time he was 20, Pancho Villa had moved northward and was living in Chihuahua, working first as a miner and then as a cattle rustler. Official government biographies list his occupation then as ""wholesale meat-seller."" In 1899 he returned to mining, this time in Santa Eulalia near Chihuahua. However, he soon tired of the laborer's life and began robbing banks, adding that to the list of crimes he was wanted for by the Mexican government.
In order to avoid capture, Pancho Villa took off with his group of bandit followers into the Sierra mountains of central Mexico in 1900. Over the next decade he became a legendary hero-a Robin Hood to the poor in his country, robbing the rich and sharing with the hungry masses-all the while skillfully evading the government's troops.
On November 20, 1910, the war to overthrow General Porfirio Díaz officially began when Francisco Madero escaped from prison in San Luis Potosí and declared the electoral process in Mexico invalid. General Díaz had been in power since 1876. During those 34 years, Mexico's political stability had improved. Its economy had grown. New industries were established, railroads were built and foreign investment increased. Yet, none of this made any difference in the lives of the vast majority of Mexicans. Peasants and laborers, they were poorer than ever. They were also seriously fed up with their government.
Thus, soon after Francisco I. Madero's declaration of war, Pancho Villa led his men down from the hills to join the revolutionary forces-making the historical transition from bandito to revolucionario. The charismatic Pancho was able to recruit an army of thousands, including a substantial number of Americans, some of whom were made captains in the División del Norte.
Madero's forces were successful. Díaz was overthrown and Madero elected president of Mexico in 1911. However, he was captured and assassinated by one of his own generals-a traitor named Victoriano Huerta soon after. Following Madero's short-lived victory and assassination, Villa remained in command of his División del Norte army in resistance-along with Coahuila's Venustiano Carranza and Sonora's Alvaro Obregon. Together they fought in 1913 and 1914 against the Huerta dictatorship. About this time, Villa also became a folk hero north of the border, in the United States. Hollywood filmmakers and newspaper photographers flocked to Northern Mexico to record his battle exploits-plenty of which were staged for the benefit of the cameras.
Villa's forces were based in Chihuahua, and he ruled over northern Mexico like a medieval warlord. Financing his army by stealing from the seemingly endless cattle herds in northern Mexico, he sold the beef north of the border, where he found plenty of Norteamericano merchants willing to sell him guns and ammunition. In true Robin Hood style, he broke up the vast land holdings of local hacendados and parceled them out to the widows and orphans of his fallen soldiers. Rather than use the government's despised peso, he produced his own money, and any merchant who refused to accept this ""new"" currency faced the risk of being shot. Executions-often ordered on a whim-weren't often carried out by Pancho himself. Instead, they were carried out by his friend Rodolfo Fierro, best known by his nickname El Carnicero, or The Butcher.
Fighting continued in Mexico until 1920, even though in 1917 a new constitution was adopted. When the U.S. government came out openly in support of the new Carranza presidency, Villa was incensed. He retaliated by raiding U.S border towns-most significantly, Columbus, New Mexico. North of the border, Villa's image plummeted. However, many in Mexico saw him as the avenger of decades of yanqui (Yankee) oppression. Despite his popularity, the combined forces of Carranza and Obregón defeated his army in battle after battle. After two U.S. Army ""punitive expeditions"" into Mexico in 1916 and 1919 failed to capture and conquer the ""Villistas,"" the Mexican government accepted Villa's surrender and retired him on a general's salary to Canutillo, Durango. He was assassinated near there in 1923.
Pancho Villa is remembered with pride and respect by most people in Mexico. He led the most important military campaigns of the constitutionalist revolution. His troops were victorious as far south as Zacatecas and Mexico City, as far east as Tampico, and as far west as Casas Grandes. Because of Villa's raid into Columbus, New Mexico, and his subsequent evasion of U.S. troops, he also has the added notoriety of being the only foreign military personage ever to have successfully invaded continental U.S. territory!
In honor of Mexican Revolution Day on November 20th, here are some tasty and exciting recipes. Each honors the Mexican flag by using the country's three colors: green, white and red. Put these recipes together with grilled steak, chicken or fish and have yourself an authentic Mexican Revolutionary Fiesta! ¡Viva Mexico! ¡Viva la Revolución!
MEXICAN SALSA FRESCA
This salsa is pure Mexico. It's fresh. It's delicious. It's easy to make and it's thoroughly patriotic! Preparation time is about 45 minutes and this will make about a quart.
1 large white onion, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped 9625
3 cloves garlic, minced 9606
4 to 6 jalapeño or serrano chiles (remove seeds if you want to lower the heat level!) Chile Peppers
juice of 2 limes
1 tbsp Orange juice
1 tbsp salt
Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Use with chips, on tacos or as a condiment to any Mexican dish.
MEXICAN CEVICHE
Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. Serves 6 to 8, depending on their appetites and takes only about 20 minutes to prepare after the fish has ""cooked"" (one to three hours). The colors here are also 100% red, white and green!
2 pounds cubed white fish or bay scallops, raw
5 - 10 fresh serrano or jalapeño chiles, diced (canned can be substituted) Chiles
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
3 ripe tomatoes, diced
1 - 2 cloves garlic, minced garlic
1 avocado, diced
1 bunch cilantro, with stems removed and diced
1 tsp brown sugar
salt and pepper to taste
2 cups limejuice
1/2 cup lemon juice
tortilla chips or/or saltine crackers
In a large bowl combine fish with limejuice. Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lime and lemon juice has ""cooked"" them and they are quite okay to eat.) Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.
Add all other ingredients, and gently toss. Serve in a bowl surrounded with chips or saltine crackers.
TEAQUE SLAW
My friend Leslie was raised in New Mexico and then in El Centro, just a few miles from the Mexican border town of Mexicali. A wife of one of the braseros (or farm hands) who worked for her dad, passed this recipe on to Leslie's mom a number of years ago. The first time she made it, Leslie explained that it's better the second day-and my birthday was the next day-so she made it the day ahead. The problem was, by the next morning it was long gone! There were five of us staying in our La Bufadora house, and even though she made a double batch, between us, we annihilated it! This slaw (pronounced Tay-AH-kay) is that good-and it's simple to make too. Serves six and takes 20 minutes to prepare. And sí-it's red, white and green!
1 large head cabbage, shredded
1 lb Chihuahua or Jack cheese, grated
2 large tomatoes, chopped
1 large white onion, chopped
2 - 3 fresh jalapeños, chopped (canned can be substituted) Jalapenos
1/4 cup cilantro, chopped
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano Oregano
salt and freshly ground pepper ground pepper to
Combine all ingredients and chill overnight (if you're lucky) in the refrigerator.
MEXICAN FLAG COOKIES
For dessert, what could be more perfect than red, white and green Mexican flag cookies?! Why, nothing, of course! This recipe makes about three-dozen cookies and takes about two and a half hours to prepare altogether.
2 pkg. active dry yeast
1/4 cup warm water
2 cups butter (4 sticks), softened
1 cup sugar
1 egg
4 1/2 cups sifted flour
Red and green colored sugar
Preheat oven to 350 degrees. Dissolve yeast in warm water. Cream butter and sugar together, beating until light and fluffy.
Add in a lightly beaten egg. Blend in dissolved yeast, then gradually stir in flour. Chill dough for about 2 hours. Shape into 3/4"" balls. Dip one side in red sugar, the other in green sugar, leaving a clear stripe down the center. Place on buttered cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Remove from immediately to wire racks to cool.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Ignacio ""Nacho"" Anaya was the creator of this dish in Coahuila, corn chips, melted cheese, jalapeño peppers… Made with puffed fried tortillas, this worldwide known dish will reveal to you many of the flavors of Mexico. It is the best example of how creativity and simplicity can make a certain something that people love.
All the way from the Pacific coast of Acapulco, this dish originated on the port of Barra Vieja’s beach shows the amazing relationship that exists between the products of the sea, Mexican spices and the charred flavor given by a charcoal grill.
The creation of this famous cake is disputed between experts to finally learn if it is Mexican in its roots or an authentic Nicaraguan dish. What we know for sure is that it is a favorite between Mexicans. You just need a fluffy sponge cake, a great mix of milk flavored with a Mexican vanilla blend and a creamy airy texture.
Learn how to cook Mexican food, it is simple. Ancient Mexican cooking techniques are what will give your dishes the ultimate Mexican taste.
We're totally convinced that you will love our LIVE online Mexican cooking classes with Chef Ana Martorell, that we will give you a BEHIND THE SCENES look of our recording of our first and FREE CLASS. We will show you how to make an ""Infladita"" which means ""Puffed Tortilla"" which is ideal to plate beautiful Mexican cuisine dishes with chicken in mole, cochinita pibil, and many more delicious meals. Watch it now!
"|"Live Cooking Classes with Chef Ana Martorell - My Kitchen,Tu Casa."|""|""|""|""|""|""|"(:AM-20200925 :AM-20200904-KIT :AM-20200911 :AM-20200828-KIT :AM-20200916 :AM-20200923 :AM-20200909 :AM-20200821 :AM-20200918 :AM-20200902 :AM-20200904 :AM-20200930 :AM-20200828 :AM-20200821-KIT)"|""|""|""|""|""|""|""|""|""|""|"Learn how to cook Mexican food, it is simple. Ancient Mexican cooking techniques are what will give your dishes the ultimate Mexican taste.
We're totally convinced that you will love our LIVE online Mexican cooking classes with Chef Ana Martorell, that we will give you a BEHIND THE SCENES look of our recording of our first and FREE CLASS. We will show you how to make an ""Infladita"" which means ""Puffed Tortilla"" which is ideal to plate beautiful Mexican cuisine dishes with chicken in mole, cochinita pibil, and many more delicious meals. Watch it now!
"|"Chiles en Nogada. VIVA MEXICO! - LIVE COOKING CLASS: FRIDAY SEPTEMBER 11, 4:00PM PT"|""|"FRIDAY SEPTEMBER 11, 4pm PT / 6pm CT / 7pm ET"|""|""|""|""|""|""|"77745-31212 91155-12353"|""|""|""|""|""|""|""|""|"
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[A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z]
Dichos comida mexicana con la letra “A”
Del Real Gourmet Cheese Tamales and Green Chiles are prepared with the finest cheese and chiles. 12 Tamales. 
Del Real Gourmet Chicken Tamales in Green Sauce are prepared with 100% breast of chicken. 12 Tamales. 
Del Real Gourmet Chicken Tamales in Red Sauce are prepared with 100% breast of chicken. 12 Large Tamales (6 oz each). Gluten Free
Del Real Gourmet Pork Tamales in Red Sauce are prepared with the fines pork slow simmered to perfection then combined with authentic red sauce. 15 Large Tamales (6 oz each) ready to eat.
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Dona Maria Pons en compania de su esposo Don Pedro Degetau empezaron a producir y vender productos comestibles Mexicanos en 1945. Dona Maria sentia la inquietud de crear algo, pero su espiritu de empresa, capacidad creadora y dinamismo quedaban traducidos al manejo del comedor del Hotel Progreso, en San Luis Potosi, S.L.P Mexico heredad de la familia que llego a ser el mas famoso restaurante de comida Mexicana y Francesa del centro de la Republica Mexicana. Las situaciones adversas siempre han sido generadoras de recursos y de ideas, de inventos y realizaciones y el Mole Dona Maria no podia sustraerse a esta regla. Dona Maria Pons siempre tuvo en mente solucionar el problema que domingo a domingo se presentaba en el Hotel Progreso: Concias la obligaron, pues en critica situacion economica tuvieron que radicar en Potrero / Real de Catorce, S.L.P. y en ese lugar Dona Maria pudo dedicar todo su tiempo a desarrollar sus ideas de guisos y conservas Mexicanas, iniciando asi los productos que mas tarde se venderian a restaurantes y particulares con una demanda siempre en orden ascendente en la ciudad de San Luis Potosi.
Asi las cosas buscaron la asesoria de Don Ignacio Hernandez del Castillo, cunado de Dona Maria, quien les sugiria industrializarlo y desde luego registrar una marca que en el ultimo momento se decidieron por la de Dona Maria. Ya con la marca, poco a poco se fue abriendo mercado en San Luis Potosi, en Mexico, en Tampico, en Monterrey, en algunas ciudades del Norte y otras de la costa del Pacifico. Fue asi que del molino de mano que personalmente operaba Don Pedro, se paso a molinos electricos y de producir cientos de kilos en un crecimiento continuo, fue en 1955 cuando se inicio la construccion del edificio donde se ubico la primera planta, habiendo invitado a Don Ignacio Hernandez del Castillo a que colocara la ultima piedra de la obra y se iniciara una nueva etapa que la llevara alcanzar 100 toneladas de produccion.
El primero y unico producto que se elaboraba, era el mole poblano en polvo que se presentaba a la venta en una bolsa de celofan, colocada dentro de una cajilla plegadiza en dos tamanos pequenos, despues se empezo a envasar: Chile Ancho Molido y en 1951 se inicia la fabricacion del producto estrella, el Mole en Pasta, un poco despues salieron al mercado el Pipian, el Adobo y mas tarde el Mole Verde, continuando con la Salsa Picante, Chile Piquin y Tamalina y fue hasta los anos 60 cuando lanzaron al mercado la linea de nopalitos en escabeche y Nopalitos Tiernos. Ya para 1967 la produccion del mole sobrepaso la cantidad de 600 toneladas anuales, pero casi no se vendia en la ciudad de Mexico y en muchas otras ciudades de la Republica.
En 1972 se adquirio un molino de grandes dimensiones que lograba hacer los de tres molinos y una mezcladora juntos. En 1973 se construyo una freidora continua de chiles, y se adquirieron nuevos tostadores de ajonjoli y cacahuate alcanzando la produccion de 4,000 toneladas en 1973. Asi siguio creciendo an~o con an~o hasta vender mas de 10,000 toneladas anuales y por mucho ser la empresa lider mundial de productos alimenticios Mexicanos tipicos, como son: mole, mole verde, pipian y adobo."|"Nopalitos - Tender Cactus by Dona Maria 30 oz."|""|"30 oz"|""|""|""|""|""|"72878-26255 5370 1200 2526 2527 2522 72878-05429 72878-50524"|""|"Nopalitos Dona Maria, rebanadas de nopales en agua con sal.
Disclaimer: Please note that the price above includes a mark up fee for packaging and handling on top of the manufacturer's price printed on this item.
Doritos Fiery Habanero brand flavor tortilla chips are the hottest Doritos brand chips you can buy. Can you handle the heat? Experience that ballistic Doritos crunch as it ignites a nuclear explosion of habanero, jalape?o, and chipotle peppers in your mouth. Sabritas is the only snack bold enough to call itself Doritos.
NOTICE: The old orange bag with the triangle tortilla chips were discontinued back in April 2012. The new item is the same taste, different shape (rolledup tortilla) and new packaging.
Ingredients: Whole Corn, Vegetable Oil (Contains One or More of the Following: Corn, Soybean, and/or Sunflower Oil), Maltodextrin, Salt, Whey, Monosodium Glutamate, Sodium Diacetate, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Spices, Tomato Powder, Sugar, Onion Powder, Citric Acid, Modified Corn Starch, Natural and Artificial Flavors, Cream, Swiss Cheese (Milk, Cheese Cultures, Salt, Enzymes), Colby Cheese (Milk, Cheese Cultures, Salt, Enzymes), Monterey Jack Cheese (Milk, Cheese Cultures, Salt, Enzymes), American Cheese (Cultured Milk, Cream, Milkfat, Salt, Sodium Citrate, Enzymes), Garlic Powder, Artificial Color (Including Yellow 6 Lake, Red 40 Lake, Yellow 6, Yellow 5), Habanero Chili Pepper, Sour Cream (Cultures Cream, Nonfat Milk), and Autolyzed Yeast Extract. CONTAINS MILK INGREDIENTS.
"|"Doritos Fiery Habanero Flavored Tortilla Chips 12 oz bag (Pack of 3)"|""|"9.25 oz"|""|""|""|""|""|""|""|"Doritos tortillas con sabor habanero fuego, son las mas picantes que puedes comprar de la marca doritos. Puedes aguantar el calor? Experimenta el sabor crujiente y Balístico de los doritos, mientras enciende una explocion nuclear de habanero, jalapeño y chipotles en tu boca. Es la unica botana con suficiente valor para llamarse Doritos!CHIPOTLE PEPPERS
Fajitas have been the rage throughout the Southwest and Mexico for several years now. This recipe came to me courtesy of our waiter at the La Concha Beach Club, which is right to the north of the famed Melia Cabo Real resort in Los Cabos. It's home to a gigantic tide pool-a naturally occurring salt water formation big enough for plenty of people to swim in, with enough room for us to dive off the rocks and play in the waves, enough room even for us to frolic with the pelicans who were doing just about the same thing we were. The only difference between us and the pelicans was that they were scouting out their lunch and dive-bombing into the water to get it. We swam first and then went up the cliff to the restaurant and ate sizzling hot fajitas on the terrace under a giant palapa, while soaking up the incomparable beauty of the place!
Fajitas are incredibly simple to prepare, they're fun to eat and they're delicious. These make enough great eats and good times for eight people. Ole! Ole! Ole! Mariachi music, some Ricky Martin, Julio Iglesias or Marc Antony will help set the mood. Or try some salsa music from Texas. Set yourself up a buffet, kick off your shoes and get ready for a fabulous fiesta.
As the title above suggests, you can make Fajitas several ways. You can make Chicken Fajitas, Steak Fajitas, Shrimp Fajitas, or even Vegetarian Fajitas by substituting Portobello Mushroom chunks for the meat. Recipes for delectable side dishes follow.
RECIPE FOR CHICKEN, STEAK, SHRIMP OR VEGETARIAN FAJITAS
You can marinate the meat, shrimp or mushrooms the night before your fiesta. Once the marinating is complete, it will only take about 40 minutes to prepare this delectable dish! Recipe serves eight.
Choose between one of these, or mix and match!
3 pounds boneless chicken breasts, cut into chunks -or-
3 pounds round steak, cut into chunks -or-
3 pounds large shrimp, deveined -or-
2 pounds Portobello mushrooms, cut into chunks
3 green bell peppers, cut into chunks
3 yellow bell peppers, cut into chunks
3 red bell peppers, cut into chunks
1 1/2 large onions, diced
2 tomatoes, cut into chunks
1/4 to 3/4 cup sliced jalapeños (hot) or 1 3 1/2 ounce can diced green chiles (milder)
3/4 cup olive oil
1/2 cup Mexican lime juice
4 tbsp wine vinegar
2 tbsp oregano
1 tsp Worcestershire Sauce
½ cup beer
3 tbsp garlic powder
salt and pepper to taste
On the side, buffet style:
2 dozen corn or flour tortillas
2 cups guacamole
2 cups salsa fresca
1 cup sour cream
In large bowl combine chicken, steak, shrimp or mushroom chunks with red and green bell peppers, onion, tomatoes, and jalapeños or green chiles.
In small bowl mix together oil, lime juice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Cover. Marinate three hours or overnight in refrigerator. About twenty minutes before dinner is to be served, heat a large skillet or wok until very, very hot. Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir-fry for six to eight minutes, until done.
Place in serving dish. Put serving dish on electric or Sterno hot plate so that when it's served at the table, it stays hot. Put a bowl of guacamole, a bowl of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a bread basket to keep warm. Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito.
SIDE DISHES WITH A FLAIR
HERE'S A RECIPE FOR SALSA FRESCA: It will take you about 45 minutes to make!
5 - 10 fresh jalapeño (small, green, very hot) chiles
5 - 10 fresh guero (small, yellow, very hot) chiles
2 - 5 fresh Anaheim chiles (long, green, mild)
10 - 12 medium-sized tomatoes
2 onions
4 garlic cloves
1 large bunch cilantro
1 1/2 tbsp beef bouillon powder
1 tsp lemon juice
Wash all chiles and tomatoes and remove stems. In a large Dutch oven, place chiles and tomatoes in about one inch water. Bring to boil and simmer for two to three minutes.
Remove from stove and cool for a few minutes. When you can handle the chile mixture, drain off about half the water and mince, by hand or in the food processor. Put all minced chiles and tomatoes in a large bowl. Dice onions and garlic in food processor and stir into chile mixture. Wash cilantro and cut off the longest portion of the stems. Dice remaining part of the plant in the food processor. Stir into salsa.
Add lemon juice and bouillon. Stir well. Place in quart size jars and refrigerate. Depending on quantities of chiles and tomatoes you use, this should make two to three jars of salsa. It's best if refrigerated at least 8-12 hours and will keep for several days in the refrigerator. Serve this as a condiment for the fajitas.
AND HERE'S A RECIPE FOR GUACAMOLE: It will take you about 30 minutes to prepare!
3 - 4 ripe avocados
2 tsp lemon juice
1 large tomato, diced
1/2 bunch green onions, chopped
1 tsp garlic powder or 2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper 1 - 4 tbsp Salsa Verde (to desired spiciness)
1/4 cup grated Mexican queso cacique or feta cheese
1 large black olive
Slice avocados in half and remove seed. Scoop avocado pulp out of the skin using a spoon. Mash avocados in a medium-sized bowl. Add lemon juice, diced tomatoes, green onions, garlic, salt and pepper. Add Salsa Verde to taste. Stir well, but stop while it's still slightly lumpy. Refrigerate, covered until ready to use. Can be made up to three hours in advance. Serve as a condiment for the fajitas.
AND FOR YOUR SALAD/DESSERT
WATERMELON FRUIT SALAD: Allow an hour preparation time for this one!
1 large watermelon, well chilled
1 honeydew melon and/or cantaloupe, scooped into balls
1 cup seedless grapes
1 cup peaches and/or mangoes, diced
1 cup strawberries, halved
1 apple, diced
1 cup sliced bananas, sprinkled with lemon juice
1/2 cup chopped walnuts
Dressing:
1 cup whipping cream (fat free or low fat is okay)
2 tbsp powdered sugar
1/2 tsp salt
2 avocados, halved, seeded, peeled and mashed
1/2 cup pineapple juice
1 tsp finely chopped candied ginger
Trace a zigzag pattern horizontally around the top third of the watermelon. Cut through melon with sharp knife, removing top. Scoop out all the watermelon flesh except a shell one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Chill until ready to serve. To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candied ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve.
A FINAL NOTE:
If you love refried beans, then heat up a couple of cans to go with your dinner. Other than that, you should be set.
¡Buen Provecho!
Visit our Mexican Gifts & Packages section at Mexican Gifts & Packs
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Frontera Foods Gourmet Mexican Salsas from the Kitchen of Chef Rick Bayless - Salsa that Cooks
Does it seem a little odd to throw a dinner party this time of year with a tropical theme? Well, if you think so-let us remind you that in places like Cabo, Puerto Vallarta, Huatulco or Cancun the temperature is in the 80s right now. We're offering up two themes for this party. You can go with the Tropical idea, or you can give your party a ""Vaquero"" (think Southwestern with a Mexican twist) flair.
The Dress Code: The tropical theme works beautifully this time of year if you live in a warm to moderate climate. It's unexpected and makes people feel like they've been given a reprieve from the holiday madness, and slipped away for an evening's mini vacation! If it's just too cold where you live to pull this one off, and you'd rather be cozy and warm in front of a roaring fire, then the Vaquero theme is definitely for you.
To go Tropical: Ask people to wear Hawaiian shirts, flowing tropical-print dresses and flip flops. You can even request that they take off their shoes when they come inside and do the party barefoot!
For the Vaquero theme, give your guests the following instructions: Women-silver turquoise jewelry should drip from your ears, necks and wrists. Wear a long, colorful skirts, white blouses and cowboy boots. Men-you're outfitted in jeans, plaid flannel shirts and turquoise and silver bolo ties. Cowboy hats and boots too, if you have them! Otherwise, just think Southwest and give it your best shot!
This menu has been created for a guest list of eight. Here it is:
Cocktail and Appetizer time:
WILD BLUE MARGARITAS served with AUTHENTIC GUACAMOLE, SALSA AND CHIPS.
The Dinner Buffet:
CHOPPED MEXICAN MEDLEY SALAD, CHIPOTLE SEA BASS WITH VEGETABLES, SINFUL CINNAMON RICE and ZUCCHINI WITH CORN AND PEPPERS. Serve a Chardonnay or Savignon Blanc with this main course, if desired.
After Dinner Treats:
MEXICAN COFFEE and FRIED BANANAS HUATULCO STYLE.
Now, here's your TO DO list:
1. Decide on your fiesta's date, time and guest list.
2. For DECORATIONS, it's time to check out what you have on hand before making a list and heading out to the party store. First of all, you need to decide if you have enough ""nice"" dishes, utensils and glasses to serve eight people. You'll need 16 small appetizer and dessert plates as well as eight dinner plates, eight Margarita glasses and eight coffee cups, plus enough utensils for dinner and dessert. If you have all that, great! If not, go with paper and plastic. For a buffet, it's fine and much easier on the cleanup too!
3. Time to go to the party store. Pick out some invitations with a Mexican or a tropical flair. (If you'd rather not send invitations, what about email? Or just picking up the phone? After all, this is an intimate party and these will be your closest friends.) Pick up one red and one green tablecloth-plastic preferably, or pick some wild, tropical colors. Buy some fiesta-looking paper napkins. Get all the plates, napkins and utensils you need. Most party stores stock Mexican wall decorations, colorful paper flowers, piñatas and centerpieces. Get about a dozen or two small votive candles and as many lunch sized brown paper sacks. On the day of the fiesta, you will fill each with some sand or soil, insert a candle and place two rows of ""luminarios"" along the walkway to your front door.
4. For music, visit you local store and ask the sales clerk for some recommendations on toe-tapping, lively Latin music. Linda Ronstadt, Gloria Estefan, Ricky Martin, Julio or Enrique Iglesias, the Gypsy Kings, Santana-any of these will help get your guests in the right mood. You might also want to ask for Latin versions of your favorite Christmas carols. If you're doing the tropical theme, don't forget the Jimmy Buffet music. He's always a great mood-setter!
5. A couple of days before the party, make your grocery list. Do your shopping.
6. Before the party begins, set up your buffet and your bar. Make sure you have enough seats, either at a dining table or (more casual) in your living room so that everyone can sit down and eat comfortably.
7. Lay out your most festive, fun serving plates. Make your margaritas, guacamole, and salad and put in refrigerator. Lay out the ingredients for all the other dishes you'll be making in the area of your kitchen where you'll be preparing them. Decide who to assign as your assistant. Be sure to notify that person ahead of time and ask him or her to come a little early! Now, get dressed, light your luminarios, crank up the tunes and get ready to have a blast!
Remember, FIESTA spells good times for everyone.
Here are the recipes for your never-to-be-forgotten holiday dinner buffet fiesta:
COCKTAILS AND APPETIZERS:
WILD BLUE MARGARITAS
These Margies are delicious. They're also a stunning blue color-exactly t the shade of a tropical turquoise lagoon. Make these in a large (gallon-sized) glass pitcher and serve them in Margarita glasses, rimmed in salt. Recipe serves eight, but you may want to make a backup batch and set aside in a Tupperware pitcher in case people want seconds....
1. Fill a gallon pitcher with broken ice -
2. Squeeze the juice of four fresh Mexican limes into the pitcher -
3. Savor that fresh lime aroma -
4. Add 16 ounces of Cuervo 1800 or your favorite tequila -
5. Sniff the cork -
6. Add 4 ounces of Triple Sec -
7. Add 4 ounces of José Cuervo white tequila -
8. Add 10 ounces of Rose's Lime Juice -
9. Add 4 ounces of Blue Curaco (Oh, baby!) -
10. Stir vigorously!
11. Pour into glasses-kick back and turn up the tunes!
SALSA, GUACAMOLE & CHIPS
Guacamole (we call it ""guac"") is a staple in California, the Southwest and throughout Mexico. If fresh ingredients aren't available, you can often find prepared guacamole in the deli section of your supermarket. That is where we recommend you purchase your fresh salsa as well. Put a bowl of guacamole and a bowl of salsa on either side of a colorful basket filled with tortilla chips. (We use a big basket painted like a watermelon, lined with purple and hot pink cloth napkins.) This recipe serves eight.
Guac:
3 - 4 ripe avocados
2 tsp lemon juice
1 large tomato, diced
1/2 bunch green onions, chopped
1 tsp garlic powder or 2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 - 4 tbsp salsa verde (to desired spiciness)
1/4 cup grated Mexican queso cacique or feta cheese
1 large black olive
Salsa:
1 12 oz. Container of Salsa Fresca
Chips:
1 large bag tortilla chips
To make the guac: Slice avocados in half and remove seed. Scoop avocado pulp out of the skin using a spoon. Mash avocados in a medium-sized bowl. Add lemon juice, diced tomatoes, green onions, garlic, salt and pepper. Add salsa verde to taste. Stir well, but stop while it's still slightly lumpy. Refrigerate, covered until ready to use. Can be made up to three hours in advance.
Garnish with shredded cheese and olive. Surround with chips. Feel free to substitute blue corn tortilla chips for a Southwestern touch, or if you can find them (and you often can this time of year) buy red, green and white tortilla chips. The colors are very Mexican and totally festive!
THE BUFFET:
CHOPPED MEXICAN MEDLEY SALAD
This tangy, crunchy salad is ""to die for."" Its combination of flavors from all over Mexico will delight your guests. Serves eight.
1 1/2 heads romaine lettuce, chopped
1 1/2 pounds jicama (a crunch, tasty root vegetable), peeled and finely diced
6 seedless Oranges, peeled and chopped into squares
2 red onions, finely diced
1 medium bunch cilantro, stems removed & finely diced
4 stalks celery, finely diced
1 large bell pepper, finely diced
Dressing (This is important-don't cheat and used bottled dressing!):
1/3 cup olive oil
1/3 cup fresh Mexican lime juice
3 tbsp red wine vinegar
3 tbsp Orange marmalade
1/4 cup salsa verde
1 tsp garlic powder
salt and freshly ground pepper to taste
Make this salad and dressing up to four hours before the party. Combine all salad ingredients in a large bowl. Chill in refrigerator. Right before serving, add salad dressing, toss lightly and place on buffet table serve.
CHIPOTLE SEA BASS WITH VEGETABLES
The chipotle chiles, which are smoky jalapenos, canned in red adobo sauce, give this sea bass an incredibly different and delightful flavor. When they are baked together with wine, tomatoes, potates and cilantro, the fish takes on a distinctive, mouth-watering flavor. Serves eight.
3 pounds sea bass, or 8 fillets
salt and pepper to taste
2 tbsp minced garlic
3 chipotle chiles, diced (available canned in adobo)
4 lemons, quartered
3/4 cup butter or margarine
1 large white onion, thinly sliced
3 medium potatoes, peeled and very thinly sliced
3 tomatoes, peeled and quartered
1/2 cup white wine
5 tbsp chopped cilantro
Before your guests show up, you can do the prep work on this one. Season fish on both sides with salt and pepper, garlic and lemon juice. Sprinkle diced chipotle chiles over top. Melt butter in large skillet. Brown fish on both sides.
Transfer fish and juices to a 9 x 14 inch baking pan. Arrange onion and potato slices around fish and place in oven. Don't turn it on yet! About 45 minutes before you plan to serve dinner (or right about when the guests begin to arrive), turn the oven on to 375 degrees. Bake for 30 minutes. Remove from oven, add tomatoes, pour wine over fish and sprinkle with cilantro. Bake an additional ten minutes, or until fish flakes easily with fork and potatoes are done.
Arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with cilantro. Garnish with remaining lemon quarters and serve immediately!
SINFUL CINNAMON RICE
This delectable (practically too-good-too-be-true) rice dish with its unexpected seasonings is a potpourri of wonderful flavors and textures that's not only pleasing to the eye but a total sensual treat to eat. The combination of long grain rice and vegetables with cinnamon and raisins has created a dramatic side dish that complements any meat or fish main dish. Serves eight.
4 tbsp butter or margarine
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 onion, diced
2 cups long grain rice
1/2 tsp salt
1 tbsp ground cinnamon
1/2 cup raisins
6 cups water
Melt two tablespoons butter in deep saucepan over medium heat. Reduce heat, add carrots, celery and onion and cook, covered for ten minutes. Stir occasionally. Add rice, salt, cinnamon, raisins and water to pan and bring to boil over high heat. When the water has reduced to the level of the rice, lower heat, cover and cook 15 to 20 minutes, stirring occasionally. Just prior to serving, add remaining butter.
ZUCCHINI WITH CORN AND PEPPERS
The red and green bell peppers bring to life the colors of the Mexican flag-which are also (of course) the colors of the holiday season. This vegetable dish is a festive addition to any meal Serves eight.
1 1/2 tbsp margarine
2 1/2 pounds zucchini, cut into 1/2 inch cubes
1 1/2 cups corn cut from four ears
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, minced
In large skillet, melt margarine over high heat. Add zucchini, corn, bell peppers, onion and garlic. Cook, stirring frequently until most of vegetable liquid has evaporated and vegetables are tender-crisp. Serve immediately.
DESSERT & COFFEE:
FRIED BANANAS HUATULCO STYLE>
Fried bananas originated in the Yucatan. This wonderfully tropical dessert is lightly spiced with Orange and cinnamon. Invite your best friend into the kitchen right after dinner to help you whip it up. It's easy and quick. One of you can do the bananas and the other can put together the Mexican coffee. Serve these together, and you will both be renowned forevermore! Serves eight.
4 tbsp butter or margarine
1/4 cup brown sugar
1/4 cup Orange juice
1/2 tsp cinnamon
4 green tipped bananas, peeled and sliced lengthwise
Melt margarine in skillet with brown sugar, Orange juice and cinnamon. Cook over medium heat until sugar dissolves. Add banana slices. Stir and cook over medium high heat for four to five minutes until bananas are golden and liquid is almost caramelized. Serve immediately.
MEXICAN COFFEE
This piping hot drink combines the tastes of tequila, Kahlua, brandy and Rompope-all Mexican originals-with coffee. Topped with whipped cream, it is a dramatic, delicious way to end a chilly winter evening. Serves eight.
8 cups steaming coffee or decaf
4 ounces tequila
4 ounces Kahlua
4 ounces brandy
4 ounces Rompope (a creamy vanilla Mexican liqueur) or Irish Cream if unavailable
whipped cream to garnish
Heat four mugs by placing in hot water or heating in microwave. Into heated mugs, add half an ounce each of tequila, Kahlua, brandy and Rompope. Top off with hot coffee or decaf and whipped cream. Serve immediately in front of a roaring fire.
Please visit our top Mexican food recipes section at Top Mexican recipes
OLE!
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
To start out the New Year, we're offering up six incredibly delicious, authentic Mexican soups to make for your family.
I love to make soup when it's cold outside. For one thing-one pot can feed the entire family-twice over. Soup makes a substantial, well-balanced meal. Serve it with quesadillas (corn or flour tortillas with melted cheese inside) or just plain old tortillas and butter, you have yourself a complete meal-with enough leftovers for an entire second round! And I swear, the soup's always better the second time around.
Hint: if you don't like to eat the same thing two days in a row, then freeze your leftover soup and thaw it out another night when you don't feel like cooking!
The six soups you can choose from this week are: Albondigas Soup (Mexican Meatball Soup), Lentil Soup Borracho (Drunken Lentil Soup), Menudo and Pozole (Tripe or Pork and Chicken Soup with Hominy, vegetables and spices), Restaurant Pancho's Tortilla Soup and Green Chile New Mexico Style. All are guaranteed to be yummy, tummy warmers!
ALBONDIGAS SOUP
Albondigas, or Mexican Meatball Soup is a robust, tasty soup that can be served alone as a meal or as a first course. It's delicious and as typically Mexican as tortillas and beans. This recipe came from my mother's collection. In the late '60s, as my dad was finishing up construction on our family's ""dream house,"" she flew off to Guadalajara, San Miguel de Allende and Mexico City with my dad's youngest sister, my Aunt Joan. The purpose of their trip was to decorate the new house. They had a major blast together, traipsing all over the place hunting up beautiful, finely crafted furniture, ordering custom handmade rugs and ferreting out folk art from all the different regions of Mexico. My mom's main goal was to find a hand-carved front door from the mission era. She found one, all right. In San Miguel de Allende. And she had it shipped home, along with the rest of her purchases. My parents don't own that dream house anymore, but I do know that the Mexican door still graces the house where I spent my teenage years.
My mom claims that she combined a hastily scribbled list of ingredients (in Spanish of course) given her and Joan by a waiter in the El Presidente Hotel dining room in Mexico City on that trip with a recipe she conned from a waiter at Caesar's in Tijuana to come up with this soup. If she's telling the truth, then this soup is a hybrid from two internationally famous, historic Mexican restaurants. She modified it some herself, so that it's easier to make. Try it. You're guaranteed to love it! So will everyone else. Serves eight.
2 quarts beef broth
6 corn tortillas, cut in strips and fried
1 - 1 pound 12 ounce can pureed tomatoes
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp oregano
1 tbsp basil
2 bay leaves
1/2 to 1 cup salsa fresca
1 lb ground beef
1 cup cooked white rice
1 tsp seasoned salt
1/2 tsp pepper
In Dutch oven, place beef broth, pureed tomatoes, half the onion and garlic, spices and salsa. Heat to boiling on high, then cover and reduce heat to low.
In large bowl, mix ground beef with cooked rice, the remaining onion and garlic, salt and pepper. Form into meatballs. Fry in a skillet until done. Drain. Add meatballs to broth and simmer for two to three hours. Immediately prior to serving add the fried tortilla chips. This soup may be kept in the refrigerator several days or part of it may be frozen for later use.
LENTIL SOUP BORRACHO
Uh Oh. Here it is. The concoction that just may transform you into an instant expatriate. Drunken Lentil Soup -- now that's a name that really heats up the imagination! Seriously, though -- I've never really heard of anyone running off into the wild yonders of Baja after indulging in this soup! In fact, it's superb in cold weather and has been one of my sister and my favorites forever. (We're still present and accounted for too -- most of the time.) The flavor of the beer greatly enhances this usually very sedate, traditional Mexican soup. So come on. Be brave. Try it! I dare you ....
1 pound lentils, rinsed
4 cups beer
2 cups chicken bouillon
2 cups water
1 cup celery, chopped
1 red onion, chopped
2 cloves garlic, minced
1 large tomato, finely diced
1/2 cup lime juice
2 fresh jalapeño or 4 serrano chiles, thinly sliced
1/2 tsp rosemary
1/2 tsp basil
salt and pepper to taste
cilantro sprigs and lime slices for garnish
Combine lentils, beer, bouillon and water in Dutch oven. Bring to boil, reduce heat and simmer. Add celery, onion, garlic, tomato, lime juice, chiles and spices to soup. Cook one hour, or until lentils are tender. If soup appears overly thick, add water until it has reached a desirable consistency. Garnish with cilantro sprigs and lime slices. Then serve and enjoy!
MENUDO or POZOLE
While Menudo is a traditional Mexican soup that claims to be the nation's number one cure for hangovers (or whatever else ails you!), not everyone can deal with the fact that it's made from tripe. That's okay. There are alternatives, such as Pozole, which is essentially the same soup, but made with chicken and pork in lieu of tripe.
Whichever way you make it, this is a soup that will warm your innards on a chilly Christmas Eve, and leave you feeling full and satisfied, even if you're in Akron, Ohio and not a deserted, windy bluff on the edge of the Pacific Ocean watching the sun sink into the cobalt sea as the last visible pod of gray whales for the day makes their way south in the fading light ....
For Menudo:
3 lb tripe
For Pozole:
2 lb lean pork roast
From here on out it's the same for both:
3 onions, chopped
4 - 6 cloves garlic, minced
2 - 4 tbsp American chili powder
3 whole cloves
1- 3 tbsp oregano
6 cups water
4 tbsp chicken bouillon (or more, to taste)
2 16 ounce cans white hominy
salt and pepper to taste
Garnish:
<> 1 onion, chopped
1/4 cup oregano
1 cup cilantro, chopped
1 cup fresh serrano chiles, finely diced (hot! optional)
a sampler of salsas
In a large Dutch oven or crockpot, place first nine ingredients. Heat to boiling and then cover and simmer for four to six hours. Add hominy and salt and pepper to taste. Cover and cook an additional hour.
To serve, place each garnish in a little bowl and let everyone add whatever they want to their bowls of soup. Sit down and chow down!
RESTAURANT PANCHO'S TORTILLA SOUP
This delectable variation of an old Mexican favorite comes to you straight from Restaurant Pancho's in Cabo San Lucas. When I was asking the owner, Mary Bragg, what she was most famous for, she didn't hesitate one second before telling me, ""Why our Tortilla Soup. Of course."" My sister, Nina and I promptly ordered some. Since we are both serious fans of tortilla soup, we were curious to see if Mary's would prove to be as memorable as she said.
Guess what?! She was right on. This soup is pure Baja Magic. While most versions I've run across use only one kind of broth, this ones uses two. Chicken broth and salsa ranchera are combined and poured over crunchy, just fried tortilla strips and garnished with sour cream, fresh avocado chunks and cilantro!
This is a true culinary delight. And if you ever get to Cabo, be sure and visit Pancho's. Not only is their food delicious beyond belief, but the restaurant's half palapa and half open air ambience is vintage Baja. And the décor-well, it's as colorful and festive as it comes. Their in-house mariachis play those all-time Mexican favorites like Cielito Lindo, Rancho Grande, La Bamba and Cuando Calienta el Sol like the true pros they are. Serves eight to ten.
Soup:
1/2 chicken
2 quarts water
salt, pepper and other seasonings to taste
4 whole green peppers, thinly sliced
8 large, ripe tomatoes, thinly sliced
2 large, white onions, thinly sliced
2 tbsp dried or fresh oregano, or to taste
6 bay leaves
6 tbsp powdered chicken bouillon (they use Knorr Suiza in Mexico)
4 tbsp olive oil
fresh ground black pepper to taste
cilantro sprigs and lime slices for garnish
Garnishes:
12 corn tortillas, cut into strips about 1/2 inch wide
1/2 cup corn or canola oil
2 avocados, cut into chunks
1 1/2 cup Chihuahua or Jack cheese, grated
1 cup sour cream
fresh cilantro, in sprigs
Cook half chicken well seasoned with water for one hour. Remove chicken and cut into chunks. (You should have about two cups of chicken.)
Place peppers, onions and tomatoes in large skillet with the oil and saute until cooked. Add the seasonings and bouillon and cook about a half hour. Adjust seasonings and set aside.
About 20 minutes before serving, combine the chicken and stock with vegetables and heat thoroughly.
Deep fry the tortilla chips and drain on paper towels. Divide among six large soup bowls Place chunks of chicken, avocado and grated cheese in each bowl. Pour two cups soup into each bowl. Float a bit of sour cream on top and garnish with cilantro sprig. Serve immediately and prepare to gloat!
GREEN CHILE NEW MEXICO STYLE
This New Mexico staple is famous all over the southwest, the wild west and northern Mexico. After all, it wasn't all that long ago that Mexico owned the American southwest! This is really more a stew than a soup because it's so substantial. It's simple to prepare and the combination of flavors, after simmering together on your stove and filling your house with their aroma, will tantalize you with their magical taste. Serves eight.
1 1/2 pounds very lean pork, cut in large chunks
4 3 1/2 ounce or 2 7 ounce cans diced green chiles
2 medium onions, chopped
2 cloves garlic, minced
1 tbsp corn or canola oil
2 quarts beef broth
2 tbsp oregano
1 tbsp basil
2 bay leaves
1/2 to 1 cup salsa verde
1 tsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
In large Dutch oven saute pork, green chiles, onions and garlic in oil. Stir in beef broth and all other ingredients. Cook over medium high heat until boiling. Cover, reduce heat and simmer for two to three hours. This soup may be kept in the refrigerator several days or part of it may be frozen for later use.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Blistering fresh chiles is one of the tricks of the Mexican Cooking trade that has to be mastered before you can make Killer Chile Rellenos.
However, because it isn't always easy to find fresh chiles in lots of places, and because the blistering takes time (and a little practice!), we're offering you an alternate route to Killer Chile Rellenos. It's one that doesn't sacrifice taste. You'll still get rave reviews from everyone who eats your Rellenos, whichever way you make them. The only truly noticeable difference (unless you or someone you're cooking for is a serious gourmet) is that the Easy Way is much quicker and easier! And-you can buy the canned chiles right here at mexgrocer.com.
So read on, Mexican Food Aficionados (that's Fans in Spanish) and let's get you into the kitchen and cooking!
KILLER CHILE RELLENOS-THE REAL WAY
HERE'S WHAT YOU NEED:
5. When both sides are fairly evenly charred, remove them from the oven. | Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
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"|"La Victoria Mexican Food Salsa, Enchilada Sauce, Taco Sauce & Chile Peppers"|""|""|""|""|""|""|"(:BRAND-LA-VICTORIA-TACO-SAUCE :BRAND-LA-VICTORIA-SALSAS :BRAND-LA-VICTORIA-ENCHILADA-SAUCE :BRAND-LA-VICTORIA-JALAPE-OS)"|""|""|""|""|""|""|""|""|""|""|"Post by @mexgrocerView on Threads
Nutritional Information: Fire Roasted Salsa Ingredients: Fire-Roasted Tomatoes, Tomato Juice, Green Onions, Salt, Cilantro, Contains 2% or less of Roasted Chile de Arbol, Distilled Vinegar, Calcium Chloride (Firming), Citric Acid (To Acidify), Spice, Garlic. About 13 servings per container
What a fun, festive feast this will be to celebrate the last weekend of summer! Start out with a cooler full of ice cold beers and sodas. Bring on the Shrimp in Avocado Boats. Put those chicken breasts on the grill and start cooking! When they're done, heap Poblano Chile Salsa over them and serve with a Watermelon Fruit Salad and Jalapeno Corn Bread. If anyone's still hungry after all that food - well then, bring out the ice cream maker and whip up your own ice cream. (Or, if you're not up for that, buy some!)
Buen provecho - and have a wonderful time. After all, Labor Day signals the end of summer. School starts the next day here in the United States. Autumn is on its way. Enjoy the lingering sunlight, the warmth, the friendship and some great comida!
SHRIMP IN AVOCADO BOATS
My family was first served this appetizer almost 30 years ago at the old Hotel Oceano on the malecón (ocean-front board walk) in Puerto Vallarta. Makes me salivate to even think about them! This serves eight, takes only about 10 minutes to prepare, and trust me-it's to die for!
4 avocados, cut in half and seeded (do not remove skin)
1 cup red seafood cocktail sauce
1 tbsp lime juice
1 tbsp American chili powder
1 cup small shrimp, cooked and deveined (2 jars)
Place avocado halves on small plates. In small bowl mix cocktail sauce, lime juice and chili powder. Fill the hollow left by the seed with cocktail sauce. Heap shrimp over the top and serve.
WATERMELON FRUIT SALAD
In summer and fall, whenever you're driving through Mexico, it's not uncommon to spot a truck parked every mile or two along the side of the road, its tailgate down and its bed overflowing with sandías, or in English, watermelon. The fruit is just-picked, it's cheap and its sweet succulence is a treat and a half. My family loves watermelon. In fact, it's difficult for me to imagine a summer barbecue (on either side of the border) without a scooped-out watermelon filled with fruit. The avocado dressing suggested here is a rich, totally Mexican, change of pace. If you prefer a leaner dressing, try adding an eight ounce container of non-fat fruit yogurt instead. Makes eight generous servings (pretty much doubles as a dessert too) and takes about a half hour to make.
1 large watermelon, well chilled
1 honeydew melon and/or cantaloupe, scooped into balls
1 cup seedless grapes
1 cup peaches and/or mangoes, diced
1 cup strawberries, halved
1 apple, diced
1 cup sliced bananas, sprinkled with lemon juice
1/2 cup chopped walnuts
Dressing:
1 cup whipping cream (fat free or low fat is okay)
2 tbsp powdered sugar
1/2 tsp salt
2 avocados, halved, seeded, peeled and mashed
1/2 cup pineapple juice
1 tsp finely chopped candied ginger
Trace a zigzag pattern horizontally around the top third of the watermelon. Cut through melon with sharp knife, removing top. Scoop out all the watermelon flesh except a shell one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Chill until ready to serve.
To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candied ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve.
JALAPEÑO CORN BREAD
Jalapeño chiles, real corn and lots of cheese distinguishes this corn bread from the old-fashioned, all-American ""ya'all"" version of corn bread. It's not too fiery, but makes an awesome side dish for roasted or grilled foods. I love it! My mom used to serve it with fresh fried chicken (fresh because the chickens were purchased -- very recently alive -- from ranchos we happened to come upon in our travels up and down the dusty back roads of Baja) during our summer camping trips on the Pacific side of the peninsula back when I was in high school! Nowadays, I prefer grilled chicken breasts. Just a sign of the times, I suppose! Serves eight and takes an hour to prepare.
2 - 10 jalapeño chiles, finely chopped with seeds (depending on how hot you like it!) 1168
¾ cups chopped poblano peppers or green chiles
1 onion, finely diced
1 17 ounce can creamed corn
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 eggs
3/4 cup buttermilk
1/3 cup corn or canola oil
1 1/2 cups cheddar cheese, grated
2 cups yellow corn meal
Preheat oven to 350 degrees. Grease a 9 x 14 inch pan. In a large bowl, mix jalapeños with corn and onion. Beat in baking soda, salt and sugar, then add the eggs one at a time, beating well. Add buttermilk and oil, then cheese and cornmeal.
Pour batter into pan and bake for 30 to 40 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. Cool in pan and serve in squares.
GRILLED CHICKEN BREASTS WITH POBLANO CHILE SAUCE
Another light, super easy winner that takes only minutes to make and serves eight.
GRILLED CHICKEN BREASTS
12 filets of boneless, skinless chicken breasts, lightly seasoned to taste
2 cups Poblano Chile Salsa
Pound chicken breasts until 1/4 inch in thickness. Season as desired to taste. Barbecue over grill for 6 to 7 minutes on each side, while heating Poblano Chile Salsa. Pour 1/3 cup of salsa over each 1 ½ -filet serving.
POBLANO CHILE SALSA
This salsa is wonderful over grilled chicken breasts. It's also delicious over eggs in the morning, and it makes a great enchilada sauce too. Make up a double batch, if you dare. Serve half at your Labor Day barbecue and save the rest for later. Get creative! You won't regret it! Takes about 40 minutes to prepare and makes enough for eight servings.
14 Poblano chiles, either fresh or canned
1 cup chicken bouillon 2630
1 tsp oregano
3 cloves garlic, minced
3/4 cup sour cream, fat-free sour cream or nonfat yogurt
Using fresh chiles: In a heavy skillet, lightly toast the chiles. Turn them constantly so they don't burn. When cool enough to handle, hold the chiles under cold water. Rinse out seeds and discard stems. Using canned chiles: Rinse and pat chiles dry, discarding any seeds or stems.
Puree chiles in food processor. In medium saucepan, simmer pureed chiles, oregano and garlic in bouillon for twenty minutes, or until sauce has thickened, or about 20 minutes. Immediately prior to serving, add sour cream. Stir well.
Please visit our top Mexican food recipes section at Top Mexican recipes
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Margarita Recipe - Margarita Madness - Tequila Drink
Let's kick off the holiday season with a medley of Margaritas. Here are several Margarita recipes to choose from. Try the real Authentic Mexican Margaritas-supposedly invented at Hussong's Cantina (that's a famous bar in Ensenada, founded in 1892) by bartender, Don Carlos Orozco, back in October, 1941. He concocted the drink of equal parts tequila, Damiana (Controy is used now) and lime, served it over ice in a salt-rimmed glass. He named it after a lady he wanted to impress, Señorita Margarita Henkel, daughter of the German Ambassador to Mexico. Not too many people know that, but at Hussongs, they swear it's the truth!
Or whip up some Wild Blue Margaritas, a batch of Tropical Fruit Margaritas, Cheater Margaritas, Wine Margaritas or finish off that special holiday meal with an indescribably delicious Margarita Pie!
AUTHENTIC MEXICAN MARGARITAS
Easy, quick and always a hit, these Margaritas are the real thing. The number one rule here is: No Mix. They're better this way-by far! They're also a great way to jump start any party. You can serve them on the rocks or blended, whichever way you prefer. One blender-ful serves four.
4 ounces tequila
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
Crushed ice to top of blender
Margarita salt (coarse salt-optional)
1. Place tequila, Controy and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!
WILD BLUE MARGARITAS
Ever heard of the Jimmy Buffet song, ""Margaritaville?"" Of course you have! I found this recipe on the back of a t-shirt I purchased at his Chameleon Caravan Concert in Del Mar, CA back in '93. The tropical blue color will adjust your attitude south, to the ""little latitudes"" faster than you can blow out your flip flop! Tastes wonderful too! Serves two. This is more or less how it goes:
1. Fill shaker with broken ice -
2. Squeeze two fresh Mexican lime wedges into shaker -
3. Savor the fresh lime aroma -
4. Add two ounces of Cuervo 1800 or your favorite tequila -
5. Sniff the cork -
6. Add 1/2 ounce of Triple Sec -
7. Add 1/2 ounce of José Cuervo white tequila -
8. Add 1 1/4 ounces of Rose's Lime Juice -
9. Add a splash of Blue Curaco (Oh, baby!) -
10. Cover shaker tightly and SHAKE vigorously!
11. Flip shaker in midair (three times if you're a pro) -
12. Strain mixture over ice - kick back and turn up the tunes!
TROPICAL FRUIT MARGARITAS
These totally tropical, spring or summer Margaritas are easy to make in your blender. Fun, tasty and refreshing, this recipe serves four and it's guaranteed to instantly transport you to somewhere south of the Tropic of Cancer! Serves four.
4 ounces tequila
2 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
1 1/2 tbsp lime juice
1 1/2 cups fresh strawberries or 3 peaches (or mangos), pitted and peeled (canned or frozen is okay)
crushed ice to top of blender
sugar (optional)
1. Put tequila, Controy, lime juice, and strawberries, mangos or peaches in blender.
2. Fill to top with ice. Blend until very slushy and serve immediately.
3. If sugar-rimmed glasses are desired, wet top of martini or Margarita glass with water and swirl in small dish of sugar.
4. Pour Margaritas into the glasses and serve them up!
CHEATER MARGARITAS
For the easiest, quickest, great-tasting Margaritas out there try this:
1. Fill a salt-rimmed Margarita glass with ice.
2. Add 1 ½ ounces Tequila and top with Jarritos lemon-lime soda.
3. That's all!
WINE MARGARITAS
Wine Margaritas are perfect for people who prefer a milder version of this potent drink. Restaurants around Southern California without hard liquor licenses invented them -- for obvious reasons! The taste is still great, but without the kick of the tequila. Serves four.
6 ounces dry white wine
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
the juice from 10 - 12 limes, freshly squeezed
crushed ice to top of blender
Margarita salt (optional)
1. Place wine, Controy and lime juice in blender. Fill until almost full with crushed ice.
2. Blend until very slushy.
3. If salt-rimmed glasses are desired, wet top of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass.
Margarita Pie
Another South of the Border favorite you can make in a snap is Margarita Pie. It's light, unusual and incredibly tasty. Make it for a crowd, and watch your guests feel the magic of Mexico tickling their taste buds as they slide that first bite into their mouths.
1 - 7 ounce package Con Gelli Lemon Gellatin Mix (click here to order)
1 - 7 ounce package D'Gari Lime Dessert Mix (click here to order)
4 cups water
4 eggs, lightly beaten
2/3 cup lime juice
1/2 cup tequila
1/2 cup Mexican Controy, Cointreau or Triple Sec
3 cups whipped topping
2 9 inch graham cracker crusts
1 lime, thinly sliced
1. Combine lemon and lime dessert mixes.
2. Stir in 1 cup water and beaten eggs. Blend well.
3. Add remaining water and pour into sauce pan.
4. Cook over medium high heat, stirring constantly until mixture comes to a full boil.
5. Remove from heat.
6. Stir in lime juice, tequila and Controy and chill two hours.
7. Fold whipped topping into chilled mixture. Spoon into pie crusts and chill until firm, at least two hours.
8. Garnish with lime slices. Each pie serves 8.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Memorial Day is a national holiday observed annually on the last Monday of May, an occasion to remember and visit the graves of the deceased relatives in cemeteries and churches, whether they had served in the military or not. Here are some Memorial weekend recipes ideas to enjoy the long weekend and get prepared for the beginning of summer.
Garlic shrimp is my family's absolute favorite Mexican seafood dinner. Fresh shrimp is peeled, skewered, saturated with garlic and butter, then cooked to absolute perfection over hot coals.
What better way to serve these delicious kabobs than with Ensalada Chileno Bay, Cantaloupe Soup and pitcher of Margaritas for a scrumptious, tropical, totally perfect Memorial Weekend Dinner? Sound good. Wait till you try the Baked Pineapple Delight for dessert. Ah yes.
Let's get you in the proper mood. Think outdoors. On the patio. Barefoot. With ""Margaritaville"" and other Jimmy Buffett songs playing in the background. (Other suggestions for great Memorial Weekend tunes: Ricky Martin, Julio Iglesias Jr., Marc Antony or Gypsy Kings.)
Set your patio table for six. Invite some friends over. Get cookin'. Crank up the stereo. Your attitude will be magically shifted to another latitude-we promise! And you will certainly have jumpstarted summer!
Video Memorial Weekend Cookalong: What You Need to Know by Rick Bayless - Happy Summer!!
All recipes serve six.
GARLIC SHRIMP ON SKEWERS
These take about 30 to 40 minutes to prepare. They can be refrigerated up to three hours before you're ready to cook. The cooking itself only takes about six or seven minutes!
3 pounds jumbo shrimp, deveined
2 - 4 tbsp minced garlic (depending on how brave you are re: garlic breath!)
1/4 cup white wine
1/4 cup lemon juice
1/2 bunch cilantro, stems removed and finely chopped
1/2 cup butter or margarine, melted
wooden skewers
In small bowl, combine garlic, wine, lemon juice, cilantro and melted butter or margarine. Place shrimp in 9 x 14 pan. Cover with marinade. Refrigerate up to three hours. When ready to barbecue, place the shrimp on skewers, making sure that they are well saturated with the marinade. Grill for three minutes on each side, basting frequently with marinade until done.
REAL AUTHENTIC BAJA MARGARITAS
Easy, quick and always a hit, these Margaritas are the real thing. We have one rule in Baja. No mix. It just ain't the same! These are a great way to kickoff any party. You can serve them on the rocks or blended, whichever way you prefer. Me-I like them both ways so I switch off. One blender-full serves four, so you better make at least two! (Takes about two minutes to make!)
4 ounces tequila
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
juice from 10 - 12 Mexican limes, freshly squeezed (about 4 ounces)
crushed ice to top of blender
Margarita salt (optional)
Place tequila, Controy, lime juice in blender. Fill until almost full with crushed ice. Shake well or blend until very slushy. Wet rim of martini or Margarita glass with water and swirl in small dish of salt. Pour Margarita into the glass. Ole!
ENSALADA CHILENO BAY
My family maintains that the best beach in all of Los Cabos is at the Hotel Cabo San Lucas. It's called Chileno Bay and it's famous for its underwater rock formations and awesome diving. Although I don't scuba dive, I do snorkel and I can vouch for Chileno Bay being jam-packed with wildly colored tropical fish.
This salad was inspired by a family vacation back in 1987. It's crunchy, tropical and a real delight. The medley of tangy fruits and vegetables will not only surprise and delight your palate, but it may even get you started believing you've just come in from spending a day snorkeling Chileno Bay. Or perhaps you've just gotten back from a long day of fishing off the coast of Los Cabos. Serves six and, since it has to be refrigerated for two hours prior to serving, plan on making it about 2 ½ hours before you're going to eat.
2 heads iceberg, butter or romaine lettuce (or combination)
1 1/2 cups jicama, sliced in strips
1 red onion, sliced
1 grapefruit
2 Oranges
1/2 pound cherry tomatoes, halved
Cumin Dressing:
3 tbsp cider vinegar
2 tbsp lime juice
6 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp crushed red pepper
salt and freshly ground pepper to taste
1 or 2 large avocados as garnish
Mix lettuce and jicama in large salad bowl. Arrange onion rings on top. Peel grapefruit and Oranges, removing all white membrane from sections. Arrange with tomatoes on top of onions. Cover and chill for one to two hours.
To make Cumin Dressing, combine vinegar, lime juice, oil, garlic and spices in food processor. Whirl until blended. Just prior to serving, peel, pit and slice avocado. Place on top of salad. Pour on dressing and toss gently. Serve immediately.
CANTALOUPE SOUP BAHÍA CONCEPCIÓN
Just southeast of steamy, subtropical Mulegé, almost two-thirds of the way down the Baja California peninsula, lies the incomparably lovely Bahía Concepción. It is one of the most-photographed spots in all of Baja, and justly so. Its pristine white crescent sand beaches surround an equally pristine, breath-takingly beautiful aquamarine bay. From one of our camping trips to the area comes this simple but distinctive chilled soup. The combination of cantaloupe and potato gives it a wonderfully rich flavor and texture. It's perfect for a Cinco de Mayo Fiesta because it will convince you that you're dining al fresca-under a palapa-on the shore of Bahía Concepción!
Serves six and takes only a few minutes to make. It must be refrigerated for at least an hour, so plan on making it the same time you make the salad and then just shoving them in the fridge!
1/2 cup half and half
1 cup potato, cooked, peeled and diced
3 cups cantaloupe, peeled and diced
1/4 cup sherry
salt to taste
nutmeg and lime slices for garnish
Place the half and half, potato and cantaloupe in blender. Puree. Stir in sherry and season to taste with salt. Refrigerate for at least an hour. Serve chilled in glass bowls, garnished with nutmeg and lime slices.
BAKED PINEAPPLE DELIGHT
Oh yum, yum, yum. Simple and exquisite, Baked Pineapple Delight combines the tastes of fresh fruit, rum and custard to create a memorable finale to any meal. Serves six. Takes less than a half hour to make, but can be made with the salad and soup and refrigerated for two or so hours.
1 large or 2 medium sized pineapples
sugar to taste
3 tbsp rum
1/4 cup butter or margarine
Sauce:
2 cups half and half
1/4 tsp salt
1/4 cup sugar
1 egg
2 egg yolks
2 tsp corn starch
1 tsp vanilla
Lay pineapple on its side and take a thick slice from one side. Do not include green top. Set this slice aside. Carefully scoop out fruit and cut into bite-sized pieces.
Mix pineapple pieces with sugar to taste. Flavor with rum. Put pineapple pieces back into shell, dot with butter and cover entire pineapple with foil. Bake at 350 degrees for 20 minutes.
While pineapple is baking, make sauce by stirring together half and half, salt, sugar, egg, egg yolks, cornstarch and vanilla. Cook over low heat, stirring constantly until smooth and slightly thickened. This will take about 10 minutes.
Chill until ready to serve, up to two hours. Serve pineapple warm with cold sauce on top and try not to blush when you get a standing ovation!
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
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MexGrocer.com sells nostalgia, Mexican style by Michael Goodwin | Yahoo! Small Business Advisor "|""|""|"section"|""|""|""|""|""|"29440-87128 29793-01361 14990n 15020 9117 15013 50409-87310 14992 19524 2440 44946-08210 95600-00101 9115 14992 3119 2550 14994 9239 4603 50409-87421 3104 8544 44946-08210"|""|""|""|""|""|""|""|""|""|"
MexGrocer.com was founded on Mexican Independence Day 12 years ago, and has now served over 200,000 satisfied customers. This offer is for you, our loyal customers as a way to say ""Thank you"", and we are forever grateful for making our business what it is today.
In Mexico, September 16th is celebrated as the date of Mexico's Independence from Spain. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, and a restriction of the over bearing power of the Catholic Church.
Learn more about Mexican Independence Day
Get 30% off your entire order with coupon code THANKYOU12TH. No minimum purchase necessary. Offer ends on September 17th, 2012 at midnight.
"|""|""|""|""|""|""|""|""|""|""|""|"Learn how to cook Mexican food, it is simple. Ancient Mexican cooking techniques are what will give your dishes the ultimate Mexican taste.
We're totally convinced that you will love our LIVE online Mexican cooking classes with Chef Ana Martorell, that we will give you a BEHIND THE SCENES look of our recording of our first and FREE CLASS. We will show you how to make an ""Infladita"" which means ""Puffed Tortilla"" which is ideal to plate beautiful Mexican cuisine dishes with chicken in mole, cochinita pibil, and many more delicious meals. Watch it now!
"|"Mexican ""Not so Nachos"" Infladitas - LIVE COOKING CLASS: FRIDAY SEPTEMBER 25, 4pm PT / 6pm CT / 7pm ET "|""|"FRIDAY SEPTEMBER 25, 4pm PT / 6pm CT / 7pm ET"|""|""|""|""|""|""|"29440-87157 91155-13801 81624-00795-3pk 91155-15151 9116"|""|""|""|""|""|""|""|""|"
This authentic, delicious and festive Mexican brunch has been designed to serve eight people. We've chosen recipes that make a hearty meal-perfect for those still-chilly early spring or late winter afternoons, when it may be too cool to be outside as much as you'd like, but it's perfect for hanging out, enjoying great food with a group of friends or family.
To start off with - if you're wondering about how to decorate your house to give it that special Mexican fiesta look, please check out the Holiday Appetizer Buffet. There are plenty of suggestions there to get you going!
As soon as your guests arrive, serve them a Baja-Style Bloody Mary's (or Maria's), either with or without alcohol, or spicy, cinnamon-laced Mexican Hot Chocolate. These drinks are guaranteed to put everyone in a great mood! When it's time to eat, wow them with Huevos Rancheros served with Frijoles Refritos, Papas Fritas con Chile Verde and a delicious Watermelon Fruit Salad.
Incomparable. Not difficult. Allow yourself two and a half hours to get everything ready before the guests arrive. The only thing you can't make ahead is the eggs, and they'll take you about 15 minutes. So grab one of your good friends, designate her or him as your assistant, and get that assembly line rolling!
Buen Provecho!
BAJA-STYLE BLOODY MARY'S & MARIA'S
No Mexican brunch would be complete without Bloody Mary's (even made without the vodka-virgin style-these are awesome). The Tomato Clam juice gives these a special flair, as does the salt around the rim. If you want to try something different that will really get your guests into the mood to fiesta-try making Bloody Maria's-using tequila instead of vodka! Makes eight drinks.
Margarita salt
8 ounces vodka (or tequila if you're making Bloody Maria's)
1/2 gallon Tomato Clam juice
10 limes
3 dashes Worcestershire sauce per glass
pepper to taste
hot pepper sauce to taste
3 sprinkles celery salt per glass
8 celery or carrot sticks for garnish
Rub the rims of eight highball glasses with lime and dip in Margarita salt. Fill glasses with ice and to each glass add: one ounce vodka, the juice of one lime, three dashes Worcestershire sauce, pepper, hot pepper sauce and three sprinkles of celery salt. Fill each glass to the brim with Tomato Clam juice.
Garnish with celery or carrot sticks. Distribute among guests.
TRADITIONAL MEXICAN CHOCOLATE (Non-Alcoholic)
True Mexican chocolate is sweet, hot and laced with cinnamon. It will please both kids and adults. It's perfect during cold weather or for a brunch where you don't want to serve alcoholic beverages. Makes 8 servings.
1 1/2 quarts milk
1 tbsp vanilla
One ""pie"" of Ibarra Mexican Chocolate
- OR -
8 ounces semisweet chocolate squares
8 cinnamon sticks
Combine milk, semisweet chocolate and cinnamon sticks (or Ibarra) in saucepan. Cook and stir just until chocolate melts. Remove from heat. Remove cinnamon and stir in vanilla. Beat with electric beater until frothy. Place cinnamon sticks into mugs and pour in hot chocolate. Serve immediately.
WATERMELON FRUIT SALAD
What a healthy way to spruce up your party table! This scooped-out watermelon, filled with fruit, is made even more festive by its zigzagged edges. It's not only beautiful, but a wonderful, tasty salad! Hint: If you prefer a leaner dressing, try adding an eight ounce container of non-fat fruit yogurt instead. Serves eight.
1 large watermelon, well chilled
1 honeydew melon and/or cantaloupe, scooped into balls
1 cup seedless grapes
1 cup peaches and/or mangoes, diced
1 cup strawberries, halved
1 apple, diced
1 cup sliced bananas, sprinkled with lemon juice
1/2 cup chopped walnuts
Dressing:
1 cup whipping cream (fat free or low fat is okay)
2 tbsp powdered sugar
1/2 tsp salt
2 avocados, halved, seeded, peeled and mashed
1/2 cup pineapple juice
1 tsp finely chopped candied ginger
Trace a zigzag pattern horizontally around the top third of the watermelon. Cut through melon with sharp knife, removing top. Scoop out all the watermelon flesh except a shell one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Chill until ready to serve. To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candied ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve.
AUTHENTIC MEXICAN HUEVOS RANCHEROS
Huevos Rancheros, or eggs ranchero style are a traditional Mexican breakfast-one that everyone loves. They're terrific with frijoles, buttered tortillas, our tasty Watermelon Fuit Salad, and of course, a round of Bloody Mary's if you're so inclined. Serves eight.
16 eggs
8 tbsp butter or margarine
salt and pepper to taste
16 corn tortillas
1 cup corn or canola oil
8 cups Salsa Ranchera (recipe following below)
2 cups Chihuahua or Jack cheese, grated
Fry eggs in butter in skillet while heating salsa in a sauce pan. Season to taste with salt and pepper. Fry tortillas flat in corn oil in small skillet. Drain on paper towels. Place one fried egg on each tortilla. Top with salsa and grated cheese. Place under broiler for one minute or until cheese is melted. Serve immediately.
MEXICAN EGGS LELAND STYLE
In a frying pan put olive oil, chili powder to taste, McCormick Mexican Seasoning mild flavor, curry powder and garlic salt.
Place eggs in pan and add La Victoria Salsa Suprema, 1 1/2 tsp per egg and scramble the eggs, fry and serve.
SALSA RANCHERA
This salsa is not in the least bit spicy, but its flavors are distinctively Mexican. Spooned over your eggs and tortillas, it will complete your incredible, authentic brunch and leave your guests praising you as the best Mexican chef around!
4 whole green peppers, thinly sliced
8 large, ripe tomatoes, thinly sliced
2 large, white onions, thinly sliced
2 tbsp dried or fresh oregano, or to taste
6 bay leaves
6 tbsp powdered chicken bouillon (they use Knorr Suiza in Mexico)
4 tbsp olive oil
fresh ground black pepper to taste
salt to taste
Place peppers, onions and tomatoes in large skillet with the oil and saut"|"How to Make Mexican Brunch"|""|""|""|""|""|""|""|"72878-26255 1455 14993 14992 15007 15016 29793-01361 14990n 14998 9689 15020 9117 15013 50409-87310 14992 501291-412341 501016-000013 50657-00300-5pk"|""|""|""|""|"Drinks,Chocolate,Eggs,Salads"|""|""|""|""|"
With the entire world in a state of shock right now, we could all use a little comfort food. With that in mind, last Sunday night, September 16th-which was Mexican Independence Day-I invited some of my closest friends and family to come over for dinner. My 79 year-old, recently widowed father came. My kids were there. Three of my former neighbors (and still closest friends), Chuck, Christy and Kathy came. There were eight of us.
My dad was in Buena Vista, about 45 minutes north of the Los Cabos Airport when the terrorists struck last Tuesday. He'd had his best day of fishing in years. Although all U.S. airports were still closed, he managed to get to La Paz (an hour and a half away) and board an Aeromexico flight to Tijuana. He and his friend took a taxi to the border, walked across and we picked them up-ice chests full of fish and all. We served the dorado (a colorful, light and tasty fish known as Mahi Mahi in the U.S.) he brought back on Sunday night.
Christy lost a coworker on American Airlines Flight 11. Although none of had loved ones who were missing, we all had friends and family stranded all over the place. As we sang, ""God Bless America"" and gave a resounding rendition of ""La Grita de Dolores,"" which is ""¡Viva Mexico!"" and ""¡Viva la Independencia!"" while listening to Mariachi music and toasting with Pacifico beers, we were reminded that we are all one, the people of this Earth. As singer Aaron Neville reminds us, ""We all one race. The human race.""
In the days that followed the September 11th atrocities, I have heard from many Mexican friends. There are no tourists anywhere right now. It isn't merely our businesses that have virtually shut down-but hotels, restaurants and shops that depend on tourism throughout Mexico are also suffering. Big time.
It is, to put it mildly, a sobering time in our lives. Nothing will ever be the same. But solidarity has arisen, like a phoenix, from the ashes and debris of what was once the World Trade Center. Solidarity, not just among Americans-but among all the peace and freedom-loving people on Earth. We have all been impacted … profoundly.
Let us pray for peace. Let us pray that this horrific attack will continue to bring us together, and that we may emerge from this time of darkness and confusion as better, kinder, more loving and forgiving people. That hatred, fanaticism and violence will somehow be lessened and even eradicated … rather than taking us all over and wreaking further destruction upon us.
With all that in mind, I would like to share my recipes for Mexican Comfort Food with you. If you are grieving and unsure of where to turn, please let me suggest a new website, GriefCounselors.com. Hopefully you will find solace and strength there.
God Bless America! - Viva Mexico!
God Bless Every One of Us! - ¡Que Dios Los Bendiga!
¡Viva la Independencia!
-Ann Hazard, September 18, 2001
2 medium red onions, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped
3 cloves garlic, minced 9654
5 habanero chiles, minced (remove seeds and membranes, using gloves)
juice of 2 limes
1 tbsp Orange juice or 1 tsp Controy (similar to Triple Sec)
salt to taste
Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Serve with chips for dipping.
For nachos … layer tortilla chips on a plate. Cover with grated cheese. Microwave for 45 seconds to a minute. Remove and spoon salsa over the top. Serve immediately.
PANCHO'S TORTILLA SOUP
This delectable rendition a Mexican classic comes to you from Restaurant Pancho's in Cabo San Lucas. It will warm your heart and soul. Share it with your loved ones. Takes about two and a half hours to make. There will be 10 to 12 servings, so count on having enough for leftovers.
Soup:
1 whole chicken
4 quarts water
salt, pepper 9829 and other seasonings to taste
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
8 large, ripe tomatoes, thinly sliced
2 large, white onions, thinly sliced
2 tbsp dried 9638 or fresh oregano, or to taste
6 bay leaves 9601
6 tbsp powdered chicken bouillon (they use Knorr Suiza in Mexico) 2683
4 tbsp olive oil
Garnishes:
12 corn tortillas, cut into strips about 1/4 inch wide
1/2 cup corn or canola oil
2 avocados, cut into chunks
1 1/2 cups Chihuahua or Jack cheese, grated
1 cup sour cream
fresh cilantro, in sprigs
6 chiles negros 9652
Boil chicken (well seasoned) with water for at least one hour. Remove chicken from water, remove bones and cut into chunks.
Place peppers, onions and tomatoes in large skillet with the olive oil and saute until cooked. Add the seasonings and bouillon and cook about a half hour. Adjust seasonings and set aside.
About 20 minutes before serving, combine the chicken and stock with vegetables and heat thoroughly.
At the same time, deep fry the tortilla chips and drain on paper towels. Divide among six large soup bowls Place chunks of chicken, avocado and grated cheese in each bowl. Pour two cups soup into each bowl. Float a bit of sour cream on top and garnish with cilantro sprig and chile. Serve immediately and prepare to gloat.
JALAPEÑO CORN BREAD
Jalapeño chiles, real corn and lots of cheese distinguish this corn bread from the old-fashioned, all-American ya'all version of corn bread. It's not too fiery, but makes an awesome side dish for roasted or grilled foods. Serves 10.
2 - 10 jalapeño chiles, finely chopped with seeds 1168
1 3 1/2 ounce can diced green chiles 1146
1 onion, finely diced
1 17 ounce can creamed corn
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 eggs
3/4 cup buttermilk
1/3 cup corn or canola oil
1 cup cheddar cheese, grated
2 cups yellow corn meal
Preheat oven to 350 degrees. Grease a 9 x 14 inch pan. In a large bowl, mix jalapeños with corn and onion. Beat in baking soda, salt and sugar, then add the eggs one at a time, beating well. Add buttermilk and oil, then cheese and cornmeal.
Pour batter into pan and bake for 40 to 45 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. Cool in pan and serve in squares.
CHUCK'S GRILLED DORADO FILETS
Chuck was employed as a chef for several years. While he has moved on in his career, he has not lost his magic touch when it comes to preparing astonishing, delicious food. This one is no exception. Serves eight and takes about an hour to prepare.
8 filets of Dorado (Mahi Mahi)
1 12 oz bottle of El Torito Serrano Grape Vinaigrette
juice of 3 limes
1 bunch cilantro, lightly chopped
1 large white onion, thinly sliced
salt and pepper 9829 to taste
In large bowl, mix all ingredients except fish. In 9 x 14 pan, pour a thin layer of marinade. Add fish, then rest of marinade, coating thoroughly. Let sit, covered on the counter, for up to an hour.
Heat the grill. Grill fish on both sides until done. Remove from grill and place on platter, garnishing with onions and cilantro. Serve immediately with Tortilla Soup and Jalapeño Corn Bread.
Hey, and if you have room for dessert … try something simple and truly comforting … like vanilla ice cream with chocolate sauce.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
The fun and easy way to prepare Mexican menus for every occasion!
Make mouthwatering Mexican meals – in your own kitchen! With tips, techniques, and color photos, acclaimed chefs Feniger and Milliken show you how to serve up over 100 recipes – from Smoky Chicken Quesadillas to Green Corn Tamales and Mexican Bread Pudding.
Discover How To:
Got a sweet tooth? Enjoy trying new and different desserts? Well, this array of Mexican Postres, or Mexican desserts is guaranteed to delight you. Choose from Arroz Dulce-Mexican Rice Pudding, Capirotada-Mexican Bread Pudding, Mexican Dessert Empanadas - Fruit Turnovers, Tequila Ice Cream or Buñuelos-Sweet Fried Bread topped with cinnamon-sugar. Try one, try them all! But, just make sure you enjoy!
A special hint for those of you who want an even quicker, easier way to enjoy Mexican Desserts - just click on Desserts here at mexgrocer. Browse through and find the easiest of the easy way to make these favorites, and more!
Arroz con Leche (Mexican Rice Pudding)
This is a favorite Mexican dessert in Mexico, also called Arroz de Leche. Kids love it, and so do their parents. Allow a little over three hours to prepare, although most of this time will be baking. Serves six.
4 cups milk
1 cup rice
1 cup sugar
1 tsp vanilla
1 cup heavy cream
1/4 tsp salt
In medium saucepan, heat milk over medium-high heat, until scalded but not burned.
Pour rice into 9 x 14 inch pan. Cover with scalded milk, and bake at 325 degrees for 3 hours, or until the rice is soft, but not dry. Stir occasionally during first hour to prevent sticking. If necessary, add more scalded milk.
After 2 hours, 45 minutes remove from oven. Add vanilla, sugar, and cream. Return to oven to finish baking for 15 minutes. Serve hot.
Video How to Make Arroz con Leche by Sabor Pati
Capirotada (Mexican Bread Pudding)
Makes eight servings and takes less than an hour to prepare.
1 stick unsalted butter
1/2 loaf French bread or baguette, with crust, cut into small cubes
1 lb brown sugar
1 1/2 cups water
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped into small cubes
Heavy cream for garnish
Preheat the oven to 350 degrees. Butter a 9 x 14 inch glass casserole pan. Set aside.
Melt the remaining butter in a medium saucepan over low heat. When all butter is melted, add bread cubes and stir to coat evenly.
Spread bread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
Remove the bread and turn the oven temperature up to 400 degrees.
Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and nutmeg. Set aside.
In large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the 9 x 14 pan. Bake, uncovered for 20 minutes. Every five minutes, remove from oven and stir. By the time the pudding is done, the top should be golden brown and crusty and the liquid almost gone. Do not stir again! Serve immediately, drizzling heavy cream over the top of each serving.
Mexican Dessert Empanadas
These are fruit turnovers. They're easy to make, delicious and thoroughly authentic. This recipe serves eight and takes about 30 minutes to prepare. Trust me, it's well worth it. Empanadas are delicious served with Tequila Ice cream (recipe immediately following).
2 cups flour
1 tsp salt
2 tsp baking powder
milk (as needed)
2 tbsp solid vegetable shortening
1 cup strawberry, Orange or any other type fruit preserves
2 cups vegetable oil
powdered sugar
Combine flour, salt and baking powder and sift together thoroughly.
Using two dinner knives, cut shortening into flour mixture until mixed. As you go along, add enough milk (water may be substituted) to slightly moisten dough. Dough should be easy to handle, but not sticky. (In the event that it becomes sticky, add a bit more flour.)
Let stand for about ten minutes. On a lightly floured wooden cutting board, roll dough until thin. Using a jar top, cut dough into eight circles, about four inches each in diameter.
Place one heaping teaspoon of filling in middle of each circle. Fold dough over in half, then pinch edges together in a semicircle to hold in filling. Heat oil in deep frying pan until a drop of water sizzles when it lands in the oil. Fry empanadas in oil until golden brown-about three minutes per side. Drain on paper towels. Sprinkle with powdered sugar and serve warm.
Tequila Ice Cream
This delicious, unique ice cream requires that you have an ice cream maker on hand. Other than that, it is quite simple to make and will wow friends and family with its flavor! The recipe makes almost a half gallon-plenty to scoop over eight servings of empanadas, or to just serve on its own.
2 cups milk
3 cups heavy cream
1 cup white tequila
1/2 cup sugar
3 tablespoons honey
In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12 minutes and remove from heat.
In medium bowl, whisk sugar and honey into egg yolks until well blended. Pour a third of simmered mixture into yolks while stirring briskly with a whisk.
Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture. Stir constantly over medium heat until it is thickens enough to coat the back of spoon. Do not allow to boil.
Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes.
When cooled, process in ice cream machine according to manufacturer's directions. Store, covered in freezer.
Buñuelos (Sweet Fried Bread)
This recipe makes about two dozen buñuelos, a lightly fried Mexican treat that predates the Spaniards. Topped with frosting or cinnamon sugar (as indicated here) it makes a special sweet treat that will please adults and kids alike. Allow about an hour to prepare.
3 1/2 cups flour
2 eggs, beaten
1 tsp salt
1/2 cups milk
1 tsp baking powder
1 ½ cups (see directions below) vegetable shortening or vegetable oil
Cinnamon-Sugar Topping
Combine flour, salt, baking powder, and sugar in a large mixing bowl and cut in margarine.
Add eggs and milk to flour mixture and work mixture into dough. Knead dough until it's smooth and elastic. Form dough into balls the size of an egg. Cover dough and set aside for 15 minutes.
Roll each ball of dough into a circle four inches in diameter. Cut a small hole in center of each circle. Place circles of dough between single layers of waxed paper until all are rolled and ready for to be deep-fried.
Heat approximately two inches of shortening in a heavy saucepan (preferably cast iron skillet) at medium-high heat. Fry buñuelos until they are puffed and golden brown on both sides, turning once.
Drain on paper towels. Coat the buñuelos with a cinnamon-sugar topping (recipe immediately following) and serve warm.
Capa De Azucar Y Canela (Cinnamon-Sugar Topping for Buñuelos)
1 ½ cups sugar
2 teaspoons cinnamon
Combine sugar and cinnamon in a small mixing bowl. Sprinkle mixture over buñuelos until they are evenly coated.
Please visit our Mexican desserts recipe section at Mexican Desserts
Visit our Mexican desserts product section at Mexican Dessert products
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
1 whole Chicken cut into pieces or 2 big Chicken BreastsAchiote Yucatan-style paste made from ground annatto seeds, spices and lime juice or vinegar.
Adobo: A smoky, chile-based sauce with tomatoes, onions, garlic and spices.
Albondiga or albondigas Meatball.
Al carbón: Meat (any type) cooked over charcoal or wood coals.
Al Pastor Meat (any type) cooked over a spit Middle Eastern style. Tacos al Pastor Adobo Oven.
Anaheim Long, thin green chile used in the USA to make chile rellenos. In New Mexico, when they ripen and turn bright red they're dried in ristras, or strands and used in sauces. Green chiles, chile california or chilaca.
Check the Mexican Food Video - Some Like It Hot: Cuisines of Chili Climates with Rick Bayless (VHS) Chiles - Mexican food video
Ancho Dried poblano chile.
Annatto Seeds: Small seeds ground up and used in Yucatan's Achiote Paste.
Asada Broiled (as in Carne Asada is meat broiled over hot coals).
Agave: A native Mexican plant with broad, flat leaves that come to a point on the end and grow a single tall flower at maturity. The heart of the blue agave plant (piña) is used to make high quality tequila. Miel de Agave.
Barbacoa: Meat cooked in an underground pit, usually wrapped in banana or agave leaves.
Birria Jalisco's barbacoa specialty. Usually made from lamb or goat, or a combination of both.
Bolillos: Bolillo is a coarse, crispy white roll of bread in the shape of a bobbin.
Borracho: Literally, drunk. When used in a culinary sense, it denotes foods and sauces where a type of alcoholic beverage is an ingredient, such as beer or wine.
Burrito or Burritos Pretty much anything rolled up in a big flour tortilla.
Cajeta A specialty of Guanajuato and San Luis Potosi. Confection of goat's milk simmered with sugar. Dulce de leche. Try Cajeta Coronado at Cajeta
Carne: Meat, beef or pork.
Carne Asada Broiled meat, usually skirt or flank steak cooked fast over hot coals.
Carnitas A Mexican food specialty of Michoacán. Pork simmered in fruit juices and used in tacos and burritos.Carnitas (Espanol):Carne, generalmente de puerco, frita; los tacos de carnitas se encuentran entre los más populares y sabrosos.
Ceviche Raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chiles and spices. Served as an appetizer.
Cerveza: Beer. Try MicheMix Michelada Beer Mix at MicheMix
Chayote: A type of squash.
Chicharrones Deep fried pork rinds.
Chilaquiles Fried tortilla pieces topped with mild red sauce and cheese. Served as an appetizer or for breakfast.
Chile rellenos or Chiles rellenos Ancho or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce.
Chilorio: A meat filling from northern Mexico (Culiacan, Sinaloa) made with boiled, shredded pork that's fried with ground chiles and spices.Chilorio en Espanol: Especialidad norteña de Sinaloa, a base de carne de puerco desmenuzada condimentada con chiles y especias.
Chimichanga or chimichangas Deep-fried, meat-filled burrito.
Chipotle or Chipotles Dried, smoked jalapeno chile. Try Chipotles at Chipotle
Chorizo: Fresh, highly seasoned sausage flavored with chiles and spices.
Cilantro: Corriander. An herb used all over Mexico for Mexican food seasoning.
Comida: Meal.
Conejo: Rabbit.
Cordero: Lamb.
Costillas: Ribs.
Cotija: An aged, crumbly white cheese.
Crema: Cream
Dulce: Sweet or candy.
Elote: Fresh corn.
Empanadas Pastry turnover filled with spicy meat or fruit and sweets. Empanadas are very popular in Mexico, Argentina, Chile, Peru and Spain.
Enchilada or Enchiladas Lightly fried corn tortilla dipped in red sauce and stuffed with cheese or shredded chicken or beef.
Epazote: A wild herb that grows all over North America. Used to flavor Mexican food soups and stews.
Epazote (Espanol): Es una hierba de color verde obscuro, de hojas largas. Olor muy particular ligeramente picante. Es de origen mexicano. Se utiliza mucho en la cocina mexicana para la elaboración de salsas para pescados, mariscos, carnes, frijoles. Ingrediente de muchos guisos y tamales. Poderoso anti-helmíntico.
Escabeche: Mixture of oil, vinegar, herbs and seasonings used to pickle jalapenos and other Mexican foods.
Esquite: A corn based snack called esquite is made of Mexican corn kernels in a plastic cup and your choice of toppings: grated cheese, chile powder like Tajin, Lime Juice, salt and creme or Mayo - Mayonesa. Eskite.
Flauta: Long corn or flour tortilla filled with beef or chicken and deep fried.
Frijoles: Beans (usually kidney, bayo, pinto or black).
Guacamole: Dip served with tortilla chips of mashed avocado with onions, chiles, tomatoes, lime juice and spices.
Guajillo: Medium hot dried chile.
Gusanos de Maguey: Worms living in agave plants that are considered a delicacy when fried. Also found in bottles of mezcal to denote the particular type of agave plant.
Habanero Hottest Mexican food chile pepper out there.
Harina: Flour.
Helado: Ice cream.
Horchata Soft drink made by blending ground rice with water or juice and melon seeds.
Huitlacoche or Cuitlacoche In Mexico, Huitlacoche or Cuitlacoche is a Mexican food delicacy to be savored. Also called corn smut, maize mushroom, Mexican truffle or Mexican caviar. The kernels have a smoky-sweet flavor.
Hueso: Bone.
Huevo: Egg.
Jalapeno or Jalapenos Medium hot chile pepper. jalapeno peppers
Jícama: A crunchy, delicious white root, served sliced and sprinkled with lime and chile powder.
Langosta: Lobster.
Leche: Milk.
Leche quemada: Burnt milk. Also known as cajeta.
Lechuga: Lettuce.
Legumbre: Vegetable.
Licor: Liquor.
Maguey: Agave. Miel de Agave. Agave Nectar.
Mariscos: Seafood. If you like abalone try our abalone type shellfish from Royal Crown.
Masa: Dough of ground corn meal, lime and water used to make corn tortillas.
Menudo: Robust, medium spicy soup with tripe, hominy, onions and spices.
Mezcal: Distilled liquor made from juice of several types of agaves. Mescal.
Mojo de ajo: Cooked in garlic sauce.
Molcajete: Stone mortar used mostly to grind chiles for salsas. Buy your Molcajete here.
Video Salsa Mexicana hecha en Molcajete receta de Chef Ana Martorell
Mole: Complex dark sauce with chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. Mole Poblano. Buy your Mole sauce here at Mole sauceMollete: The Mollete is a bolillo roll of bread that is toasted and smothered with refried beans, cheese and salsa. Birote.
Nixtamal: Dried corn kernels treated with cal - lime.
Nogada: Sauce made from ground walnuts to make chiles en nogada.
Nopalitos: Nopal or Nopales (prickly pear) cactus leaves chopped into pieces. Tender cactus. Buy your Nopalitos here at Nopalitos.
Pambazo: Pambazo is a Mexican dish made from special bread dipped in a red guajillo pepper sauce and filled with potato, chorizo, lettuce and cream. (Pambaso, Panvazo, Pamvaso).
Panela: Queso Panela is a fresh, semi-soft cheese made from whole unmilled cheese curds.
Papadzules: Dish from Yucatan of soft, rolled corn tortillas filled with varying ingredients and topped with pepitas (pumpkin seeds) and tomato sauce.
Pasilla: Long, thin, almost black chile.
Pato: Duck.
Pavo: Turkey.
Pepitas: Pumkin seeds, unhulled. An ingredient for mole verde and pipian.
Piñones: Pine nuts. Pinones.
Pipian Sauce: Similar to a mole, made from ground pepitas (squash seeds or pumpkin seeds) and other nuts. (Pepian)
Poblano: Dark green, rounded fresh chile used for chile rellenos.
Pozole: Robust, medium spicy soup with pork or chicken, hominy, onions and spices. Also called posole.
Postre: Dessert.
Pulque: Fermented beverage using agave invented by the Mayans for medicinal purposes.
Rompope: Sweet, thick alcoholic beverage with vanilla and egg.
Salchicha: Sausage.
Salsa: Sauce.
Sangría: Spanish beverage made with brandy, wine, Controy (or Triple Sec), fruit juice and fresh fruits.
Sangrita: A favorite accompaniment to tequila made from orange juice, grenadine, chile powder and frequently, ften tomato juice.
Serrano: One of northern Mexico's favorite chiles. Small, green and very hot.
Sopa: Soup. Also called caldo or sopa.
Taco: Usually a fried corn tortilla, folded in half and filled with meat, cheese, tomatoes, lettuce and salsa. Can also be served soft and filled with a variety of ingredients. Soft taco.
Tamale or Tamales Corn tortilla dough filled with meat, vegetables or fruit, wrapped up in a corn husk and steamed.
Taquito: Little taco made of corn tortilla filled with meat, rolled up and fried. A small version of the flauta.
Tequila: World renowned liquor distilled from the juice of the blue agave, which only grows within 100 miles of Guadalajara.
Tiburón: Shark.
Tomatillo: Relative of the gooseberry family. Resembles a small green tomato. Very flavorful and used in many sauces.
Torta: Mexican food style sandwich on a bolillo.
Tortilla: Flat, thin, circular unleavened bread made of masa for corn tortillas or harina for flour tortillas. Most important item in Mexican cooking.
Tostada: Fried corn tortilla, often topped with beans, meat, tomatoes, lettuce and salsa.
Vino: Wine.
Please visit our top Mexican food recipes section at Top Mexican recipes
"|"Mexican Food Glossary at MexGrocer.com"|""|""|""|""|""|""|""|"29440-87168-6pk 29440-87170-6pk 72878-26255 72878-22578 503023-246675 42743-23019 14990n 29440-87128 brand-los-altos 14990n 14998 14995 9689 9117 15013 50409-87310 14992 19524 72878-43483"|""|""|""|""|""|""|""|""|""|"
Mexican Independence Day with Authentic Mexican Food Recipes
In Mexico, September 16th is celebrated as the date of Mexico's Independence from Spain. Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, and a restriction of the over bearing power of the Catholic Church. They determined that the only way to reform their society would be to gain independence from the Spanish, whom they felt had oppressed them for over 300 years. (Cinco de Mayo or May 5th, is when Mexico won a battle against the French in the city of Puebla, Mexico in 1862.)
In late hours of September 15, 1810, Padre Miguel Hidalgo y Costilla, a Catholic priest in the town of Dolores, Guanajuato, led his people in rebellion against the Spanish. He rang the church bells, calling the Indians and Mestizos (those of mixed Spanish and Indian blood) to mass. He exhorted them to rebel against the Spaniards with cries of, ""¡Viva México!"" ""¡Viva la independencia! (""Long live Mexico! Long live our independence!""), which is the now-famous ""Grito de Dolores,"" or cry of Dolores. Hidalgo then ordered the arrest of the town's Spaniard population. With clubs, slings, axes, knives, machetes and intense hatred, the Indians took up his challenge.
The people's army marched to Mexico City, fighting all the way. When they finally reached the capital, they hesitated, and many soldiers deserted. Before the year was over, Father Hidalgo was captured and executed. His army fought on, however, and his ""Grito de Dolores"" became the battle cry of the war. The bloody fighting raged on until 1821, when Mexico finally succeeded in winning its independence from Spain.
Every year, on September 15th, the Zócalo, or main square in Mexico City is decorated with flags, flowers and lights of green, white, and red. People sell confetti, whistles, horns, paper-machie helmets, and toys in the colors of green, white and red. Street vendors sell all their favorite foods. At 11:00 p.m. the crowd becomes silent, as the president of Mexico steps out on the palace balcony, and rings the historic bell that Father Hidalgo rang to call the people. Then the president gives the Grito de Dolores. He shouts ""¡Viva Mexico!"" and ""¡Viva la independencia!"" and the crowd roars the words back at him. Fiestas celebrating independence take place that night and the next day-throughout Mexico. The air is filled with confetti and streamers. The 16th is a fiesta day-full of music, bullfights, rodeos, parades, more fireworks and plenty of dancing, food and drink.
Mexican Independence Day and Chiles en Nogada recipe.
Video SOY MEXICO de Inventiva Pro
Authentic Mexican recipes to help you celebrate Mexican Independence Day:
Queso Fundido (Mexican Cheese Fondue)
This delicious fondue takes only about 20 minutes to make. It serves six and can be served on tortillas or scooped up with chips.
1 lb Mexican queso ""Cacique"" or ""El Mexicano"" or any other queso blanco (light white cheese), cut into small chunks
3 to 4 cloves garlic, minced
juice of 4 limes, or ¼ cup lime juice
6 to 8 drops of a Mexican Hot Sauce, or other hot pepper sauce
Slowly melt cheese in a medium saucepan over flow heat. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime, and the hot sauce, and heat through. Serve immediately with tortillas or chips.
Tamales de Puerco (Pork)
This recipe takes about four or five hours to prepare, but it will feed a crowd! It makes about two-dozen mouth-watering tamales. Serve them with a robust red salsa and a side of frijoles. Play some rousing Mexican music in the background and celebrate Mexican Independence Day in style!
3 lb pork shoulder
2 cups water
1 clove garlic
3 bay leaves
1/4 to 1/3 cup ground Pasilla chiles
1/2 tsp ground oregano
1 tbsp flour
1 cup green olives (preferably pitted)
4 cups masa harina
1/3 cup solid vegetable shortening
2 tsp salt
24 to 30 dried corn husks (2 packages)
In a large Dutch oven, cover the pork with water. Add garlic and bay leaves and bring to a boil. Cover and simmer over low heat for three to four hours, until meat is tender and flakes off the bone easily with a fork. Remove from heat and cool slightly.
Discard the garlic and bay leaves. Remove the meat from the bone and discard the bones. Set meat aside.
Mix together chile powder, oregano, and flour with two cups of the meat stock. Add to meat. Bring to a boil and simmer gently until mixture is thick. Remove from heat. Add in olives and set aside to cool.
Beat vegetable shortening until fluffy. Blend into masa harina. Little by little, add enough meat stock to make the mixture soft and pliable, but not soupy.
Soak cornhusks in hot water until soft, about five minutes. Drain on clean cloth or paper towels. Spread a thin layer of masa on a husk. Put a heaping tablespoon of the meat mixture down the center of the masa. Roll the husk carefully around the meat filling.
Wrap another husk from the opposite side and tie the ends with a string, or a skinny piece of cornhusk. Stand the tamales on their ends on a layer of cornhusks in a steamer. Steam for twenty minutes to an hour over very low heat.
Birria de Borrego (Spiced Roasted Lamb)
You will love this one! While this Mexican delight takes nearly three hours to make, it will serve six to eight people, depending on their appetites.
2 pound lamb roast, boned
6 dried ancho chiles
3 chiles negros
3 Guajillo chiles
1 cup water
4 cloves garlic, minced
1 tsp black pepper
1 tbsp ground cinammon
1 teaspoon ground oregano
2 bay leaves
¼ tsp thyme
2 tsp cider or wine vinegar
3/4 tbsp water
Salt
2 tbsp vegetable oil
tortillas
Salsa Verde
In Dutch oven, place lamb and cover with one (or a bit more) cups of water. Add garlic, pepper, cinnamon, oregano, bay leaves and vinegar. Bring to boil and let simmer for two hours, or until meat comes easily off the bone. Remove from heat. Cut into bite-sized chunks, or shred. Add salt to taste.
In medium saucepan, bring water to boil. Remove stems and most of seeds from the chiles. Put into water and boil for about two minutes, or until slightly tender. Drain and set aside. Mix chiles into lamb. Heat until warm and serve with piping hot tortillas and plenty of salsa verde.
Menudo for the Morning After!
This recipe will hold you in good stead after any long night of partying. It takes about five hours to prepare, but you can do it a day in advance, so that it's ready when it's needed! Mexicans swear by this as the most effective cure for ""la cruda"" (a hangover) of all time! It's delicious, whether you feel great or not-so-great! Serves six to eight.
2 lb stew beef
4 cups water
8 cloves garlic, cut in half
1 large white onion, sliced
1 tbsp salt
2 pounds tripe
5 cups canned hominy
2 pods chile Guajillo, crumbled
1 small white onion, finely chopped
1 bunch fresh cilantro, with stems removed and chopped
4 limes quartered
In large Dutch oven, place stew meat, garlic, onion and salt. Add tripe and water, cover and simmer over low heat for approximately three hours. Add hominy. Taste and add more salt, if necessary. Continue simmering for another hour. Serve in bowls with the chile, onion, cilantro and lime on the side as condiments.
Please visit our top Mexican food recipes section at Top Mexican recipes
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
| Get 20% discount on your order using coupon code: ""MEXRECIPE"" Mexican food is very popular in every household because it's great for your typical appetizer, quick breakfast, lunch or dinner, or even if serving to large groups of people. It's perfect for family gatherings! You know that when Mexican food is on the menu, it's likely to see big smiles of joy from that hungry appetite that loves to crave it.
|
When most people think of Baja California, what comes to mind is either the resort of Los Cabos at the southern tip of the peninsula, or the ""Gold Coast,"" which runs from Tijuana through Rosarito to Ensenada. These are by far the most visited parts of the peninsula. However … there are nearly 800 miles between the two. The recipes for this week all came from either road or plane trips to some fairly remote places along Mexico's Highway 1. I've included some of my favorites from places like CataviZa, Bahía de Los Angeles, Santa Rosalía, Mulege, Bahía Concepción and Loreto. While Loreto is an up-and-coming tourist resort, CataviZa is barely a blip on the radar screen, out in the middle of nowhere. It boasts a hotel, a sometimes open Pemex (gas) station and a few other tiny businesses. Bahía de Los Angeles is a fishing village with a colony of gringo expatriates. Santa Rosalía is a fair-sized Mexican town with a French flair and Mulege-Bahía Concepción boast some of the best scenery anywhere. So travel on with me, amigos, then try these recipes. You can make quite the central Baja fiesta with them!
Buen provecho!
CANTALOUPE SOUP BAHÍA CONCEPCIÓN
Just southeast of the steamy subtropical jungle of Mulege, almost two-thirds of the way down the Baja peninsula, lies the incomparably lovely Bahía Concepción. It is one of the most-photographed spots in all of Baja, and justly so. Its pristine white crescent sand beaches surround an equally pristine, breath-takingly beautiful aquamarine bay. From one of our camping trips to the area comes this simple but distinctive chilled soup. The combination of cantaloupe and potato gives it a wonderfully rich flavor and texture. Serve it outdoors in the spring or summer and you'll be able to imagine yourself dining al fresco-under a palapa-on the shore of Bahía Concepción at Santispac Beach. Even if you can't be there, you're still guaranteed to get a flock of compliments. Serves six. Takes about five minutes to make and an hour to chill.
1/2 cup half and half
1 cup potato, cooked, peeled and diced
3 cups cantaloupe, peeled and diced
1/4 cup sherry
salt to taste
nutmeg and lime slices for garnish
Place the half and half, potato and cantaloupe in blender. Puree. Stir in sherry and season to taste with salt. Serve chilled in glass bowls, garnished with nutmeg and lime slices.
CRAB SALAD LORETO
Quick, easy and dyn-o-mite, this salad is guaranteed to transport you right to a palapa on the beach, where you're eating barefoot, with your feet digging aimlessly in the grainy sand-sand that's still warm from the leftover heat of the just-set-sun. Can you hear the waves quietly lapping against the shore in front of you as the new moon cuts a silver sliver in the early evening sky? Ah yes. Here comes the first star.
You are in Loreto, the oldest permanent settlement in all of Baja. Yes. It's true. Located nearly three quarters of the way down the peninsula, on the Sea of Cortez side, Loreto was founded by Padre Juan María Salvatierra, a Jesuit priest on October 25, 1697. The Misión de Nuestra SeZora de Loreto is located in the center of town. It was the first of 20 missions founded by Jesuit priests in Baja before they were expelled in 1767 for mistreating the Indians. Loreto was the capital of Baja until it was destroyed by a hurricane in 1829-at which time the capital was moved to La Paz.
So, how are things in Loreto these days? Well, it's been targeted by Fonatur, the Mexican tourist bureau, to become the next Cancún or Ixtapa-serious tourist resorts both. It has a lovely malecón, a walkway that runs right along the sea, a new marina and a swanky resort that offer tennis, golf, fishing and diving. It has daily air service from L.A. And it's growing-both in size and in fame since the big tricentennial fiesta in October of 1997.
So you're ready to go? Me too. Until such time as we get those plane tickets, or have the car packed and ready to roll, we can feed our Baja hunger by cooking up a storm! You'll find the medley of flavors in this tangy crab salad both scrumptious and inspiring. Serves two as a meal and takes less than 20 minutes to prepare.
1 pound cooked crab, diced and chilled (or 3 jars)
2 avocados, peeled, seeded and diced
1 cup cheddar cheese, shredded
2 tomatoes, diced
1 3 1/2 ounce can sliced black olives
8 - 10 romaine leaves, rinsed and dried
1 1/2 cups tortilla chips
Dressing:
2 tbsp olive oil
2 tbsp Mexican lime juice
1 tsp garlic powder
2 cups salsa fresca
Two to four hours before serving, combine all ingredients except lettuce, crab and chips. Cover and refrigerate. At mealtime, arrange crab mixture on top of lettuce leaves and garnish with chips.
Mix together ingredients for dressing in small bowl. Pour over salad, toss gently and serve.
BAY OF L.A. LOBSTER TACOS
The first time I ever heard of lobster tacos was at Mama Diaz' restaurant in Bahía de Los Angeles. (Bay of L.A., as we gringos call it, is a remote but spectacularly scenic fishing village on the Sea of Cortez, a third of the way down the Baja peninsula.) That trip was almost thirty years ago, before there was even a paved road south of El Rosario (barely the other side of Ensenada).
We flew in with Francisco MuZoz, a World War II ace who ran Baja Airlines and was a great buddy of both my grandfather and Erle Stanley Gardner. Francisco's leaflets advertised the Bay of L.A. as, "" ... the Fabulous Fishing Resort in Baja."" A flight left Tijuana every Friday morning at 11:00 and returned every Saturday at 2:00 pm. Round trip tickets went for $47.52. Flying time was a little over two hours in one of his two Douglas B-18's (World War II bombers similar to DC-3's). After we'd traveled with MuZoz a few times, he and my dad (who are the same age) became great amigos in their own right. Often, over the years, when we flew with him, one of my folks would sit up in the cockpit and hang out with him. Sometimes Nina and I got to also, but our favorite jobs were when we got to serve canned drinks, sack lunches and other snacks to the passengers-which to two girls under 12 was-in today's gringo lingo -- way cool.
A few years ago I went back to the Bay of L.A. Sure enough, the Casa Diaz was still there, even though Mama and Antero had both passed away. And sure enough, they still served lobster tacos, even though they weren't on the menu. Some things don't ever change and one of those facts of life is that the best things in Mexico are not always on the menu! I like that. Lobster tacos are best served as soft tacos in fresh corn tortillas. Makes 12 tacos and takes about 15 minutes to make after the lobster is cooked.
2 pounds cooked, diced lobster meat
2 cloves garlic, minced
2 serrano chiles, minced (hot)
1 tbsp fresh Mexican lime juice
Heat all ingredients in medium sized saucepan. Serve as you would any tacos with a variety of condiments.
SHARK STEAKS SANTA ROSALÍA
Santa Rosalía, almost two thirds of the way down the Baja coast is the only place in Baja with a French heritage. It was first settled by the French in the 1870s and for nearly 80 years flourished as a manganese-mining town. Its church is still world-famous. It was designed by Gustav Effeil for the Paris World's Fair in 1898 and actually constructed by one of his fellow students. After the fair's completion, the church was dismantled and shipped in pieces to Santa Rosalía around Cape Horn.
These days the town still has the best bakeries in all of Mexico, the most famous being El Boleo, named after the French Mining Company. It has a new marina and has begun to attract a few yachties that travel the Sea of Cortez in their sail and powerboats during the pleasant fall, winter and late spring months. Other than that, Santa Rosalía is pretty much off the beaten tourist path as no major airlines fly in there. Caravans of motor homing travelers stop in to rest and stock up on supplies. A few folks, old school Baja types-the serious peace-and-quiet seekers-come to fish and hang out a while. Others stop in to catch the ferry to Guyamas on the mainland.
Serves six and takes 20 minutes to prepare.
2 pounds shark fillets or steaks
salt and pepper to taste
dash paprika and cayenne pepper
1/2 cup butter or margarine
2 tbsp lemon or Mexican lime juice
1 - 2 cloves garlic, minced
1 tbsp cilantro, chopped
Season fish fillets to taste with salt, pepper, paprika and cayenne. Melt butter in saucepan and add lemon or lime juice and garlic. Gently pour lemon butter over fish. Grill on barbecue on both sides until fish flakes easily when tested with a fork. Garnish with chopped cilantro.
CATAVIYA CHICKEN ROLLS
I don't have the words in me to do justice to CataviZa. CataviZa is one of my sacred places. Midway between the Pacific and Sea of Cortez in the middle of the peninsula, a little less than a third of the way down Baja, you can find it on a map due west of Gonzaga Bay. The Baja highway slices right through it, providing the traveler with stunning views of high country cacti found nowhere else in Baja, prehistoric rock formations and endless, endless blue sky. Aside from being the perfect place to stop overnight at the La Pinta Hotel on the way south, it is also a place to connect powerfully with the ancient Indian mystics who walked these hills so long ago.
I created this dish on a motor home trip back in the 80s. We were staying overnight at the one campground (which consisted of a dirt lot surrounded by a fence) in CataviZa on our way to the Bay of L.A. I was trying to make a Baja version of that great Russian entree, Chicken Kiev. I made it from ingredients I had on hand in my cupboards, and we were so impressed with how it turned out that we named it after our stopping place, CataviZa. Serves six and takes an hour to prepare.
12 filets of boneless skinless chicken breasts
10 ounces diced green chiles (approx. 3 cans)
6 ounces Monterey Jack cheese, cut in 12 strips
3/4 cup cornflake crumbs
1/2 cup grated Parmesan cheese
2 tbsp American chili powder
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper
8 tbsp melted butter or margarine
Sauce:
1 16 ounce can Mexican stewed tomatoes, pureed
3/4 tsp ground cumin
1/2 cup green onions, chopped
salt, pepper and hot pepper sauce to taste
Pound chicken pieces to about 1/4 inch thickness. Put about two tablespoons chiles and one strip Jack cheese in center of each chicken piece. Roll up and tuck ends under. Combine cornflake crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each chicken in shallow dish of butter and roll in crumb mixture. Place chicken rolls, seam side down in oblong baking dish and drizzle with leftover butter. Cover and chill four hours or overnight. Bake uncovered at 400 degrees for 20 minutes.
To make sauce, combine stewed tomatoes, cumin and green onions in small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat well and spoon over chicken to serve.
FRIED BANANAS MULEGE STYLE
Fried bananas were transplanted to Baja from Vera Cruz. I first tried these on my first trip to Mulege and my mom was able to get the recipe to take home with us. This is a ""must eat"" dessert. Fried and lightly spiced with Orange and cinnamon, it's simple to make and will please everyone.
In case you haven't heard much about Mulege, let me clue you in on a couple of things. First of all, it has the only navigable río in all of Baja. The riverbanks are lined with groves of date palms, coconut palms and olive trees. Mulege has a lovely mission and some offshore rock islands that colonies of sea lions call home. There are prehistoric cave paintings in the nearby hills- and of cours-Bahía de Concepción. This recipe serves eight and takes about 25 minutes to prepare.
4 tbsp butter or margarine
1/4 cup brown sugar
1/4 cup Orange juice
1/2 tsp cinnamon
4 green tipped bananas, peeled and sliced lengthwise
Melt margarine in skillet with brown sugar, Orange juice and cinnamon. Cook over medium heat until sugar dissolves. Add banana slices. Stir and cook over medium high heat for four to five minutes until bananas are golden and liquid is almost caramelized. Serve immediately.
Visit our Mexican Gifts & Packages section at Mexican Gifts & Packs
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Because I live 35 minutes from the Mexican border in San Diego, I go to Mexico at least twice a month. My family has a second home two hours south of Tijuana, in La Bufadora Ensenada and we go there as often as we can manage. This week I'm sharing with you some of my favorite recipes from the Baja Gold Coast-or that stretch of 100 miles from Tijuana to La Bufadora. It's only a teaser, and by no means all-inclusive as there are way too many great restaurants serving all kinds of mouth-watering delights to even contemplate reproducing here!
I've included Martinis from Punta Morro Restaurant in Ensenada, Summer Nopales Salad from Celia's Restaurant in La Bufadora, Crab Enchiladas from Calafia, Lobster from the famous town of Puerto Nuevo just south of Rosarito Beach , Orphan Calamari from Restaurant La Bufadora and to finish things off-Churros which are a sweet treat everyone loves!
So enjoy your taste of Baja Norte. Pick your favorite recipes and make a meal of them!
PUNTA MORRO STYLE MARTINIS
On the northern edge of Ensenada, hanging right out over the Pacific, is the exquisite gourmet restaurant, Punta Morro. It's the kind of place I reserve for celebrations marking special occasions. The presentation of their Martini is something right out of Hollywood. And the hint of Scotch they add to it makes it smooth, smooth, smooth! Just imagine yourself sitting back, sipping your Martini as you watch those waves crash onto the rocks below you and explode skyward. As the moonlight dances across the ocean's surface, check out the menu and order on of their mouth-watering dinners, served with gourmet homegrown vegetables from the nearby Guadalupe Valley. This recipe, shared with me by my waiter, serves two. It takes only a few minutes to make too.
1 16 oz tin bucket (this looks like a tiny version of the stand old-fashioned bucket)
1 6 ox tin urn
1 ½ cups ice water
3 oz Gin or Vodka
3 splashes Vermouth
3 drops Scotch
6 pimento-stuffed green olives on toothpicks or plastic swords
Chill two Martini glasses in the refrigerator. Fill bucket with ice and water. In urn, mix Gin or Vodka with Vermouth and Scotch. Place in ice bucket to chill. Place a sword or toothpick with three skewered olives into each Martini glass. Serve the bucket of Martinis with the two glasses and pour about an inch or liquor into each.
Hint: If you have no way of locating the bucket or urn-you can make these Martinis the old fashioned way in a shaker with slightly crushed ice. When thoroughly chilled, pour into Martini glasses and serve as above, leaving the shaker on the table so your guests can refill their own glasses.
CELIA'S SUMMER NOPALES SALAD
Celia owns one of the restaurants in La Bufadora, just south of Ensenada at the tail end of Baja Norte's ""Gold Coast."" Let me tell you-not only does the lady know how to cook, but she is a veritable fount of information on how to get along in Baja. She understands the culture, she knows the rules, and if she likes you, she may even give you a pointer or two on how to play the game.
You can pick the nopales (tender, young prickly pear shoots) yourself in spring and early summer if you live in the southwest. Or, if you have a Hispanic market near your home, you can buy fresh nopales already cut and cleaned in the produce section or buy them canned here at mexgrocer. Either way, you will be able to make this festive, original and surprisingly delicious salad for yourself. Serves six and takes about 20 minutes to prepare if you use canned nopales.
2 pounds of nopales (tender, young prickly pear shoots), cleaned and cooked
1 tbsp salt
1 tsp pepper
1 tbsp garlic powder
1/2 onion
2 quarts water
2 onions, chopped
4 stalks celery, chopped
1/2 bunch cilantro, chopped
3 large tomatoes, diced
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
If using freshly picked nopales, soak in water until thorns are soft, then remove with the point of a knife. Cut into strips one inch long. Place in Dutch oven and add water, salt, pepper, garlic powder and onion. Heat to boiling and simmer 20 minutes. Drain and wash them, discarding all excess liquid. (Note: Only canned nopales are pre-cooked. Fresh store-bought nopales come cleaned but must be cooked.)
Put nopales in salad bowl with chopped onion, celery, cilantro and tomatoes. Toss with salad dressing and mozzarella cheese. Add salt and pepper to taste and chill. Immediately before serving, top with Parmesan cheese.
CRAB ENCHILADAS CALAFIA STYLE
A few minutes south of Rosarito, or about 25 minutes south of the border at Tijuana, is Calafia. It has been around for as long as I can remember and is famous for its rocking and rolling pirate ship, painted in an array of wild colors that hangs precariously out over a hot surf spot on the Pacific Ocean. The deejay actually plays his music from inside the ship as revelers dance the afternoons and nights away on its wooden decks or on one of the restaurant's many patios.
More sedate or hungry people can order lunch at one of the many outdoor tables terraced down the side of the cliff, overlooking the crashing waves (and the dancers). This recipe for Crab Enchiladas was inspired by one of our escapades to Calafia. They've become a big time favorite in Northern Baja as well as in Southern California, where seafood and Mexican food enjoy a symbiotic relationship, and Nina was dying to get the recipe. So she ordered them, but she was the only one who did. When our food arrived, Nina raved about these enchiladas with such enthusiasm that the other people in our group began attacking her plate and nearly wiped it out before she could finish a single enchilada! In our family we've always called that the ""wandering fork game"" and Nina has always been our star player, as her fork can dart in and out of other people's meals faster than anyone I've ever known. This time it was kind of amusing to see the tables turned on her.
Because the waiter refused to give us the recipe, we proceeded to analyze the ingredients. After a bit of trial and error in the kitchen, this recipe was born. Serves four and takes about 45 minutes to prepare.
1 tbsp butter or margarine
1 tbsp corn or canola oil
2 garlic cloves and 1 medium onion, minced
1 tbsp American chili powder
1 1/2 pounds fresh cooked crab meat (or 3 jars)
1/3 cup mayonnaise(non-fat is okay)
1/2 tsp salt
1 tbsp cilantro, chopped
12 corn tortillas
3 cups enchilada sauce
1/2 cup corn or canola oil(to fry tortillas)
4 cups Chihuahua or Jack cheese, grated
1 bunch green onions, chopped
Melt butter and oil in a medium saucepan over low heat. Add garlic and onion and cook over medium heat until translucent. Remove from heat and add chili powder, crab, mayonnaise, salt and cilantro. Heat enchilada sauce in another saucepan.
In a skillet, heat oil until a drop of water sizzles when placed in the pan. Fry a tortilla lightly on both sides so it is still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with crab mixture, cheese and onions. Roll and place seam side down in the pan. Repeat with all tortillas. When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Top with remaining cheese and onions. Broil for one to two minutes until cheese is melted. Serve immediately and await compliments.
LOBSTER PUERTO NUEVO
Thirty miles south of the Tijuana border is what used to be a fishing village called Puerto Nuevo (or Newport in English). In recent years its size has multiplied many times over until it has reached resort proportions. Puerto Nuevo is renowned throughout Southern California for its succulent lobster. In the old days, local fishermen cruised the shoreline in their pangas (motor skiffs) and free dove for the lobster off the rocks-often without wet suits-or scuba gear in the fall when the ocean wasn't exactly at its warmest.
These days everything's a little more sophisticated, but the lobster is still fresh and delicious. There are lots of restaurants in Puerto Nuevo now, but when I first went there in the late seventies, there were only three plywood and tarpaper shacks with dirt floors that served lobster this way. And what they served the lobster with back then was nothing more than refried beans and corn tortillas.
Puerto Nuevo lobster is deep fried in lard, the Mexican way. If you don't want to fry your lobster, try grilling it on the barbecue or boiling it in water plus a half cup of beer for five minutes. Frosty beers or Cokes a must with this one. Serves six to eight and takes about 30 minutes to prepare.
6 large Mexican lobsters, cut in half lengthwise
2 cups lard or solid vegetable shortening (optional: see above)
1 tbsp seasoned salt
1 tsp pepper
2 cups frijoles
2 cups Spanish rice (2 packages)
18 corn and/or flour tortillas
2 cups salsa fresca
1 cup salsa verde
In heavy, deep skillet heat lard over medium high heat. Fry each half lobster for five minutes on each side, until meat is crisp, tender and will pop out of the shell on your fork. Continue for all lobsters. Drain on paper towels and place on serving dish in the oven on warm until ready to serve.
Heat frijoles and rice. Place in serving dishes. Heat tortillas in microwave one to two minutes until warm. Place in covered bread basket. Serve lobster with frijoles, rice, tortillas, salsas. People can eat the lobster either in a burrito with beans and salsa, or solo.
The Mexicans use tortillas the way our ancestors used bread, to scoop up and mop up their beans, rice, excess pan juices and salsa. Try it out yourself.
RESTAURANT LA BUFADORA'S ORPHAN CALAMARI
Miguel Toscano (son of our patron, SeZor José León Toscano )used to run the La Bufadora Restaurant. When I asked him what his house specialty was, he told me, ""Orphan Calamari."" I didn't get it. ""It's so delicious that in Spanish we say it needs no parent,"" he explained. I was still confused. Finally, he told me that a good translation for orphan in this sense would be, ""outasite."" Okay-I got it-Outasite Calamari.
After he gave me the recipe, he led me into the kitchen where his chef, Ricardo Vazquez, prepared two orders for us. As I watched, I scribbled like crazy. Afterwards, the guy I was with scarfed both of our servings down. It's not difficult to make, it serves six and it will earn you the reputation as a bona fide Northern Baja chef. Allow 20 minutes to prepare.
6 calamari steaks
1/2 cup flour
3 cloves garlic, finely minced
2 eggs, beaten
salt and pepper to taste
1 - 3 tsp Tabasco or other red pepper sauce
1/4 cup milk
1/2 cup corn flake crumbs
2 tbsp butter or margarine
2 tbsp corn or canola oil
Ricardo's Outasite Orphan Sauce:
1/2 cup shrimp consommé
1 tbsp butter or margarine
1 cup milk
2 tbsp brandy
3 tbsp parsley,finely chopped
1 red bell pepper, finely chopped
2 to 3 pinches flour, as needed to thicken sauce
Partially defrost the calamari steaks. Using a knife, peel off the membrane surrounding the flesh. Put steak in a plastic bag, lay on a cutting board and pound until almost lacy. Repeat. Dredge steaks in flour. Season eggs with salt, pepper and red pepper sauce. Add milk to egg mixture. Dip calamari into eggs, then dredge again, in corn flake crumbs. Heat butter with oil in skillet until melted. Add garlic and calamari steaks and cook until golden on both sides. Place in oven to keep warm.
In another skillet, mix together all ingredients for sauce, stirring constantly. Add flour and thicken to desired consistency. Spoon over calamari steaks and enjoy!
CHURROS
Churros are Spanish doughnuts, squeezed out through a pastry bag and fried in long ribbons. In Spain they are served with piping hot chocolate. In the mall at La Bufadora, vendors wave them in front of your eyes, offering you a free sample in hopes that they can entice you to buy a bag for $1.00. You can also buy them as you wait in line to cross the border from Tijuana back into the U.S. Recipe makes 1 1/2 dozen churros. Allow 20 minutes to prepare.
Packaged Churro Mix
-or-
1 cup water
1/4 tsp salt
1 tsp sugar
1/2 cup butter or margarine
1 cup flour
4 eggs
1/4 tsp lemon extract
1 cup corn or canola oil
1/2 cup sugar mixed with 1 tsp cinnamon
In a medium sized saucepan, combine water, salt, sugar and butter and bring to a full boil over high heat. Add flour and remove pan from heat. Beat mixture with spoon until smooth and it comes away from the sides of the pan. Add eggs, one at a time and beat well after adding each egg. Stir in lemon extract and cool for 15 minutes.
Put half the dough in a large pastry bag with a large star tip. Heat oil in deep skillet or deep fryer to 400 degrees. Squeeze dough into oil until you have a ribbon about 7 to 9 inches long. Cut it off with a knife. Fry 2 to 3 ribbons at a time for 6 or 7 minutes each. When golden brown, remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve warm.
Visit our Mexican Gifts & Packages section at Mexican Gifts & Packs
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
I just spent the first week of summer at my family's favorite place on Earth-the East Cape-45 minutes north of the Los Cabos International Airport and about 800 miles south of the border at the tip of the Baja peninsula. The area is a major tourist destination these days. You can play golf on world-class courses and experience some of the best sport fishing anywhere. You can windsurf, dive, snorkel, Jet Ski, kayak or roar up and down the beach on ATVs. If leisure is your thing-then just relax with a book by the pool. When you get hot, jump in, paddle over to the swim-up bar and order yourself a rum drink. Only a two-hour flight from San Diego, Phoenix or L.A., Los Cabos and its neighbor, the East Cape are perfect places to get away, relax and enjoy some of Mexico's celebrated hospitality and cuisine.
Here is a collection of recipes from the area. Pick out a few and make yourself a fiesta of authentic Mexican delights for one of these hot summer nights! Who knows? These recipes and the stories that go with them may just inspire you to fly off to Los Cabos yourself!
EAST CAPE COCONUT RUM COOLERS
The East Cape extends from north of Los Barriles to Buena Vista and then south a ways to Cabo Pulmo. The area has an outstanding record for promoting conservation of its ocean wildlifethrough its catch and release program, which has kept lots of game fish (particularly the marlin and sailfish) off the endangered species list. This recipe serves four and takes only a few minutes to prepare.
4 ounces light rum
4 ounces coconut rum (try Malibu or Captain Morgan's)
4 dashes of bitters
1 Mexican lime cut into quarters
Tonic water
4 dashes fruit juice (any tropical punch/combination will do)
Ice
Fill four tall glasses with ice. Add light rum, coconut rum and fill to the top with tonic. Put a dash of fruit juice and a dash of bitters in each glass and garnish with a slightly squeezed slice of lime. Serve immediately.
ENSALADA CHILENO BAY
The best beach in all of Los Cabos is at the Hotel Cabo San Lucas. It's called Chileno Bay and it's famous for its underwater rock formations and awesome diving. In hot weather like they have in Los Cabos during the summer months, a crunchy, cooling tropical salad like this one is a real delight. Anytime of year it's an ideal companion to hot, spicy dishes. The medley of tangy fruits and vegetables will not only surprise and delight your palate, but it may even get you started believing you've just come in from spending a day snorkeling Chileno Bay. Or perhaps you've just gotten back from a long day of fishing. As you take your first bite of this salad, you'll look across the patio of the outdoor restaurant of the Hotel Cabo San Lucas and marvel at the dimming colors of the sunset. You'll relive the day's events, seeing again in your mind the plethora of deserted islands, the crystal clear aquamarine water just teeming with abundant, colorful undersea life. And you will smile. It doesn't get any better than this! Serves eight and takes about 20 minutes to prepare.
2 heads iceberg, butter or romaine lettuce (or combination)
1 1/2 cups jicama (A Mexican root vegetable) sliced in strips
1 red onion, sliced
1 grapefruit
2 Oranges
1/2 pound cherry tomatoes, halved
Cumin Dressing:
3 tbsp cider vinegar
2 tbsp limejuice
6 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp crushed red pepper
salt and freshly ground pepper to taste
Mix lettuce and jicama in large salad bowl. Arrange onion rings on top. Peel grapefruit and Oranges, removing all white membrane from sections. Arrange with tomatoes on top of onions. Cover and chill for one to two hours. To make Cumin Dressing, combine vinegar, limejuice, oil, garlic and spices in food processor. Whirl until blended. Just prior to serving, peel, pit and slice avocado. Arrange slices on top of salad. Pour on dressing and toss gently. Serve immediately.
SPA VEGETABLE KABOBS
My dad's favorite place on Planet Earth is Buena Vista on the East Cape. It is a fisherman's paradise, that in the old days (pre-swim-up bar) catered mainly to large groups of loud-mouthed, beer-and-margarita-swilling, poker-playing men and the occasional adventuresome and courageous women and children. Needless to say, my family went there-a lot. In those days, the hotel now known as the ""Buena Vista Beach Resort"" was called ""Spa Buena Vista"" or just plain old ""Spa"" to the regulars. Nowadays it's a very ""chick friendly"" resort that's famous the world over. We all love it … in fact we prefer its low-key ambience (and affordable prices) to the glitz, glamor and glitter of Cabo!
We first had these vegetable kabobs at the Spa about a dozen years and at least as many chefs ago. They're almost identical to grilled vegetables you can get stateside these days, with a couple of small Baja-style differences. When you're barbecuing and in the mood for something a bit unconventional, remember these. They take next-to-no-time to make, and are festive, fat free and serve eight.
4 medium zucchini cut in 1/2 inch chunks
4 yellow squash, cut in 1/2 inch chunks
16 medium sized fresh mushrooms
1/2 to 1 cup salsa fresca
2 tbsp chopped cilantro
Microwave or steam zucchini and yellow squash over boiling water for two minutes (until only slightly softened). Skewer zucchini and squash chunks, alternating with mushrooms on skewers. Mix together salsa and cilantro and brush over vegetables. Broil or grill for four minutes, brushing often with salsa. Add a tomato on each skewer and grill two minutes more.
TÍO PABLO'S CABRILLA VERACRUZANA
Seaport resorts in Baja and mainland Mexico always offer fresh cabrilla (sea bass), dorado (mahi mahi) or red snapper (huachinango) served this way. It's a timeless classic, full of nutritious vegetables and subtly spicy. This recipe for Veracruzana is from Tío Pablos's Bar & Grill in Los Barriles-a couple miles up the beach from Buena Vista.
Tío's-as the locals call it-offers up the finest in patio dining in an old-fashioned Spanish courtyard setting. It's o a great place to escape the mid-day sun and grab a quick beer and fish taco under their palapa or in their Escorpión Bar. Go in on a weekday afternoon and you'll be amazed by all the resident gringas hanging out in the shade, sipping iced tea and munching on nachos (they're humongous and ever-so-good!) while playing Mah Jong. Really! The ambiance is pure Baja and the food is delicious. This meal serves four and takes about 45 minutes to prepare.
4 tomatoes, sliced in half-moons
4 white onions, slice din half-rings
1 8 ounce can pitted green olives
2 8 ounce cans tomato puree
3 green bell peppers, cut into strips
1 tsp oregano
1 tbsp salt, or to taste
1 tsp black pepper, or to taste
1/4 cup olive oil
2 cups water
4 tbsp butter or margarine
8 filets cabrilla, huachinango (or other delicate, firm white fish)
8 cloves garlic, minced
To make the Salsa Veracruzana: Heat the oil, add the garlic and onions. Cook until onions are translucent. Add bell peppers and tomatoes, tomato puree, olive oil and seasonings and cook for five to eight minutes, or until the flavors are well-blended. Add the water to prevent sticking. Add olives the last three minutes.
In a large sauté pan, melt the butter or margarine with the minced garlic. Sauté fish until white and flaky. Smother the filets in the Salsa Veracruzana. Serve immediately, dig in and enjoy!
FAJITAS: CHICKEN, BEEF or SHRIMP - LA CONCHA BEACH CLUB STYLE
This recipe came from La Concha Beach Club, which is right to the north of the famed Melia Cabo Real resort in Los Cabos. It's home to a gigantic tide pool-a naturally occurring salt water formation big enough for plenty of people to swim in, with enough room for us to dive off the rocks and play in the waves, to frolic with the pelicans who were doing just about the same thing we were. We swam first and then went up the cliff to the restaurant and ate sizzling hot fajitas on the terrace under a giant palapa. And soaked up the incomparable beauty of the place!
Fajitas are incredibly simple to prepare, they're fun to eat and they're delicious. These make enough great eats and good times for eight people and take about 40 minutes to prepare.
3 pounds boneless chicken breasts, cut into chunks -or- 3 pounds round steak, cut into chunks or 3 pounds large shrimp, deveined
3 green bell peppers, cut into chunks
3 yellow bell peppers, cut into chunks
3 red bell peppers, cut into chunks
1 1/2 large onions, diced
2 tomatoes, cut into chunks
1/4 to 3/4 cup sliced jalapeZos (hot) or 1 3 1/2 ounce can diced green chiles (milder)
3/4 cup olive oil
1/2 cup Mexican lime juice
4 tbsp wine vinegar
2 tbsp oregano
1 tsp Worcestershire Sauce
½ cup beer
3 tbsp garlic powder
salt and pepper to taste
On the side, buffet style:
2 dozen corn or flour tortillas
2 cups guacamole
2 cups salsa fresca
1 cup thick sour cream sauce
In large bowl combine chicken, steak or shrimp with red and green bell peppers, onion, tomatoes, and jalapeZos or green chiles.
In small bowl mix together oil, limejuice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Cover. Marinate three hours or overnight in refrigerator. About twenty minutes before dinner is to be served, heat a large skillet or wok until very, very hot. Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir fry for six to eight minutes, until done.
Place in serving dish. Put serving dish on electric or hot plate so that when it's served at the table, it stays hot. Put a bowl of guacamole, a bowl of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a breadbasket to keep warm. Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito.
EAST CAPE SWORDFISH IN CILANTRO BUTTER
This delicate fish is an East Cape favorite. Serves six to eight and goes perfectly with those Spa Vegetable Kabobs. Takes approximately five minutes to prepare after being marinated.
2 pounds swordfish (or 6 marlin or shark steaks)
1/4 cup white wine
2 tbsp Mexican lime juice
1 shot tequila
2 tbsp White Worcestershire Sauce
1/4 cup salsa verde
1 tbsp minced garlic
1/2 cup butter or margarine
1/2 bunch cilantro, stems removed and finely chopped
salt and pepper to taste
In a 9 x 14 pan, pour wine, limejuice, tequila, Worcestershire Sauce and salsa verde over swordfish steaks. Marinate in refrigerator from one to two hours. Remove swordfish from marinade and grill on barbecue for four minutes on each side, or until done.
While swordfish is grilling, melt butter or margarine in a small saucepan with garlic powder, cilantro, salt and pepper. Immediately prior to serving, pour equal amounts of butter sauce over each piece of fish. Serve immediately.
POLLO LA BALANDRA
At the far end of La Paz Bay (about an hour or so north of the East Cape … and another wonderful place to visit), just after you pass Pichilingue and the ferry docks and before you get to Tecolote Beach, is a famous rock formation known as La Balandra. It's shaped like a mushroom on a really long, skinny stem and it sits out in the light green water of a shallow bay right offshore. Accessible only by dirt road, it was actually knocked off its pedestal by vandals soon after the road was put through. Incredibly enough, some local engineers got together and hoisted La Balandra back up onto its perch, where it stands majestically and precariously to this day.
This wonderful, delicate casserole dish of chicken with green chile was created on one of my parents' camping trisp on the beach closest to La Balandra, where there are a few ready-made campsites (meaning there are a few palapas scattered around on the deserted white sandy beach). You can swim or kayak from there out to see La Balandra for yourself before you have dinner. Be forewarned, however. Make enough! People are guaranteed to want seconds and it's easier than easy to make (takes about an hour)! Serves six.
12 filets of boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup butter or margarine
1/4 cup corn or canola oil
1 large onion, thinly sliced
4 7 ounce cans whole green chiles, cut in strips
1/2 tsp salt
2/3 cup milk
2 cups thick sour cream sauce
1/4 pound cheddar cheese, grated
Season chicken breasts with salt and pepper. Heat butter and oil together in skillet and saute the chicken filets for a minute on each side, until they're lightly browned. Set aside.
In same pan, fry onion until translucent. Set aside one can of green chiles. Add rest of chile strips to onions and cover. Cook over medium heat for five minutes. In food processor, blend reserved chiles until smooth with milk and salt. Add sour cream sauce and blend for a few seconds longer.
Arrange half the chicken filets in a 9 x 14 inch baking dish. Cover with half the chile strips and half the sauce. Repeat. Sprinkle cheese over the top and bake at 350 degrees for about 30 minutes, or until chicken is done and cheese is melted.
BUENA VISTA SUNRISE OMELET
One of my all-time favorite Mommy Memories is of the first time I took my daughter, Gayle snorkeling in the warm, clear waters of the East Cape. We sneaked out before breakfast and dove into the warm water right after the sunrise. We held hands as we kicked through schools of yellow and gray striped tiger fish, spiny brown spotted blowfish and rainbow-colored parrotfish. ""Umph, umph!"" we'd grunt through our mouthpieces as we pointed to the reef below. I remember diving. Seaweed waved at me. Fish stared and swerved from my path. My ears crackled. I swam on, searching the cracks between rocks for those devious, darting flashes of fluorescent blue, yellow and turquoise-those tiny, exotic tropical sea creatures that are the most spectacular of all. Moments before my air ran out, I found two. Turned toward the surface and pointed. I heard Gayle's water-muffled laughter as the fish burst forth to gleam briefly in the ripples of reflected sunlight.
When she got tired, we caught a gentle wave that beached us at the shoreline. We took off our snorkels and sat together as the waves lapped at our legs. Then we walked down the beach. I told her stories from my childhood, about this land of endless uninhabited coastline, simple folk and incomparable majesty.
I remember seeing it through her eyes, as though for the first time. It was my favorite time of year in Southern Baja-October. The usually barren landscape was alive with color. There had been an inordinate amount of rain and the hillsides to our back were covered with wild California red bougainvillea. Flowering shrubs twined themselves seductively around the tall, many-armed cardon cacti. Stocky, over-built elephant trees lounged next to Orange-blossomed, lush-leafed ocotillos. The desert had been transformed into a tropical thorn forest of jungle greens, perfumed with fragrant crimson, yellow and purple blossoms. We passed a washed out riverbed. Whenever the rains unloaded on the mountains behind us, the waters would race to meet the sea, ripping up vegetation and tossing the debris of the hillsides on these now tranquil shores.
Her growling stomach turned us back around and we returned to our hotel for breakfast. This recipe was inspired by that magical Baja morning. It makes six two-egg omelets, but can serve four if you prefer three-egg omelets. The fresh ingredients and fiery chiles make it a winner in my book. Takes about 30 minutes to prepare.
12 eggs, lightly beaten
1/3 cup milk or half and half
1 onion, finely diced
1/2 bunch cilantro, with stems removed and finely diced
2 tomatoes, diced
4 cloves garlic, minced
1 3 1/2 ounce can diced green chiles
1/4 to 1/2 cup diced jalapeZos (optional)
salt and pepper to taste
2 cups Chihuahua or Jack cheese, grated
1/2 cup butter or margarine
Place diced onion in microwave cooking dish. Cook on high for two minutes, or until onions are wilted. Mix with cilantro, tomatoes, garlic, diced green chiles and jalapeZos. Add salt and pepper to taste. Microwave again on high for an additional minute, or until all ingredients are hot.
Heat an omelet pan to medium heat. Melt one fourth of the butter or margarine to cover the bottom of the pan. Pour one fourth of the egg mixture into the pan and cook until lightly browned on bottom, about two minutes. Add one fourth of the onion, cilantro, tomato mixture and one fourth of the cheese. Cover pan and continue heating until cheese is melted. Fold omelet in half and serve immediately.
Visit our Mexican Gifts & Packages section at Mexican Gifts & Packs
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
I confess-I like few things better than going out to lunch, especially in the spring and summertime when my companion(s) and I can grab a table outside and soak up the day's warmth. Give me some good company, an innovative lettuce-based creation, a bottomless glass of iced tea and a good friend-and I am one very happy lady … especially if my salad has a bona fide Mexican flair!
Fix one of these meal-sized salads for your best friend, your mate, or, increase the quantities and make one for your entire family or for a crowd. They're all suitable for either lunch or dinner, depending on your appetite, preference ... and the weather, of course.
And, for the utmost in dining pleasure-pick a warm day and al fresco with a vase of fresh flowers on the table. Take off your shoes so you can wiggle your toes. Put on some Mariachi or Flamenco guitar music. Or perhaps, something soothing and mystical from the Andes of Perú. As you dip your fork into your salad, picture yourself on a tiled terrace high above the sea. Listen to those waves as they break on the rocks below you. Inhale the aroma of Mexico. Look up to the skies and imagine a formation of pelicans banking around the corner of the bay below you. Sigh deeply and relish that first bite as the magic of Mexico flows through your veins. As a last aside - these are NOT difficult recipes. So don't be timid! It's Spring! Get with the program, and do it Mexican style!
AVOCADO - TOMATO - EGG SALAD
I created this recipe on a camping trip to Baja when my kids were little, because I'd forgotten to pack any vegetable or olive oil in our motor home. Since we'd shopped in Ensenada on our way south, I did have plenty of avocados, so I decided to let the natural oils inherent in the avocados act as my salad oil. It worked! They blended with the other ingredients to make create a remarkable, but filling salad. Great when you're in the mood for something not-too-heavy but substantial enough that you won't be hungry in a couple hours! For a dish that started out as a semi-accident, this turned out to be really, really good. It serves eight.
4 large ripe avocados
8 tomatoes, diced
8 hard-boiled eggs, peeled and sliced thinly
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
6 large radishes, diced
4 cloves garlic, minced
1 large bunch cilantro with stems removed & diced
Dressing:
1/2 cup lime juice (Mexican limes are the best! They're sweeter than the gringo version!)
1 1/2 tsp seasoned salt
freshly ground pepper
To line plates:
1 large head romaine lettuce
Cut avocados in half. Remove seed and peel each half. Cut into one inch chunks. Place in medium sized bowl with tomatoes, onion, red and green bell peppers, radishes, garlic and cilantro. Sprinkle with lime juice, salt and pepper.
Toss gently. Refrigerate, covered up to three hours. Line chilled salad plates with romaine leaves. Spoon avocado-tomato mixture on top of each bed of lettuce. Add a sliced egg to each serving and sprinkle lightly with pepper.
TACO SALAD: Beef, Chicken, Turkey or Vegetarian
No, this is not a replica of the taco salad that arrives in a greasy bowl made from a deep-fried flour tortilla and contains more calories than most adult women are supposed to consume in a 24-hour period! This recipe is lighter and more authentically Mexican. It makes an outrageous lunch or light dinner for two hungry people. It can be made with either beef, chicken or turkey, the recipes for which can be found in the Tacos, Tacos y Más Tacos!. If you want to serve it meatless, then just leave out the meat! Vary the salsas (use either ready-made or a recipe from this book) to suit the meat and your mood both. After you have your meet prepared, this salad should take you no more than 20 minutes to prepare. Feeds two as a meal.
1 head lettuce, torn into bite sized pieces
1 large tomato, diced
1 3 1/2 ounce can sliced olives, drained
1/2 bunch green onions, chopped
1/2 cup pinto beans from can, rinsed and drained
1/2 pound shredded beef, chicken or turkey
Dressing:
1/4 cup salsa of your choice
1/2 cup Italian salad dressing
salt and freshly ground pepper to taste
Garnish:
1 avocado, peeled and sliced
1 cup Mexican cacique, feta or cheddar cheese, grated
1 1/2 cups tortilla chips
On the bottom of a large salad bowl, layer shredded meat, pinto beans and lettuce. Top with olives, green onions, salsa, and tomatoes. Refrigerate up to one hour.
In a small bowl mix salsa and salad dressing. Just prior to serving, Add avocado, grated cheese and tortilla chips as top layer. Toss salad gently and serve immediately.
HOT CARNITAS SALAD
The combination of flavors is original and it's a delicious, satisfying meal without being heavy. Even if you aren't a pork lover -- be courageous and give this recipe a try. It's not fatty at all. Trust me -- you'll be astonished and you'll do yourself proud. The recipe for Carnitas is directly following this one. Serves two hungry people for lunch or a light dinner.
1 head romaine, torn into bite size pieces
1 tomato, diced
1 avocado, peeled and sliced
1/2 small can sliced black olives
1/2 bunch green onions, chopped
6 radishes, sliced
1/2 pound carnitas
1/4 cup salsa verde
Dressing:
1/2 cup thick sour cream sauce (use fat-free sour cream if desired)
1/4 cup Mexican lime juice
2 tbsp olive oil
2 tsp garlic powder
1 tsp basil
salt and freshly ground pepper to taste
1/8 inch tortilla strips, fried (from 6 tortillas) as garnish
Use hot, freshly made carnitas (recipe immediately following) or heat left-over carnitas in saucepan or microwave until steaming. On the bottom of a large salad bowl, layer carnitas, olives, green onions, radishes and tomatoes. Add avocado, salsa verde and lettuce as top layer.
In small bowl mix together sour cream sauce, lime juice, olive oil, garlic powder, basil, salt and pepper. Place the fried tortilla strips on top of the salad. Pour dressing over all, toss gently and serve immediately.
CARNITAS
I love to cook carnitas for any sized crowd. It's requires little preparation time, which is a big plus and actually, I'd have to say it's Nina and my favorite birthday party fare. The pork is tangy, crispy but not greasy (the way I do it) and makes a terrific fiesta dish. As a buffet, serve a platter of steaming carnitas with corn and flour tortillas, and have your guests make their own burritos with flour tortillas filled with the succulent pork and an array of the following condiments: grated cheese, sour cream, chopped green onions, sliced avocado, cilantro sprigs, sliced radishes and salsa. This recipe for carnitas serves eight to ten. Make it for a crowd, and then reheat the leftovers for Hot Carnitas Salad! It's to die for!
1 4 - 5 pound lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
1 tbsp seasoned salt
2 tsp pepper
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.
Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.
CARNE ASADA SALAD
This salad is another winner. The carne asada (marinated flank or skirt steak) is superb, low in fat and this salad is a perfect way to enjoy the subtle flavor of the meat. The recipe for carne asada is in the Carne Asada Fiesta archive of MexCocina (link). Serves two hungry people for lunch or a light dinner.
1 head lettuce, torn into bite sized pieces
1 tomato, diced
1/2 bunch green onions, chopped
1 cup Mexican cacique, feta or cheddar cheese, grated
1/2 pound carne asada, chilled
1/4 cup salsa fresca
1 1/2 cups tortilla chips
Dressing:
1/3 cup Italian salad dressing
salt and freshly ground pepper to taste
Garnish:
1/2 cup guacamole
1/4 cup thick sour cream sauce (or fat-free sour cream)
2 whole olives
On the bottom of a large salad bowl, layer carne asada, green onions, salsa, and tomatoes. Add grated cheese and lettuce as top layer. Refrigerate up to one hour.
Prior to serving, add salad dressing, salt and pepper. Toss gently. Line two salad plates with tortilla chips. Serve salad onto the plates. Top each serving with half the guacamole mixture and half the sour cream sauce. Place an olive on top of each salad and serve immediately.
GRILLED FAJITAS SALAD
Now here's a new treat with a northern Mexico flair! Grilled Fajitas Salad combines the unique flavors of jicama (a delicious root vegetable found in specialty grocery stores) and Mexican pepitas (toasted pumpkin seeds) that are totally Mexican with western hickory-smoked chicken and a few other eclectic treats. Even the dressing, a not-overwhelmingly spicy chile vinaigrette will surprise and delight you.
The recipes for Fajitas can be found in the MexCocina archives. If it's a beautiful, warm day-eat outdoors. Barefoot - with Latin music playing in the background. Serves two hungry people.
Meat:
2 boneless, skinless chicken breasts or 1/2 pound round steak or
1/2 pound deveined shrimp marinated in 1/2 cup hickory marinade
Salad:
1/2 red bell pepper, very thinly sliced and lightly sauteed
1/2 red onion, very thinly sliced and sauteed until wilted
1/2 head romaine, torn into bite size pieces
2 cups field greens (endive, raddiccio and other red leaf lettuces)
1/4 cup very thinly sliced red cabbage
1/2 cup jicama, sliced into thin strips
1 tomato, diced
1/2 cucumber, peeled and diced
1/4 cup roasted pepitas (pumpkin seeds) or sunflower seeds (if unavailable)
1/2 cup queso cacique or feta cheese, crumbled
1 avocado, diced
Dressing:
2 tbsp diced jalapeños (hot) or diced green chiles (mild)
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp lime juice
2 tsp garlic powder
1 tsp basil
salt and freshly ground pepper to taste
Marinade chicken, beef or shrimp in hickory marinade for one half hour. Grill, either under the broiler or on the barbecue until done. Slice chicken or beef (not shrimp) into thin strips and chill.
Saute red bell peppers in skillet. Remove and drain. Saute onions. Remove and drain. Place at bottom of large salad bowl. Layer with all other salad ingredients. Chill for up to thirty minutes.
In small bowl, stir together all ingredients for dressing. Pour over salad and toss, adding chicken, beef or shrimp last. Serve immediately on chilled plates.
ENSALADA PUERTO DE ILUSIÓN
The locals call La Paz, "" the port of illusion."" On a recent visit there, I asked our waiter at dinner why this was so. His eyes got all misty and dreamy-looking and he gazed out towards the pelicans who were gliding back and forth under the almost surreal lights from the malecón. He sighed as his eyes moved to the line of coconut palms dotting the water's edge. In Spanish he explained to me the mystery and majesty that is La Paz. And it is mysterious and majestic, you know. It just is.
La Paz, located near the tip of Baja on the Sea of Cortez, is more Europe than Mexico to me. It has an understated, adventurous elegance to it-but with just a hint of that renegade adventurous spirit. Maybe that's because it was originally populated by pirates back in the early days. Some of the battles of the Mexican-American War were fought in its streets.
This salad is a seafood lover's delight, and the moment you take your first bite, you'll be convinced that you're sitting on the malecón under a palapa at the edge of the Sea of Cortez watching the pelicans cruise back and forth in the bay, bathed in the pale glow of the street lights. Be a little bold and serve chilled Pacifico or Corona Beer with this one. Sip it and a balmy, desert breeze will immediately waft its way through your dining room or back yard. You'll hear strains of Mexican music in the distance and whatever stress you've been experiencing will mysteriously vanish. This incredible salad serves two hungry people for lunch or a light dinner.
1 head Romaine, torn into bite sized pieces
1 tomato, diced
1/2 bunch green onions, chopped
1 cup fresh Parmesan cheese, finely grated
1/2 pound cooked, deveined shrimp, chilled
1/2 cup shredded carrots
1/4 cup salsa fresca
Dressing:
1/3 cup olive oil
1/4 cup wine vinegar
1 tsp garlic powder
1/4 tsp tarragon
salt and freshly ground pepper to taste
Garnish:
1/2 cup guacamole
2 whole black olives
On the bottom of a large salad bowl, layer shrimp, green onions, salsa, carrots and tomatoes. Add grated Parmesan and lettuce as top layer. Refrigerate up to one hour.
Prior to serving, prepare salad dressing by mixing together salad dressing, seafood cocktail sauce, sour cream sauce, salt and pepper. Pour over salad and toss gently. Serve salad on chilled plates and top each serving with half the guacamole mixture. Place an olive on top of the entire salad. Serve immediately and enjoy!
CRAB SALAD CANCUN STYLE
Quick, easy and dyn-o-mite, this salad is guaranteed to transport you right to a palapa on the beach, where you're eating barefoot, with your feet digging aimlessly in the grainy sand, sand that's still warm from the leftover heat of the just-set-sun.Can you hear the waves quietly lapping against the shore in front of you as the new moon cuts a silver sliver in the early evening sky? Ah yes. Here comes the first star. Serves two as a meal.
1 pound cooked crab, diced and chilled
2 avocados, peeled, seeded and diced
1 cup cheddar cheese, shredded
2 tomatoes, diced
1 3 1/2 ounce can sliced black olives
8 - 10 romaine leaves, rinsed and dried
1 1/2 cups tortilla chips
Dressing:
2 tbsp olive oil
2 tbsp Mexican lime juice
1 tsp garlic powder
2 cups salsa fresca
Two to four hours before serving, combine all ingredients except lettuce, crab and chips. Cover and refrigerate. At mealtime, arrange crab mixture on top of lettuce leaves and garnish with chips.
Mix together ingredients for dressing in small bowl. Pour over salad, toss gently and serve.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Get your favorite Mexican soda pops at Mexican Soda Pack
Throwing a Mexican Summer Fiesta by Ann Hazard.
What could be more fun than throwing an authentic Mexican Fiesta! Whether it's for six people or a dozen, you can plan it all right here!
You ready? Let's start with the Dress Code: The tropical theme works beautifully this time of year. Ask people to wear Hawaiian shirts, flowing tropical-print dresses and flip-flops. You can even request that they take off their shoes when they come inside and do the party barefoot!
The following menu has been created for a guest list of eight. It's not difficult - but it's delicious, and your fiesta is guaranteed to be memorable.
Now, here's your TO DO list:
1. Decide on your fiesta's date, time and guest list.
2. For DECORATIONS, it's time to check out what you have on hand before making a list and heading out to the party store. First of all, you need to decide if you have enough ""nice"" dishes, utensils and glasses to serve eight people. You'll need 16 small appetizer/dessert plates as well as eight dinner plates, eight glasses, plus enough utensils for dinner and dessert. If you have all that, great! If not, go with paper and plastic. It's plenty festive and much easier on the cleanup too!
3. Time to go to the party store. Pick out some invitations with a Mexican or a tropical flair. (If you'd rather not send invitations, what about email? Or just picking up the phone? After all, this is an intimate party and these will be your closest friends.) Pick up one red and one green tablecloth-plastic preferably, or pick some wild, tropical colors. Buy some fiesta-looking paper napkins. Get all the plates, napkins and utensils you need. Most party stores stock Mexican wall decorations, colorful paper flowers, piñatas and centerpieces. Get about a dozen or two small votive candles and as many lunch sized brown paper sacks. On the day of the fiesta, you will fill each with some sand or soil, insert a candle and place two rows of ""luminarios"" along the walkway to your front door.
4. For music, visit you local store and ask the sales clerk for some recommendations on toe-tapping, lively Latin music. Linda Ronstadt, Gloria Estefan, Ricky Martin, Julio or Enrique Iglesias, the Gypsy Kings, Santana-any of these will help get your guests in the right mood. You might also want to ask for Latin versions of your favorite Christmas carols. Don't forget the Jimmy Buffet music. He's always a great mood-setter-especially with a tropical party theme!
5. A couple of days before the party, make your grocery list. Do your shopping at MexGrocer.com.
6. Before the party begins, set up your buffet and your bar. Make sure you have enough seats, either at a dining table or (more casual) in your living room so that everyone can sit down and eat comfortably.
7. Lay out your most festive, fun serving plates. Lay out the ingredients for all the dishes you'll be making in the area of your kitchen where you'll be preparing them. Decide who to assign as your assistant. Be sure to notify that person ahead of time and ask him or her to come a little early! Now, get dressed, light your luminarios, crank up the tunes and get ready to have a blast!
Remember, FIESTA spells good times for everyone!.
Here are the recipes for your never-to-be-forgotten holiday summertime fiesta:
SUMMER SANGRÍA BLANCA
Sangría Blanca is a lighter, less potent wine punch that is perfect for a summer evening. It's made with white wine, limeade, club soda and pineapple (instead of burgundy, brandy and the more hearty fruits used in Spanish-style Sangría), it's lighter and more tropical in its flavors. This makes approximately a gallon and a half and takes about 20 minutes to prepare.
1 6 ounce can frozen limeade
1 can water
16 - 20 ice cubes
1 gallon dry white wine, chilled
1 quart club soda, chilled
1 lime, thinly sliced
1/2 cup chunked fresh pineapple
Place limeade, water and ice cubes in blender and blend until slushy.
Pour half mixture into each of two large pitchers. Pour half of the wine and half the club soda into each pitcher. Garnish chilled wine glasses with lime and a pineapple chunk. Serve immediately.
AVOCADO-CRAB COCKTAIL
Delicately spiced and elegant, this will dazzle your guests. If you choose, you can use reduced or non-fat mayonnaise and then sit back and smile as you watch those fat grams shrink. Serves eight and takes about 30 minutes to prepare.
4 avocados, cut in half and seeds removed
1 pound of crab meat (3 jars)
1 tsp hot pepper sauce
1/2 cup celery, minced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp seasoned salt
pepper to taste
2 heads lettuce, shredded
8 hard cooked eggs, chopped
8 strips pimento
2 lemons, quartered
2 tomatoes, cut in 8 wedges
8 black olives
Dressing:
2 cups mayonnaise
1 tsp tarragon
2 tbsp chopped chives
6 tbsp tomato puree
Flake crab meat and combine with hot pepper sauce, celery, mayonnaise, lemon juice, seasoned salt and pepper in large bowl. Place avocado halves on shredded lettuce. Fill with crab mixture and sprinkle generously with chopped eggs. Garnish with pimento strips, lemon and tomato wedges.
To make herbed mayonnaise dressing, combine mayonnaise, tarragon and chives in bowl. Add just enough tomato puree to make dressing pourable. Serve on the side.
MOLDED GAZPACHO SALAD
This exotic salad has a Spanish heritage. Molded Gazpacho Salad is simple to prepare, but delectable and elegant. It's fat-free and serves eight. Takes about a half hour to prepare - but make it the day before so it has enough time to jell!
1 envelope plain gelatin
1 1/2 cups tomato juice
1/2 cup red wine
1 large tomato, chopped
1 cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
2 tbsp diced green chiles
1/4 cup green onions, sliced
2 cloves garlic salt
salt and freshly ground pepper to taste
romaine leaves, rinsed and dried
Soften gelatin in 1/4 cup warmed tomato juice. Heat remaining juice until almost boiling. Add gelatin mixture and stir until dissolved. Add wine, vegetables and seasoning. Pour into a one quart mold. Chill overnight. Unmold on a platter lined with romaine leaves.
CHIPOTLE SEA BASS WITH VEGETABLES
Because the sea bass (it's called cabrilla in Mexico) and vegetables are baked together with wine, chipotle chiles and cilantro, the fish takes on a distinctive, mouth-watering flavor. Serves eight and takes about an hour to prepare. It makes a lovely centerpiece for your dinner buffet.
2 pounds sea bass, or 8 fillets
salt and pepper to taste
1 - 2 tbsp garlic salt
2 - 4 chipotle chiles, diced (available canned in adobo)
2 1/2 lemons, quartered
1/2 cup butter or margarine
1 onion, thinly sliced
3 medium potatoes, peeled and very thinly sliced
3 tomatoes, peeled and quartered
2/3 cup white wine
5 tbsp chopped cilantro
Season fish on both sides with salt and pepper, garlic and lemon juice. Sprinkle diced chipotle chiles over top. Melt butter in large skillet. Brown fish on both sides.
Transfer fish and juices to a 9 x 14 inch baking pan. Arrange onion and potato slices around fish and bake at 375 degrees for 30 minutes. Add tomatoes, pour wine over fish and sprinkle with cilantro. Bake ten minutes, or until fish flakes easily with fork and potatoes are done.
Arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with cilantro. Garnish with remaining lemon quarters.
BAKED PINEAPPLE DELIGHT
Oh yum, yum, yum. Simple and exquisite, Baked Pineapple Delight combines the tastes of fresh fruit, rum and custard to create a memorable finale to any meal. Serves eight and takes about 45 minutes to make - but you can do this ahead of time so it's properly chilled. Serve with Cappuccino for a memorable ending to a memorable evening!
1 large or 2 medium sized pineapples
sugar to taste
3 tbsp rum
1/4 cup butter or margarine
Sauce:
2 cups half and half
1/4 tsp salt
1/4 cup sugar
1 egg
2 egg yolks
2 tsp corn starch
1 tsp vanilla
Lay pineapple on its side and take a thick slice from one side. Do not include green top. Set this slice aside. Carefully scoop out fruit and cut into bite-sized pieces.
Mix pineapple pieces with sugar to taste. Flavor with rum. Put pineapple pieces back into shell, dot with butter and cover entire pineapple with foil. Bake at 350 degrees for 20 minutes.While pineapple is baking, make sauce by stirring together half and half, salt, sugar, egg, egg yolks, cornstarch and vanilla. Cook over low heat, stirring constantly until smooth and slightly thickened. This will take about 10 minutes.
Chill until ready to serve. Serve pineapple warm with cold sauce on top and try not to blush when you get a standing ovation!
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! |
This array of unique Mexican salads will liven up any meal this summer! They range from Jicama Pico de Gallo-a zesty, crunch, delicious treat to Wilted Cabbage Salad, to Rice Salad Santiago, to Avocado-Tomato Salad, Teaque Slaw to Summer Nopales Salad, Chopped Mexican Medley Salad and finally, the world-famous Caesar Salad, which was created in Tijuana. Every single one will bring the exotic flavors of Mexico straight to your kitchen table! Try one. Try them all!
JICAMA PICO DE GALLO
Pico de Gallo (pronounced GUY-yo) is half salsa and half salad. What makes this recipe unique is the jicama, a crunchy white root vegetable served all over Mexico. Served on a bed of lettuce, this side dish is great with Fajitas or most chicken and fish entrees. Serves eight and takes about 20 minutes to make.
3 cups jicama, peeled and diced
1 green bell pepper, seeded and slivered
1 red bell pepper, seeded and slivered
10 radishes, sliced
1 medium onion, thinly sliced
1 cucumber, peeled and diced
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
Combine jicama, peppers, radishes, onion and cucumber. Mix together oil, vinegar and oregano. Pour over vegetables and mix lightly. Add salt and pepper. Toss gently and serve on chilled plates.
WILTED CABBAGE SALAD
I love Wilted Cabbage Salad. This recipe is derived from the salad at one of my favorite Mexican restaurants in San Diego. I guarantee that you'll love it. It's delicious, it's light and it's real change of pace from beans and rice. Serves eight and takes 30 minutes to prepare.
2 small heads shredded cabbage
2 cups chopped celery
3 tomatoes, diced
12 radishes, finely diced
2 cloves garlic, finely diced
Dressing:
1/3 cup cider vinegar
1/3 cup corn oil or canola oil.
1/2 tsp finely ground basil
1/4 tsp finely ground oregano
salt and freshly ground pepper to taste
In a large bowl, toss together chopped cabbage, celery tomatoes, radishes and garlic. Refrigerate for up to three hours. Just prior to serving, mix vinegar, oil and spices in a small bowl. Heat for 45 - 60 seconds in a small saucepan or in the microwave, until hot. Pour over cabbage salad, toss and serve immediately.
RICE SALAD SANTIAGO
This is an unexpected and original way to serve rice. Try this vegetable-laden, healthy salad with cold meats or any chicken dish for a light dinner. I'm sure you'll love it as much as my family does. Serves eight and takes less than an hour to prepare.
4 cups chilled, cooked white rice
1 cup chilled, thinly sliced cooked carrots
1 cup chilled, cooked cauliflower-ettes
1 large tomato, chopped
1/2 bunch green onions, sliced white part only
Dressing:
1/2 cup corn or canola oil.
1 tsp onion juice
1/4 cup wine vinegar
2 tsp celery seeds
1 tsp dry mustard
1 tsp sugar
salt and freshly ground pepper to taste
½ cup salad olives, drained as garnish
Combine rice, carrots, cauliflower-ettes, tomato and green onions in large salad bowl. Combine oil, vinegar and onion juice, vinegar, and all spices in small jar. Shake well. Pour over salad and toss lightly. Garnish with salad olives.
AVOCADO - TOMATO SALAD
I created this recipe on a camping trip to Bahía de Los Angeles. I'd forgotten to pack any vegetable or olive oil in our motor home, but since we'd shopped in Ensenada on our way south, I did have plenty of avocados, so I decided to let the natural oils inherent in the avocados act as my salad oil. It worked! They blended with the other ingredients to make create a remarkable and delicate salad. For a dish that started out as a semi-accident, this turned out to be really, really good. It serves eight and takes 20 minutes to prepare.
4 large ripe avocados
8 tomatoes, diced
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
6 large radishes, diced
4 cloves garlic salt, minced
1 large bunch cilantro with stems removed & diced
Dressing:
1/2 cup lime juice
1 1/2 tsp seasoned salt
ground pepper to taste
To line plates:
1 large head romaine lettuce
Cut avocados in half. Remove seed and peel each half. Cut into one inch chunks. Place in medium sized bowl with tomatoes, onion, red and green bell peppers, radishes, garlic and cilantro. Sprinkle with lime juice, salt and pepper.
Toss gently. Refrigerate, covered up to three hours. Line chilled salad plates with romaine leaves. Spoon avocado-tomato mixture on top of each bed of lettuce.
TEAQUE SLAW
My friend Leslie was raised in New Mexico and then in El Centro, just a few miles from the Mexican border town of Mexicali. A wife of one of the bruseros (or farm hands) who worked for her dad, passed this recipe on to Leslie's mom a number of years ago. The first time she made it, Leslie explained that it's better the second day-and my birthday was the next day-so she made it the day ahead. The problem was, by the next morning it was long gone! There were five of us staying in our La Bufadora house, and even though she made a double batch, between us, we annihilated it! This slaw (pronounced Tay-AH-kay) is that good-and it's simple to make too. Serves six and takes 20 minutes to prepare.
1 large head cabbage, shredded
1 lb Chihuahua or Jack cheese, grated
2 large tomatoes, chopped
1 large white onion, chopped
2 - 3 fresh jalapenos, chopped (canned can be substituted)
1/4 cup cilantro
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
Combine all ingredients and chill overnight (if you're lucky) in the refrigerator.
""THE"" ORIGINAL TIJUANA CAESAR SALAD
Not too many people know that the Caesar Salad originated in Tijuana. This famous salad is now served all over Baja Mexico, where white-jacketed waiters slide carts alongside diners' tables and whip these salads together with great pomp and circumstance. The Caesar Salad is an edible art form in Mexico and one you should go out of your way to try in your travels south of the border.
A few words about Tijuana. Did you know it boasts the busiest border in the entire world?! True! It's also the largest city in Baja, with a population estimated at 1.5 million. It hit its stride as a border city in that interesting span of time from 1920 -1933 when Prohibition eliminated legal partying in the U.S. All of a sudden cantinas (bars) and casinos sprang up all over the place as the gringos flocked to Tijuana to play. When Prohibition was repealed, the government made Tijuana into a duty free port and it quickly became a destination for worldclass shoppers. These days you can buy Cuban cigars-legally there as Aeromexico flies to Havana from Tijuana daily. Do the gringos buy them? You bet they do!
Back to the salad. Nowadays anybody can buy bottled Caesar dressing and whip together a Caesar Salad in just a few minutes. No big deal. But-if you want to try the ""real thing,"" try this recipe. It's been around a lot longer than I have and it has achieved universal fame. Deservedly so. Trust me, it's more than worth the effort, even if you make it in the kitchen and not tableside! Serves six and takes about 45 minutes to prepare.
1 large or 2 small heads romaine lettuce
Croutons:
6 slices sour dough bread
1 stick butter, melted
1 tbsp parsley
1 tbsp garlic powder
Dressing:
1 - 2 tsp anchovy paste
1/3 cup lemon juice (fresh if possible)
1/2 cup olive oil
1 tsp Worcestershire sauce
1/3 cup grated Parmesan cheese (fresh if possible)
2 cloves garlic, minced
salt and freshly ground pepper to taste
l coddled (boiled l minute) egg - (optional)
To make croutons, preheat oven to 325 degrees. Cut bread into half inch chunks. Melt butter with parsley and garlic. Toss with bread until evenly coated. Place on baking sheet and bake until crisp and lightly browned, approximately 20 minutes, turning when half-cooked. Cool on paper towels.
To make dressing, combine anchovy paste, lemon juice, olive oil, Worcestershire Sauce, Parmesan cheese, minced garlic, salt and pepper in jar. Shake well until mixed. Refrigerate at least an hour.
To make salad, rinse romaine leaves and tear into bite-sized pieces. Place in chilled salad bowl. When croutons have completely cooled, add them to salad. Immediately before serving, break coddled egg into dressing, pour over greens and toss gently. Serve immediately.
CHOPPED MEXICAN MEDLEY SALAD
This tangy, crunchy salad is ""to die for."" Its combination of flavors makes it perfect with spring and summer meals. It's a one-of-a-kind subtropical Mexican treat, no doubt about it. Serves eight and takes 20 minutes to prepare.
1 1/2 heads romaine lettuce, chopped
1 1/2 pounds jicama, peeled and finely diced
6 seedless Oranges, peeled and chopped into squares
2 red onions, finely diced
1 medium bunch cilantro, stems removed & finely diced
4 stalks celery, finely diced
1 large bell pepper, finely diced
Dressing:
1/3 cup olive oil
1/3 cup fresh Mexican lime juice
3 tbsp red wine vinegar
3 tbsp Orange marmalade
1/4 cup salsa verde
1 tsp garlic powder
salt and freshly ground pepper to taste
Combine all salad ingredients in a large bowl. Chill in refrigerator up to four hours. Right before serving, add salad dressing ingredients, one at a time to the salad. Toss lightly and serve.
SUMMER NOPALES SALAD
You can pick the nopales (tender, young prickly pear shoots) yourself in spring and early summer if you live in the southwest. Or, if you have a Hispanic market near your home, you can buy fresh nopales already cut and cleaned in the produce section or buy them canned here at mexgrocer. Either way, you will be able to make this festive, original and surprisingly delicious salad for yourself. Serves six and takes 20 minutes to prepare (if you use canned nopales).
2 pounds of nopales (tender, young prickly pear shoots), cleaned and cooked 1203
1 tbsp salt
1 tsp pepper
1 tbsp garlic powder
1/2 onion
2 quarts water
2 onions, chopped
4 stalks celery, chopped
1/2 bunch cilantro, chopped
3 large tomatoes, diced
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
If using freshly picked nopales, soak in water until thorns are soft, then remove with the point of a knife. Cut into strips one inch long. Place in Dutch oven and add water, salt, pepper, garlic powder and onion. Heat to boiling and simmer 20 minutes. Drain and wash them, discarding all excess liquid. (Note: Only canned nopales are pre-cooked. Fresh store-bought nopales come cleaned but must be cooked.)
Put nopales in salad bowl with chopped onion, celery, cilantro and tomatoes. Toss with salad dressing and mozzarella cheese. Add salt and pepper to taste and chill. Immediately before serving, top with Parmesan cheese.
Please visit our top Mexican food recipes section at Top Mexican recipes
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
Learn how to cook Mexican food, it is simple. Ancient Mexican cooking techniques are what will give your dishes the ultimate Mexican taste.
We're totally convinced that you will love our LIVE online Mexican cooking classes with Chef Ana Martorell, that we will give you a BEHIND THE SCENES look of our recording of our first and FREE CLASS. We will show you how to make an ""Infladita"" which means ""Puffed Tortilla"" which is ideal to plate beautiful Mexican cuisine dishes with chicken in mole, cochinita pibil, and many more delicious meals. Watch it now!
"|"Mole Risotto with Charred Tortilla and Plantains - LIVE COOKING CLASS: WEDNESDAY SEPTEMBER 23, 3:00PM PT"|""|"WEDNESDAY SEPTEMBER 23, 3:00PM PT"|""|""|""|""|""|""|"13593 64806-00001 29440-87157 21108-10112 "|""|""|""|""|""|""|""|""|""|"Mole Sauce & Mole Poblano"|""|""|""|""|""|""|"(:2526 :|72878-50524| :|72878-05429| :2527 :2522 :2523 :|72878-49533| :2500 :2502 :2503 :44774-10800 :|76397-02008| :44774-10300 :64806-00000 :64806-00001 :64806-00002 :|76397-03005| :44774-10600 :44774-60100 :|72878-26576| :|72878-26577| :|72878-26578|)"|""|""|""|""|""|""|""|""|""|""|"
New Year's Day Mexican Brunch
Can you think of a more fun way to ring in the New Year than by inviting a group of friends over to watch the Rose Parade and then some bowl games and throw in an awesome Mexican-theme Brunch to boot?
This is strictly casual. You can do the colorful plastic table cloths, paper plates, napkins and cups like we did for the Holiday Appetizer Buffet to create a little Mexican ambience. Put out chips and your favorite salsa for people to munch on when they arrive. Then you can time your brunch between bowl games, or at halftime!
BLOODY MARYS - THE MEXICAN WAY
These are the best! In Mexico, bartenders use Tomato Clam juice in their Bloody Marys instead of plain tomato juice, along with Margarita salt and those tiny, tasty, succulent Mexican limes (called limones). This recipe makes eight drinks.
Helpful Hint: If you want a short cut here, make your mix up in the morning before your guests arrive. Store it in the refrigerator in a covered pitcher or glass jar. Rinse and cut the celery strips ahead of time too and put in a zip lock bag. Then, when you’re ready to serve drinks all you’ll have to do is rim the glasses with salt, add ice, vodka and pour in the mix, finishing up with a celery stick garnish.
Margarita salt
8 ounces vodka
1/2 gallon Tomato Clam juice
10 limes
3 dashes Worcestershire sauce per glass
pepper to taste
hot pepper sauce to taste
3 sprinkles celery salt per glass
8 celery or carrot sticks for garnish
Rub the rims of eight highball glasses with lime and dip in Margarita salt. Fill glasses with ice and to each glass add: one ounce vodka, the juice of one lime, three dashes Worcestershire sauce, pepper, hot pepper sauce and three sprinkles of celery salt. Fill each glass to the brim with Tomato Clam juice.
JICAMA PICO DE GALLO
Pico de Gallo (pronounced GUY-yo) is half salsa and half salad. This recipe goes a little further, and makes it even more salad-like. What makes it so unique is the jicama (pronounced HEE-kuh-muh), a light and crunchy root vegetable that’s enjoyed throughout Mexico. Its flavors, combined with the red and green bell peppers, radishes, onion, cucumber and tomato will delight everyone’s palate! Served on a bed of lettuce, this Pico de Gallo is a yummy, healthy side dish for our New Year’s Brunch. Serves eight.
Helpful Hint: Chop the vegetables and put in a covered bowl a few hours before your guests arrive. Then, when it’s time to eat, all you have to do is add the dressing, toss and serve.
3 cups jicama, peeled and diced
1 green bell pepper, seeded and slivered
1 red bell pepper, seeded and slivered
10 radishes, sliced
1 medium onion, thinly sliced
1 cucumber, peeled and diced
2 large tomatoes, cut in chunks
1 large head lettuce, rinsed
Dressing (make your own or use bottled viniagrette):
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano
salt and freshly ground pepper to taste.
Combine jicama, peppers, radishes, onion, tomato and cucumber. Mix together oil, vinegar and oregano. Pour over vegetables and mix lightly. Add salt and pepper. Toss gently and serve on chilled, lettuce-lined plates.
PAPAS FRITAS CON CHILE VERDE
Another easy-to-prepare winner! These lightly fried potatoes are cooked to nearly a crisp and jazzed up with onions and green chile strips. Eight servings.
Helpful Hint: Cut up potatoes, onions and green chile before your guests arrive. Store in zip lock bags in the refrigerator. When it comes time to prepare the potatoes, it will only take you a few minutes!
1/2 cup canola oil
2 onions, thinly sliced
2 7 1/2 ounce cans whole green chiles, cut in strips
1 1/2 tsp salt
2 pounds red potatoes, cooked al dente and cubed
In skillet, heat oil to medium heat and fry onions until they are translucent. Add chile strips, potatoes and salt to the onions, and cook, stirring mixture occasionally, for about four minutes, or until potatoes are browned. Serve immediately.
QUESO FUNDIDO CON JAMÓN
In English we call this a puffy cheese bake. It is a rich and spectacular brunch entree Ann learned to make from a Mexican friend who lived in Tijuana and one she loves to serve her extended family on Christmas or New Year’s morning. No matter when you prepare it, it’s guaranteed to make you a proud chef whenever you serve it! Serves eight.
Helpful Hint: If you want to do as much as possible in advance, I recommend cutting up the ham and grating the cheese early in the day. About an hour to an hour and a half before you plan to serve brunch, it’s time to do the rest of your prep work on this incredible dish. Preheat the oven and put it together. Bake it. Serve it with salsa on the side for the Mexican food fanatics in the crowd!
8 slices sour dough bread, buttered
6 eggs
2 cups whipping cream
4 tbsp melted butter or margarine
1 tsp salt
1 tsp dry mustard
1/2 tsp paprika
cayenne pepper to taste
3 cups cheddar cheese, grated
3 cups ham, cut into chunks with fat removed
Salsa fresca on the side
Butter a 9 x 14 dish. Line the bottom and sides of the baking dish with buttered bread. Beat eggs slightly and add all remaining ingredients. Mix well. Pour into baking dish and bake, uncovered at 350 degrees for 40 to 50 minutes or until cheese is bubbling and golden brown.
OPTIONAL SECOND ENTREE
WE’RE OFFERING YOU THE OPTION OF PROVIDING TWO ENTREES FOR YOUR BRUNCH. IF YOUR FRIENDS AND FAMILY ARE GOOD EATERS, YOU MAY WANT TO PREPARE BOTH ENTREES OR A DOUBLE BATCH OF ONE OF THEM.
If you have light eaters on your guest list, then one of these delicious main courses will suffice!
BAJA AH-HA BREAKFAST TACOS
Breakfast tacos could almost be considered Mexico's counterpart to French Toast. The tortillas are dipped in egg batter, fried and stuffed with all types of breakfast treats. You can vary the ingredients depending on your mood. These Baja Ah-Ha Breakfast Tacos will definitely alter your perspective on the day and people will ask you for the recipe. For sure! Makes eight tacos. Double or triple the recipe depending on the appetites of your crowd and whether or not you make the Queso Fundido con Jamón.
Helpful Hint: Kids and adults alike will love helping you assemble and devour these, so gather up some volunteers (especially those folks who are not football fanatics!) and herd them into the kitchen to help out. You’ll have a blast!
8 tbsp butter or margarine
8 corn tortillas
8 eggs
salt and pepper to taste
1 1/4 cup crumbled bacon (or 1 cup chopped ham or 1 cup crumbled sausage)
1 1/2 cup cheddar or Monterey jack cheese, grated
2 avocados, chopped and sprinkled with lime juice
1 3 1/2 ounce can diced green chiles
1 1/2 large tomato, chopped
6 green onions, chopped
1 cup sour cream
1 cup salsa fresca
Melt half the butter in an omelette pan over medium heat. In a medium sized bowl combine slightly beaten eggs, salt and pepper. Dip a corn tortilla in the egg batter and fry one side of the tortilla about 1/2 minute, or until golden brown.
Turn tortilla over and place bacon, ham or sausage, cheese, avocado, chiles, onions, tomatoes and a dollop of sour cream sauce inside the tortilla. Fold over and cook until cheese is melted. Repeat for all tortillas, adding the rest of the butter to pan as necessary. Serve with salsa on the side for those who wish it.
Finally, if you think your guests will be in the mood for dessert, order up some of our Flan or (insert something else here from the website???) to finish things off.
Okay....
So, get busy with your guest list! Then make your shopping list! This is going to be your best New Year’s Day ever!
Video Cena de Año Nuevo Lomo de Puerco Mechado en Salsa de Ciruela por Jauja Cocina Mexicana
¡Buen Provecho! Feliz Año Nuevo!
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! | |
"|"Other Brands"|""|""|""|""|""|""|"(:BRAND-RANCHERO :BRAND-EL-GUAPO :BRAND-ROLAND :BRAND-TAZA-CHOCOLATE :BRAND-FRONTERA-FOODS :BRAND-CASA-FIESTA :BRAND-DELLACASA :DON-VICTOR :BRAND-MEXICALI-ROSE :BRAND-CHAPARRITAS :BRAND-TALLON :BRAND-T-TAIO :BRAND-DE-LA-CRUZ :DAVE-DEWITT :CHEF-ANA-MARTORELL :CHEFOROPEZA :DEBORAH-SCHNEIDER :ZARELA-MARTINEZ :BRAND-MAKANA-PEANUTS :BRAND-AMSCAN :BRAND-NUTRESA :BRAND-DON-GUSTAVO :BRAND-MINSA :BRAND-TRECHAS :BRAND-COMAL-COMIDA-CASERA :BRAND-MICHEMIX :BRAND-TORO-BRAVO :BRAND-RANCHO-LA-CALIFORNIA :BRAND-TRES-ESPADAS :BRAND-VALVITA :BRAND-CHUPA-CHUPS :BRAND-QUE-RICO-CANDY :BRAND-CHOSEN-FOODS :BRAND-LOS-GARCIA :BRAND-LA-VAQUITA-DE-SAN-ANTONIO :BRAND-CIELITO :BRAND-VANILLA-MAYA :BRAND-BOLITOCHAS :BRAND-FAT-TOAD-FARM :BRAND-MAXS-GOURMET-CUISINE :RECETAS-PARA-LA-VIDA :CATAGORIES-JEWELRY)"|""|""|""|""|""|""|""|""|""|""|"https://t.co/orBe1uSGdi MexGrocer is a nationwide bilingual online grocery store for hard to find authentic Mexican food, cooking utensils, Mexican food recipes, cooking tips, cookbooks, health & nutrition items, religious goods & Mexican Cheese delivered to your door since 2000.… pic.twitter.com/eQgbfxPifs
— MexGrocer.com (@MexGrocer) June 5, 2024
The first complete guide to natural healing properties and uses of the prickly pear cactus
About the Author(s) of Prickly Pear Cactus Medicine
Ran Knishinsky is a professional health researcher and writer and the founder of NutraConsulting, a consulting firm to the natural products industry. He is the author of The Clay Cure and The Prozac Alternative.
Table of Contents
Preface
1 Cactus Medicine
2 What Is a Cactus?
3 The Healing Parts of the Prickly Pear Cactus
4 The Cactus-Diabetes Connection
5 The Cactus-Cholesterol Connection
6 Other Benefits of and Treatments
Using Prickly Pear Cactus
7 Application and Dosage of
Prickly Pear Cactus
8 Picking and Preparing the Prickly Pear
9 Cactus Cooking
appendix a Prickly Pear Suppliers
appendix b Herbal Education and
Natural Product Services
appendix c General Resources for Diabetes and
Heart Disease
Notes
Bibliography
Book Excerpt
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Mexican Cookies Recipes [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] [Vitaminas]
Here are just a few recipes for Mexican cookies. Try one, try two, try them all!
Crescent, Ball and Ring Mexican Cookies
This recipe makes two dozen cookies and takes about 40 minutes to prepare.
¼ tsp pinch salt
½ cup powdered sugar
1 cup butter, softened
1 cup finely chopped pecans
1 tsp vanilla
Preheat oven to 325 degrees. In medium sized bowl, mix together all ingredients. Shape into a medley of 24 crescents, balls and rings. Place on lightly greased cookie sheet and bake for 10 to 15 minutes, or until golden brown. Cool and serve.
Mexican Wedding Cookies
This recipe makes two dozen cookies and takes about a half hour to prepare.
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp butter, softened
1/3 cup unsweetened applesauce
1 1/2 cups powdered sugar
1 large egg
1 tsp vanilla
1/4 cup chopped pecans
Preheat oven to 375 degrees. In small bowl mix flour, baking powder and salt. In large mixing bowl, beat butter and applesauce until well blended. Add 1/2 cup of sugar, egg, vanilla and pecans. Beat until smooth. Add flour mixture and beat until blended. Dough should be stiff, but not dry. If it is too dry, add a little water.
Divide dough into 24 balls. Lightly grease two cookie sheets. Place balls one inch apart on sheets and bake until about 15 minutes, or until they are a light, golden brown. Remove from oven and cool until lukewarm.
Sprinkle half of remaining sugar onto a large sheet of wax paper. Roll each cookie in sugar. With your fingers, pack more sugar all over each cookie to a depth of about 1/8 inch. Place cookies on a rack over wax paper and dust generously with remaining sugar. Allow to cool completely prior to serving. Cookies may be stored in airtight container for four days.
Mexican Wedding Cookies with Rachel Edelman
Covered in sweet powdered sugar, Mexican wedding cookies, also known as wedding cakes, are a delightful and light snack made with only six ingredients.
Empanadas De Fruta-Spicy Fruit Turnovers
This delicious recipe makes two dozen empanadas and takes about an hour to prepare.
Dough:
6 cups flour
1 tsp salt
1 tbsp sugar
3/4 cup solid vegetable shortening
1 egg
1 ½ cups water
Fruit Filling:
Note: A 21 oz. can of fruit pie filling can be substituted for the fruit filling.
1 cup dried raisins
½ tsp ground cloves
½ tsp nutmeg
1 ½ cups mixed dried fruit (such as apples, peaches, mangoes, dates, etc.)
3/4 cup sugar
1 tsp cinnamon
1 cup Pine Nuts
1/3 to ½ cup water
oil for frying
½ cup sugar
Mix flour, salt and sugar together in large mixing bowl. Cut in shortening with two knives, scissor style until the size of small peas. Mix well.
In small mixing bowl, beat egg. Add water and mix thoroughly. Add to dry mixture and stir well to make dough. Dough should be soft but not sticky. If it is sticky, add a bit more flour.
Shape dough into 24 small balls. Using rolling pin, flatten circles until they are about 5 inches in diameter and 1/8 inch in thickness. Roll out to 5 inches diameter and 1/8"" thick.
To prepare fruit filling, add enough water in medium saucepan to cover the dried fruit and raisins. Cook over low heat until tender-about ten minutes. Add sugar, spices, and pine nuts. Mix until well blended.
Place a heaping teaspoon of filling on one half of each piece of rolled out dough. Fold dough in half and press edges together to make a turnover. Pinch edges between thumb and forefinger to seal well.
Heat oil in large fry pan or deep fryer until sizzling. Fry each empanada until golden brown, turning once. Drain on paper towels and serve with sugar sprinkled on top.
Mexican Chocolate Meringue Cookies
This recipe makes two dozen cookies and takes about three hours to prepare.
1 cup slivered almonds
2 cup sugar
10 tbsp Dutch process cocoa powder
6 tbsp cornstarch
3 tsp ground cinnamon
8 egg whites
½ tsp cream of tartar
2 tsp vanilla extract
½ tsp almond extract
4 oz semisweet chocolate
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Spread almonds in a pie pan and bake for five to ten minutes, or until lightly toasted. Set aside to cool. Reduce oven temperature to 200 degrees.
In a food processor, puree toasted almonds with 2/3 cup sugar. Add cocoa, cornstarch and cinnamon. Pulse briefly, until mixed and set aside.
Separate egg yolks from whites and discard yolks. In large mixing bowl, beat egg whites with electric mixer on low speed until frothy. Add cream of tartar and increase the mixer speed to medium. Beat until soft peaks form. Gradually add remaining sugar, a tablespoon or two at a time, beating until the whites form firm peaks. Add vanilla and almond extracts and beat just until blended. Fold in cocoa mixture into the beaten whites just until blended.
Drop heaping teaspoonfuls of the batter, an inch apart, onto the prepared baking sheets. Place one baking sheet on the top rack of oven and the other on the bottom rack. Bake for 1 ½ hours, alternating the positions of the baking sheets after 45 minutes. Turn oven off. Leave meringues in the oven to cool for one hour. Remove from oven and peel off parchment paper.
Melt chocolate in small bowl set over a pan of water or in microwave. Use a small pastry brush to apply a thin coating of chocolate to the flat side of the meringues. Wait until chocolate has set before serving. Cookies may be stored in an airtight container for up to four days.
Mexican Cheese Cookies
This recipe makes two dozen and takes about a half hour to prepare.
1/2 cup sugar
1/3 cup butter, softened
1 cup Monterey jack cheese, grated
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 large egg, beaten
Preheat oven to 375 degrees. In medium sized mixing bowl, combine sugar and softened buitter. Stir in grated cheese. Add all remaining ingredients except egg.
Shape dough into 24 small tubes. Using rolling pin on lightly floured surface, roll each piece of dough into a stick, 3 1/2 by 1/2 inch in size. Place on lightly greased cookie sheets and press sticks lightly to flatten. Brush top of each cookie with beaten egg.
Bake for eight to 10 minutes, or until lightly browned-around edges only. Immediately remove from oven and cool on wire racks.
Visit our Mexican desserts product section at Mexican Dessert products
Recipe and tips provided by Ann Hazard.
"|"How to Make Real Mexican Cookies"|""|""|""|""|""|""|""|"3194 5000 5026 12960 empanada-fork 19988 5028 12961 5161 5045"|""|""|""|""|"Desserts,Empanadas"|""|""|""|""|"
Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life!
Out of Stock"|""|""|""|""|""|""||T|""|""|||"Related Recipes"|||||||||0|
50049|50049|product|"Real New Mexico Chile by Sandy Szwarc - 1 unit"|""|"https://www.mexgrocer.com/50049.html"|(12.95)||||"Sandy Szwarc"|"Sandy Szwarc"|"Sandy Szwarc"|""|""|""|"An Insider's Guide to cooking with chile.
Guide to cooking with chile for mexican recipes for: carne adobada, roasted chile corn, sobrero frittata, red chile enchiladas, aztec blanco chile, calabacitas con crema, huevos benedict, rio grande risotto, tequila chicken volcanic nachos, taos salsa, mexican muffins, farolito cookies, mexican chorizo, tostadas and anasazi beans.
Sandy Szwarc is an award winning food columnist and restaurant reviewer. Real New Mexico chili pepper recipes.
"|"Real New Mexico Chile by Sandy Szwarc"|""|"1 unit"|""|""|""|""|""|""|""|""|""|""|"Cookbook"|"English"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
26668-00022|26668-00022|product|"Real Vanilla Extract from Mexico - 8 fl oz"|""|"https://www.mexgrocer.com/26668-00022.html"|(10.95)||||"Real Vanilla"|"Real Vanilla"|"Real Vanilla"|""|""|""|"Real Vanilla Extract from Mexico 8 fl oz
Vanilla Real is the finest gourmet vanilla extract we have in MexGrocer. Desired by chefs and cooks throughout North America, its smooth, versatile flavor enhances any recipe, especially desserts, baked goods, fruit salads, dairy products, and beverages. Intensely strong, yet sweet and delicious with no bitter aftertaste, Vanilla Real is harvested and imported from Mexico, where vanilla was discovered. Vanilla Real is pure vanilla extract � 100% natural, gluten free, coumarin-free.
Vanilla is a delicious and common flavor in Mexico that enhances many foods, desserts and beverages. Real Vanilla - Vanilla Extract gives flavor to cakes, cookies, ice cream, milk shakes, flan and many other dishes. Real Vanilla is 100% Natural. Manufactured by Posa.
Ingredients: vanilla beans extractives in water, alchohol 36% and corn syrup."|"Real Vanilla Extract from Mexico"|""|"8 fl oz"|"
"|""|""|""|""|""|""|"La vanilla es un sabor delicioso y comun en Mexico que realza muchos platillos, postres y bebidas. Real Vanilla - Extracto de Vainilla le da sabor a galletas, pasteles, nieve, malteadas, flan y muchos platillos mas. Real Vanilla es 100% Natural. Fabricado por Posa.
Ingredientes: extractos de vainas de vainilla en agua, alcohol 36% y jarabe de maiz."|""|"726668000229"|"Vanilla"|"Extract,Gluten Free,Coumarin-free"|"Vanilla"|""|""|"Out of Stock"|"3191"|""|""|""|""|""|||""|""|||""||||||||4|2|
26668-00023|26668-00023|product|"Real Vanilla Pure Vanilla Extract – 100% Natural - 16.9 oz"|""|"https://www.mexgrocer.com/26668-00023.html"|(20.95)||||"Real Vanilla"|"Real Vanilla"|"Real Vanilla"|""|""|""|"Enhance your favorite desserts with the sweet flavor of Real Vanilla. This product has an irresistible aroma that will give your dessert recipes a delicious vanilla flavor, add on to cakes, pastries, cookies, ice cream, flan and beverages such as milk shakes, iced coffee and coffee creamers. Ingredients: Vanilla beans extractives in water, mixed with 36% alcohol and corn syrup
Manufacturer Description: Vanilla Real is pure vanilla extract – 100% natural, gluten free, coumarin-free. Vanilla Real is prized as the finest gourmet vanilla extract in the world. Desired by chefs and cooks throughout North America, its smooth, versatile flavor enhances any recipe, especially desserts, baked goods, fruit salads, dairy products, and beverages. Intensely strong, yet sweet and delicious with no bitter aftertaste, Vanilla Real is harvested and imported from Mexico, where vanilla was discovered. "|"Real Vanilla Pure Vanilla Extract – 100% Natural"|""|"16.9 oz"|""|""|""|""|""|""|""|"Enriquece tus postres favoritos con el dulce sabor de Real Vanilla. Este producto tiene un irresistible aroma a vanilla que le dara un delicioso sabor a vanilla a todos tus postres favoritos. Agregalo a tradicionales postres y bebidas como pasteles, galletas, nieve, flan, malteadas, cafe helado y crema para cafe. Ingredientes: Habichuelas de la vainilla extractivo en el agua, mezclado con 36% de jarabe de alcohol y maiz."|""|"726668000236"|"Vanilla"|"Extract"|"Vanilla"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
9218|9218|product|"Rebanaditas / Watermelon Mexican Candy - 40 ct"|""|"https://www.mexgrocer.com/9218.html"|(15.95)||T||"Vero"|"Rebanaditas"|"Rebanaditas"|""|""|""|"Rebanaditas / Risandias Watermelon by Candy Pop 40 pieces
Acidulated hard candy lollipops w/chili watermelon flavor
Dulces Vero is the largest hard candy and other sugar candy confectionary products in Mexico. It was founded over 50 years ago in Guadalajara, Jalisco Mexico by Angel Ibarra Davila. The company is vertically integrated with 20 different plants, manufactures over 300 sku's and employs 5,000 persons. Candy Pop
"|"Rebanaditas / Watermelon Mexican Candy by Candy Pop 40 pieces"|""|"40 ct"|""|""|""|""|""|"502225-960068 9219 9242 9223 9249"|""|"Rebanaditas Sandia Paletas
Paletas de caramelo macizo acidulada y enchilada sabor a sandia.
""Grupo Dulces Vero"" está constituido por mas de 20 empresas, incluyendo fábricas, distribuidoras, imprenta y empresas de auto transporte y servicios; da empleo a más de 5,000 personas y ofrece a sus consumidores una variedad de más de 300 productos. Candy Pop."|"9242"|"7502225960013"|"Lollipops,Candy"|"Paletas"|"Watermelon,Sandia"|"Hot"|""|"In Stock"|""|""|""|""|""|""|||""|"
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catagories-cookbooks-cookbooks-in-spanish||ITEM.|"Recetarios de Cocina Mexicana (Libros en Español)"|"Recetarios de Cocina"|"https://www.mexgrocer.com/catagories-cookbooks-cookbooks-in-spanish.html"|||||""|""|""|""|""|""|"Mexican Cookbooks in Spanish - Recetarios de Cocina Mexicana en Espanol
We also recommend our Mexican Cookbooks in English section, as well as our Consejos para Ser Feliz y Vivir Mejor article.
Mexican cookbooks are an excellent source for gathering information on Mexico’s signature dishes and to learn how to prepare them. Whether you love Mexican food, enjoy cooking or want to impress your friends with an amazing dish, cookbooks are just what you need to make the perfect meal. You’ll find everything you need to know, from side dishes and appetizers to entrees and desserts. An authentic Mexican cookbook will make your dishes stand out with unique flavors, ingredients and textures. A lot of people try to make great Mexican food, but it can be a challenging task without the proper guidance and Mexican cookbooks do just that, they pave the way to an excellent meal. It is vital to have fresh ingredients and the proper knowledge when it comes to Mexican food, and cookbooks will definitely help you go a long way and achieve a delicious meal you can be proud of.
MexGrocer.com has a wide selection of Mexican Cookbooks in the Spanish language, for any one who wishes to learn how to prepare authentic Mexican recipes. Our cookbooks are by celebrated Mexican chefs and authors that promise a fun learning experience in the kitchen.
Video Receta de Lomo de Puerco Adobado Relleno de Jauja Cocina Mexicana
"|"Recetarios de Cocina Mexicana (Libros Comida Mexicana)"|""|""|""|""|""|""|"(:60043 :REFRANES :60059 :ISBN-9709397109 :60005 :60011 :60022 :60023 :60025 :60034 :60036 :60037 :60042 :60044 :60053 :60054 :60055 :60056 :60057 :60010 :60017 :60029 :60051 :60058 :60028 :60030 :60032 :60035 :60038 :ISBN-9789705803932 :60707069511 :60100)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
recetas-de-carnes||ITEM.|"Recetas de Carnes"|""|"https://www.mexgrocer.com/recetas-de-carnes.html"|||||""|""|""|""|""|""|"
"|"Recetas de Carne de Res y Puerco"|""|""|""|""|""|""|"(:MEXICAN-RECIPES-MEAT)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
recetas-de-cocina||recipe|"Recetas de Cocina"|""|"https://www.mexgrocer.com/recetas-de-cocina.html"|||||""|""|""|""|""|""|"Recetas de Cocina Mexicana
Visita nuestra sección de Recetas de Cocina Mexicana en inglés.
"|"Recetas de Cocina"|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
recetas-comida-mexicana||ITEM.|"Recetas de Comida Mexicana"|""|"https://www.mexgrocer.com/recetas-comida-mexicana.html"|||||""|""|""|""|""|""|"MexGrocer.com es Tu Supermercado de Comida Mexicana, recetas de cocina Mexicana, venta de recetarios, consejos de comida Mexicana, articulos de cocina y glosario de la cocina mexicana.
"|"Recetas de Comida Mexicana"|""|""|""|""|""|""|"(:MEXICAN-RECIPES-TOP-RECIPES :MEXICAN-RECIPES-APPETIZERS :MEXICAN-RECIPES-SEAFOOD :MEXICAN-RECIPES-TACOS)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|"14960 1221 29793-00100"|""|""|""|""|||""|""|||""|||||||||0|
recetas-de-mariscos||recipe|"Recetas de Mariscos"|""|"https://www.mexgrocer.com/recetas-de-mariscos.html"|||||""|""|""|""|""|""|"
"|"Recetas de Mariscos"|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
recetas-de-pollo||ITEM.|"Recetas de Pollo"|""|"https://www.mexgrocer.com/recetas-de-pollo.html"|||||""|""|""|""|""|""|"
"|"Recetas de Pollo"|""|""|""|""|""|""|"(:MEXICAN-RECIPES-POULTRY)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
recetas-para-la-vida||recipe|"Recetas Para La Vida con Sabor Hispano"|""|"https://www.mexgrocer.com/recetas-para-la-vida.html"|||T||""|""|""|""|""|""|"Recipes for Life and BestRecipesforLife.com focuses on the daily problems that we all face looking at the person from a multidimensional perspective, yet unitary. It takes into account the whole person, the unique person, the person capable of changing, healing, transforming and transcending.
Life is the big kitchen in which we all eat, even if we don't like the way our lives taste. To have a better life it is not necessary to live in a completely different way. There is no need to escape to a new place or to rely necessarily on medication or psychotherapy. As in a kitchen, sometimes all it takes to improve a recipe is to change some of the ingredients and to add a few spices that can improve the flavor of our lives.
Recipes for life® focus on problem solving in a recipe form that includes real life stories, ingredients, condiments, and modes of preparation. It leads readers to focus on the ingredients and steps to follow, that somehow can change and better their lives.
Recipes for Life® is based in Holistic Psychology and Positive Psychology. An scientific study of the strengths and virtues that enable individuals and communities to thrive.
Recetas para la Vida
Recetas para la Vida es una manera nueva y práctica de abordar los problemas de la vida diaria. Si bien los mensajes son profundos está presentado de una manera suficientemente sencilla que cualquiera puede entender y conectarse sin importar la condición socioeconómica y cultural. El lenguaje es coloquial, fácil de comprender y ameno, lo cual atrapa el interés del lector u oyente.
Se utilizan historias de la vida real con las que la gente se puede identificar sin sentirse juzgada. Esta distancia óptima hace que uno pueda reflexionar libremente y se pueda motivar para introducir cambios positivos en la propia vida.
La filosofía de Recetas para la Vida está basada en la Psicología Positiva que sostiene que el objetivo de una persona no consiste en sentirse un poco menos mal sino sentirse más feliz. Esta escuela estudia las emociones positivas que contribuyen a la felicidad, los valores e “ingredientes” positivos (como esperanza, confianza, lealtad, integridad etc.) y las instituciones que hacen posible que la felicidad prospere (ej. familias funcionales, democracia, etc.).
Recetas para la Vida es un proyecto único porque logra inspirar, conectarse y motivar a la gente utilizando un modelo que les es muy familiar a todos, sobretodo en nuestra cultura hispana: la cocina. Nosotras escribimos y hablamos en términos de ingredientes y condimentos necesarios para resolver los problemas y tener una vida más rica y plena. Para ello presentamos el modo de preparación con pasos claros, concretos y fáciles de llevar a la práctica.
Nuestra formación profesional y personal nos pone en la posición óptima para abordar estos temas. Somos licenciadas en educación y psicología con largos años de experiencia trabajando a nivel individual, familiar, grupal e institucional. También nuestro trabajo con la radio y la televisión nos ha enseñado a conectarnos instantáneamente con el público, poder mantener su atención e interés. Hemos tenido el privilegio de haber ayudado a cientos de oyentes y videntes a mejorar sus vidas. A nivel personal, somos madres de familia, lo que nos ha permitido experimentar directamente las tribulaciones y desafíos por los cuales atraviesan las familias hispanas."|"Recetas Para La Vida - Best Recipes for Life San Diego California"|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
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recetas-vegetarianas||recipe|"Recetas Vegetarianas"|""|"https://www.mexgrocer.com/recetas-vegetarianas.html"|||||""|""|""|""|""|""|"
"|"Recetas Vegetarianas"|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
links||article-page|"Recommended Links for Mexican Products and Services"|"Recommended Links"|"https://www.mexgrocer.com/links.html"|||||""|""|""|""|""|""|"MexGrocer recommended Links for Mexican Products and Services
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mexican-hotel||article-page|"Recommended Mexican Hotel Travel"|""|"https://www.mexgrocer.com/mexican-hotel.html"|||||""|""|""|""|""|""|"Whatever type of vacation in Mexico you’re looking for, chances are you'll find it at Different World. From Caribbean beaches to spectacular deserts, colonial cities to modern resorts, scenic mountain ranges to magnificent coral reefs, and Mayan ruins to vibrant nightlife - Mexico has it all. Visitors are enchanted by the rich cultural heritage and the passionate fiestas, and every visit is made memorable by the warm hospitality of the Mexican people.
The choice of hotels in Mexico for your Mexican vacation is no less exciting and diverse. Escape for a romantic break in a luxurious hideaway with your very own private pool, or chill out in a simple beach cabana. Whatever your budget you'll find Mexico hotels to suit. If you are planning some serious sightseeing during your visit, why not stay in a magnificent hacienda, or a colonial mansion, or even a 16th century convent? Relax, unwind and meditate at a blissfully secluded eco-resort or indulge yourself with high-tech gadgets at a stylish boutique hotel.
Differentworld.com offers a room-by-room guide to the best Mexican hotels, with an emphasis on small, independent properties with character and charm. Each hotel is personally selected and regularly reviewed to ensure that standards are maintained. A team of knowledgeable travel advisors are on hand to answer your questions and help you choose the perfect property, whatever your requirements.
Video of Mexico in your senses
"|"Recommended Mexican Hotel Travel"|""|""|""|""|""|""|""|"9-781400-017928"|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""||T|""|""|||""|||||||||0|
8335|8335|product|"Red Candle (Pack of 6) - 8 inch candles"|""|"https://www.mexgrocer.com/8335.html"|(22.95)||T||"Color Candles"|"Color Candles"|"Color Candles"|""|""|""|"Red Candle - Long-lasting red household candle in glass jar.
The Red 7 Day Candle is an uncented, glass wax candle that can be burned for a number of things. Make your altar or decorate your home with the Red 7 Day candle which makes a wonderful addition. Burn a Red 7 day candle for love, sex, life, fiery, vitality, strength, will power, courage, sexual passion, War, anger, impulse, aggression, determination, energy, health, conceit, magnetism, quick and vast energy, physical power, strength and Health, Desire and Energy, attraction and potency, survival, Insight, self love, and fertility.
Candle is made of Vegetable Wax that is 2 1/2"" wide and 8 1/8"" tall. Candle will burn about 120 hrs. Trim wick to 1/4"" prior to lighting, do not allow wick trimming to accumulate in max pool, Place on temperature safe surface, Burn with in sight, keep away from things that can catch fire and keep away from children. Container will be hot when candle is lit."|"Red Candle Candle (Pack of 6)"|""|"8 inch candles"|""|""|""|""|""|" 77291-82712-6pk 8544 9116 61003 9131"|""|"Veladora Roja de 7-Dias
Veladora roja para el hogar de larga duraci¢n en vaso de vidrio. Para decorar tu altar o tu casa, la veladora roja es un maravilloso complemento. Encienda una vela roja de 7 d¡as para el amor, el sexo, vida, fuego, vitalidad, fuerza, fuerza de voluntad, coraje, pasi¢n sexual, guerra, ira, impulsividad, agresi¢n, determinaci¢n, energ¡a, salud, vanidad, magnetismo, la energ¡a r pida y amplia, la fuerza f¡sica, poder fisico y poder de la salud, deseo y energ¡a, atracci¢n y potencia, supervivencia, percepcion, amor propio, y la fertilidad.
Esta hecha de cera vegetal y mide 2 1/2"" de ancho y 8 1/8"" de alto. La vela prendera por aprox. 120 hrs. Corta la mecha a 1/4"" antes de prender. No deje que se acumulen los cortes de la mecha en la cera derretida, Pongase en una superficie de temperatura segura, prenda a la vista, mantenga la vela alejada de cosas que puedan incendiarse facilmente, y mantenga lejos de los ninos. El contenedor estara caliente cuando la vela se enciende."|"8310"|"010795424264"|"Candle"|"Red"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|2|
1616|1616|product|"Red Catrina Skull - Day of the Dead Tortilla Oven Warmer - 10 inch"|""|"https://www.mexgrocer.com/1616.html"|(13.95)||T||"La Tortilla Oven"|"La Tortilla Oven"|"La Tortilla Oven"|""|""|""|"Red Catrina Skull - Day of the Dead Tortilla Oven Warmer Roja
La Tortilla Oven - Fabric Tortilla Warmers
We guarantee that our Tortilla Ovens will keep tortillas fresh, soft and warm for over 1 hour!
La Tortilla Oven is a brand name for fabric tortilla warmers. Whether consumers microwave their tortillas or use a traditional stove, grill or comal.
La Tortilla Oven Warmer Video
La Tortilla Oven warmers are:
-100% microwave safe
-Designed to reduce the occurrence of wet, soggy, sticky tortillas
-Engineered to prevent tortillas from quickly becoming cold, hard and stale
-Easy to clean and store
We understand the heartache in trying to keep tortillas warm from the stove to the table. We feel the pain with getting up during the middle of your meal to re-heat more tortillas. Our Tortilla Ovens have resolved a long problematic issue with keeping tortillas fresh, soft and warm for a long period of time.
Aside from heating tortillas, our Tortilla Ovens or tortilla baskets can also be used for: Bread rolls, Pita Bread, Quesadillas, Empanadas, Gorditas, Pancakes, Wafles and much more.
"|"Red Catrina Skull - Day of the Dead Tortilla Oven Warmer"|""|"10 inch"|""|""|""|""|""|"94046-02017 10069-catrina 1626 1620 1621 1622"|""|"Tortillero de Tela Terrmico marca La Tortilla Oven - Gato Dia de los Muertos - 33 cms
Las tortillas se mantendran frescas, suaves y calientitas por mas de una hora.
Caliente sus tortillas poniendolas dentro del tortillero termico y despues en su horno de microondas. Tambien puede poner directamente en el tortillero termico las tortillas recien calentadas del comal o parrilla de la estufa. Las tortillas se mantendran calientes durante todo el tiempo que dure su desayuno, comida o cena.
El tiempo necesario para calentar las tortillas en el tortillero de tela termico varia segun sean tortillas de maiz o tortillas de harina. Si son tortillas de maiz por cada 6 tortillas pongalas en el microondas por aproximadamente 1 minuto 30 segundos y si son tortillas de harina el tiempo es menor, por cada 6 tortillas de harina calientelas en el microondas un minuto."|"1620"|"893072002108"|"Tortilla Warmer"|"Warmer,10 inch"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
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476-red-chicken-chilaquiles-stew|476-Red-Chicken-Chilaquiles-Stew|recipe-page|"Red Chicken Chilaquiles Stew Recipe - Chilaquiles Rojos"|"Red Chilaquiles"|"http://www.mexgrocer.com/476-red-chicken-chilaquiles-stew.html"|(0)||||""|""|""|""|""|""|"Chilaquiles Rojos - Chilaquiles con Pollo"|"Red Chicken Chilaquiles Stew Recipe"|""|""|""|""|""|""|""|"50010 2640 2421 14961 44946-28197 29440-87482"|""|""|""|""|"Chilaquiles,Chicken"|"Authentic Mexican"|"Chicken,Pollo,Chilaquiles Rojos,"|""|"Tortillas,Corn Tortillas"|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"||||||||5|1|
589-red-chile-sauce|589-Red-Chile-Sauce|recipe-page|"Red Chile Sauce Mexican Recipe"|""|"http://www.mexgrocer.com/589-red-chile-sauce.html"|(0)||||""|""|""|""|""|""|"Salsa de Chile Rojo Mexicana"|"Red Chile Sauce Mexican Recipe"|""|""|""|""|""|""|""|"1293 14961 14979 14992 14993 15016 29440-87128"|""|""|""|""|"Salsas"|"Authentic Mexican"|"Salsa"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
64806-00001|64806-00001|product|"Red Mole - Juquilita Mole Rojo Oaxaqueno - 17 oz"|""|"https://www.mexgrocer.com/64806-00001.html"|(10.95)||T||"Juquilita"|"Juquilita"|"Juquilita"|""|""|""|"Red Mole - Juquilita Mole Rojo Oaxaqueno"|"Red Mole - Juquilita Mole Rojo Oaxaqueno"|""|"17 oz"|""|""|""|""|""|"29243-00500 1618 1360 64806-00002 2526 44946-28197 29243-00500"|""|"Mole Rojo de Oaxaca marca Juquilita hecho en Mexico 500g"|"50409-87202"|"864806000011"|"Mole Rojo,Red Mole"|"Paste"|"Red Mole,Mole Rojo"|"Hot"|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|1|
523-red-mole-from-oaxaca|523-Red-Mole-from-Oaxaca|recipe-page|"Red Mole from Oaxaca - Mole Rojo Mexican Recipe"|""|"http://www.mexgrocer.com/523-red-mole-from-oaxaca.html"|(0)||||""|""|""|""|""|""|"Cómo preparar Mole estilo Oaxaca en tu casa"|"Red Mole from Oaxaca - Mole Rojo Mexican Recipe"|""|""|""|""|""|""|""|"64806-00001 64806-00000 42743-23019 2526 72878-05429 1399 2500"|""|""|""|""|"Mole"|"Mole"|"Mole,Mole Sauce,Mole Poblano"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
19942-30102|19942-30102|product|"Red Piquin Hot Sauce by Don Victor - 5 oz"|""|"https://www.mexgrocer.com/19942-30102.html"|(4.95)||||"Don Victor"|"Don Victor"|"Don Victor"|""|""|""|"Red Piquin Hot Sauce by Don Victor 150 ml - Product of Mexico - Nuestras Raices"|"Red Piquin Hot Sauce by Don Victor "|""|"5 oz"|""|""|""|""|""|""|""|"Salsa Roja de Chile Piquin marca Don Victor "|""|"619942301023"|"Hot Sauce"|"Red"|"Piquin"|"Extra Hot"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
17600-02145|17600-02145|product|"Red Rooster Hot Sauce - 6 oz"|""|"https://www.mexgrocer.com/17600-02145.html"|(4.95)||T||"Red Rooster"|"Red Rooster"|"Red Rooster"|""|""|""|"Domestic Mexican Hot Sauces Red Rooster Hot SauceRed Rooster Hot Sauce 6 oz
Red Rooster - Casa Fiesta
The flavor used by the Cajuns for world famous Louisiana cooking. This hot sauce is a Louisiana-style classic hot sauce all natural with no preservatives. With fully aged peppers, vinegar and spices.
Calories 0 per serving (5 ml)
Ingredients: fully aged peppers, vinegar and salt."|"Red Rooster Hot Sauce 6 oz"|""|"6 oz"|""|""|""|""|""|"72878-17129 48159-10218 1212"|""|"Red Rooster Hot Sauce 6 oz
El sabor utilizado por los cajuns de fama mundial de la cocina de Louisiana. Esta es una salsa picante Luisiana-estilo clásico toda natural, sin conservantes. Con chiles totalmente madurados, vinagre y especias.
0 Calorias por porcion (5 ml)
Ingredientes: salsa picante aji cayena, vinagre destilado y sal."|"1382"|"190298000292"|"Hot Sauce"|"Hot Sauces"|""|"Hot"|""|"In Stock"|"17600-02155"|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|2|
17600-02155|17600-02155|product|"Red Rooster Hot Sauce - 12 oz"|""|"https://www.mexgrocer.com/17600-02155.html"|(4.95)||T||"Red Rooster - Casa Fiesta"|"Red Rooster"|"Red Rooster"|""|""|""|"Red Rooster Hot Sauce 12 oz
Red Rooster - Casa Fiesta
The flavor used by the Cajuns for world famous Louisiana cooking. This hot sauce is a Louisiana-style classic hot sauce all natural with no preservatives. With fully aged peppers, vinegar and spices. Great for Chicken Wings or even spicing up Mac & Cheese!
Calories 0 per serving (5 ml)
Ingredients: fully aged peppers, vinegar and salt."|"Red Rooster Hot Sauce 12 oz"|""|"12 oz"|""|""|""|""|""|"72878-17129 48159-10218 1212
70132-11634"|""|"Red Rooster Hot Sauce 12 oz
El sabor utilizado por los cajuns de fama mundial de la cocina de Louisiana. Esta es una salsa picante Luisiana-estilo clásico toda natural, sin conservantes. Con chiles totalmente madurados, vinagre y especias. Ideal para darle sabor a las alitas de pollo o incluso para condimentar Macarrones con Queso!
0 Calorias por porcion (5 ml)
Ingredientes: salsa picante aji cayena, vinagre destilado y sal."|"1382"|"190298000438"|"Hot Sauce"|"Red"|""|"Hot"|""|"In Stock"|"17600-02145"|""|""|""|""|""|||""|"
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brand-casa-fiesta||ITEM.|"Red Rooster Mexican Food"|"Casa Fiesta"|"https://www.mexgrocer.com/brand-casa-fiesta.html"|||||""|"Casa Fiesta"|"Casa Fiesta"|""|""|""|"Casa Fiesta, Mexene and Red Rooster Mexican Food Products - Tex-Mex Mexican food since 1931
Casa Fiesta offers a full line of authentic Mexican foods and ingredients sold in supermarkets in over 100 countries worldwide. Casa Fiesta is the only major brand of Mexican foods still produced in El Paso by the Texas division of Bruce Foods. Authentic Tex-Mex Mexican food since 1931. Casa Fiesta brands include: Casa Fiesta Mexican Food - Mexene - Red Rooster.
The Casa Fiesta product line uses the authentic ingredients and recipes of Old Mexico and Texas border towns Casa Fiesta manufactures the finest blend of peppers, spices, herbs, and vegetables that make up the authentic Tex-Mex and Mexican cuisine. Casa Fiesta uses only All Natural ingredients.
The Casa Fiesta product line has over 100 different products including a variety of sauces, dips, tortilla chips, taco shells, beans, rice, dinner kits, and seasoning mixes. All Casa Fiesta products are designed to provide authentic Tex-Mex taste.
Salsa Picante Red Rooster y Sazonador MEXENE con chile molido de la empresa Casa Fiesta"|"Mexican Food - Red Rooster Hot Sauce"|""|""|""|""|""|""|"(:17600-02145 :17600-02155)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
597-red-snapper-a-la-veracruzana|597-Red-Snapper-a-la-Veracruzana|recipe-page|"Red Snapper - Huachinango a la Veracruzana Mexican Recipe"|""|"http://www.mexgrocer.com/597-red-snapper-a-la-veracruzana.html"|(0)||||""|""|""|""|""|""|"Receta de Huachinango a la Veracruzana"|"Red Snapper - Huachinango a la Veracruzana Mexican Recipe"|""|""|""|""|""|""|""|"15016 15013 14994 1455 29440-87485"|""|""|""|""|"Seafood"|"Authentic Mexican"|"Guachinango,Red Snapper,A la Veracruzana,Huachinango"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
red-snapper-mismaloya||recipe-page|"Red Snapper Mismaloya"|""|""|(0)||||""|""|""|""|""|""|"A delicious meal that has a strong seafood flavor but still has that mexican touch of the salsa."|""|""|""|""|""|""|""|""|"50056 44989-33116"|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|T||""|""|||"Related Recipes"|||||||||0|
635-red-whole-grain-rice|635-Red-Whole-Grain-Rice|recipe-page|"Red Whole Grain Rice Recipe"|""|"http://www.mexgrocer.com/635-red-whole-grain-rice.html"|(0)||||""|""|""|""|""|""|"Red Whole Grain Rice recipe"|"Red Whole Grain Rice Recipe"|""|""|""|""|""|""|""|"50056 29440-87128"|""|""|""|""|"Rice"|"Authentic Mexican"|"Red whole grain rice,"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
refranes|refranes|product|"Refranes - Persona que es Curiosa tiene un Refran para Cada Cosa - 1 unit"|""|"https://www.mexgrocer.com/refranes.html"|(65)||||""|"Guadalupe Cevallos"|"Guadalupe Cevallos"|""|""|""|"Refranes - Persona que es Curiosa tiene un Refrán para cada cosa y cada cosa en su Refrán - Editorial Ámbar Diseño, SC con Textos de Guadalupe Cevallos
Libro de Arte Mexicano de colección con refranes populares de México, comentados con otros refranes y fotografías de la vida cotidiana. Prologo por José Manuel Villalpando, Textos de Guadalupe Cevallos Almada y Fotografía de Ignacio Urquiza y El Taller de Estudio Urquiza Fotógrafos. Libro de pasta dura con 275 paginas y tamaño 30 cm x 20 cm x 2.5.
Este libro de consulta y decoración para una mesa en la sala, tiene los mejores y mas populares dichos, proverbios y refranes populares de México. Vale la pena hojearlo y hojearlo donde descubrirás cada vez frases nuevas y sobre todo unas fotografías maravillosas de la idiosincrasia y cultura Mexicana de nuestro pueblo.
MexGrocer.com recomienda ampliamente esta obra perfectamente bien lograda.
Video / Audiovisual Representativo del Libro Refranes - Persona que es Curiosa tiene un Refrán para cada Cosa - Textos de Guadalupe Cevallos
"|"Refranes - Persona que es Curiosa tiene un Refran para cada cosa de Guadalupe Cevallos"|""|"1 unit"|""|""|""|""|""|""|""|""|""|""|"Refranes"|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
60058|60058|product|"Regalo Excepcional III por Roger Patron Lujan - 1 unit"|""|"https://www.mexgrocer.com/60058.html"|(19.95)||T||"Roger Patron Lujan"|"Roger Patron Lujan"|"Roger Patron Lujan"|""|""|""|"Author: Roger Patron Lujan
Regalo Excepcional III por Roger Patron Lujan.
A Exceptional Gift III. Compiled by Roger Patron Lujan, the entries here are inspirational messages on life by numerous poets and authors. Their subjects include love, happiness, and friendship, among others, and take the form of proverbs, poetry, and essays. Black-and-white line drawings are found throughout the volume. This enjoyable anthology includes original verse by the compiler, as well as by many well-known people, such as Mother Teresa and Jorge Luis Borges."|"Regalo Excepcional III por Roger Patron Lujan"|""|"1 unit"|""|""|""|""|""|""|""|"Regalo Excepcional III! Pensamientos...Una filosofia para vivir.
Joyas del pensamiento universal. Como el cofre en que se guardan las más preciadas reliquias de nuestra vida, así llega este Nuevo regalo excepcional, repleto de joyas del pensamiento que el tiempo ha convertido en una filosofía para vivir.
Es la continuación de ""Un Nuevo Regalo Excepcional"", éxito de librería. Léelo cuantas veces quieras, pero sobre todo, cuando sientas que te invade el desanimo o la tristeza, cuando supongas que ante ti se cierran todas las puertas, cuando experimentes el miedo a vivir. Entonces comprenderás el significado de su título: Regalo Excepcional III.
Bellas páginas perdurables... Hermosos pensamientos de los hombres más sabios e inteligentes que han existido, reunidos en este bello y trascendental volumen.
Pensamientos sobre: el amor, la libertad, la felicidad, la amistad, el hombre y la mujer, los padres y los hijos, la educación, la vida, el trabajo, la riqueza, los mexicanos, la comunicación con Dios y la madurez.
Páginas de belleza inmarcesible, profundas, sinceras, sabias, reunidas por Roger Patrón Luján a lo largo de su vida, ofrecidas al lector como un regalo excepcional.
Si usted ya tiene los volúmenes I y II, este tercero completará su colección. Si aún no los tiene, comience por éste y descubra el tesoro de sabiduría que contiene, expresada de manera hermosa y delicada: Regalo Excepcional III consejos recopilados por Roger Patrón Luján.
“Llega a sus manos un nuevo libro de Roger Patrón que, sin lugar a dudas, será tan bien recibido como sus libros anteriores, los lectores los han atesorado por encontrar en ellos lo práctico de la vida así como un profundo contenido humano que los hacen libros indispensables en el hogar.[…] Roger no pretende apropiarse la paternidad de los pensamientos. Me consta que ha sido exageradamente cuidadoso en cerciorarse de que efectivamente se atribuya ésta al autor original. Sin embargo ha conseguido, sin así planearlo, que se diga: “¡Sí, hombre!, ese pensamiento es de Patrón, lo leí en su libro.” Prólogo (fragmento) Pedro Maus Santander."|""|""|"Book"|"Libros"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
62002|62002|product|"Religious Bracelet - Virgin Mary & Saints Bracelet with 21 religious medals - 1 unit"|""|"https://www.mexgrocer.com/62002.html"|(30)||T||"Our Lady of Guadalupe"|"Our Lady of Guadalupe"|"Our Lady of Guadalupe"|""|""|""|"Religious Bracelet - Virgin Mary & Saints Bracelet with 21 religious medals
Religious bracelet comes with white pearl beads and features 21 gold tone Blessed Virgin Mary medals, including Our Lady of Guadalupe and Saints including Pope John Paul II. Religious Beaded bracelet has no clasp with adjustable stretch band. Medals bracelet. braselet.
New York Times Fashion Article - Lucky Bracelet"" by Susan Guerrero
NEED SOMETHING TO FIDDLE WITH while posing for the paparazzi? .....If just one lucky bracelet is more your style, Mexgrocer.com's, top, gives the most jingle for your buck, stringing 18 medals, mostly saints, on a single strand, for a mere $25.
"|"Religious Bracelet - Virgin Mary & Saints Bracelet with 21 religious medals"|""|"1 unit"|""|""|""|""|""|"62001 62003 61003-f"|""|"Pulsera con Medallas Religiosas - Pulsera con 21 medallitas de la Virgen Maria y Santos
Pulsera Religiosa con cuentas de perlas blancas que incluye 21 medallas doradas con las diferentes imagenes de la Virgen Maria, incluyendo la Virgen de Guadalupe, el Sagrado Corazon, algunos Santos y Juan Pablo II. La pulsera es ajustable al tamano de tu muneca, sin seguro. Pulcera. brasalete."|"ds284"|""|"Bracelet"|"Our Lady of Guadalupe,Saints,Virgin Mary"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
62001|62001|product|"Religious Bracelet - Virgin Mary & Saints Bracelet with religious medals - 1 unit"|""|"https://www.mexgrocer.com/62001.html"|(25)||T||"Our Lady of Guadalupe"|"Our Lady of Guadalupe"|"Our Lady of Guadalupe"|""|""|""|"Religious Bracelet - Virgin Mary & Saints Bracelet with religious medals - White color beads only
Religious bracelet comes in assorted colors (beads) and features 18 gold or silver tone Blessed Virgin Mary medals, including Our Lady of Guadalupe, Saints, Pope John Paul II and Pope Benedict XVI. Religious Beaded bracelet has no clasp with adjustable stretch band. Medals bracelet. braselet. Our Lady of Guadalupe Jewelry.
New York Times Fashion Article - Lucky Bracelet"" by Susan Guerrero
NEED SOMETHING TO FIDDLE WITH while posing for the paparazzi? .....If just one lucky bracelet is more your style, Mexgrocer.com's, top, gives the most jingle for your buck, stringing 18 medals, mostly saints, on a single strand, for a mere $25.
"|"Religious Bracelet - Virgin Mary & Saints Bracelet with religious medals"|""|"1 unit"|""|""|""|""|""|"62002 62003 HC673 GC406"|""|"Pulsera con Medallas Religiosas - Pulsera con 18 medallitas de la Virgen Maria y Papas Juan Pablo II y Benedicto XVI
Pulsera Religiosa en varios colores (beads) que incluye 18 medallas doradas con las diferentes imagenes de la Virgen Maria, incluyendo la Virgen de Guadalupe, el Sagrado Corazon, algunos Santos, Juan Pablo II y el Papa Benedicto XVI. La pulsera es ajustable al tamano de tu muneca, sin seguro. Pulcera. brasalete.
"|"8544"|""|"Bracelet"|"Our Lady of Guadalupe,Virgin Mary,Saints"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
catagories-religious-bracelets||ITEM.|"Religious Bracelets"|""|"https://www.mexgrocer.com/catagories-religious-bracelets.html"|||||""|""|""|""|""|""|"Give a beautiful and symbolic gift to your friends and family with our beautiful religious bracelets. Show your dedication to your religion in a personal and fashionable way with any or our religious bracelets. They are perfect to lift your spirit in your time of need or in any hardship as well as being a way to remind you of your faith, go ahead and show others you are a follower of Christ and remember your catholic duties as you wear them every day.
MexGrocer.com is proud to give you access to a wonderful selection of Religious Bracelets for you to get for yourself or give away to your friends and family. These religious bracelets are a wonderful way to help by being a constant awareness of your catholic needs and at the same time help you raise funds for your church. Give them away as prices at raffles or sell them at any of your church events. These bracelets are a cool way of expressing your faith with style as well as help you remember your church. Choose from our 14k gold, beaded and wooden bracelets. Any of these bracelets will make extraordinary gift ideas for a baptism, Confirmation, communion or wedding, ordination, birthdays, anniversaries, gifts for those very close to their religion, teacher’s gifts, or any other special occasions.
Our Lady of Guadalupe bracelet and the Guadalupe bracelets both are medal and beaded bracelets that have no clasp with adjustable stretch bands, glass beads (pearl coated) with 18 & 21 beautiful medals with religious images of Our Lady of Guadalupe and saints including Pope John Paul II. You may want to also get the Double Bracelet - Virgin Mary & Saints Bracelet which comes in different colors with beads and 19 gold tone Blessed Virgin Mary medals and Saints or go for the wooden stretch bracelet imported from Brazil, made with wooden beads with religious medals with miniature colorful portraits of Biblical saints adorning with their divine presence each wooden bead of the bracelet. Keep the images of devotion at hand with this heartwarming accessory you shouldn’t be without.
Silver Bracelet Rosary – This beautiful silver religious bracelet is designed with rosary beads shaped as roses so they will aid your concentration in thoughtful prayer. This beautiful Rosary bracelet is a testament to the timeless power of hope, faith and charity. It makes a wonderful gift for baptism, confirmation, communion or wedding.
Gold Bracelets – According to Christianity and other religious faiths our bodies are temples, and to illustrate our beliefs, the wearing of beautiful religious bracelets is a wonderful way of doing so as well as strengthen your faith. Let them become a permanent reminder of your faith every day and let it bless the works of your hands. Choose from our three beautiful gold bracelets with wonderful religious images: Our Lady of Guadalupe, The Last Supper and Jesus in the Cross all Clip-On bracelets made with 14k gold.
Another beautiful bracelet you should get is the Our Lady of Guadalupe Bracelet with Charm. It’s made of silver and it features silver hearts of every style with a very modern post clasp. Give the gift of faith as well as express your faith by getting yourself this beautiful Our Lady of Guadalupe silver bracelet."|"Religious Bracelets"|""|""|""|""|""|""|"(:62001 :62002 :GC406 :HC673 :61046)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
catagories-religious-candles||ITEM.|"Religious Candles"|""|"https://www.mexgrocer.com/catagories-religious-candles.html"|||||""|""|""|""|""|""|""|"Religious Candles - Veladoras Religiosas"|""|""|""|""|""|""|"(:8544 :8595 :8575 :8593 :8560 :8596 :8597 :8594 :8591 :8555 :8590 :8540 :8585 :8578 :8579 :8581 :8582 :8584 :8586 :8588 :8592 :8551 :8598 :|77291-89026| :MR142 :|77291-72515| :|77291-82611| :|77291-82687| :8543 :8545 :|77291-10047| :|77291-10042| :|77291-82617-6PK|)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
catagories-household-religious-candles||ITEM.|"Religious Candles - Veladoras Religiosas"|"Religious Candles"|"https://www.mexgrocer.com/catagories-household-religious-candles.html"|||||""|""|""|""|""|""|"We almost always light candles on because we have some necessity or the need to ask for a favor. Religious Candles or Seven Day Candles are used as means for prayer, devotion, meditation, ritual, healing and protection. The candles are a visually appealing way to remind us of God and his infinite love for us and how through prayer he will aid us in our tribulations. All 7 day Candles will last 7 days and they come with a prayer on the back in English and Spanish. We have also children�s versions of the candles so they too learn to pray to God by lighting a candle in their time of need. This section contains a wide assortment of the special devotional candles available at MexGrocer.com, for you to choose from. Below is a Glossary of Candles for Christ, Mary, Angels, Saints and others. By reading their intention it will assist you in choosing the right candle(s) for yourself and your intentions. The remaining of this article provides a unique glossary of the different religious candles.
Religious Candles Glossary
St Jude Thaddeus Saint of the impossible and hopeless. Burn to ask for his help in hospitals and in desperate situations. For this reason, St. Jude is often prayed to in rough times, when you feel lost and that it hard to find your way to hope and light. He will give you the strength to come back to God.
Our Lady of Guadalupe Protector of the poor and our merciful mother. Light a candle to ask for her aid in any matters. Am I not your Mother? Do not fear, Do not be distressed, Am I not here with you who am your Mother? Are you not under my shadow and protection?
Saint Joseph Patron Saint of working people and real state. Burn candle for protection over your home and family. Also if you are looking for a job and need help selling your house.
The Sacred Heart of Jesus Brings multitudes of blessings. Burn for daily blessings and for prayers to be answered quickly.
Saint Anthony of Padua Ask the ""Saint of Miracles"" to assist with your goals, for special favors, help finding a lost love, and to help you find lost or stolen articles.
Saint Michael Archangel Pray for deliverance from one's enemies, for victory and peace and protection against the devil.
Guardian Angel Ask your guardian angel for protection over your home and family. To help you restore your afflicted spirit and help you rid yourself of all your troubles.
San Martin Caballero San Martin Caballero is a symbol of luck. He�s the patron saint of strangers who will stop to help. Light this candle to seek faith, forgiveness, and release from guilt for you past sins, and to bring serenity and confidence to your soul.
Miraculous Mother Light candle to ask our holy mother to bestow upon us the strength to perform our daily duties.
Our Lady of Perpetual Help Light candle to ask for Comfort, Confidence, and Assistance for any matter.
San Martin de Porres For Aid to those who suffer from racial injustice, candle can be burned to ask for help in all matters, for the sick and animals.
The Holy Child of Atocha His flame brings freedom from punishment, sin and guilt. Light candle to petition the gracious holy infant of Atocha for any favor.
Siete Potencias Light up for success and help with difficult problems. For fast luck, uncrossing and peaceful home, better fortune in money and business
Santa Barbara She strengthens faith and protects from all evil, can be burned to petition for love. To pray to Santa Barbara and ask for protection against the devil and sin, light the Santa Barbara candle.
The Holy Family Light up to ask for protection and to bless your family and keep them safe from any harm.
Just Judge Jesus Light up to ask for protection in war from enemies, harm or blood spilt, and for a just judge or help in any legal matter.
St. Lazarus - San Lazaro Saint Lazarus is the patron Saint of the poor and he is venerated because he can bring wealth and many blessings. He represents the miracle of rebirth, so if you are feeling sad, dispirited, and depressed or just feel like everything is wrong and nothing is going right, then go ahead and light Saint Lazarus 7 day candle while you meditate or pray for his aid in your problems.
Virgin of San Juan de los Lagos Light up to ask the Virgin for her aid, if a family member is going to undergo a serious surgery or just falls ill.
Our Lady of Carmen Burn to celebrate Our Lady of Carmen and ask for her help in any matters and to make your most desired wishes come true.
Divina Providencia Light to ask The Father, the Son, & the Holy Ghost for their daily holy blessings.
Jesus Christ Crucified & The Divine Face of Jesus Candles Burn candle to ask God for his blessing in your every day life.
Childrens Candles
As with any candle do not leave unattended, and don't let children play with matches. They have the childlike images of the Sacred Heart, Our Lady of Guadalupe, St. Jude, Our Lady of Carmen, Our Lady of Peace, St. Anthony and the Guardian Angel with fun colored backgrounds in a small glass. So children can pray for protection and guidance with the help of these beautiful candles.
To help you light your candles, we have a varied assortment of matches or Cerillos for you to choose from by La Central, the most important match producer and seller in Mexico. Clasicos de Lujo Matches and Cerillos Clasicos both have real nice pieces of art adorning the match boxes for you to enjoy. Cerillos Talisman Gigante (Big blue box), are matches your kitchen shouldn't be without & Cerillos Talisman in the green box has fun Zodiac facts that you can read whenever you light up a match. "|"Religious Candles - Veladoras Religiosas"|""|""|""|""|""|""|"(:|77291-82655-6PK| :8544 :8595 :8575 :8593 :8597 :8596 :8594 :8591 :8555 :8590 :8560 :8540 :8582 :8586 :8588 :8592 :8545 :8584 :MR142 :|77291-72515| :|77291-82611| :|77291-82687| :|77291-89026| :8543)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
catagories-religious||ITEM.|"Religious Goods"|"Religious Items"|"https://www.mexgrocer.com/catagories-religious.html"|||||""|""|""|""|""|""|"Give the gift of faith with our extensive selection of Religious Goods and Gifts, and have a symbol of your faith in your home, office, school and church. MexGrocer.com has the best and most complete selection of religious posters, frames, medals, candles, statues, bracelets, rosaries, prayer cards, books, videos and music.
Our goal is to provide our customers with the most extensive selection of Religious Goods and Gifts. They are ideal to give as wedding, baptism and communion gifts, as well as for religious schools and churches.
Listed below are some of the beautiful religious items you’ll find at MexGrocer.com
Our Lady of Guadalupe
MexGrocer.com has beautiful jewelry and items dedicated to Our Lady of Guadalupe, give a wonderful gift to your church and loved ones with Our Lady of Guadalupe jewelry and other gifts: handbags, bracelets, necklaces, rosaries, medals, posters, pictures, frames, icons, statues, holy cards, holy water bottles, videos, music, candles, books, key chains, prayers, grace notes, puzzles & other Virgin of Guadalupe items. As well as our gift packages:
Our Lady of Guadalupe Kit - that contains one medium poster with the image of Our Lady of Guadalupe, 2 white candles, 2 pink candles and 10 Our Lady of Guadalupe Stamps. This gift pack is an ideal gift for your loved ones or yourself on any occasion.
Our Lady of Guadalupe Kit Deluxe – is the ideal gift to give your family and friends on any occasion. This package contains 1 medium poster of Our Lady of Guadalupe, 2 white candles, 2 pink candles, 1 movie on VHS in Spanish called La Virgen de Guadalupe and 10 Our Lady of Guadalupe Holy Card Stamps.
Also be sure to visit our Virgin of Guadalupe Best Sellers and the twitter page dedicated to Our Virgin of Guadalupe: @LaGuadalupana.
Religious Candles
We have a wide assortment of religious candles for you to choose from. Browse through our religious candles, and learn more about the Church and appreciate its history. As well as taking notice of the symbolism that is present with these beautiful candles of Our Lady of Guadalupe, Jesus Christ and Holy Saints.
Religious Bracelets and Gold Jewelry 14k Gold
Give a beautiful and symbolic gift to your friends and family with our religious bracelets, gold rosaries, gold medals, gold crosses and gold pins. They are also ideal gifts for a baptism, communion or wedding.
Books, Videos & Music
Learn and appreciate the history of the church with our wide selection of religious books, videos and music. Teach your children about the miracle of Our Lady of Guadalupe through a beautiful film on dvd (in Spanish) called “La Virgen de Guadalupe”, it’s a movie that the whole family will enjoy watching together. Your children can also learn how to pray the Rosary through a wonderful children’s rosary book called “Rosary for Children” by Maria Guadalupe Cevallos Almada that is available in both Spanish and English. Read and learn more about Our Lady of Guadalupe through “Our Lady of Guadalupe – The Wonder of Guadalupe” by Francis Johnston, as well as learn how to do a Novena Prayer with our “Novena Prayer to our Lady of Guadalupe” prayer book available in English and Spanish. We also have fun CDs so you can learn even more about the Catholic Church and its teachings, starting with “La Primera Navidad” audio CD that details the birth of Jesus Christ which became the first Christmas. We also have 2 audio CDs that guide you through praying the Rosary called “Mi Oracion Predilecta” and “The Holy Rosary” which is also available in both Spanish and English. For beautiful songs dedicated to Our Lady of Guadalupe, you’ll want to listen to “Our Lady of Guadalupe Songs – I Wait on Tepeyac” by Marty Rotella."|"Religious Goods and Gifts"|""|""|""|""|""|""|"(:OUR-LADY-OF-GUADALUPE-POSTERS :CATAGORIES-RELIGIOUS-CANDLES :CATAGORIES-RELIGIOUS-BRACELETS :OUR-LADY-OF-GUADALUPE-MEDALS :CATAGORIES-HOUSEHOLD-RELIGIOUS-ITEMS :CATAGORIES-RELIGIOUS-BOOKS :CATAGORIES-RELIGIOUS-MUSIC)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
57528-02729|57528-02729|product|"Rellerindos Vero Sabor Chamoy Sandia Mexican Candy - 65 ct"|""|"https://www.mexgrocer.com/57528-02729.html"|(10.95)||T||"Vero"|"Vero"|"Vero"|""|""|""|"Rellerindos Vero Sabor Chamoy Sandia con relleno suave Mexican Candy 715 g"|"Rellerindos Vero Sabor Chamoy Sandia Mexican Candy"|""|"65 ct"|""|""|""|""|""|"9242 9219 25181-12810 9218"|""|"Dulces de Tamarindo Rellerindos con sabor a Sandia y chamoy marca Vero"|"9249"|"757528027292"|"Hard Candy"|"Caramelo"|"Chamoy,Sandia"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|2|
remedios-caseros||ITEM.|"Remedios Caseros - Remedios Naturales Medicinales"|"Remedios Caseros"|"https://www.mexgrocer.com/remedios-caseros.html"|||||""|""|""|""|""|""|"Farmacia > Natural Home Remedies Products
Home Remedies and Natural Remedies are in alphabetical order:
Remedios Caseros con hierbas naturales en orden alfabético
Abedul - Bedul - Ayuda en cálculos renales y de la vejiga, gota, dermatosis y reumatismo. Si se toma los días precedentes a la regla, aumenta la orina y disminuye la hinchazón de tejidos en piernas, vientre y mamas.
Abrojo - El abrojo se usa como diurético, para combatir las afecciones del pecho, oftalmias (inflamaciones de ojos) e inflamaciones del higado.
Acacia Acacia Vera - La Acacia es un tranquilizante para los nervios. Las flores de acacia se utilizan para ablandar los alimentos.
Acai - Açaíise pronuncia ""Azai"" Es una fruta procedente del Amazonas de Brasil muy buena para la salud, por su alto efecto antioxidante, contenido de proteínas, minerales y vitaminas. Algunas de sus propiedades son: ayuda a suprimir el apetito, rejuvenecer la piel, tiene un alto contenido de fibra, mejora la digestion, refuerza el sistema inmunologico, ayuda al corazon, normaliza el colesterol, ayuda a la vision, así como al deseo y rendimiento sexual.
Acalypha californica - Acalifa - Acalypha pringlei, Euphorbiaceae o Cooperleaf, es conocida como la hierba del Cancer y se encuentra en el desierto de Sonora y California. Tiene acciones como purgante, emetica y antiartrítica.
Acanto - Las hojas espinosas de acanto de colores blanco y violeta, sirven para picaduras de tarantulas y contra las quemaduras de primer grado.
Acedra - La acedra tomada en agua de uso ayuda a los riñones inflamados o para la orina escasa.
Aceite de Oliva - Ayuda a controlar el colesterol. Sirve para lucir una piel tersa, retardar la aparición de arrugas y conciliar el sueño. El Aceite de Oliva Extra Virgen te ayuda a tu vida sexual, bajar de peso, controlar la diabetes, mantenerte alerta, fortalecer el sistema inmune, tener una mayor longevidad de vida y que funcionen mejor el estomago, pancreas e intestinos.
Aceite de Uva - El aceite de la semilla de uva reduce el nivel de colesterol, eliminando el riesgo de problemas cardiacos y circulatorios. El aceite natural de uva reduce el nivel de colesterol LDL (malo) y aumento del nivel de colesterol HDL (bueno). Es ideal para convalecencias, anemia y fatiga, así como para la protección contra el cáncer y un buen remedio contra el asma.
Aceitilla - Cura empachos o trastornos digestivos.
Aceitunas - Tienen calcio, hierro y betacaroteno, son beneficiosas para el higado y vesicula viliar.
Acelga - Las hojas de Acelga junto con la cebolla machacada en una cataplasma son buenas contra los abscesos de la piel.
Acebo - Las flores del arbusto de Acebo se usan para bajar la fiebre y provocar sudoracion.
Achiote - Annato - Bixa Orellana, Bija, Bijol o Annatto - El Achiote además de ser un condimento de la cocina Mexicana de Yucatán, es anti inflamatorio y sirve para las enfermedades de la piel. El achiote tambien sirve para el asma y los dolores de cabeza.
ADELGAZAR - Remedios Caseros Naturales para adelgazar - Aguacate, Algas Marinas, Amaranto, Espirulina, Hierbabuena, Hisopo, Marrubio, Nopales, Rosa Moschata (Rosa Mosqueta - Rosehip), Ruibarbo, Spirulina, Te Chino Dr Ming.
Agar Agar - Alga marina que sirve de laxante por el aumento de volumen al ingerirla.
Agave - La Miel de Agave o Agave Nectar es un endulzante natural con un bajo indice glicemico y las personas que tienen diabetes, la pueden usar en su dieta con moderacion.
Agrimonia - Alivia irritaciones de la garganta, membrana bucal y faringe.
Agua - El tomar mucha agua ayuda a suavizar la piel, combatir los caálculos renales y bajar de peso.
Aguacate - El aguacate disminuye el azúcar en la sangre y ayuda a adelgazar. Las hojas del aguacate sirven para aliviar dolores menstruales, asma y bronquitis. La fruta cura la disentería: enfermedad del intestino cuando se inflama y causa dolor abdominal, fiebre y diarrea con sangre. El aguacate tiene propiedades afrodisíacas y revitalizantes, especialmente en su semilla. La palabra aguacate viene del náhuatl ""ahuácatl"" que significa testículo.
Ahuehuete - Sirve para la mejorar la cicatrización y problemas circulatorios (varices).
Ajenjo - El Ajenjo o Wormwood ayuda a problemas digestivos, cólicos, vomito, vermífugo y problemas hígado. Ayuda a ahuyentar a los mosquitos.
Ajo - El Ajo ayuda a mejorar la circulación, artritis y como desinfectante o antiparisatario. El ajo se recomienda para la caries y dolor de muela y oidos. El Ajo reduce el colesterol, controla presion sanguinea, combate el cancer, mata las bacterias y elimina hongos.
Ajonjoli - Las semillas de ajonjolí, además de tener ácidos grasos esenciales, tienen alto contenido de calcio que ayuda a la salud de los huesos, especialmente de los dientes. Aceite de Ajonjoli.
Albahaca - La Albahaca, albacar o Basil ayuda a los nervios, potencia y problemas digestivos.
Albaricoque - El consumo de albaricoque ayuda retardar e envejecimiento, controlar el Alzheimer, mejorar la vista y controlar la presión sanguinea.
Alcachofa - Ayuda a eliminar piedras de la vesícula, hepatitis, insomnio y anemia. Es diuretica y digestiva, limpia el higado y reduce el colesterol.
Alcanfor - Es un buen antiséptico. Se utiliza como sedante y tónico, excitante de los centros nerviosos.
Alfalfa - Te ayuda a reducir la fiebre, purificar el sistema circulatorio y mejorar el mal aliento.
Algas Kombu - Ayuda al metabolismo celular y tienen un alto contenido de sales minerales y oligoelementos.
Algas Marinas - Kelp. Las algas marinas ayudan a controlar el peso, dan alta potencia, previenen el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. (Espirulina)
Almendras - Continen calcio, magnesio, fosforo, potasio, zinc, acido folico y vitaminas B2, B3, y E. Ayudan a subir de peso.
Aloe - Aloe Vera - Aloe Barbadensis. El Aloe es conocido como acibar o Sabila buen aperitivo, estomacal y estimula defensas. Usado externamente es bueno para la cicatrización, estrías, quemaduras, acne, piquetes de mosquito y limpiar las heridas.
Alpiste - El Alpiste o leche de alpiste (Canary Seed) tomado con agua es un excelente regulador de la presión alta o baja, asi como regenerador del páncreas para controlar la diabetes y dar energía.
Alucema - Ayuda a los pulmones, estomago y bajar la fiebre. Sirve para curar y limpiar infecciones cutaneas. La alucema tambien se conoce como flores de lavanda.
Alumbre - El Alumbre o Alum es una sal de uso externo, que sirve como astringente y lavados vaginales.
Amaranto Conocido tambien como Alegria o Amaranto tiene muchas proteínas y un alto contenido de aminoácidos esenciales. Ayuda a la diabetes, control de la obesidad, presión alta, estreñimiento y diverticulosis.
Anis - El anis es un diurético y alivia al dolor abdominal, evitar nauseas y mejorar la digestión evitando gases.
Apio - El agua de apio con limones ayuda a las varices.
Arandano - El arandano agrio previene las infecciones de los conductos urinarios. blueberries o moras azules, cranberry.
Arbol del té - Las hojas del Tea Tree o arbol del te producen un aceite esencial ""melaleuca alternifolia"" y se utiliza para tratamientos de la piel y el cuidado de los dientes.
Arnica - El Árnica es un buen analgésico, cicatrizante y desinflamante. Sirve para curar heridas internas y externas y golpes en general. El arnica es una planta con hojas verde claro ovaladas, raices delgadas rojizos y flores amarillas.
Artemisa - Se recomienda para controlar la menstruación o periodo de la mujer.
Arroz - El arroz ayuda a tener menos estornudos y mucosidad, menor lloro de ojos y tener un nivel de estaminas mas bajo. El agua de Harina de Arroz ayuda a combatir diarreas en los bebes.
Azafrán - Limpia los pulmones, ayuda a la respiración y algunos lo consideran afrodisíaco. Asafran. Azafran.
Avena - La avena es un cereal que sirve como regulador del sistema digestivo y acido ascórbico, para que el organismo absorba mejor la vitamina C, para bajar el nivel de colesterol y dormir mejor. La avena es diurética, elimina el acido úrico, ayuda a la tos, bronquitis y enfermedades respiratorias. La harina de avena calma la comezón de la varicela y viruela.
Azahar - Te o infusión de flor de azahar sirve para los nervios. 7 Azahares - Siete Azahares. El te de 7 azahares contribuye a fortalecer y relajar el sistema nervioso. Ayuda al insomnio y a la ansiedad.
Barba de Choclo - Barba de Elote - Corn Silk. El Te de Barba de Choclo o te de Barba de Elote de maíz, es diurético y sirve para el hígado. El te de cabellos de maíz sirve contra las enfermedades de los riñones, vejiga, cálculos biliares y renales, gota, ciática y nefritis.
Bardana - Combate enfermedades urinarias y sirve para lavar heridas.
Batata - La batata ayuda a levantar el ánimo y fortalecer los huesos.
BelAge - Antioxidante de alta tecnología nutracéutico a base de extractos de Olivo y Romero que te dan energia vital. Sanki Global Mexico y su socio estrategico Ninapharm desarrollaron Belage, tambien conocido como Orisod Complex. BelAge de Sanki lo consigues en Mexico con SankiRauh.
Belladona - Se usa para el tratamiento de asma y bajar la fiebre.
Berenjena - Contiene calcio, magnesio, fosforo, betacarotenos, y acido folico. Limpia la sangre y protege las arterias lesionadas por el colesterol. La berenjena combate el envejecimiento, protege el tracto urinario y ayuda a conservar la memoria.
Berro - El berro es un remedio eficaz contra el escorbuto, se emplea como tonificante de órganos digestivos, como estimulante en el escorbuto, escrofulosis y raquitismo. El berro es un diurético en la hidropesía, ayuda a bajar el acido úrico, inflamaciones de la boca, estomatitis, gingivitis y faringitis. Los berros sirven para controlar el reumatismo y el nerviosismo.
Betabel - Remolacha. El Betabel es un buen remedio casero para curar la sinusitis. Hervir el betabel con piloncillo (panela) y canela, ponerse gotas en la nariz aspirando el liquido.
Bicarbonato de Sodio - Baking Soda -Ademas de ser el mejor antiacido y tener muchos usos en las casas, ayuda a combatir la caspa, quitar manchas en las axilas, blanquear los dientes y quitar el mal aliento. Video Remedios Caseros con Bicarbonato de Sodio
Blueberries - Los arándanos, moras azules o blueberries ayudan a fortalecer el corazón y se le considera la super fruta por ser alta en fibra, vitamina C, vitamina K y manganeso.
Boldo - El Boldo sirve para problemas renales y biliares con el riñón e hígado, así como cólicos. Ayuda a la cicatrización y manchas de la piel y cara.
Borraja - El aceite de borraja es diurético y ayuda a combatir el sarampión y como expectorante.
Brocoli - El brócoli es anticancerigeno, antioxidante y fuente de fibra. Ayuda a la vista y fortalecer los huesos.
Brusca - Excelente para la próstata y el tratamiento de psoriasis.
Bugambilia - La bugambilia es buena para la pulmonía, contrala tos y enfermedades pulmonares. Tomar el te de bugambilia con Miel de Abeja.
Burro - Yerba Andina. Para problemas gastrointestinales por empachos, dispepsias, lenta digestión o acidez.
CAIDA DEL PELO - Remedios Caseros para evitar la caida del pelo - Aceite de oliva, Albahaca, Aloe Vera, Cacahuanache, Miel de Abeja y Canela Molida, Esencia de Limon, Espinosilla, Ginseng, Jojoba, Loeselia, Manzanilla, Ortiga, Ortiguilla, Romero, Sábila, Sangre de Drago, Verbena.
Para las personas que sufren de la caída del pelo o que son calvos, se les recomienda ponerse una pasta caliente mezclando aceite de oliva con una cucharada de miel de abeja y una cucharada de canela molida. Se revuelve muy bien la pasta y se unta en la cabeza. Se sebe aplicar en las zonas donde se quiere que salga el pelo antes de bañarse y dejársela en el cuero cabelludo por lo menos entre 5-15 minutos. Después del tratamiento habrá que lavarse y enguajarse muy bien el pelo. Chile molido untado y espicanas tomadas son otros remedios caseros que ayudan a evitar la caida del pelo. Compra Shampoo Cre-C.
Café - El café contiene cafeína que estimula en forma natural al cerebro, para estar alerta y mejor concentrado, aumenta la capacidad de atención y agudeza en la vista. El café ayuda a la celulitis y asma. El cafe mejora el estado de animo y te da energía, reduce los dolores de cabeza y evita cuagulos en la cabeza dilatando los vasos sanguíneos. El café puede ayudar a prevenir el cáncer de prostata, controlar la diabetes y evita tener cálculos renales.
Calabaza - La semillas de calabaza ayudan a combatir los parasitos intestinales.
Calamo - Ayuda a la digestión, se utiliza por su fragancia y como droga psicotrópica.
Caléndula - Te para pospartos que sirve para curar los tejidos internos. Tambien se conoce como la maravilla o mercadela que cura ulceras y heridas. La caléndula se recomienda tomar una semana antes de la regla.
Camilina - La Camilina favorece la eliminación de líquidos del organismo y limita la absorción de grasas y azúcares.
CANCER - Hierbas Naturales y alimentos que ayudan a reducir el riesgo de cáncer - Aceite de Uva, Acalypha californica, Ajo, Albahaca, Algas Marinas, Cola de Caballo, Cebollas, Comino, Chiles, Espirulina, Guanabana, Graviola o Soursop, Jengibre, Menta, Orégano, Pimienta Negra, Romero, Una de Gato, Salvia, Sangre de Drago, Spirulina.
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Canela - La Canela ayuda a reducir dolores de cabeza, vómitos, nauseas, diarrea y tiene buenos efectos para controlar la diabetes mellitus tipo 2, ayudando a bajar la azúcar en la sangre.
Cancerina - El Te o infusion de cascara de Cancerina sirve para curar flujos vaginales, úlceras e inflamación de los riñones.
Cardo Mariano - Este cactus es medicinal por su poder llamado silimarina, que actúa como un potente protector del hígado dañado, curándolo y regenerando sus células.
Cartilago de Tiburon - El cartilago de tiburón ayuda a prevenir el cancer y actua como antiinflamatorio en casos de artritis.
Castaño de Indias - Es un potente astringente usado con éxito en las diarreas.
Cardosanto - El cardosanto se usa para enfermedades de la sangre y de la piel. Es sudorífico y diurético, depurativo.
Castañas - Las castanas ayudan a reducir el colesterol, bajar de peso y controlar la presión de la sangre.
Carqueja - Tiene buenos resultados contra la impotencia. Sirve para el estomago digestivo.
Cebada - La cebada es un cereal con poder nutricional que previene la descalcificación de los huesos y ayuda a potenciar la energía sexual y del fluido seminal.
Cebolla - Ayuda a combatir el colesterol malo y protege las arterias del colesterol, mejora la digestion, desintoxica el organismo y mejora el sistema nervioso, refuerza los huesos y alivia enfermedades respiratorias y dolores reumaticos.
Cómo cortar Cebollas sin llorar - Una idea práctica, para no llorar cuando cortas una cebolla, es cortar un pedazo pequeño de la cebolla y ponértelo con un pasador de pelo en tu delantal cerca del cuello o cara. Cuando ese pedazo de la cebolla está cerca de tu cara, éste absorbe los gases de la que estas cortando y ya no se va a tus ojos, lo que hace que ya nunca llores mas cuando cortas cebollas. Idea probada!
Cascara Sagrada - La cascara sagrada ayuda a evitar el estreñimiento.
Cedron - El te de cedron con hojas de naranja o manzanilla es excelente para las nauseas y desarreglos del estomago.
Cerezas - Contienen calcio, fosforo y vitamina C. Alivia los dolores de cabeza, artritis, ayuda a combatir la gota y calma los nervios. Elimina los insomnios, retarda el proceso de envejecimiento y ayuda al Alzheimer's.
Chaparro Amargo - Castela Tortuosa. Es un vermifugo fuerte y efectivo para eliminar parasitos y mejorar el sistema digestivo.
Chia - La Chia sirve para curar ulceras y quitar dolor de artritis. Es refrescante y ayuda a quitar el estrenimiento. La Chia fue considerada el superalimento de los Mayas y Aztecas desde hace miles de años ya que son una excelente fuente de fibra y antioxidantes, calcio, proteínas y ácidos grasos omega 3 (ácido alfa-linolénico) de origen vegetal
Cilantro - Cilandro. Coriandro. El cilantro combate la mala digestión, potencia y se utiliza para dar sabor en la comida Mexicana.
Ciruela - Ciruelo - Ciruela Pasa. La ciruela en ayunas sirve para combatir la ulcera estomacal, calmar los nervios y mejorar el estreñimiento.
Clavo - El clavo ayuda a los mareos y dolores de los dientes.
Clavel - El agua de uso del clavel ayuda a la depresión.
Coco - Tiene magnesio, potasio, fosforo, zinc, acido folico y vitamina C. Ayuda a regular la funcion de la tiroides.
Cocolmeca - La cocolmeca o Green Brier es muy buen diuretico que ayuda a reducir de peso.
Cola de Caballo - Shave Grass. El Te de Cola de Caballo sirve para curar el cáncer del pulmón. Ayuda en la menopausia, diarreas y hemorragia nasal. Sirve para combatir problemas del hígado, riñones, vejiga, estomago, intestinos, bazo, páncreas, tiroides y apéndice. Desintoxica y purifica la sangre. Es bueno para las hemorroides, haciendo baño de asiento con una infusión o te de Cola de Caballo.
Coliflor - Contiene calcio, magnesio, acifo folico, potasio, boro y vitamina C. Purifica la sangre y es buena para los rinones y vesicula biliar, la hipertension arterial y estrenimiento. Es anticancerigeno y antioxidante. Protege contra el cáncer de próstata y cáncer de mamas, fortalece los huesos y desaparece moretones.
COLESTEROL - Remedios Caseros para el colesterol: Aceite de Oliva, Aceite de Uva, Algas Marinas, Avena, Espirulina, Granada, Ispagula, Lecitina de Soya, Lentejas, Levadura Roja de Arroz, Nopalitos, Jugo de caña de azúcar concentrado, Tuna, Hierba del Sapo, Zarzaparrilla.
Consejos para Ser Feliz y Vivir Mejor
Consuelda - Synphytun Officinale - La raiz y las hojas de la planta ""Consuelda"" ayudan a reducir los tumores de cancer por su contenido de germanio y cobalto. Ayuda a cicatrizar heridas y llagas.
Copaiba - Copaifera Paupera. El aceite o bálsamo de Copaiba sirve como cicatrizante, antiséptico, antiartrítico, antinflamatorio, reumatismo, cáncer, tos, bronquitis crónica, asma y dolores musculares.
Culandrillo - Culantrillo. Ayuda a los atraso menstruales.
Cuachalalate - El Cuachalalate - Cuachalate sirve para las ulceras gástricas, colitis, es cicatrizante, han inflamatorio y cura los piquetes de insectos y el acne.
Cúrcuma - La Cúrcuma o Turmeric pertenece a la familia del genjibre ayuda a combatir el cáncer y tiene propiedades antiinflamatorias, antibacterianas y antisépticas. Ayuda a combatir el dolor.
Chabacano - Damasco o Albaricoque es un poderoso laxante y antioxidante.
Champiñones - Los champinones ayudan a reducir el colesterol, eliminar bacterias, fortalecer los huesos, controlar la presión de la sangre y combatir el cáncer.
Chaya - La chaya o planta milagrosa de los Mayas ayuda a combatir la diabetes y se usa como antiinflamatorio, mejora la circulación, la digestión, la visión, ayuda a bajar el colesterol y reducir de peso. Ayuda a prevenir la tos y descongestiona los pulmones. Previene la anemia y sirve para mejorar la memoria.
Chayote - Las hojas del chayote tomadas en agua de uso son buenas contra los cálculos en la vejiga y la arteriosclerosis.
Chicalote - Es auxiliar para el tratamiento del insomnio.
Chicura - Se usa para problemas en la menstruación de la mujer.
Chile - Chiles: Jalapenos - Serranos - Chipotles - Habanero - Guajillo - Ancho - Chile de Arbol - Chile Negro. Los chiles ademas de su alto contenido de vitamina C, son un estimulante natural, curan dolores de cabeza, despiertan el apetito, disminuyen los efectos de la gripa, ayudan a desechar toxinas (porque hace sudar), desaparece perrillas en los ojos y molido untado ayuda a que salga el pelo. El chile ayuda al cancer de pancreas. El chile despeja los senos nasales, calma los dolores de garganta, ayuda a la digestión, refuerza el sistema inmunológico y combate el caáncer.
Col - La col previene resfríos, ayuda a bajar de peso actua contra las hemorroides.
Cuachalate - El cuachalate es una hierba que sirve para los lavados vaginales.
Remedios naturales medicinales con hierbas naturales
Damiana - La damiana tiene propiedades afrodisíacas y antidepresivas. Es estimulante contra mareos y perdida de equilibrio. La Damiana ayuda a la próstata.
DIABETES - Remedios Caseros para la Diabetes y control de azucar: Agave, Aguacate, Algas Marinas, Amaranto o Alegria, Canela, Chaya, Espirulina, Stevia, Genciana, Higuera, Ispagula, Levadura de Cerveza, Neem, Nopales, Picolinato de Cromo, Salvia, Stevia, Tronadora, Vincapervinca, Zapote.
Diente de León - Diente de Leon cura trastornos hepáticos e infecciones en las vías urinarias. Es bueno para la anemia, diurético, purificador de la sangre, tónico y sudorífico. Recomendado como aperitivo y digestivo.
DIGESTION - Remedios Caseros Naturales para una buena digestión. - Aceitilla, Ajenjo, Albahaca, Anís, Avena, Burro, Calamo, Carqueja, Cilantro, Diente de León, Eneldo, Hierba Buena, Hinojo, Ipecacuana, Laurel, Lengua de Vaca, Llantén, Lúpulo, Manzanilla, Melisa, Nuez Moscada, Orégano, Papaya, Poleo, Quiebrarao, Romero, Te Verde, Toronjil.
DIURETICOS - Remedios Naturales diuréticos - Anís, Avena, Barba de Elote, Borraja, Cardosanto, Diente de León, Enebro, Espinillo, Fresno, Fumaria, Gayuba, Jamaica, Hibiscus, Lapacho, Lupulo, Marrubio, Níspero, Ortiga, Quiebrarao, Rábano, Tramontana, Ulmaria, Vellosilla, Zarzamora.
DOLORES MUSCULARES - Dolor - Dolores - Remedios Caseros Naturistas para el dolor. - Anís, Epazote, Heno, Matricaria, Mejorana, Muerdago, Orégano, Perejil, Romero, Sangre de Drago, Tila, Ulmaria.
Doradilla - Es buena para catarros y regulador de la menstruación.
Dulcamara - Ayuda al reumatismo, ciática, gota, enfermedades de la piel y de la próstata.
Durazno - Melocoton. La infusión de hojas y flores de durazno actua como alcalinizante de la sangre, tonifica y mineraliza el cuerpo, ayuda en el estrenimiento y algunas enfermedades del higado.
Echinacea - Equinacea. La equinácea ayuda a combatir las infecciones y el acné. Es una defensa natural para el cuidado de resfriados, gripas y tos. Se usa para lavar los ojos, lesiones en la boca y como estimulante. Estimula el sistema inmunologico.
Eleutero - El eleutero o eleuthero aumenta la energía estimulando el sistema inmunológico y ayuda a reforzar la capacidad del cuerpo de manejar el estrés del medio ambiente y resistir a las enfermedades.
Encina - Buena para la irritación de las encías y la garganta.
Enebro - Muy buen diurético, sirve para el reumatismo y la gota.
Eneldo - Combate los gases, flatulencias, estomago inflamado, digestiones pesadas, acidez e inapetencia.
Enula Campana - Un buen tónico. Expectorante en tos y catarros.
Epazote - El epazote se usa para dolores estomacales y parásitos. Hace sudar y ayuda a limpiar el organismo. Epasote.
Esparragos - Los espárragos son un antioxidante que contiene nutrientes, son bajos en calorías, sodio y colesterol, son fuente de ácido fólico, vitamina C, tiamina, y vitamina B6; por su alto contenido de potasio y micronutrientes como glutathione. El esparrago es un antioxicante muy efectivo contra el cáncer y fortalece los vasos sanguíneos.
Espina Colorada - Su usa para ictericia, cólico hepáticos, cirrosis, acides, problemas gastrointestinales y antirreumático.
Espinacas - Las espinacas contienen muchas sales minerales y vitaminas. Ademas de ser alimenticas ayudan a bajar la inflamacion del vientre, raquitismo, a personas con anemia o convalecientes. Las espinacas evitan la caida del pelo, asi como el Shampoo Cre-C.
Espino Blanco - Excelente remedio cardiaco que reanima y tonifica, especialmente bueno con ancianos.
Espinosilla - La espinosilla (Loeselia Mexicana) es una hierba que ayuda a evitar la caída del pelo, fortalece las raíces capilares del cabello fino, controla la caspa y seborrea.
Espirulina - Spirulina. Spiruline. La Alga Espirulina ayuda a controlar el peso, da alta potencia, previene el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. Al concentrado de Algas Espirulinas los aztecas lo tomaban y llamaban: Tecuitlatl que significa polvo de piedra. La espirulina es parecida al limo, es un alga azul-verdosa.
Estafiate o Istafiate - El istafiate ayuda a quitar los dolores de estomago. Estafiate
ESTOMAGO - Remedios Herbolarios Caseros para problemas estomacales. - Aloe (Sábila), Alucema, Anis, Camomila, Carqueja, Cola de Caballo, Eneldo, Epazote, Eufrasia, Genciana, Jamaica, Hibiscus, Hierba Buena, Ipecacuana, Jengibre, Llanten, Mejorana, Menta, Naranjo, Manzanilla, Orégano, Peperina, Poleo, Rábano, Regaliz, Ruda, Yerbabuena, Zanahoria.
ESTRES - STRESS - Remedios Caseros Naturales para el estres y control nervioso - Acacia, Azar o Azahares, Albahaca, Alcanfor, Banano, Berro, Ciruela, Flor de Azahar, Flor de Manita, Flor de Tila, Fumaria, Hipericon, Jamaica, Lavanda, Lentejas, Manzanilla, Naranjo, Pasionaria, Platano, Saint Johnswort, Tumba Vaqueros, Zanahoria.
Eucalipto - El eucalipto es bueno para el catarro, resfrío, tos, bronquitis y asma.
Eufrasia - Ayuda a curar las irritaciones de los ojos. Es un aperitivo y tónico estomacal.
Espinillo - antirreumático y antiácido, diurético y depurativo. Sirve para las afonías y ronqueras.
FLORES COMESTIBLES - Las flores se utilizan no sólo como elementos decorativos en platillos, cocteles y postres, sino se comen por sus propiedades nutritivas y por ser remedios caseros que alimentan. Algunos ejemplos de flores comestibles son: Amaranto, Azahar, Azucenas, Begonia, Bellis, Borraja, Caléndula, Cempasúchil, Claveles, Colorín, Crisantemo, Flor de Calabaza, Eneldo, Espuela de Galán, Gladiolas, Margaritas, Hinojo, Hibiscus (Jamaica), Jazmín, Lavanda, Fucsia, Geranio, Malva, Lila, Lirio, Capuchina, Madre Selva, Pensamiento, Pétalos de Rosas, Violetas, Tila, Pápalo, Romero y Zapallo.
Flor de Azahar - Flor del naranjo es un antiespasmódico y sedante. Tranquilizante de nervios, cólicos, dolor de oídos e irritaciones cutáneas.
Flor de Manita - Trastornos del corazón y sistema nervioso.
Flor de Tila - Tila. Las flores de tila tomadas en una infusión son calmantes de los nervios irritados y favorece el sueño.
Frambuesas - Ayudan a expulsar la mucosidad, las flemas y las toxinas. Alivia los dolores menstruales.
Frangula - Para problemas en el hígado, es un buen colagogo y coleretico. Alivia las hemorroides y el estreñimiento crónico.
Fresas - Las frutillas o fresas son dieuréticas, combaten el reumatismo, reducen el nivel de colesterol en la sangre y son consideradas antiinflamatorias naturales y reconstituyentes. Son anticancerigenas, antivirales y bactericidas.
Fresno - Sirve como diurético, laxante, anfriatritico y para la próstata. Ayuda contra el paludismo.
Frijoles - Frijoles Negros - Frijoles Bayos - Frijoles Pintos - Frijoles Rojos. Los frijoles no contienen grasa saturada ni colesterol, ademas los frijoles son muy nutritivos por que contienen fibra, proteína, calcio, hierro, ácido fólico y potasio. El frijol contiene dos tipos de fibras: solubles e insolubles, las fibras solubles ayudan al cuerpo a manejar grasas, colesterol y carbohidratos; y las insolubles ayudan a una buena digestion.
Fucus - Se usa para la arteriosclerosis, la obesidad y el bocio.
Fumaria - Se utiliza para regulador de la función hepática, como diurético y como laxante. En afecciones cardiovasculares y del sistema nervioso.
Ganoderma Licidum - Conocido como Reishi Ganoderma, es un hongo rojo con propiedades muy altas como antioxidante con virtudes terapéuticas para tratamientos del cáncer de próstata y otros, porque obstaculiza la proliferación de células cancerígenas. El cafe con hongo reishi te da mucha energia. Hongo Kamuhro u hongoreishi se da en Michoacan, Mexico.
Garbanzo - Los garbanzos nos ayudan a liberar colesterol, ademas producen serotonina: la hormona de la felicidad. Aprende mas sobre las propiedades del garbanzo.
Gayuba - diurético, mejora las afecciones de la próstata.
Genciana - Ayuda al raquitismo, reumatismo, artritis, gota y tónico estomacal. Combate la diabetes.
Geranio - La raíz del geranio es un buen astringente. Se usa en hemorragias y hemoptisis.
Ginkgo Biloba - Sirve para la memoria y la depresión. Aumenta la circulación al cerebro y pone a la mente mas alerta. Ayuda a curar la migraña. Ginko Biloba. Ginko Bilova.
Ginseng - Ginsén. Da energía mental, potencia y energía física. El ginseng su utiliza para prevenir enfermedades del corazón, reducir la presión arterial, como calmante, para el cansancio y la depresión. Al Ginseng Siberiano se le conoce como Eleuthero.
Girasol - La semilla de girasol es fuente de proteina vegetal y ayuda en la formacion de musculos, tejidos, uñas, piel y cabello.
Gobernadora - La gobernadora ayuda a destruir las piedras del riñón. Es un diuretico fuerte que alivia las dificultades de orinar. governadora.
Goji - Las bayas o frutas de Goji refuerzan el sistema inmunológico, ayudan a contrarrestar la fatiga y es conocida como la fruta de la longevidad, cuida los riñones, el hígado, da energía y ayuda a bajar de peso.
Gordolobo - Las hojas de gordolobo o gordo lobo, flores mullein, o Verbascum Thapsus ayudan con problemas respiratorios y mejoran los sabañones y el asma. Sirve para la tos y bronquitis. Pectorante, emoliente y calmante de las inflamaciones. Ayuda en las congestiones nasales. Respirar o sorber el vapor del agua hervida con flores de gordolobo, no se tiene que tomar. Mullein
Granada - El jugo de granada ayuda a combatir el cáncer de próstata. La granada contiene antioxidantes, y sustancias vegetales parecidas a la hormona femenina estrógeno, llamadas fitoestrógenos, que sirven para la lucha contra el cáncer de próstata. El zumo de granada es una excelente fuente para el cuidado de los diabeticos, ayuda a bajar el colesterol y la presion arterial. Pomegranate.
Guanabana - La Guanabana tambien conocida como Guyabano y Graviola tomado en forma de té ayuda al tratamiento de algunos tipos de cáncer. Las hojas de guanábana molidas con sebo de res y aplicadas en forma de cataplasmas ayudan combatir las paperas. Se dice que la graviola, guanabana o Soursop cura el cancer de utero, la diabetes y el cancer de la prostata.
Guarana - El Guaraná es un estimulante y fortificante que da energía, ya que por su alto contenido de cafeína acelera la combustión de los cuerpos grasos y aumenta el metabolismo basal de las células, favoreciendo la eliminación de las grasas.
Guayaba - Guava. La Guayaba es astringente, cura la sarna y llagas. El te de hojas de guayaba cura la diarrea y es mas efectivo si se usa con doradilla. La corteza del guayabo herbida cura el empacho.
Guisantes - Los guisantes ayudan a controlar las hemorroides, evitar resfriados, reducir el colesterol y controlar el azúcar en la sangre.
Guayacan - Guayacan Amarillo. El te de la flor de guayacan se emplea para la tuberculosis, tisis, sifilis y depura la sangre.Ayuda contra la retencion de la orina y enfermedades de la vejiga y rinones.
GRIPE - GRIPA - Remedios Caseros para gripe, resfriados, garganta, tos y catarro. - Agrimonia, Avena, Encina, Eucalipto, Doradilla, Enula Campana, Gordolobo, Hinojo, Hisopo, Levadura de Cerveza, Melisa, Menta, Miel de Abeja, Orégano, Pepenillos, Pino, Poleo, Propoleo, Propolis, Pulmonaria, Regaliz, Salvia, Saúco, Tila, Tomillo, Toronjil, Veronica, Violeta, Vira Vira.
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Hammamelis - Se usa para el tratamiento de las hemorroides.
Helecho - Expulsa los parásitos intestinales.
Heno - Ayuda a bajar la hinchazón producida por golpes. Sirve para dolores de reumas.
Higuera - Reduce el nivel de glucosa en los diabéticos.
Higuerilla - Se usa para heridas, inflamaciones y empacho.
Higos - Los higos aumentan la vitalidad, mueven los intestinos y eliminan las toxinas. Ayuda a no tener derrames y bajar de peso.
Hiedra - Auxiliar para tratar las inflamaciones.
Hierbabuena - Ayuda a curar problemas digestivos por cólicos y espasmos.
Hielo - Para aliviar la picazón de mosquitos, sancudos, moscos y otros insectos que pican en la piel, envolver unos cubitos de hielo en una servilleta y aplicarla en el piquete.
Hinojo - Ayuda a curar la indigestión, flatulencias, gases, cólicos, molestias de garganta y encías. Combate la obesidad, hígado y estimula la producción de leche.
Hipericon - Ayuda a los nervios y contra el asma. Hiperico o Hierba de San Juan es un sedante que se utiliza en estados depresivos leves.
Hisopo - Sirve como adelgazante y para catarros.
Hoja Santa - Yerba Santa - Acuyo - Acoyo - Tlanepa - Cordoncillo. La Hoja Santa es una muy buena para el asma. Los asmáticos la toman hervida en ayunas.
Hoja de Sen - Hojasen, Senna o Zen es buena como laxante y para combatir parásitos. Es un laxante natural muy fuerte.
Horchata- La agua Horchata de arroz sirve para re-hidratar el cuerpo y dar energia.
Huitlacoche - El Huitlacoche o cuitlacoche es un hongo o parásito del maiz de color negro que tiene muchas propiedades nutritivas como fibra, proteínas y minerales, ademas de ser muy sabroso en quesadillas, sopas y crepas. El huitlacoche ayuda a bajar el colesterol.
Incayuyo - Ayuda en trastornos gástricos y acidez.
Ipecacuana - Sirve para curar indigestiones y para eliminar parásitos intestinales.
Ispágula - Ispaghula - Psyllium - Las cáscaras de las semillas de psyllium o ispagula se usan para tratar el estreñimiento, divertículos, intestinos irritados, ayuda a controlar la diabetes y a bajar el colesterol.
Ixcate - La hierba Ixcate se usa para el tratamiento de ulceras internas y externas.
Jamaica - Hibiscus - El agua de Jamaica es diurética, ayuda al sistema nervioso, pulmones, estomago y fiebre. Ayuda a quitar las arrugas de la cara. Agua de Jamaica con Sabila.
Jarilla - Ayuda a la debilidad pulmonar, gota, ciática, reumatismo y artritis.
Jengibre - Gengibre - Ajengibre. El Jengibre ayuda a las gripes, problemas estomacales y la circulación de la sangre. Ayuda con la migraña y al cancer de ovario. Ayuda a desinflamar y quitar el dolor de la artritis.
Kelp - El kelp es una alga marina que calma, alivia, suaviza y protege la piel y las mucosas.
Kiwi - Los Kiwis contiene mucha vitamina C y ayudan a eliminar el exceso de sodio en el cuerpo ademas de ser una excelente fuente de enzimas digestivas.
Lapacho - diurético, antirreumático, refrescante, aperitivo y astringente.
Laurel - El laurel se utiliza contra el reumatismo, facilita la digestión para dar apetito y ayuda contra la fatiga.
Lavanda - Sirve para tratar problemas de flatulencias, nervios, insomnio, retención de líquidos y astenia.
LAXANTES - Remedios Naturales que sirven para adelgazar. - Las Hierbas Catárticas significa que tienen un efecto laxante. Agar Agar, Fresno, Fumaria, Hoja de Sen, Quiebrarao, Ricino, Sauco.
Lecitina de Soya - Reduce los niveles de colesterol. Es un tonificante cerebral. Ayuda en problemas hepáticos y problemas con la vesícula biliar, asi como da una mayor potencia para los hombres.
Lechuga - El jugo o zumo de lechuga tomado ayuda a controlar el acne y facilita el buen dormir evitando el insomnio. La lechuga tiene un alto contenido en fibra, ayuda a curar la bronquitis y facilita la pérdida de peso. Los baños de tina con agua de lechuga ayudan a descansar y relajar el cuerpo.
Lengua de Vaca - tónico y reconstituyente. Se usa en la herbolaria tradicional para estimular la producción de bilis y ayudar a la digestión.
Lentejas - Las lentejas son buenas cuando se tiene debilidad, anemia y nerviosismo. Producen un efecto calmante y son ricas en fósforo y hierro. Las lentejas ayudan ante las enfermedades cardiacas ya que disminuyen los niveles de colesterol y grasas debido a su contenido en fibra y fitatos.
Levadura de Cerveza - Se utiliza contra la foruncolosis, catarros gastrointestinales, tuberculosis, estreñimiento y diabetes.
Levadura Roja de Arroz - Ayuda a bajar el colesterol.
Lima - La lima ayuda a suavisar la piel, detener el escorbuto, controlar la presión sanguinea y a combatir el cáncer.
Limon - Limón. El limon o limón ademas de su alto contenido de vitamina C, tiene muchas propiedades para el cuidado de la salud y las enfermedades: El Limon purifica la sangre, ayuda a eliminar gases, al insomnio, cura la diarrea, cura los derrames de bilis, ayuda a la debilidad sexual, cura enfermedades de la boca como la piorrea, dolor de garganta, mejora el reumatismo y ayuda a la vejez prematura. Lemon. Lemmon.
Linaza o Lino - La linaza fortalece las uñas, huesos, dientes y ayuda a tener una piel saludable. La linaza es buena para la colitis, estreñimiento e intestinos. Sirve para el tratamiento del apendicitis. Linasa.
Lingonberries - Lingonberry o Mora Lingon es una fruta de origen Escandinavo (Suecia) considerada como un antioxidante natural muy poderoso para combatir el cancer, diabetes, colesterol y evitar el envejecimiento.
Llanten - Ayuda a curar diarreas, indigestiones, problemas en los intestinos, riñones, vejiga y uretra.
Lúpulo - Es un diurético, digestivo, antirreumático, se usa en el empacho y la dispepsia.
Maca - La Maca proviene de los Andes de Perú y ayuda a rejuvenecer el sistema endocrino para hombres y mujeres aumentando los niveles de DHEA. La Maca estimula las potencia sexual. La DHEA es la hormona esteroidea producida por las glándulas suprarrenales, esencial en las funciones fisiológicas. El organismo la utiliza especialmente para fabricar las hormonas sexuales testosterona, estrógenos y progesterona. La Dhea tiene propiedades para bajar de peso, controlar el cancer y retardar la vejez.
Maguey - Agave - La aguamiel o jugo del maguey es la base para la bebida denominada ""pulque"". El pulque es afrodisíaco. El maguey a medio cocer equivale al arrope o almíbar que sirve para endulzar. Miel de Agave
Maiz Morado - El Maiz Morado por la característica tan especial del pigmento que posee el ingrediente llamado “Antocianina”, evita la aparición del cáncer al intestino grueso, y el pigmento morado que contiene incrementa la salud cardiaca, mejora la circulación sanguínea y protege el corazón, logrando beneficios antienvejecimiento y evita la obesidad.
Mamey - El hueso del mamey quemado se muele y se aplica como cataplasma sobre las heridas para quitar las llagas. El aceite del hueso del mamey aplicado en la cabeza hace que el pelo salga chino.
Mangle Rojo - La corteza de este tronco se usa para contrarrestar el veneno de animales del mar. Sirve para tratar la tuberculosis, la lepra, la elefantiasis, ayuda a cicatrizar y a evitar la diarrea.
Mango - El mango ayuda a la memoria, regular la tiroides, una mejor digestión, escudo contra el Alzheimer y combatir el cáncer.
Mangostan - El Jugo de Mangostán (fruta del Mangostino) es un suplemento dietético que ayuda a fortalecer el sistema inmunitario del organismo por su alto contenido de antioxidantes. Entre sus principales propiedades: Eleva el nivel de energía, es anti desinflamatorio, analgésico (dolores), combate el estreñimiento, es antibiótico, aniolitico (anti ansiedad), anti-viral (infecciones bacteriales), antidepresivo, fungicida (contra hongos) y ayuda a controlar la diabetes y perder peso. Xango.
Manrubio - Las hojas de manrubio hervidas evitan la caída de cabello y lo conservan sano. Si mezclado con jugo de limón en forma de masaje dos veces por semana, quita los piojos de la cabeza. Sirve para bajar la fiebre, infecciones intestinales, diarrea y como antiséptico. Es un buen tónico estomacal que ayuda a la digestión y adelgazar, útil contra catarros bronquiales, reumatismo, almorranas y para regularizar la mestruación.
Maní - El maní o cacahuate protege contra afecciones cardiacas, ayuda a bajar de peso, reducir el colesterol y combatir el caáncer de prostata.
Manzana - La manzana comida con cáscara es muy buena para curar el insomnio, disolver cálculos del hígado y de los riñones, controlar la gota, las reumas, la anemia cerebral y cualquier debilidad en general. Hay un dicho que dice que ""una manzana cada día, de médico te ahorraría"". El jugo de manzana te da energia.
Manzanilla - El te de Manzanilla Chamomile o Camomila es muy relajante, bueno para combatir cólicos estomacales, malas digestiones, problemas de sueño y dolores de la menstruación. Dolores nerviosos de cabeza. Uso externo: para inflamaciones de ojos y conjuntivitis.
Maracuya o Fruta de la Pasion ayuda a la próstata y se considera un laxante natural. La fruta maracuyá tienen un efecto relajante.
Marrubio - Bueno para regular las menstruaciones, desinflamatorio, diurético. Se utiliza para adelgazar.
Matricaria - Matricaria chamomilla. La matricaria es una hierba medicinal que se usa en la prevención de la migraña. Es un anti-inflamatorio. La matricaria inhibe tambien la liberación de serotonina, que se cree que es parte de la cadena de procesos que llevan a la migraña. Migraña.
Medicina China Oriental
La Medicina natural China con mas de tres mil años de conocimientos es una muy buena opción de curación y sanación practica que nos lleva a obtener una vida larga y longeva. Durante muchos milenios los Chinos tuvieron que combatir enfermedades y problemas de salud que los hicieron conocer y entender mejor al cuerpo humano, cuales son sus reacciones y las causas de los problemas principales a la salud.
La Medicina China se enfoca en 5 áreas complementarias:
Herbolaria China o Consumo de Hierbas Naturales.
Nutrición a base de comer los alimentos naturales que son mejores para el cuerpo.
Ejercicios físicos para el cuerpo humano conocidos como Qi-Gong y Tai-Chi.
Auto Masajes a ciertas partes del cuerpo que lo fortalecen y curan: Masajes Tuina.
Acupuntura o arte de introducir agujas en el cuerpo humano para lograr el auto balance y darle tratamiento a muchas enfermedades como: artritis, fibromiralgia, dolores de cuello, ciática, mareos, cáncer, migrañas, periodos menstruales, endometriosis, problemas digestivos, gripes, etc.
Los doctores tradicionales Chinos observan la complexion física del cuerpo, la lengua de sus pacientes donde se reflejan muchos problemas de la salud y cuales son sus hábitos de comida diarios para modificarlos y hacer los cambios y/o ajustes prácticos que los ayuden a vivir mejor de una manera natural. Muchos de los remedios chinos son a base de tonicos y complementos herbolarios alimenticios que nos ayudan a obtener una mejor calidad de vida llena de salud física con flexibilidad y sin dolores logrando asi una longevidad plena.
Mejorana - El te de Mejorana o Marjoran es un excelente sedante, tónico, estomacal, carminativa y antiespasmódica.
Melisa - Las hojas de Melisa se utilizan para resfriados, fiebre y dolor de cabeza. Quita los cólicos menstruales y estomacales.
Melón Cantaloupe - El melon ayuda a reducir el colesterol y salvar la visión, asi como reducir el colesterol.
Membrillo - El membrillo tiene propiedades astringentes, tónicas y estomacales.
Menta - Ayuda a dormir, evitar insomnios y bueno para resfriados. Ayuda a problemas de gases y colon irritable. La menta ayuda a combatir la fatiga y dolores musculares.
MENSTRUACION - Remedios Caseros Naturales del síndrome premenstrual. - Abedul, Ajenjo, Artemisa, Caléndula, Culandrillo, Chicura, Doradilla, Manzanilla, Marrubio, Onagra, Perejil, Ruda, Verbena.
Miel de Abeja - La Miel de Abeja sirve para curar la tos, gripa y dolor de garganta. La miel de abeja desinfecta heridas y tiene propiedades analgesicas, combate el insomnio, alivia quemaduras, es laxante, antiseptico y alivia los ataques de asma. Ayuda a quitar la comezon de los piquetes de mosquitos e insectos: Hacer una mezlca con 1 cdta de canela en polvo, 1 cdta de miel de abeja y 2 cdtas de agua tibia. Aplicala en la picadura y masajea suavemente.
Moringa - Las hojas del árbol de Moringa Oleífera son un buen complemento alimenticio que da energía y ayuda a tener huesos fuertes, mejora la anemia en la sangre, estimula el sistema inmunologico y ayuda a controlar tumores de cáncer de próstata. La moringa tambien ayuda a controlar la diabetes y cuando es utilizada en forma exterior sirve para el cuidado de la piel con efectos anti-envejecimiento en el cuerpo.
Mostaza Negra - La mostaza negra es un condimento muy sabroso que tambien sirve para quitar dolores de cabeza, catarro, sinusites y gripe en general.
Muerdago - Ayuda en problemas de presión sanguínea alta, potencia y arteriosclerosis. Dolores de nuca, mareos y temblores.
Naranjo - El té de hojas de naranjo actúa como sedante y asienta el estomago. Es bueno para evitar el insomnio y los nervios.
Naranja - la naranja a yuda a regular la respiración, proger el corazón, apoyar el sistema inmunológico y combatir el caáncer.
Neem - Hojas de Neem. Controla y combate la diabetes y enfermedades de la piel. Ayuda a combatir las molestias de la gripa y alergias.
NERVIOS - Remedios Caseros para los Nervios, Estres y el sistema nervioso. - Acacia, Albahaca, Alcanfor, Azahar, Flor de Azahar, Flor de Manita, Fumaria, Hipericon, Jamaica, Lavanda, Manzanilla, Pasionaria, Saint Johnswort, Tila, Zanahoria.
Níspero - Ayuda a curar infecciones de vías urinarias, riñones y combate cálculos renales, hemorragias intestinales y diarrea. diurético.
Nogal - Es un sudorífico y astringente.
Noni - El Jugo de Noni es proveniente de Tahití (Polinesia Francesa) y viene de la fruta Morinda Citrifolia. Noni ayuda a la mejor concentración mental, da más energía y fortalece el sistema inmunológico para combatir enfermedades e infecciones. El Noni no contiene melatonina, pero estimula a que el organismo la libere naturalmente.
Nopal - Nopales - Nopalitos - Los Nopalitos ayudan a la disminución de peso y reduce las concentraciones de glucosa (diabetes), colesterol y triglicéridos en la sangre.
Nuez - Nueces - Las nueces o frutos del nogal cuidan la salud del corazón y son una buena fuente de vitamina E. La nuez se considera como una fuente natural de melatonina. La melatonina es la hormona que ayuda a conciliar el sueño y fortalece el sistema inmunológico. La melatonina actua como un antioxidante que ayuda a combatir el cancer y el envejecimiento.
Nuez Moscada - Estimulante, digestivo y reconstituyente. Sirve como calmante que ayuda a dormir mejor.
Noche Buena - La secreción lechosa de las hojas y flores ayuda a curar granos, heridas y verrugas.
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Ocote - El palo de ocote rallado y mezclado con el tabaco del cigarro sirve para dejar de fumar o controlar el tabaquismo. La raiz de acoro masticada tambien ayuda para dejar de fumar.
Olivo - Las hojas de olivo junto con otras hierbas como el muerdago y la ortiga, ayudan a bajar la presión.
Ortiga - Combate problemas gastrointestinales en el colon y es diurético. Ayuda a bajar la presión sanguínea. La ortiga sirve para contusiones, quemaduras y para el tratamiento de la hidropesía.
Orégano - Oregano - El oregano es un sedante que calma los dolores y espasmos estomacales. Es aperitivo y estomaquico. Facilita la digestión. Sirve para el asma, tos y catarro. Algunos dicen que ayuda a destruir celulas del cancer pancreatico.
Onagra - Para tratar síntomas del síndrome premenstrual, de la menopausia y del envejecimiento de la piel.
Palo Azul - El palo azul es tambien conocido como kidney wood es muy bueno para combatir el ácido úrico.
Palo Brasil - El Palo Brazil ayuda a lavar o limpiar bien los dientes.
Palmito - El palmito enano ayuda a equilibrar las hormanas y reducir el agrandamiento de la prostata.
Papas - La papa cosida o frita con todo y cáscara ayuda a bajar el acido úrico. La cáscara de la papa ayuda a controlar la caspa e infecciones del cuero cabelludo. El jugo de la papa rayada tomado ayuda a las personas con artritis.
Papaya - La Papaya favorece la digestión porque contiene papaina y sirve para combatir la tos, bronquitis y catarros pulmonares. La papaya tambien sirve para aliviar irritaciones de la piel y quemaduras originadas por una exposición prolongada al Sol.
Pasionaria - Sedante nervioso para casos de angustia, desesperación, intranquilidad e irritación.
Pasiflorina - Pasiflora - Passion Flower. Es un relajante que ayuda al buen dormir. Ayuda a evitar el insomnio.
Pensamiento - Se recomienda para enfermedades de la piel. Ideal para el eczema, salpullidos, ronchas, soriasis, acne y foronculosis.
Peperina - Sedante, sirve para aliviar dolores de estomago y enfermedades hepáticas.
Pepenillos - Pepinillos. Ayuda a mejorar la sinusitis.
Pepinos - El pepino es rico en estoreles, un nutriente que permite la eliminación del colesterol malo. Es diurético y laxante. Disuelve el ácido úrico que producen las piedras en los riñones y la vesícula biliar, facilita la digestión y regula la presión sanguínea. Los pepinos contrarrestan toxinas y ayudan a salir de la depresión.
Pepitas de Calabaza - Las pepitas de calabaza molidas y tomadas en ayunas, ayudan a eliminar la solitaria. Las Semillas de calabaza o pepitas se utilizan como diuréticos y ayudan a prevenir la formación de cálculos renales. Las Pepitas están llenas de ácidos grasos omega-3, vitamina C y ayuda a la firmeza de la piel. Pepita de calabasa.
Perejil - Ayuda a la gastritis, dolores menstruales, atrasos y cólicos.
Pezuña de Vaca - Disminuye el azúcar en los diabéticos.
Picolinato de Cromo - Chromium Picolinate - Ayuda a metabolizar la glucosa en la sangre. El cromo ayuda a la insulina a que la grasa se metabolize. El Picolinato de Cromo tambien ayuda a reducir y mantener el peso.
PIEL - Remedios Caseros Naturistas de la piel - Aceite de Oliva, Achiote, Annato, Ahuehuete, Aloe, Árnica, Boldo, Cardosanto, Cuachalate, Dulcamara, Kelp, Lino, Linaza, Neem, Onagra, Pensamiento, Propolis, Quebracho, Romero, Rosa de Castilla, Sabila, Una de Gato.
Pimienta - La Pimienta Negra molida con un diente de ajo ayuda a calmar las molestias del dolor de muela.
Pimientos - Los pimentos rojos o pimentones por su presencia de capsaicina ayudan a prevenir el cáncer, la trombosis, el tratamiento de migrañas, dolores reumáticos y fibromialgias. El pimiento contiene mucha vitamina C y es un excelente remedio para la ulcera duodenal.
Pino - Se utiliza como balsámico y anticatarral, para problemas catarros agudos y crónicos.
Pinole - El Pinole sirve para quitar el malestar estomacal y la gastritis. Tomado como atole con piloncillo ayuda a reforzar la matriz cuando estas embarazada y esperas tu bebe. El Pinole es el maiz tostado o quemado en un comal y molido. Se puede tomar con agua como bebida refrescante y se denomina agua de pinole.
Piña - Ananá o Pina. La piña fresca contiene bromelina o bromelain, una enzima similar a las enzimas digestivas que ayuda a digerir las proteínas. La bromelina es antinflamatoria y ayuda al dolor de artritis, diurética, ayuda a las infecciones de sinusitis, bronquitis y muy importante ayuda a eliminar el colesterol al evitar formar coágulos en la sangre. Un ejemplo es que no se puede hacer gelatina con rebanadas de piña fresca, porque no coagula la gelatina, sino únicamente con piña enlatada, pues al ser procesada se evapora la bromelina.
Platano - Banana - Banano - El consumo diario del plátano ayuda mucho para la salud, ya que combate la anemia, por su contenido alto en potasio sirve para bajar la presión arterial, ayuda a estar más alerta, por su contenido de fibra ayuda a la digestión, es relajante y da una sensación de bienestar, muy bueno para la depresión, rehidrata el cuerpo, quita la acides estomacal, tranquiliza al sistema nervioso bajando el estrés, ayuda a tener más oxigeno en el cerebro y evita el riesgo de un infarto al corazón.
Platano Macho - Plantain - El jugo exprimido de los tallos del racimo de los plátanos es un medio para matar los bacilos de la tuberculosis. El jugo de plátano macho sirve para fortalecer los pulmones.
Polen de Abeja - El polen de abeja es un multivitanimico natural que da energia.
Poleo - Tambien conocido como poleo-menta es un tónico estomacal, digestivo y carminativo. Ahuyenta las pulgas y mosquitos. Bueno para resfrios y catarros.
POTENCIA - Remedios Naturistas afrodisíacos - Agave, Aguacate, Albahaca, Algas Marinas, Azafran, Carqueja, Cebada, Cilantro, Damiana, Espirulina, Ginseng, Maca, Maguey, Mariscos, Muerdago, Pulque, Sabila, Spirulina, Valeriana, Yohimbina.
Prodigiosa - La Prodigiosa o Brickelia es una planta muy buena para los problemas de bilis, disentería y cólicos biliosos y para bajar los niveles de azucar en la sangre (diabetes).
Propoleo - Propolis - El propoleo es antibacteriano, antiviral, inmunoestimulante, antiinflamatorio, cicatrizante y ligeramente analgésico.
Bueno para la garganta y boca: en anginas, faringitis, laringitis, aftas bucales, muguete y abscesos dentales. Se utiliza para ayudar a las vías respiratorias en resfriados y gripa.
Pulmonaria - Remedio muy bueno para ronqueras y afonías, expectorante y calmante de la tos. Problemas en los bronquios y pulmones.
Quiebrarao - Laxante, diurético y digestivo.
Quebracho - Sirve para la bronquitis, el asma y baja la fiebre. Sirve para lavar heridas y como cicatrizante.
Quina - La corteza de la llamada quina europea es un febrifugo que sirve para bajar la fiebre.
Rábano - El rabano es estomacal, diurético y tónico. El rábano ayuda a combatir la anemia y se usa tambien para las reumas. Horseradich o rabano picante mejora el dolor de la sinusitis
Rabo de Gato - Es buena para el lavado de heridas.
Regaliz - Combate la cistitis. Excelente contra la acidez estomacal, ulcera gástrica y duodenal. Se utiliza para combatir catarros de fumadores y bronquitis aguda.
Remolacha - La remolacha fortalece los huesos, ayuda a bajar de peso y combatir el cáncer.
Repollo - El repollo desintoxica el estomago y el colon superior, ademas de mejorar la digestion. Estimula el sistema inmunologico, mata las bacterias y los virus, es anticancerigeno (protege del cáncer al colon) y es un antioxidante.
Resveratrol - El resveratrol es un polifenol procedente de la uva que ayuda a bajar la glucosa en la sangre y reduce la incidencia de diabetes. Contribuye a la formación del colesterol bueno.
Ricino - El aceite de ricino es laxante en pequeñas dosis y purgante en grandes dosis. Se mezcla con aceite de oliva en cólicos hepáticos. Castor oil.
Romero - El romero ayuda en trastornos digestivos, como desinfectante de la piel, protector del hígado. Uso externo: Prevenir ulceras de enfermos que pasan mucho tiempo en la cama, dolores reumáticos, lumbalgias y para combatir la alopecia. Dolores de cabeza y lavados vaginales.
Rosa de Castilla - Sirve para el cuidado de la piel y cólicos de bebes.
Rosa Mosqueta - Sirve para todo tipo de infecciones y problemas urinarios. El aceite de Rosa Mosqueta ayuda a desvanecer cicatrices y remover los puntos de sutura despues de una operacion. Rosa Moschata. Rosehip.
Ruda - Ayuda a reanimar y combatir parásitos intestinales. Adelanta la menstruación, es estomacal y carminativa. Es buena para las jaquecas y presión alta.
Ruibarbo - Rhubarb - Sirve para adelgazar o bajar de peso. Mejora la digestión, ayuda a curar las úlceras, alivia los trastornos del bazo y del colon, alivia el estreñimiento y ayuda a curar las hemorroides.
Rusco - Ayuda a tratar problemas de insuficiencia venosa y linfática, hemorroides, piernas pesadas y varices.
Tienda Naturista Mexicana de herbolaria natural
Sabila - La Sabila es conocida tambien como Aloe, Aloe Vera o Acibar y es considerada como un buen aperitivo, es estomacal y estimula defensas. Usado externamente sirve para la cicatrización, estrías, quemaduras, acne y limpiar las heridas. El Aloe o Sábila contiene el amino acido Arginina que ayuda a la potencia masculina, además ayuda a combatir el estrés. Savila. Zavila. Zabila.
Salvado - El salvado de trigo es la cascara del grano que se quita para moler y convertirla en harina con alto poder nutritivo y alimenticio. Calma los dolores reumáticos y neurálgicos.
Salvia - La salvia combate los resfrios y ayuda en problemas de boca y garganta. Para inflamaciones, amigdalitis y se usa para el control de expulsión de leche materna. Baja los niveles de glucosa y ayuda a controlar la diabetes. Controla la nausea y ayuda a la digesteion.
Sandia - La sandía reduce el colesterol, ayuda a detener derrames, controlar la presión de la sangre, combatir el caáncer de próstata y bajar de peso.
Sangre de Drago - Sangre de Grado- Croton Lechleri. La Sangre de Dragón es astringente, calma el dolor de muelas y estabiliza la presión. Ayuda a curar el acne y se utiliza para el tratamiento del cáncer de útero.
Saponaria - Es un depurador de la sangre, haciendo desaparecer síntomas cutáneos.
Sauco - Para el tratamiento de la bronquitis, fiebre del heno, sinusitis, gripe, rinitis, quemaduras y catarros. Es laxante.
Sombra de Toro - Alivia la intoxicación alcohólica y ayuda a dejar el vicio del alcoholismo.
Soya - La soya es alta en proteinas y muy nutritiva, ayuda a calmar síntomas de la menopausa, a fortalecer el corazón y a evitar la pérdida de la densidad en los huesos, para prevenir la osteoporosis. La soya por su alto contenido de lecitina ayuda a la potencia sexual de los hombres. Solla.
Spirulina - Espirulina. Spiruline. Complemento de dietas para control de peso, astenia (La Asthenia, se describe como falta de energía o vigor), alta potencia y déficit de proteínas.
Stevia - La stevia es un endulzante sustituto del azúcar apto para diabéticos que no proporciona calorías, previene la caries, es antibacterial, regula el ritmo cardiaco del corazón, reduce el cansancio y no contiene sacarosa. La estevia tambien sirve para tratar el acne y limpiar la cara de todas sus impurezas. estevia. estebia.
St. Johnswort - Es antidepresivo y sedante.
Sukkar - Jugo de caña de azúcar concentrado contiene policosanol o policosanoles, alcoholes primarios que, según estudios científicos, mejoran el perfil lípido de una persona; bajan el colesterol malo o LDL, suben el bueno o HDL, y tambien reducen el nivel de triglicéridos.
Tasi - Se utiliza para aumentar la secreción Láctea en las madres.
Té Verde - El Te Verde o Green Tea es antioxidante y digestivo y puede prevenir el cancer. Es diuretico, digestivo y acelera el metabolismo para que el cuerpo queme grasa. Ayuda a detener derrames y bajar de peso.
Tepescohuite - El polvo de la corteza del tepescohuite molida aplicada en la piel, es uno de los remedios principales para quemaduras severas ya que sirve para mantener humeda la piel y regenerarla. El tepescohuite elimina la resequedad, grietas, manchas, jiotes, quemaduras del sol, cicatrices y llagas.
Tila - Tilo - Tila Estrella. La tila combate el estrés, nerviosismo, insomnio, resfriados, hipertensión y problemas de irritabilidad. Ayuda al dolor de migraña y nervios. migraña.
Tola Tola - Elimina la caspa y la seborrea y es eficaz contra la caída del cabello.
Toloache - Higuera Loca. La planta del amor y la muerte. Creen que el toloache sirve para enamorar, pero la ciencia asegura que esta planta provoca severos daños neurológicos. Tambien se le atribuyen propiedades curativas: se utiliza para desinflamar y cerrar una herida. Hemorroides y granos pustulosos.
Tomillo - El tomillo es un buen calmante para la tosferina (tos ferina).
Tormentilla - Tormentilla Tlachichinole. Ayuda a las ulceras y se usa en lavados vaginales para activar la mucosa del bajo vientre de la mujer.
Toronja - La toronja o pomelo contiene mucha vitamina C y sirve para adelgazar al quemar la grasa del cuerpo. Es antiséptica y disolvente.
Toronjil o Melisa - Se usa en tratamiento de catarro, gripa, depresión, irritabilidad, aerofagia, mal aliento e indigestión.
Tramontana - diurético, depurativo de la sangre, combate el reumatismo, la artritis, la gota y mejora el funcionamiento renal.
Trébol - Se utiliza para tratar golpes fuertes y hematomas.
Tronadora - Buena para combatir la diabetes.
Tumba Vaqueros - Un purgante de la raíz tumba-vaqueros es un buen remedio contra la epilepsia, mal de San Vito y enfermedades nerviosas.
Tuna - Opuntia Ficus - Prickly Pear. La tuna es el fruto de los nopales y su jugo ayuda a bajar la fiebre. Baja el exceso de bilis. La tuna es buena para controlar la diarrea. Estabiliza el azúcar y ayuda a bajar el colesterol malo. El queso de tuna es un dulce que se prepara con el jugo de tuna, primero se hace miel, luego melcocha y al solidificarse se le llama queso de tuna.
Ulmaria - diurético que ayuda a combatir la retención de líquidos. Se usa contra diarreas, dolores articulares, artritis, celulitis y heridas.
Una de Gato - Uña de Gato - Uncaria Tomentosa - Vilcacora - La Una de Gato favorece el sistema inmunológico, desinflamante. Se utiliza para el tratamiento del cáncer de próstata. Ayuda a desinflamar y en cicatrizaciones.
Uva - Las uvas son el fruto de la vid y se consideran un buen laxante natural, es digestiva, diurética, mejora la circulación sanguínea, aumenta la secreción de bilis y cura la bronquitis, gota y disentería. Las uvas combaten los cálculos renales, protege el corazón, ayuda a la visión y combate el cáncer.
Uva ursi - Tambien se le conoce como Gayuba y Bearberry. Ayuda en los problemas de la próstata. Balancea el nivel del azúcar y ayuda al hígado.
Alimentos para la Salud con hierbas naturales
Valeriana - La Valeriana combate el insomnio, la ansiedad, la angustia, la epilepsia, la impotencia y la desintoxicación del tabaco (cigarro - fumadores).
Vara de Oro - Ayuda a controlar la diarrea.
Varicone - Promueve la circulación de la sangre.
Vellosilla - La Vellosilla contiene flavonoides que favorecen la eliminación renal del agua y las sales minerales retenidas en los tejidos.
Verbena - Es aperitiva por lo amarga. Combinándola con ruda y ajenjo regula el periodo menstrual.
Verónica - Es un aperitivo reconstituyente. Se utiliza para disolver cálculos renales y en catarros contra la tos.
Vincapervinca - Se utiliza para el tratamiento de la diabetes, diarrea, la hipertensión, llagas, falta de apetito y anemia.
Violeta - Expectorante en la tos convulsa, bronquitis, catarro crónico y gripe.
Vira vira - Buena para la tos, catarro y gripa. Ayuda a las indisposiciones por sustos o disgustos.
Yedra - El polvo de las hojas de hiedra es un buen remedio para la retención de orina.
Yerba Buena - Yerbabuena. La Yerba Buena o hierba buena es estomacal, digestiva y ayuda al mal aliento.
Yerba Mate - Ayuda a dar energía, claridad mental, desintoxica la sangre y es antioxidante.
Yerba del Sapo - Control del colesterol. Previene y disuelve cálculos (piedras) en vesícula biliar y riñones.
Yerba de San Juan - La yerba de San Juan tambien se conoce como St. John's Worth. Ayuda a regular el estado emocional del individuo previniendo las depresiones.
Yogurt - El yogourt fortalece los huesos, reduce el colesterol, ayuda a la digestión y cuida el sistema inmunológico. El yogurt protege contra las úlceras.
Yohimbina - Estimulante sexual. Planta afrodisíaca tambien llamada afrodina.
Yuca - Yucca - Cassava - La Yuca es un fibra dietética que ayuda a rebajar los niveles del colesterol y triglicéridos, además se considera un laxante natural y alivia al dolor de las articulaciones y la raiz aplicada en la piel ayuda a desinfectar heridas y combate la caída del cabello y la caspa.
Zanahoria - Las zanahorias dan apetito para quienes tienen anemia o depresión. Elimina cólicos y gases, es buena para el estreñimiento y la intoxicación. La zanahoria es diurética y ayuda a la expulsión de cálculos renales. Mejora la vista por su contenido de betacaroteno - vitamina A.
Zapote - Se utiliza para combatir el insomnio y controlar la diabetes. Untado sirve para curar el salpullido, la sarna y la lepra.
Zaragotana - Recomendada para estreñimientos crónicos y hemorroides.
Zarzamora - Mora o fruto con propiedades de diurético utilizada para el apéndice, hemorroides y diarreas.
Zarzaparrilla - Ayuda a bajar el nivel del colesterol. Es un buen depurativo para enfermedades de la sangre.
NOTA ACLARATORIA: Los productos aqui mencionados o que se venden en MexGrocer.com, no tienen la intención de diagnosticar, tratar, curar, o prevenir ninguna enfermedad.
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MexGrocer es tu Tienda Naturista de Herbolaria en el Internet - Botica de Hierbas Naturales Medicinales para la Salud
VITAMINAS - Las Vitaminas y Minerales en los Alimentos Naturales
Vitamina A - Zanahorias, melones, camote, espinacas, y tomates.
Vitamina B6 - Plátanos, zanahorias, lentejas, atún, salmón, harina integral, semillas de girasol, pollo y soya.
Vitamina B12 - Las principales fuentes de vitamina b-12 se encuentra naturalmente solo en productos de origen animal: Carnes, aves y pescado, Huevos y productos lácteos, como quesos, leche y yogurt.
Vitamina C - Naranjas, limón, toronja, kiwis, zarzamoras, frambuesas, fresas, blueberries, zanahorias, camote, pimientos, tomates, espinacas, brócoli, col agria y coles de Bruselas.
Vitamina D - leche, jugo de naranja, salmón, macarela, atún y tomar el sol (asolearse moderadamente).
Vitamina E - Semillas de girasol, aceites vegetales, cereales de granos enteros, aguacate, almendras, avellanas, nueces y germen de trigo.
Cobre - Ostiones, camarones, cereales de granos enteros, frijoles, nueces, papas, menudencias, vegetales con hojas verde obscuro, frutas secas, cocoa y pimienta.
Selenium - Nuez de Brasil, menudencias, pescado, mariscos, pollo, germen de trigo y levadura de cerveza.
Zinc - Ostiones, huevos, carne obscura del pavo, semillas de calabaza, cangrejo, yogurt, leche, carne roja, frijoles y nueces.
Nota Cultural interesante sobre los Merolicos
Merolico - El merolico o vendedor de remedios caseros medicinales en la calle, tiene sus orígenes a finales del siglo XIX, cuando un judío Mexicano de origen polaco, Rafael Meraulyock, pregonaba por las calles de la Ciudad de México sus habilidades para sacar muelas y vender sus medicinas naturales milagrosas, tambien conocidas como remedios caseros medicinales. La gente tenía dificultades al pronunciar su apellido, y le pusieron el apodo de ""Merolico"", nombre con el que ahora se conoce a los vendedores ambulantes en las calles que venden medicinas caseras naturales. El término merolico, tambien se asocia con la palabra charlatán. El charlatán o embaucador, es alguien que habla demasiado.
"|"Remedios Caseros Naturales Medicinales - Tienda Naturista - Herbolaria"|""|""|""|""|""|""|"(:REMEDIOS-CASEROS-ADELGAZAR :REMEDIOS-CASEROS-CAIDA-DEL-PELO :REMEDIOS-CASEROS-CANCER :REMEDIOS-CASEROS-COLESTEROL :REMEDIOS-CASEROS-DIABETES :REMEDIOS-CASEROS-DIGESTION :REMEDIOS-CASEROS-DIURETICOS :REMEDIOS-CASEROS-DOLORES-MUSCULARES :REMEDIOS-CASEROS-ESTOMAGO :REMEDIOS-CASEROS-FLORES-COMESTIBLES :REMEDIOS-CASEROS-GRIPE :REMEDIOS-CASEROS-LAXANTES :REMEDIOS-CASEROS-MENSTRUACION :REMEDIOS-CASEROS-PIEL :REMEDIOS-CASEROS-POTENCIA :REMEDIOS-CASEROS-VITAMINAS)"|"72878-26255 50657-00300 72878-17129 brand-herdez brand-dona-maria brand-la-victoria brand-jarritos 15555 14990n 39584-00110 29440-87153 72878-43483 15120 9600 29440-87128 52100-73716 44989-33118 44989-33116 44989-33078 32602-12000 36211-76676 9689 9662 2462 60007-56770 9840 9808 9878 cre-c 83703-50300 1211 1212 1213 1214 2527 1203 15007 6259 1382 2544 brand-camaronazo brand-tepachito brand-d-gari 2575 14706-91208 52100-37151 52100-73723 14706-91503 14706-moringa 14706-91390 19439-01777 50409-87285 19439-01735-4pk"|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""||T|""|""|||"Related Recipes"|||||||||0|
remedios-caseros-vitaminas||ITEM.|"Remedios Caseros con Vitaminas"|"Las Vitaminas en los Alimentos Naturales"|"https://www.mexgrocer.com/remedios-caseros-vitaminas.html"|||||""|""|""|""|""|""|"REMEDIOS CASEROS CON VITAMINAS Y MINERALES EN LOS ALIMENTOS NATURALES
Vitamina A - Zanahorias, melones, camote, espinacas, y tomates.
Vitamina B6 - Plátanos, zanahorias, lentejas, atún, salmón, harina integral, semillas de girasol, pollo y soya. B-6
Vitamina B12 - Las principales fuentes de vitamina B-12 se encuentra naturalmente solo en productos de origen animal: Carnes, aves y pescado, Huevos y productos lácteos, como quesos, leche y yogurt.
Vitamina C - Naranjas, limón, toronja, kiwis, zarzamoras, frambuesas, fresas, blueberries, zanahorias, camote, pimientos, tomates, espinacas, brócoli, col agria y coles de Bruselas.
Vitamina D - Leche, jugo de naranja, salmón, macarela, atún y tomar el sol (asolearse moderadamente).
Vitamina E - Semillas de girasol, aceites vegetales, cereales de granos enteros, aguacate, almendras, avellanas, nueces y germen de trigo.
Cobre - Ostiones, camarones, cereales de granos enteros, frijoles, nueces, papas, menudencias, vegetales con hojas verde obscuro, frutas secas, cocoa y pimienta.
Selenium - Nuez de Brasil, menudencias, pescado, mariscos, pollo, germen de trigo y levadura de cerveza.
Zinc - Ostiones, huevos, carne obscura del pavo, semillas de calabaza, cangrejo, yogurt, leche, carne roja, frijoles y nueces.
Refrán
Tu amor es mi medicina y tus abrazos mis vitaminas.
"|"Remedios Caseros con Vitaminas en Alimentos Naturales"|""|""|""|""|""|""|"(:60007-56770 :1177 :AVOCADOS :|72878-22578| :42743-12301)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-diureticos||ITEM.|"Remedios Caseros Diureticos"|"Remedios Diureticos"|"https://www.mexgrocer.com/remedios-caseros-diureticos.html"|||||""|""|""|""|""|""|"DIURETICOS - Remedios Naturales diuréticos - Anís, Avena, Barba de Elote, Borraja, Camilina, Cardosanto, Diente de León, Enebro, Espinillo, Fresno, Fumaria, Gayuba, Jamaica, Hibiscus, Lapacho, Lupulo, Marrubio, Níspero, Ortiga, Quiebrarao, Rábano, Tramontana, Ulmaria, Vellosilla, Zarzamora.
Refrán - El melón, por la mañana, oro; por la tarde, plata, y por la noche, mata.... por ser un excelente diurético.
"|"Remedios Caseros Diureticos"|""|""|""|""|""|""|"(:9689 :9642 :6465 :3291 :9844 :9840 :52100-73716)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-adelgazar||ITEM.|"Remedios Caseros para Adelgazar"|"Remedios Adelgazar"|"https://www.mexgrocer.com/remedios-caseros-adelgazar.html"|||||""|""|""|""|""|""|"MexGrocer Home > Health & Nutrition
Remedios Caseros para Adelgazar
ADELGAZAR - Remedios Caseros Naturales para adelgazar - Aguacate, Algas Marinas, Amaranto, Diente de león, Espirulina, Hierbabuena, Hisopo, Marrubio, Nopales, Regaliz, Rosa Moschata (Rosa Mosqueta - Rosehip), Ruibarbo, Spirulina.
Aceite de Oliva - Ayuda a controlar el colesterol. Sirve para lucir una piel tersa, retardar la aparición de arrugas y conciliar el sueño. El Aceite de Oliva Extra Virgen te ayuda a tu vida sexual, bajar de peso, controlar la diabetes, mantenerte alerta, fortalecer el sistema inmune, tener una mayor longevidad de vida y que funcionen mejor el estomago, pancreas e intestinos.
Aguacate - El aguacate disminuye el azúcar en la sangre y ayuda a adelgazar. Las hojas del aguacate sirven para aliviar dolores menstruales, asma y bronquitis. La fruta cura la disentería: enfermedad del intestino cuando se inflama y causa dolor abdominal, fiebre y diarrea con sangre.
Algas Marinas - Kelp. Las algas marinas ayudan a controlar el peso, dan alta potencia, previenen el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. (Espirulina)
Amaranto Tiene muchas proteínas y un alto contenido de aminoácidos esenciales. Ayuda a la diabetes, control de la obesidad, presión alta, estreñimiento y diverticulosis.
Diente de León - Cura trastornos hepáticos e infecciones en las vías urinarias. Es bueno para la anemia, diurético, purificador de la sangre, tónico y sudorífico. Recomendado como aperitivo y digestivo.
Espirulina - Spirulina. Spiruline. La Alga Espirulina ayuda a controlar el peso, da alta potencia, previene el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. Al concentrado de Algas Espirulinas los aztecas lo tomaban y llamaban: Tecuitlatl que significa polvo de piedra. La espirulina es un alga azul-verdosa.
Hierbabuena - Ayuda a curar problemas digestivos por cólicos y espasmos.
Hisopo - Sirve como adelgazante y para catarros.
Marrubio - Bueno para regular las menstruaciones, desinflamatorio, diurético. Se utiliza para adelgazar.
Nopal - Nopales - Nopalitos - Los Nopalitos ayudan a la disminución de peso y reduce las concentraciones de glucosa (diabetes), colesterol y triglicéridos en la sangre.
Regaliz - Es un tónico general para el sistema digestivo que ayuda a reducir las grasas del cuerpo. Combate la cistitis. Excelente contra la acidez estomacal, ulcera gástrica y duodenal.
Rosa Mosqueta - Sirve para todo tipo de infecciones y problemas urinarios. Rosa Moschata. Rosehip.
Ruibarbo - Rhubarb - Sirve para adelgazar o bajar de peso. Mejora la digestión, ayuda a curar las úlceras, alivia los trastornos del bazo y del colon, alivia el estreñimiento y ayuda a curar las hemorroides.
Ejercicios para Bajar de Peso y Quemar Calorias - 30 minutos
Para bajar de peso lo ideal es comer menos y hacer ejercicio diario moderado para poder así quemar calorías. A continuación algunos ejercicios moderados que puedes hacer en tu casa y cuántas calorías quemarías con 30 minutos de actividad diaria: Ver televisión 50 calorías, estar sentado en la computadora 50 calorías, trabajo domestico en la casa 100 calorías, bailar 130 calorías, caminar 150 calorías, bicicleta 150 calorías, jardinería 200 calorías, bajar escaleras 200 calorías, nadar 250 calorías, tenis 260 calorías, montañismo 300 calorías, patinar sobre ruedas 315 calorías, correr 325 calorías, y subir escaleras 400 calorías.
Refrán - Para adelgazar no hay nada como comer caviar sin pan y beber champán sin burbujas.
Recibe 20% de DESCUENTO en MexGrocer.com con cupon: ""REMEDIOS""
"|"Remedios Caseros para Adelgazar"|""|""|""|""|""|""|"(:AMARANTHY :32602-12000 :52100-73716 :96859-02739)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|T||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-colesterol||ITEM.|"Remedios Caseros para Bajar el Colesterol"|"Remedios Colesterol"|"https://www.mexgrocer.com/remedios-caseros-colesterol.html"|||||""|""|""|""|""|""|"COLESTEROL - Remedios Caseros para el colesterol: Aceite de Oliva, Aceite de Uva, Algas Marinas, Avena, Berenjena, Espirulina, Granada, Ispagula, Jugo de caña de azúcar concentrado, Lecitina de Soya, Lentejas, Levadura Roja de Arroz, Nopalitos, Perejil, Repollo, Tuna, Yerba del Sapo, Zarzaparrilla.
Aceite de Oliva - Ayuda a controlar el colesterol. Sirve para lucir una piel tersa, retardar la aparición de arrugas y conciliar el sueño.
Aceite de Uva - El aceite de la semilla de uva reduce el nivel de colesterol, eliminando el riesgo de problemas cardiacos y circulatorios. El aceite natural de uva reduce el nivel de colesterol LDL (malo) y aumento del nivel de colesterol HDL (bueno). Es ideal para convalecencias, anemia y fatiga, así como para la protección contra el cáncer y un buen remedio contra el asma.
Algas Marinas - Kelp. Las algas marinas ayudan a controlar el peso, dan alta potencia, previenen el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. (Espirulina)
Avena - La avena es un cereal que sirve como regulador del sistema digestivo y acido ascórbico, para que el organismo absorba mejor la vitamina C, para bajar el nivel de colesterol y dormir mejor. La avena es diurética, elimina el acido úrico, ayuda a la tos, bronquitis y enfermedades respiratorias. La harina de avena calma la comezón de la varicela y viruela.
Cebolla - La cebolla ayuda a combatir el colesterol malo y protege las arterias del colesterol, mejora la digestion, desintoxica el organismo y mejora el sistema nervioso, refuerza los huesos y alivia enfermedades respiratorias y dolores reumaticos.
Cómo cortar Cebollas sin llorar - Una idea práctica, para no llorar cuando cortas una cebolla, es cortar un pedazo pequeño de la cebolla y ponértelo con un pasador de pelo en tu delantal cerca del cuello o cara. Cuando ese pedazo de la cebolla está cerca de tu cara, éste absorbe los gases de la que estas cortando y ya no se va a tus ojos, lo que hace que ya nunca llores mas cuando cortas cebollas. Idea probada!
Espirulina - Spirulina. Spiruline. La Alga Espirulina ayuda a controlar el peso, da alta potencia, previene el cáncer y el envejecimiento, baja el colesterol, combate la diabetes y es un buen complemento nutricional. Al concentrado de Algas Espirulinas los aztecas lo tomaban y llamaban: Tecuitlatl que significa polvo de piedra. La espirulina es parecida al limo, es un alga azul-verdosa.
Granada - El jugo de granada ayuda a combatir el cáncer de próstata. La granada contiene antioxidantes, y sustancias vegetales parecidas a la hormona femenina estrógeno, llamadas fitoestrógenos, que sirven para la lucha contra el cáncer de próstata. El zumo de granada es una excelente fuente para el cuidado de los diabeticos, ayuda a bajar el colesterol y la presion arterial. Pomegranate.
Ispágula - Ispaghula - Psyllium - Las cáscaras de las semillas de psyllium o ispagula se usan para tratar el estreñimiento, divertículos, intestinos irritados, ayuda a controlar la diabetes y a bajar el colesterol.
Ixcate - La hierba Ixcate se usa para el tratamiento de ulceras internas y externas.
Lecitina de Soya - Reduce los niveles de colesterol. Es un tonificante cerebral. Ayuda en problemas hepáticos y problemas con la vesícula biliar.
Lentejas - Las lentejas son buenas cuando se tiene debilidad, anemia y nerviosismo. Producen un efecto calmante y son ricas en fósforo y hierro. Las lentejas ayudan ante las enfermedades cardiacas ya que disminuyen los niveles de colesterol y grasas debido a su contenido en fibra y fitatos.
Levadura Roja de Arroz - Ayuda a bajar el colesterol.
Nopal - Nopales - Nopalitos - Los Nopalitos ayudan a la disminución de peso y reduce las concentraciones de glucosa (diabetes), colesterol y triglicéridos en la sangre.
Tuna - Opuntia Ficus - Prickly Pear. La tuna es el fruto de los nopales y su jugo ayuda a bajar la fiebre. Baja el exceso de bilis. La tuna es buena para controlar la diarrea. Estabiliza el azúcar y ayuda a bajar el colesterol malo. El queso de tuna es un dulce que se prepara con el jugo de tuna, primero se hace miel, luego melcocha y al solidificarse se le llama queso de tuna.
Yerba del Sapo - Hierba de Sapo - Control del colesterol. Previene y disuelve cálculos (piedras) en vesícula biliar y riñones.
Zarzaparrilla - Ayuda a bajar el nivel del colesterol. Es un buen depurativo para enfermedades de la sangre.
Refrán - Una mitad del planeta muere de hambre y la otra de colesterol.
"|"Remedios Caseros para Bajar el Colesterol"|""|""|""|""|""|""|"(:AMARANTHY :32602-12000 :|700093| :1200)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-dolores-musculares||ITEM.|"Remedios Caseros para Dolores Musculares"|"Remedios Dolores Musculares"|"https://www.mexgrocer.com/remedios-caseros-dolores-musculares.html"|||||""|""|""|""|""|""|"DOLOR - DOLORES - Remedios Caseros Naturistas para el dolor. - Anís, Arnica, Epazote, Heno, Matricaria, Mejorana, Muerdago, Orégano, Perejil, Romero, Sangre de Drago, Tila, Ulmaria.
Refrán - A cualquier dolor, paciencia es lo mejor.
"|"Remedios Caseros para Dolores Musculares"|""|""|""|""|""|""|"(:9843 :44989-33078 :87329 :9621 :9825 :52100-73724 :9603)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-menstruacion||ITEM.|"Remedios Caseros para el Alivio de la Menstruacion"|"Remedios Menstruacion"|"https://www.mexgrocer.com/remedios-caseros-menstruacion.html"|||||""|""|""|""|""|""|"MENSTRUACION - Remedios Caseros Naturales del síndrome premenstrual. - Abedul, Ajenjo, Artemisa, Caléndula, Culandrillo, Chicura, Doradilla, Manzanilla, Marrubio, Onagra, Perejil, Ruda, Verbena, Matricaria, Jengibre, Salvia, Romero
Refrán
La remolacha es una papa con menstruación.
En España se usa ""la regla"", ""el mes"", ""el sangregorio"", ""el periodo"" como referencia a la menstruación.
"|"Remedios Caseros para el Alivio de la Menstruacion"|""|""|""|""|""|""|"(:37714-MANZANILLA :37714-MANZANILLAANIS :52100-37149 :9670 :9603 :2414 :9685 :3661 :9698 :9600)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-cancer||ITEM.|"Remedios Caseros para el Cancer"|"Remedios para el Cancer"|"https://www.mexgrocer.com/remedios-caseros-cancer.html"|||||""|""|""|""|""|""|"CANCER - Hierbas Naturales y alimentos que ayudan a reducir el riesgo de cáncer - Aceite de Uva, Acalypha Californica, Ajo, Albahaca, Algas Marinas, Café, Cola de Caballo, Cebollas, Comino, Chiles, Espirulina, Jengibre, Menta, Moringa, Orégano, Pimienta Negra, Romero, Una de Gato, Salvia, Sangre de Drago, Spirulina.
Refrán - Lo que no cura el aguardiente es cáncer.
"|"Remedios Caseros para el Cancer"|""|""|""|""|""|""|"(:14706-91208 :29440-87011 :38452-00388 :9878 :9841 :9671 :9659 :18778 :|700093| :1155 :9611 :9808 :3661 :9685 :2414 :9698 :9628 :9617 :3668 :9825 :9638 :9644 :9635 :9612 :MORINGA :32602-12000 :36211-76676 :63606-00025-4PK)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-diabetes||ITEM.|"Remedios Caseros para el Control de la Diabetes"|"Remedios Diabetes"|"https://www.mexgrocer.com/remedios-caseros-diabetes.html"|||||""|""|""|""|""|""|"DIABETES - Remedios Caseros para la Diabetes y control de azucar: Aguacate, Algas Marinas, Amaranto, Canela, Chaya, Espirulina, Genciana, Higuera, Ispagula, Levadura de Cerveza, Neem, Nopales, Picolinato de Cromo, Salvia, Stevia, Tronadora, Vincapervinca, Zapote.
Agave - La Miel de Agave o Agave Nectar es un endulzante natural con un bajo indice glicemico y las personas que tienen diabetes, la pueden usar en su dieta con moderacion.
Aguacate - El aguacate disminuye el az"|"Remedios Caseros para el Control de la Diabetes"|""|""|""|""|""|""|"(:AMARANTHY :50048 :1200 :1155 :1203 :3311925105 :9615 :1353 :9696 :2462 :9822 :13241 :MORINGA :32602-12000 :16123-12461 :16112-03295 :36211-76676 :63606-00025-4PK :14706-MORINGA)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-piel||ITEM.|"Remedios Caseros para el Cuidado de la Piel"|"Remedios para la Piel"|"https://www.mexgrocer.com/remedios-caseros-piel.html"|||||""|""|""|""|""|""|"PIEL - Remedios Caseros Naturistas de la piel - Aceite de Oliva, Achiote, Annato, Ahuehuete, Aloe, Árnica, Boldo, Cardosanto, Cuachalate, Dulcamara, Kelp, Lino, Linaza, Neem, Onagra, Pensamiento, Propolis, Quebracho, Romero, Rosa de Castilla, Rosa Mosqueta, Sabila, Una de Gato.
Refrán
De un tigre sólo se dibuja la piel, y no los huesos; de una persona sólo se le conoce la cara, y no el corazón.
Lobo con piel de cordero, es que sufre la cuesta de enero.
No vendas la piel de oso antes de haberlo cazado.
Las guerras seguirán mientras el color de la piel sea más importante que el de los ojos
"|"Remedios Caseros para el Cuidado de la Piel"|""|""|""|""|""|""|"(:47561 :47557 :47563 :47555 :47566 :47560 :47564 :9878 :MORINGA :9600)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-estomago||ITEM.|"Remedios Caseros para el Dolor de Estomago"|"Remedios Estomago"|"https://www.mexgrocer.com/remedios-caseros-estomago.html"|||||""|""|""|""|""|""|"ESTOMAGO - Remedios Herbolarios Caseros para problemas estomacales. - Aloe (Sábila), Alucema, Anis, Camomila, Carqueja, Cola de Caballo, Eneldo, Epazote, Eufrasia, Genciana, Jamaica, Hibiscus, Hierba Buena, Ipecacuana, Jengibre, Llanten, Mejorana, Menta, Naranjo, Manzanilla, Orégano, Peperina, Poleo, Rábano, Regaliz, Ruda, Yerbabuena, Zanahoria.
Refrán
Puede más el ojo que el estómago.
Más vale pan con amor, que gallina con dolor.
"|"Remedios Caseros para el Dolor de Estomago"|""|""|""|""|""|""|"(:AMARANTHY :44989-33073 :9692 :9841 :9689 :9602 :9670 :44989-00531 :52100-37149 :37714-MANZANILLA :37714-MANZANILLAANIS :37714-BOLDO :9634 :3664 :44989-33069 :20825-48899 :39978-00330 :9600 :14706-91503)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-caida-del-pelo||ITEM.|"Remedios Caseros para la Caida del Pelo"|"Remedios Caida del Pelo"|"https://www.mexgrocer.com/remedios-caseros-caida-del-pelo.html"|||||""|""|""|""|""|""|"CAIDA DEL PELO - Remedios Caseros para evitar la caida del pelo - Aceite de oliva, Albahaca, Aloe Vera, Cacahuanache, Miel de Abeja y Canela Molida, Esencia de Limon, Espinosilla, Ginseng, Jojoba, Loeselia, Manzanilla, Ortiga, Ortiguilla, Romero, Sábila, Sangre de Drago, Verbena.
Para las personas que sufren de la caída del pelo o que son calvos, se les recomienda ponerse una pasta caliente mezclando aceite de oliva con una cucharada de miel de abeja y una cucharada de canela molida. Se revuelve muy bien la pasta y se unta en la cabeza. Se sebe aplicar en las zonas donde se quiere que salga el pelo antes de bañarse y dejársela en el cuero cabelludo por lo menos entre 5-15 minutos. Después del tratamiento habrá que lavarse y enguajarse muy bien el pelo. Chile molido untado y espicanas tomadas son otros remedios caseros que ayudan a evitar la caida del pelo.
Compra Shampoo Cre-C.
Video Aceite de romero para un cabello saludable de amendez73
Refrán - Está científicamente comprobado que lo único que detiene la caída del pelo, es el suelo......... y claro usar Shampoo Cre-C Max para lavarte el pelo.
"|"Remedios Caseros para la Caida del Pelo"|""|""|""|""|""|""|"(:82013 :47561 :47557 :SHAMPOO-CRE-C)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-gripe||ITEM.|"Remedios Caseros para la Gripe (Gripa)"|"Remedios para la Gripe"|"https://www.mexgrocer.com/remedios-caseros-gripe.html"|||||""|""|""|""|""|""|"GRIPE - GRIPA - Remedios Caseros para gripe, resfriados, garganta, tos y catarro. - Agrimonia, Avena, Encina, Eucalipto, Doradilla, Enula Campana, Gordolobo, Hinojo, Hisopo, Levadura de Cerveza, Melisa, Menta, Miel de Abeja, Orégano, Pepenillos, Pino, Poleo, Propoleo, Propolis, Pulmonaria, Regaliz, Salvia, Saúco, Tila, Tomillo, Toronjil, Veronica, Violeta, Vira Vira.
Refrán
Mientras tu me ignoras la gripe me quiere llevar a la cama.
El amor es como la gripe, se pilla en la calle y se cura en la cama.
Ya me curé de la gripe , pero todavía me queda un rocorroco.
"|"Remedios Caseros para la Gripe (Gripa)"|""|""|""|""|""|""|"(:2466 :85177 :9600 :52100-73723 :3646 :14706-91390)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-laxantes||ITEM.|"Remedios Caseros para Laxantes"|"Remedios Laxantes"|"https://www.mexgrocer.com/remedios-caseros-laxantes.html"|||||""|""|""|""|""|""|"LAXANTES - Remedios Naturales que sirven para adelgazar. - Las Hierbas Catárticas significa que tienen un efecto laxante. Agar Agar, Aloe Vera, Fresno, Fumaria, Hoja de Sen, Quiebrarao, Ricino, Sauco.
Refrán
La cara de ese tipo da tanto miedo, que muchos usan su foto como laxante.
Me gustaría ser laxante para hacerte cagar.
"|"Remedios Caseros para Laxantes"|""|""|""|""|""|""|"(:87337 :44989-33089 :9630 :9820)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-digestion||ITEM.|"Remedios Caseros para Mejorar la Digestion"|"Remedios Digestion"|"https://www.mexgrocer.com/remedios-caseros-digestion.html"|||||""|""|""|""|""|""|"DIGESTION - Remedios Caseros Naturales para una buena digestión. - Aceitilla, Ajenjo, Albahaca, Anís, Avena, Burro, Calamo, Carqueja, Cilantro, Diente de León, Eneldo, Hierba Buena, Hinojo, Ipecacuana, Laurel, Lengua de Vaca, Llantén, Lúpulo, Manzanilla, Melisa, Nuez Moscada, Orégano, Papaya, Poleo, Quiebrarao, Romero, Te Verde, Tejuino, Toronjil, Yerbabuena.
Refrán - El chiste no es comer, sino hacer la digestión
.
Tejuino es una bebida refrescante con beneficios para la salud, ya que te ayuda a controlar la diarrea, los efectos del alcohol, contiene bacterias ácido-lácticas con propiedades probióticas y fortalece el sistema inmunitario.
Video Receta Jugo Papaya y Zanahorias Frescas para desintoxicar de Jauja Cocina Mexicana
"|"Remedios Caseros para Mejorar la Digestion"|""|""|""|""|""|""|"(:AMARANTHY :9836 :9842 :9810 :20825-48899 :39978-00330 :86859-02739 :9600 :14706-91503)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
remedios-caseros-potencia||ITEM.|"Remedios Caseros para Mejorar la Potencia"|"Remedios Potencia"|"https://www.mexgrocer.com/remedios-caseros-potencia.html"|||||""|""|""|""|""|""|"POTENCIA - Remedios Naturistas afrodisíacos - Agave, Aguacate, Albahaca, Algas Marinas, Azafran, Carqueja, Cebada, Cilantro, Chocolate, Damiana, Espirulina, Ginseng, Maca, Maguey, Mariscos, Muerdago, Pulque, Sabila, Spirulina, Valeriana, Yohimbina.
Refrán
Las preocupaciones son la muerte de la potencia sexual.
"|"Remedios Caseros para Mejorar la Potencia"|""|""|""|""|""|""|"(:|700093| :3648 :3668 :9625 :9829 :44989-33075 :9691 :32602-12000 :AVOCADOS)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
resources||ITEM.|"Resources about Mexican Food, Health and Mexico"|"Resources"|"https://www.mexgrocer.com/resources.html"|||||""|""|""|""|""|""|"Resources for Mexican Cooking and Culture - Remedios Caseros y Dichos de Comida Mexicana"|"Resources about Mexican Food, Health & Mexico"|""|""|""|""|""|""|"(:MEXCOCINA :REMEDIOS-CASEROS :HOME-REMEDIES :DICHOS-PROVERBIOS-MEXICANOS :MEXICAN-COOKING-TIPS :GLOSSARY :GLOSARIO-COMIDA-MEXICANA :PAPIER-MACHE-PAPER-SCULPTURE-LOS-ALEBRIJES :CONSEJOS-PRACTICOS :NEGOCIOS-MEXICO-US :BUSINESS-IN-MEXICO :ADIVINANZAS :LINKS)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
268-reuben-wrap|268-Reuben-Wrap|recipe-page|"Reuben Wrap"|""|"http://www.mexgrocer.com/268-reuben-wrap.html"|(0)||||""|""|""|""|""|""|"Wrap Rueben con tortillas de harina"|"Reuben Wrap Recipe"|""|""|""|""|""|""|""|"21108-21238 91155-12353 91155-13750 91155-13351 50657-00300-5pk"|""|""|""|""|"Wrap"|"Authentic Mexican"|""|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
13602-00050|13602-00050|product|"REXAL Baking Powder - Polvo para Hornear PROMESA - 8.8 OZ"|""|"https://www.mexgrocer.com/13602-00050.html"|(4.95)||||"PROMESA"|"Rexal"|"Rexal"|""|""|""|"REXAL Baking Powder - Polvo para Hornear PROMESA
Rexal baking powder, has over 84 years on the market and it"|"REXAL Baking Powder - Polvo para Hornear PROMESA"|""|"8.8 OZ"|""|""|""|""|""|""|""|"Polvo para Hornear marca REXAL importado de Mexico
El polvo de hornear REXAL se conoce en M"|"3349"|"013602000507"|"Baking Powder"|"Polvo de Hornear"|"Baking Powde"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
44989-33069|44989-33069|product|"Rhamnus Purse - Cascara Sagrada - 1/4 oz"|""|"https://www.mexgrocer.com/44989-33069.html"|(4.95)||||"Tampico"|"Tampico"|"Tampico"|""|""|""|"Rhamnus Purse - Cascara Sagrada 1/4 oz
Tampico
Rhamnus Purse - Cascara Sagrada 1/4 ozCascara Sagrada is an herbal supplement long used for its laxative properties by native Americans. Cascara Sagrada contains anthraquinones, organic compounds known for their laxative effect. In addition to being a powerful laxative, cascara is also believed to improve the muscle tone of the colon walls.The dried bark can be made into tea, although it tastes bitter. The laxative effect usually occurs 6 to 12 hours after cascara is taken. Cascara Sagrada is not recommended for use by pregnant women or children under the age of 12. Cascara Sagrada should not be taken for more than seven days in a row."|"Rhamnus Purse - Cascara Sagrada 1/4 oz"|""|"1/4 oz"|""|""|""|""|""|""|""|"Rhmnus Purse - Cascara Sagrada 1/4 oz
La Cascara Sagrada es un suplemento herbario usado por los Nativos Americanos por sus propiedades laxantes. Cascara Sagrada contiene anthraquinones, compuestos organicos que se conocen por su efecto laxante. Ademas de ser un poderoso laxante, se cree que la cascara sagrada mejora las paredes musculares del colon. Puede hacerse un te con la corteza seca, aunque sabe muy amargo. El efecto del laxante usualmente ocurre a 6 o 12 horas de haber tomado el te de cascara. No se recomienda el uso de la cascara sagrada en mujeres embarazadas o ninos menores de 12 anos. No se debe tomar la cascara sagrada por mas de 7 dias. Antes de usar consulte a su medico."|""|"044989330697"|"Herbs"|""|"Cascara Sagrada,Rhamnus Purse"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
catagories-packaged-foods||ITEM.|"Rice - Beans - Pasta"|""|"https://www.mexgrocer.com/catagories-packaged-foods.html"|||||""|""|""|""|""|""|"
Rice, Beans and Pasta Products from Mexico
Rice History
Rice was introduced to the Americas at an early date, starting with European colonizers who introduced Rice to South America and the Caribbean. Spanish colonizers later introduced Asian Rice to Veracruz Mexico around the 1520s. Rice is commonly served as the second course of a meal and accompanies a variety of Mexican dishes, typically fish or beans. Three common types of rice recipes made in Mexico are Pilaf style where rice grains are browned and simmered in broth. Brothy rice from Veracruz is creamer than traditional rice and has a cross between risotto and paella. Rice in Cazuela has a very unique and earthy flavor; grains are soaked, drained and fried until brown. Liquid is added and the rice is simmered until tender.
Beans
Beans are one of the oldest foods in existence and have been a part of human diet for thousands of years. This food plant originates from Mexico and was a vital source of food for the ancient Mesoamerican cultures such as the Aztecs and Mayans. The natives grew a variety of beans, primarily black and white. The Spanish later introduced more varieties of beans, since bean crops had already become popular in Europe, Africa and Asia thanks to early European explorers and traders. Beans are typically eaten as a side dish and accompany a variety of dishes like tacos, enchiladas, mole, meat, rice, eggs, pork and chicken. Beans can also be a part of a primary meal; they’re the base of tostadas, enfrijoladas, burritos, bean broth and noodle soup (sopa de fideo en caldo de frijol) to name a few.
Pasta in Mexico
Pasta was brought to Mexico thanks to the Italians, who had a big impact on Mexican cuisine. Italian dishes were popular in the cuisine of New Spain which is what drove the Spaniards to introduce this popular food to the Mesoamerican cultures in Mexico. While trying to replace the natives’ ingredients with European ones, they actually achieved a wonderful combination of flavors from both continents. Pasta became a popular alternative to rice, and tomato sauce was the most common sauce to serve on pasta for nearly 100 years. Today there are different pasta recipes that are given an authentic Mexican touch, with the use of ingredients like chiles. Some common pasta recipes are Fideo (Mexican Spaghetti), Lasagna with Poblano Chiles in Cream, Spaghetti with Poblano Chile and Squash Blossom, Chicken tequila fettuccine, Pasta salad with jalapeno vinaigrette and many more.
MexGrocer.com is proud to bring you the best high quality Rice, Beans and Pasta Products.
Check our “Dried Beans – Black Beans, Pinto Beans and More” section for the best brands for bean products: La Costena (canned beans), C & F (pinto, black, pink, red, Lima and white beans), Goya, Santiago and Dona Lisa. If you want find out everything there is to know about beans and how to prepare them, try our popular cookbooks “Bean Lovers” and “Wholly Frijoles” with over 115 delicious bean recipes.
“Rice – Valencia, Parboiled, Short and Long Grain – Risotto” section has the best rice products and at great prices. Prepare your favorite rice dishes with brands like Tres Estrellas (rice flour), Mahatma (long grain rice), C & F (long grain, parboiled, and short grain), Roland (Risotto and CousCous) and Goya (Thai Jasmine and California Pearl rice)."|"Rice, Beans and Pasta Products"|""|""|""|""|""|""|"(:CATAGORIES-PACKAGED-FOODS-BEANS :CATAGORIES-PACKAGED-FOODS-RICE :CATAGORIES-PACKAGED-FOODS-PASTA :CATAGORIES-PACKAGED-FOODS-DRY-SOUP :CATAGORIES-PACKAGED-FOODS-OTHER-GRAINS)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
catagories-packaged-foods-rice||ITEM.|"Rice - Risotto - Quinoa - CousCous"|"Rice - Risotto - Couscous - Quinoa"|"https://www.mexgrocer.com/catagories-packaged-foods-rice.html"|||||""|""|""|""|""|""|"Rice - Risotto - Quinoa - CousCous
Starting as far back as 2500 B.C rice had been a source of food over a longer period of time than any other crop. Rice production goes back 4,000 years in China and the surrounding areas, it then spread to countries like Sri Lanka and India. It is believed that rice was passed on to Greece and areas of the Mediterranean, Southern Europe and to some of North Africa. Rice was then brought to the New World from Europe, to Brazil from Portugal and from Spain to South and Central America.
Rice"|"Rice - Risotto - Quinoa - CousCous"|""|""|""|""|""|""|"(:GOYA-2625 :2430 :41000-02268 :28817 :GOYA-2682)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
50025|50025|product|"Rick Bayless Mexican Cookbook - Mexican Kitchen by Rick Bayless - 1 unit"|""|"https://www.mexgrocer.com/50025.html"|(36.95)||||"Rick Bayless"|"Rick Bayless"|"Rick Bayless"|""|""|""|"Rick Bayless Cookbook - Mexican Kitchen by Rick Bayless
Capturing the Vibrant Flavors of a World-Class Cuisine.
Mexican food recipes cookbook.
Rick Bayless's - Mexican Kitchen by Rick Bayless, Deann Groen Bayless, and JeanMarie Brownson is the winner of the Julia Child Cookbook Award, this book brings elegant Mexican cuisine to your table. Now you can serve your guests colorful hors d'oeuvres of Classic Seviche Tostadas or Roasted Poblano Chile Salad with Smoked Fish. For a cold night, try the Slow-Simmered Fava Bean Soup with Mint and Pasilla Chile. It features a side of Very Spicy Bruschetta"|"Rick Bayless Mexican Cookbook - Mexican Kitchen by Rick Bayless"|""|"1 unit"|""|""|""|""|""|""|""|""|""|""|"Cookbook"|"Recipe Book"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
brand-ricolino||ITEM.|"Ricolino"|""|"https://www.mexgrocer.com/brand-ricolino.html"|||||""|"Ricolino"|"Ricolino"|""|""|""|"Ricolino is currently sold in Mexico nationally and it’s also exported into the U.S. and Central America, and achieving a strong position in all outlets associated with quality, flavor and fun. In the Mexican market, Ricolino is the indisputable leader with products like Paleta Payaso, Lunetas, Bubulubu, Panditas and Duvalin, besides their line of gummies, due to the versatility of the line.
Ricolino’s story began in 1968 when Ricolino was known as Barcel and by that time the first Paletas Payaso (Clown lollipops), Chocolates y Turrones (Nuggats) already existed. In the year of 1970 Lorenzo and Robert Servitje’s had a the vision of creating and incorporating Barcel into Grupo bimbo, intending to build a pillar of great importance and profitability, which would consolidate the sustainable growth of the organization by integrating the markets of snacks and sweets.
In 1977, seven years later, the Servitje’s brothers decided to split Barcel, S.A. de C.V, that way the Barcel brand will specialize solely in salty snacks and Ricolino would be the brand to be used exclusively for the segment of sweet and chocolates. With this they gave a detailed approach to each market segment.
The company changed is name from Barcel to Dulces y Chocolates Ricolino S.A. de C.V. in 1978 at which the company had Moritas in its inventory, and released their first Bubulubu. By 1985 the company distributed its products at a national level. Ricolinos most popular products were Paleta Payaso, Bubulubu and Kranky, that began innovating in the market at that time.
Subsequently in 1989 the oportunity of a bigger production and distribution for their products was opened with the opening of the plant in Toluca. In December of that year, Ricolino incoporates the candied category, which will allow the brand to grow as well as increase the product portfolio. In 2004, Ricolino added Duvalin, Bocadin and Lunetas to its product catalog.
The products from Ricolino like Bubulubu, Paleta Payaso y Krany has revolutionized the candy industry with their presence in Mexico and the United States. Always innovative, Ricolino sets the trends in products that make children happy, like gum, covered candies and gummies. Ricolino satisfies the imagination and taste of children with an extensive range of amazing products because of their flavor and very creative variety of forms and presentations.
Ricolino has factories located in Mexico City, San Luis Potosi, Cholula, Matehuala, Toluca y Naucalpan, in addition to the one in the city of Ostrava in the Czech Republic.
Ricolino has a broad range of products to offer its consumers, and those products are made up of a solid recognition for their quality and flavor. The different market segments in which Ricolino participates and the products it does it with are:
Paleta Payaso and Bubulubu, Kranky y Pasitas, Pecositas, Dulcigomas, Panditas, Frutigo, Just Fruttie, Moritas, and Gomilocas(Gummies in different shapes: teeth, pinguins, chicken legs, frogs), Chocoplays, chocosorpresa and Bocadin, Duvalin, Duvaleta, Almendras (candy and chocolate covered almonds), Lunetas and Chocoretas. Other products of Ricolino are: Mango Taps, Monedas, Moritas, DulciGomas, Chutazo, Pikaros, Xtreme Fruits. New products include: Chili Pop, Frupicosa, FrutiGomas, Gomilocas Hamburgesas, GomiPezk, Panditas Gummy Bears and Super Fruty.
As an integral part of Grupo Bimbo, Ricolino is a company that’s committed to its consumers, customers and suppliers. Ricolino is a company who offers added value in all its products.
For more information visit Ricolino’s Website at: Ricolino"|"Ricolino Chocolates & Mexican Candy"|""|""|""|""|""|""|"(:5712 :5713 :5768 :5714 :|74323-00728| :5720 :57528-03613 :57528-03614 :57528-03615-3PK :501025-955120 :501015-511107)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
5714|5714|product|"Ricolino Bubulubu Large - 8 ct"|""|"https://www.mexgrocer.com/5714.html"|(5.95)||T||"Ricolino"|"Ricolino"|"Ricolino"|""|""|""|"Ricolino Bubulubu 8 count
Strawberry flavored jelly and marshmallow cookie with chocolate flavored coating. Ricolino is a confectionary company in Mexico, a subsidiary of the leading Mexican bread and baked-goods maker Grupo Bimbo
Ricolino's Bubu Lubu is a delicious candy with a marshmallow and strawberry filling that is coated in scrumptious chocolate. This sweet delight is a favorite for all ages and is an excellent snack when you're craving something sweet or are looking for a sweet burst of energy. Whether you eat it watching tv, at the movie theatre or hand it out at children's parties is guaranteed to be deliciously sweet fun!"|"Ricolino Bubulubu 8 count Bubu Lubu"|""|"8 ct"|""|""|""|""|""|"501015-511107 501025-955120 5712 19524 24869-00474"|""|"Bubulubu Grande de Ricolino - Galleta con Chocolate
¡Bubulubu tiene onda! Las galletas de Ricolino son muy sabrosas hechas en Mexico. Ricolino es una subsidiaria del Grupo Bimbo.
Ricolino's Bubu Lubu es un delicioso dulce con un relleno de fresa y malvavisco que viene cubierto con un exquisito chocolate. Este delicia es la favorita de todas las edades y es una excelente botana para aquellos dias en los traes antojo de algo dulce o simplemente buscas una dulce explosion de energia. Asi lo comas viendo la tele, en el cine o lo repartas en fiestas infantiles...Bubu Lubu te garantiza ser deliciosamente dulce y divertido."|"5712"|"074323029772"|"Chocolate Cookies"|""|"Chocolate"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|4|
74323-00728|74323-00728|product|"Ricolino Kranky Chocolate Coated Corn Flakes Snack 1.41 oz- 10 Pieces - 10 Pieces"|""|"https://www.mexgrocer.com/74323-00728.html"|(9.95)||||"Ricolino"|"Ricolino"|"Ricolino"|""|""|""|"Ricolino Kranky Corn Flakes with Chocolate Flavoring Coating 1.41 oz (Box with 10 Pieces)
Ricolino's Kranky are delicious chocolate covered corn flakes. This sweet treat is the perfect snack on the go, whether you're going to the movies or to just eat it at home. Kids will love them too, Ricolino's Kranky are a great snack for children's school lunches.
170 calories per serving (40g)
Ingredients: sugar, corn flakes (corn flour, sugar, malt extract, wheat flour, salt, milk, vitamins and minerals, rosemary extract), hydrogenated palm oil, skim milk substitute, cocoa, corn starch, Arabic gum, talc, glazing agent, soy lecithin, polyglycerol polyricinoleate, artificial flavor, salt and sucralose."|"Ricolino Kranky Corn Flakes with Chocolate 1.41 oz 10 Pieces"|""|"10 Pieces"|""|""|""|""|""|"24869-00474 501015-511107 501025-955120 5712 5768 5714 9234 88843-22034 24869-00474"|""|"Ricolino's Kranky son hojuelas cubiertas con delicioso chocolate. Este dulce es perfecto como botana para el cine o para comerlo en casa. A los niños tambien les fascina, Ricolino's Kranky son una muy buena botana para acompañar el almuerzo de los niños.
170 calorias por porcion (40g)
Ingredientes: azucar, hojuela de maiz (harina de maiz, azucar, extracto de malta, harina de trigo, sal yodatada, leche, vitaminas y minerales, extracto de romero), grasa de palmiste hidrogenado, sustituto de leche descremada, cocoa, almidon, goma arabiga, talco inerte, goma laca, lecitina de soya, poliglicerol polirricinoleato, saborizante artificial, sal yodatada y sucralosa."|"5714"|"074323007282"|"Corn Flakes"|""|"Chocolate"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|4|
5720|5720|product|"Ricolino Mini Paleta Payaso 4 pieces (Pack of 3) - 12 ct"|""|"https://www.mexgrocer.com/5720.html"|(10.95)||||"Ricolino"|"Ricolino"|"Ricolino"|""|""|""|"Ricolino Mini Paleta Payaso 4 pieces each (Pack of 3)"|"Ricolino Mini Paleta Payaso 4 pieces (Pack of 3)"|""|"12 ct"|""|""|""|""|""|""|""|"Mini Paletas Payaso marca Ricolino 4 piezas en cada bolsa 100 g 3 Pack"|""|"757528000325"|"Marshmallow"|""|"Chocolate"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
5712|5712|product|"Ricolino Paleta Payaso Grande - 10 ct"|""|"https://www.mexgrocer.com/5712.html"|(12.95)||T||"Ricolino"|"Ricolino"|"Ricolino"|""|""|""|"Paleta Payaso Large by Ricolino 10 count
Ricolino is a confectionary company in Mexico, a subsidiary of the leading Mexican bread and baked-goods maker Grupo Bimbo
Ricolino's Paleta Payaso (clown lollipop) is a a deliciously sweet marshmallow confection that is coated with chocolate and garnished with sour gummies on the top to create a cute clown design. Kids love these sweet treats, so they are perfect to hand out at parties or to include in party favor bags. Adults love them too, so bring the sweet memories of your childhood with Paleta Payaso."|"Paleta Payaso Grande de Ricolino 10 count"|""|"10 ct"|""|""|""|""|""|"501015-511107 501025-955120 5714 19524 12960 74323-00728 5768 24869-00474"|""|"Paleta Payaso Grande de Ricolino
Las galletas de Ricolino son muy sabrosas. Ricolino es una subsidiaria del Grupo Bimbo.
La Paleta Payaso de Ricolino es un delicioso dulce de bombon que viene cubierto con chocolate y adornado con gomistas agridulces para crear un diseno muy padre de payaso. Los ninos adoran esta sabrosisima golosina, por lo cual son perfectos para las fiestas infantiles o para incluirlos en las bolsitas de recuerditos que des en las fiestas. Adultos tambien aman esta deliciosa confeccion...Paleta Payaso te traera dulces recuerdos de tus ninez con su gran sabor.
"|"5714"|"074323008517"|"Marshmallow"|""|"Chocolate"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|3|
5713|5713|product|"Ricolino RicoFiesta Piñata Mix Bag - 3.3 lbs"|""|"https://www.mexgrocer.com/5713.html"|(20.95)||||"Ricolino"|"Ricolino"|"Ricolino"|""|""|""|"Ricolino RicoFiesta Piñata Mix 3.3 LB Bag - Rico Fiesta
Ricolino is a confectionary company in Mexico, a subsidiary of the leading Mexican bread and baked-goods maker Grupo Bimbo
Ricolino's Ricofiesta party bag is a delicious assortment of candies that is perfect for children's parties and as Hallowen treats or pinata stuffers. The bag contains 5 delicious Ricolino candies: Pecositas which are strawberry, orange and blueberry flavored dots. Chicks delicious coated gum. Bocadin peanut filled wafer with chocolated flavored coating. Duvaleta soft candy filled pop with a soft mango, strawberry and apple center.
"|"Ricolino RicoFiesta Piñata Mix 3.3 LB Bag"|""|"3.3 lbs"|""|""|""|""|""|""|""|"Bolsa con dulces para fiestas RicoFiesta de Ricolino
Bolsa con dulces para Pinata. Las galletas de Ricolino son muy sabrosas hechas en Mexico. Ricolino es una subsidiaria del Grupo Bimbo.
Ricolino's Ricofiesta es un surtido delicioso de dulces que son perfectos para fiestas infantiles o como golosinas para rellenar pinatas o repartir en Halloween. La bolsa contiene 5 deliciosos dulces de la marca Ricolino: Pecositas que son chochitos acidulados con sabor a fresa, naranja y moral azul. Chicks goma de mascar. Bocadin galleta rellena con cobertura tipo chocolate. Duvaleta paletas de caramelo macizo rellenas de caramelo suave sabor a mango, fresa y manzana. Ademas de Panditas que son unas gomitas de grenetina."|""|"074323054958"|"Pinata Mix,Mexican Candy"|""|"Assorted"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
24142-00224|24142-00224|product|"Ricos Besos - Chocolate Flavored Toffee by Montes - 5 oz"|""|"https://www.mexgrocer.com/24142-00224.html"|(4.95)||T||"Montes"|"Montes"|"Montes"|""|""|""|"Montes RIcos Besos (5 oz bag)
Ricos Besos are chocolate flavored toffee candies. These artificially flavored chocolate candies are individually wrapped and are perfect for pinatas, or everyday enjoyment! Ricos Besos are made with real milk, as all of Montes' products are.
Ingredients: Corn syrup, sugar, milk, cocoa."|"Ricos Besos Chocolate Flavored Mexican candy"|""|"5 oz"|""|""|""|""|""|"24869-00474 28000-12144 24142-00222
24142-00224 88843-22034 24869-00474
24142-00223
24142-00520
"|""|"Dulce Montes de sabor a chocolate."|"24142-00222"|"024142002241"|"Toffee,Natilla"|""|"Pecan,Chocolate"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
328-rio-grande-fajitas|328-Rio-Grande-Fajitas|recipe-page|"Rio Grande Fajitas Mexican Recipe"|""|"http://www.mexgrocer.com/328-rio-grande-fajitas.html"|(0)||||""|""|""|""|""|""|"Receta de Fajitas de Pollo Estilo Rio Grande Tejas"|"Rio Grande Fajitas Mexican Recipe"|""|""|""|""|""|""|""|"21108-flour-tortillas-6 91155-12353 91155-13750 91155-13351 29440-87482 29440-87483"|""|""|""|""|"Fajitas"|"Authentic Mexican"|"Chicken,Pollo"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
md-018|md-018|product|"Riviera Maya Xcaret - Pasion por Mexico - Edición 17/ Junio 2005"|""|"https://www.mexgrocer.com/md-018.html"|(6.95)||T||"Mexico Desconocido"|"Mexico Desconocido"|"Mexico Desconocido"|""|""|""|"Discover one of the most beautiful places of the Mayan Riviera: Xcaret through more than 142 images that will guide you through a multitude of beaches with white sand and cool from all the world, the most transparent and beautiful place, unique flora and fauna."|"Riviera Maya Xcaret - Pasion por Mexico Desconocido"|""|"Edición 17/ Junio 2005"|"
"|""|""|""|""|"md-mexique-fr md-moxige-cn md-zacatecas-eng"|""|"Descubra uno de los lugares más bellos de la Riviera Maya: Xcaret a través de más de 142 imágenes que lo guiarán por una infinidad de playas con la arena mas blanca y fresca del mundo, un hermoso mas transparente, flora y fauna inigualables.
Festival de Tradiciones de Vida y Muerte, en Xcaret!
Palabras clave: riviera maya, xcaret, arena blanca, playas de mexico"|""|"9 789686520972-18"|"Collectors Magazine"|"Riviera Maya"|"Xcaret,Maya"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
383-roastbeefavocadowrap|383-roastbeefavocadowrap|recipe-page|"Roast Beef Avocado and Cucumber Wrap"|""|"http://www.mexgrocer.com/383-roastbeefavocadowrap.html"|(0)||||""|""|""|""|""|""|"Wrap de Aguacate y Carne de Res con Tortilla de Harina"|"Roast Beef Avocado and Cucumber Wrap Recipe"|""|""|""|""|""|""|""|"72878-26255 72878-17130 72878-17129 86603-37314 86603-37315 21108-21238 1455 29440-87481 avocados 72878-22578"|"avocados"|""|""|""|"Wrap,Beef"|"Authentic Mexican"|""|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
370-roast-beef-n-swiss-tortilla-roll-ups|370-Roast-Beef-n-Swiss-Tortilla-Roll-Ups|recipe-page|"Roast Beef'n Swiss Tortilla Roll-Ups"|""|"http://www.mexgrocer.com/370-roast-beef-n-swiss-tortilla-roll-ups.html"|(0)||||""|""|""|""|""|""|"Rodajas de Tortilla de Harina con Carne de Res y Queso Suizo"|"Roast Beef'n Swiss Tortilla Roll-Ups Recipe"|""|""|""|""|""|""|""|"86603-37314 86603-37315 91155-12353 91155-13351 29440-87481"|""|""|""|""|"Beef,Tortillas"|"Authentic Mexican"|""|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
503032-733296|503032-733296|ITEM.|"Roasted Green Habanero Pepper Hot Sauce by Tres Espadas - 3.5 fl oz"|""|"https://www.mexgrocer.com/503032-733296.html"|(5.95)||||"Tres Espadas"|"Tres Espadas"|"Tres Espadas"|""|""|""|"Roasted Green Habanero Pepper Hot Sauce by Tres Espadas - Salsa Picante Chile Habanero Verde
You only need a few drops of the Green Gourmet Habanero Hot Sauce Tres Espadas brand to make your dish or meal unique and spicy. You will love the amazing quality and freshness of the natural ingredients of Tres Espadas Habanero Hot Sauces.
The Benefits of the Roasted Green Habanero Hot Sauce Tres Espadas brand is that it is prepared with 100% natural products and no artificial flavors or colors, it is rich in vitamin C and amino acids. The Habanero Hot Sauce contains Capsaicin, which provides anti-cancer, antioxidant and analgesic characteristics.
"|"Roasted Green Habanero Pepper Hot Sauce by Tres Espadas"|""|"3.5 fl oz"|"
"|""|""|""|""|"503032-733302 503032-733319 72878-17129 1214 3181 3182 3183 3184 1358"|""|"Salsa Habanero de chile Verde Habanero marca Tres Espadas"|"503032-733302"|"7503032733296"|""|"Green,Verde"|"Habanero"|"Extra Hot,Very Hot"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
503032-733319|503032-733319|ITEM.|"Roasted Orange Habanero Pepper Hot Sauce by Tres Espadas - 3.5 fl oz"|""|"https://www.mexgrocer.com/503032-733319.html"|(5.95)||||"Tres Espadas"|"Tres Espadas"|"Tres Espadas"|""|""|""|"Roasted Orange Habanero Pepper Hot Sauce by Tres Espadas - Salsa Picante de Chile Habanero Naranja marca Tres Espadas
You only need a few drops of the Orange Gourmet Habanero Hot Sauce Tres Espadas brand to make your dish or meal unique and spicy. You will love the amazing quality and freshness of the natural ingredients of Tres Espadas Habanero Hot Sauces.
The Benefits of the Roasted Orange Habanero Hot Sauce Tres Espadas brand is that it is prepared with 100% natural products and no artificial flavors or colors, it is rich in vitamin C and amino acids. The Habanero Hot Sauce contains Capsaicin, which provides anti-cancer, antioxidant and analgesic characteristics.
"|"Roasted Orange Habanero Pepper Hot Sauce by Tres Espadas"|""|"3.5 fl oz"|"
"|""|""|""|""|"60007-56770 503032-733296 503032-733302 72878-17129 1214 3181 3182 3183 3184 1358"|""|"Salsa Picante Roja Naranja de Chile Habanero marca Tres Espadas"|"503032-733302"|"7503032733319"|""|"Orange,Naranja"|"Habanero"|"Extra Hot,Very Hot"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
503032-733302|503032-733302|ITEM.|"Roasted Red Habanero Pepper Hot Sauce by Tres Espadas - 3.5 fl oz"|""|"https://www.mexgrocer.com/503032-733302.html"|(5.95)||||"Tres Espadas"|"Tres Espadas"|"Tres Espadas"|""|""|""|"Roasted Red Habanero Pepper Hot Sauce by Tres Espadas - Salsa Picante de Chile Habanero Rojo marca Tres Espadas
You only need a few drops of the Red Gourmet Habanero Hot Sauce Tres Espadas brand to make your dish or meal unique and spicy. You will love the amazing quality and freshness of the natural ingredients of Tres Espadas Habanero Hot Sauces.
The Benefits of the Roasted Red Habanero Hot Sauce Tres Espadas brand is that it is prepared with 100% natural products and no artificial flavors or colors, it is rich in vitamin C and amino acids. The Habanero Hot Sauce contains Capsaicin, which provides anti-cancer, antioxidant and analgesic characteristics.
"|"Roasted Red Habanero Pepper Hot Sauce by Tres Espadas"|""|"3.5 fl oz"|"
"|""|""|""|""|"503032-733296 503032-733319 72878-17129 1214 3181 3182 3183 3184 1358"|""|"Salsa Picante Roja de Chile Habanero marca Tres Espadas"|"503032-733296"|"7503032733302"|""|"Red,Roja"|"Habanero"|"Extra Hot,Very Hot"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
138-roastedpepperrollup|138-roastedpepperrollup|recipe-page|"Roasted Red Pepper Rollups Recipe"|""|"http://www.mexgrocer.com/138-roastedpepperrollup.html"|(0)||||""|""|""|""|""|""|"Cheese and Roasted Pepper Rollups Recipe"|"Roasted Red Pepper Rollups Recipe"|""|""|""|""|""|""|""|"91155-12353 91155-13351"|""|""|""|""|"Roll-ups"|"Authentic Mexican"|"Cheese,Guacamole,Red Pepper,Rollups"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
68044-00802|68044-00802|product|"Rockaleta by Sonric's - 20 pieces"|""|"https://www.mexgrocer.com/68044-00802.html"|(12.95)||T||"Sonrics"|"Sonrics"|"Sonrics"|""|""|""|"Rockaleta Dark by Sonric's 15.4 oz - 20 pieces
Sonric's Rockaleta Lollipops is a tasty treat that will leave your tongue tingling with flavor. Rockaleta's are spicy multi colored, layered and flavored lollipops with a delicious mango-bubblegum center. Its literally bursting with a tangy flavor that will make you experiment multi-sensations. Ingredients: Sugar, corn syrup, gum arabic, iodized salt, gum base, citric acid, chili powder, flavorings and artificial colors.
"|"Rockaleta by Sonric's 15.4 oz - 20 pieces"|""|"20 pieces"|""|""|""|""|""|"19496-02400 5741 5742 95600-00101"|""|"Dulces Rockaleta Dark de Sonrics -
Los Rockaletas de la marca Sonric's son unas paletas deliciosas que dejaran tu lengua zumbando de sabor. Las Rockaletas son unas paletas que contienen una combinacion autentica de multicapas de sabores y colores ademas de un rico centro de chicle con sabor a mango. Estas golosinas estan repletas de un sabor picante que te hara experimentar multisensaciones deliciosas. Ingredientes: azucar, jarabe de maiz, la goma arabiga, sal yodada, goma de mascar, acido citrico, polvo de chile, sabores y colores artificiales."|"9350"|"686700701012"|"Hard Candy"|""|"Tamarind,Chile"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|2|
79-rockintacos|79-rockintacos|recipe-page|"Rockin' Tacos Mexican Recipe"|""|"http://www.mexgrocer.com/79-rockintacos.html"|(0)||||""|""|""|""|""|""|"Tacos Vegetarianos estilo Mexicano"|"Rockin' Tacos Mexican Recipe"|""|""|""|""|""|""|""|"taco-fry-clip 91155-12353 91155-13750 91155-13351 29440-87165"|""|""|""|""|"Tacos"|"Authentic Mexican"|"Tacos,Vegetarian Tacos,Rockin Tacos"|""|""|"Out of Stock"|""|""|""|""|""|""|T||"Buy Ingredients"|""|||"Related Recipes"|||||||||0|
50409-87179|50409-87179|product|"Rodillo de Madera Grande / Wooden Rolling Pin - 1 unit"|""|"https://www.mexgrocer.com/50409-87179.html"|(6.95)||T||"La Mexicana"|"La Mexicana"|"La Mexicana"|""|""|""|"La Mexicana's large wooden rolling pin is a cylindrical shaped kitchen
utensil that is used to evenly flatten and shape dough. Its small
handles located on each end of the roller allow for better control of
the pin when pressing and pushing across the dough in order to
flatten as desired.
Features:
"|"Rodillo de Madera Grande / Wooden Rolling Pin"|""|"1 unit"|""|""|""|""|""|"50409-87326 50409-87278 50409-87178 50409-87321"|""|"El Rodillo de Madera de la marca La Mexicana es un utensilo grande que
no puede hacer falta en toda cocina. Tiene una forma cilindrica y es
utilizado para dar forma y aplastar cualquier masa. Sus peque–as
asas situadas en cada extremo del rodillo permiten un mejor control
del rodillo, al presionar y empujar a traves de la masa con el fin de
aplanarlo a tu gusto.
Presentacion:
"|"50409-89468"|"650409871796"|"Rodillo"|"Wood"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
44774-05602|44774-05602|Product|"Rogelio Bueno Achiote Annato Condiment - 3.5 oz"|""|"https://www.mexgrocer.com/44774-05602.html"|(4.95)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Achiote Annato Condiment 3.5 oz (100 g)"|"Rogelio Bueno Achiote Annato Condiment 3.5 oz"|""|"3.5 oz"|""|""|""|""|""|""|""|"Pasta de Achiote marca Rogelio Bueno Tamaño Grande para Restaurantes o Institucional."|""|"044774056016"|"Achiote"|"Paste"|"Annatto,Achiote"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
44774-05606|44774-05606|product|"Rogelio Bueno Achiote Annato condiment - 8.45 oz"|""|"https://www.mexgrocer.com/44774-05606.html"|(5.95)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Achiote Annato condiment
Rogelio Bueno Achiote Annato condiment 8.45 oz
Rogelio Bueno
Rogelio Bueno achiote (or annato) condiment in liquid presentaion for easier to use with your favorite recipes or marinades. The ancient Aztecs called it achiotl, and it was used for Mexican manuscript painting in the sixteenth century. It could be used to season chicken, fish and pork. It is used frequently in the coloring of cheeses like Cheddar. Achiote is plant used as a condiment, it doesn't have flavor, it only colors red. Achiote is a seasoning used to make Tamale masa o give soups their color. Makes 16 servings.
Calories 10 per serving (15ml)
Ingredients: water, iodized salt, annato seed, acetic acid, annato color, pepper, garlic, citric acid, natural flavors, guar gum, thyme, clove, cumin, oregano, sodium benzoate as preservative, xanthan gum, yellow 5, yellow 6 and red 40."|"Rogelio Bueno Achiote Annato condiment 8.45oz"|""|"8.45 oz"|""|""|""|""|""|""|""|"Rogelio Bueno Achiote Annato condiment 250 ml
Rogelio Bueno te trae achiote condimento liquido listo para sazonar, con especias para darle a sus platillos un rico sabor! La palabra achiote es una castellanización del nahuatl achiotl. El achiote es una semilla de color rojo intenso que se mezcla con varias especias formando una pasta. Se puede usar para condimentar aves, pescados y carne de cerdo. Se usa frecuentemente en la coloración de quesos como el Cheddar. El achiote es una planta que se usa como condimento, pero no tiene sabor, solo da color rojo. es un tipo de especia que se usa para hacer la masa de los tamales o para darle color a las sopas. Rinde 16 porciones.
10 Calorias por porcion (15ml)
Ingredientes: agua, sal yodatada, semilla de annato, acido acetico, extracto de annato, pimienta, ajo, acido citrico, saborizantes naturales, goma guar, tomillo, clavo, comino, oregano, benzoato de sodio como conservador, goma xantano, amarillo 5, amarillo 6, y Rojo 40."|""|"044774056061"|"Achiote"|"Achiote"|"Annatto"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
2508|2508|product|"Rogelio Bueno Authentic Adobo Mole - 8.25 oz"|""|"https://www.mexgrocer.com/2508.html"|(5.5)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Adobo
Adobo is a Mexican gravy type adobo sauce with chiles, nuts, spices, chocolate and seasonings.
Rogelio Bueno's Adobo Mole Sauce is a ready to serve mole sauce that is simple and fast to make. It has the same scrumptious flavor as traditional mole sauce that will give your dishes a unique and irresistible flavor that is finger licking good. The Mole sauce has an incredible combination of spices and peppers, so it can be used to prepare not only chicken and pork recipes but the famous ""enmoladas"" which are mole flavored enchildas...yum! Taste the sweet and spicy flavors of Mexico with Rogelio Bueno, an Adobo mole sauce that is so good it will instantly become a family favorite!
Preperation Instructions: Stove: Pour content into sauce pan and heat slowly, stirring occasionally. Microwave: Just microwave for 2 minutes. Serving Suggestions: Enjoy it with chicken, pork, enchiladas or your favorite dish."|"Rogelio Bueno Authentic Adobo Mole 8.25 oz."|""|"8.25 oz"|""|""|""|""|""|""|""|"Adobo Rogelio Bueno
Adobo en pasta Rogelio Bueno- Una salsa a base de chiles secos, aceite, nueces, especias, y condimentos.
Rogelio Bueno Adobo es una salsa de mole que ya viene preparada, y que es muy sencilla y rapida de calentar y sazonar. Tiene el mismo riquisimo sabor que el mole tradicional y le dara a tus platillos favorites un sabor unico e irresistible que te hara chuparte los dedos. El mole se utiliza no solo con recetas de pollo y puerco si no tambien para hacer las famosas ""enmoladas"" que son enchiladas cubiertas de mole...que rico! Saborea los deliciosos sabores dulces y picosos de Mexico gracias a Rogelio Bueno, un mole de Adobo que es tan rico que se convertira en el producto favorito de tu familia!
Instrucciones de Preparacion: Estufa: Vacie en un recipiente y caliente a fuego lento, revolviendolo ocasionalmente. Microondas: Caliente por solo dos minutos. Platillos Sugeridos: Disfrutelo con pollo, puerco, enchiladas o en su platillo favorito."|""|"044774301000"|"Mole"|"Paste"|"Red Mole"|""|""|"Out of Stock"|""|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
2503|2503|product|"Rogelio Bueno Authentic Mole Ready to Serve - 19 oz"|""|"https://www.mexgrocer.com/2503.html"|(5.5)||T||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Mole Ready to Serve - 19 oz - Serves 6 Portions
Mexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings.
Rogelio Bueno's Poblano Mole Sauce is a ready to serve mole sauce that is simple and fast to make. It has the same scrumptious flavor as traditional mole sauce that will give your dishes a unique and irresistible flavor that is finger licking good. Mole sauce can be used to prepare not only chicken but the famous ""enmoladas"" which are mole flavored enchildas...yum! Taste the sweet and spicy flavors of Mexico with Rogelio Bueno, a mole poblano sauce that is so good it will instantly become a family favorite!
Preperation Instructions: Stove: Pour content into sauce pan and heat slowly, stirring occasionally. Microwave: Just microwave for 2 minutes. Serving Suggestions: Enjoy it with chicken, pork, enchiladas or your favorite dish."|"Rogelio Bueno Authentic Mole Ready to Serve - 19 oz - 6 Portions"|""|"19 oz"|""|""|""|""|""|" 2526 72878-054 64806-00000 44774-60100 21108-flour-tortillas-6 76397-03016"|""|"Mole Listo para Servirse Rogelio Bueno Autentico - 540 g - Rinde 6 Porciones
El Mole Poblano de Rogelio Bueno es una salsa de mole que ya viene preparado, y que es muy sencillo y rapido de calentar y sazonar. Tiene el mismo riquisimo sabor que el mole tradicional y le dara tus platillos favorites un sabor unico e irresistible que te hara chuparte los dedos. El mole se utiliza no solo con pollo si no tambien para hacer las famosas ""enmoladas"" que son enchiladas cubiertas de mole...que rico! Saborea los deliciosos sabores dulces y picosos de Mexico gracias a Rogelio Bueno, un mole poblano que es tan rico que se convertira en el producto favorito de tu familia!
Instrucciones de Preparacion: Estufa: Vacie en un recipiente y caliente a fuego lento, revolviendolo ocasionalmente. Microondas: Caliente por solo dos minutos. Platillos Sugeridos: Disfrutelo con pollo, puerco, enchiladas o en su platillo favorito."|"41000-02268"|"044774114006"|"Mole"|"Ready to Serve"|"Red Mole"|""|""|"In Stock"|""|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|"
View Estimated Shipping Date"|||""|""|||"Related Recipes"||||||||5|4|
2502|2502|product|"Rogelio Bueno Authentic Mole Sauce - 19 oz"|""|"https://www.mexgrocer.com/2502.html"|(10.95)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Authentic Mole
Mexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings.
Rogelio Bueno's Poblano Mole Sauce is a ready to serve mole sauce that is simple and fast to make. It has the same scrumptious flavor as traditional mole sauce that will give your dishes a unique and irresistible flavor that is finger licking good. Mole sauce can be used to prepare not only chicken but the famous ""enmoladas"" which are mole flavored enchildas...yum! Taste the sweet and spicy flavors of Mexico with Rogelio Bueno, a mole poblano sauce that is so good it will instantly become a family favorite!
Preperation Instructions: Stove: Pour content into sauce pan and heat slowly, stirring occasionally. Microwave: Just microwave for 2 minutes. Serving Suggestions: Enjoy it with chicken, pork, enchiladas or your favorite dish."|"Rogelio Bueno Authentic Mole 19 oz."|""|"19 oz"|""|""|""|""|""|"2527 2503 14990n 1395 14994 14993 50409-87202 64806-00000 76397-03016"|""|"
Mole en pasta Rogelio Bueno- Una salsa a base de chiles secos, aceite, nueces, especias, chocolate y condimentos.
HISTORIA DEL MOLE
El mole es uno de los platillos mAs representativos de nuestra mexicanidad, especial para las grandes
El Mole Poblano de Rogelio Bueno es una salsa de mole que ya viene preparado, y que es muy sencillo y rapido de calentar y sazonar. Tiene el mismo riquisimo sabor que el mole tradicional y le dara tus platillos favorites un sabor unico e irresistible que te hara chuparte los dedos. El mole se utiliza no solo con pollo si no tambien para hacer las famosas ""enmoladas"" que son enchiladas cubiertas de mole...que rico! Saborea los deliciosos sabores dulces y picosos de Mexico gracias a Rogelio Bueno, un mole poblano que es tan rico que se convertira en el producto favorito de tu familia!
Instrucciones de Preparacion: Estufa: Vacie en un recipiente y caliente a fuego lento, revolviendolo ocasionalmente. Microondas: Caliente por solo dos minutos. Platillos Sugeridos: Disfrutelo con pollo, puerco, enchiladas o en su platillo favorito."|"44774-10600"|"044774102003"|"Mole"|"Paste"|"Red Mole"|""|""|"Out of Stock"|"2500"|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|""|||""|""|||"Related Recipes"||||||||4|4|
2509|2509|product|"Rogelio Bueno Green Mole (Mole Verde) - 8.25 oz"|""|"https://www.mexgrocer.com/2509.html"|(5.5)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Mexican gravy type green mole sauce with chiles, nuts, spices, and seasonings. Also called Pipian Verde.
Rogelio Bueno's Green Mole Sauce is a ready to serve mole sauce that is
simple and fast to make. It has the same scrumptious flavor as
traditional mole sauce that will give your dishes a unique and
irresistible flavor that is finger licking good. Mole sauce can be
used to prepare not only chicken but the famous ""enmoladas""
which are mole flavored enchildas...yum! Taste the sweet and spicy
flavors of Mexico with Rogelio Bueno, a green mole sauce that is so
good it will instantly become a family favorite!
Preparation:
Add three equal portions of chicken broth or water for each portion of
Rogelio Bueno product. Add sugar and salt to taste and place it on a
low flame to boiling temperature stirring to avoid burning.
Serving Ideas:
May be added to chicken, pork, scrambled or fried eggs, tamales,
enchiladas, rice and refried beans.
Features:
Ingredients:
sesame seed, vegetable oil, pumpkin seed, toasted bread, iodized
salt, spices, natural flavor, yellow 5 and blue 1.
"|"Rogelio Bueno Green Mole (Mole Verde) 8.25 oz."|""|"8.25 oz"|""|""|""|""|""|""|""|"Rogelio Bueno Mole Verde
Mole verde Rogelio Bueno - Una salsa verde oscuro con chiles, nueces y especias.
El Mole Verde de Rogelio Bueno es una salsa de mole que ya viene
preparado, y que es muy sencillo y rapido de calentar y sazonar.
Tiene el mismo riquisimo sabor que el mole tradicional y le dara a
tus platillos favoritos un sabor unico e irresistible que te hara
chuparte los dedos. El mole se utiliza no solo con pollo si no
tambien para hacer las famosas ""enmoladas"" que son
enchiladas cubiertas de mole...que rico! Saborea los deliciosos
sabores dulces y picosos de Mexico gracias a Rogelio Bueno, un mole
verde que es tan rico que se convertira en el producto favorito de tu
familia!
Preparacion:
Agregar tres porciones iguales de caldo de pollo o agua para cada porcion del
producto Rogelio Bueno. Agrega azucar y sal al gusto y colocalo a
fuego lento a temperatura de ebullicion revolviendolo para evitar que
se queme.
Sugerencias de como servir:
Puede ser a"|""|"044774401007"|"Mole Verde"|"Paste"|"Red Mole"|""|""|"Out of Stock"|""|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|""|||""|""|||"Related Recipes"|||||||||0|
brand-rogelio-bueno||ITEM.|"Rogelio Bueno Mole"|""|"https://www.mexgrocer.com/brand-rogelio-bueno.html"|||T||""|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Buy all your Rogelio Bueno Mexican Food moles, including mole, mole verde, pipian and adobo here: For more information please visit Mexicorp.com importers of Rogelio Bueno brand."|"Rogelio Bueno Mole"|""|""|""|""|""|""|"(:2500 :2502 :2506 :2508 :2509 :2503 :44774-05606 :44774-05602 :44774-10600 :44774-60100)"|""|""|""|""|""|""|""|""|""|""|"In Stock"|""|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|"
View Estimated Shipping Date"|||""|""|||"Related Recipes"|||||||||0|
2500|2500|product|"Rogelio Bueno Mole Sauce - 8.25 oz"|""|"https://www.mexgrocer.com/2500.html"|(5.5)||T||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Rogelio Bueno Mole Paste
Mexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings. Red mole.
MOLE POBLANO
The Mole Poblano (originally from the city of Puebla) or Mole Sauce is the National dish of Mexico and is reserved for special occasions. It is a meal that demands long preparation time and requires the use of a number of culinary skills. Mole was refined by the nuns of the Order of Santa Rosa in the City of Puebla in central Mexico to impress visiting politicial and church officials in the 17th century. Some consider mole paste the first barbeque sauce because of how it is used and on what kinds of foods it is applied."|"Mole Sauce Rogelio Bueno 8.25 oz."|""|"8.25 oz"|""|""|""|""|""|"21108-flour-tortillas-6 2503 2527 2526 64806-00000 41000-02268
76397-03016"|""|"Rogelio Bueno Mole
Mole en pasta Rogelio Bueno- Una salsa a base de chiles secos, aceite, nueces, especias, chocolate y condimentos.
HISTORIA DEL MOLE
El mole es uno de los platillos más representativos de nuestra mexicanidad, especial para las grandes celebraciones.
El origen del mole se pierde en la leyenda o se ubica en las grandes cocinas de los conventos poblanos de la Colonia. En dichos conventos se fortaleció y perfeccionó el arte culinario mexicano, pues se agasajaba frecuentemente a las grandes personalidades civiles y religiosas del Virreinato. Allí se disfrutaron por primera vez muchos de los platillos que a la postre dieron fama mundial a la Cocina Mexicana.
Cuenta la leyenda, que en una ocasión Juan de Palafox, virrey de la Nueva España y arzobispo de Puebla, visitó su diócesis, un convento poblano le ofreció un banquete, para el cual los cocineros de la comunidad religiosa se esmeraron especialmente.
El cocinero principal era fray Pascual, que ese día corría por toda la cocina dando ordenes ante la inminencia de la importante visita. Se dice que fray Pascual estaba particularmente nervioso y que comenzó a reprender a sus ayudantes, en vista del desorden que imperaba en la cocina. El mismo fray Pascual comenzó a amontonar en una charola todos los ingredientes para guardarlos en la despensa y era tal su prisa que fue a tropezar exactamente frente a la cazuela donde unos suculentos guajolotes estaban ya casi en su punto. Allí fueron a parar los chiles, trozos de chocolate y las más variadas especias echando a perder la comida que debía ofrecerse al Virrey.
Fue tanta la angustia de fray Pascual que éste comenzó a orar con toda su fe, justamente cuando le avisaban que los comensales estaban sentados a la mesa. Un rato más tarde, él mismo no pudo creer cuando todo el mundo elogió el accidentado platillo. Esta leyenda tuvo tanta acogida popular que incluso hoy, en los pequeños pueblos, las amas de casa apuradas invocan la ayuda del fraile con el siguiente verso: """"San Pascual Bailón, atiza mi fogón"""".
No obstante, lo seguro es que el mole no es producto de una casualidad, sino el resultado de un lento proceso culinario iniciado desde la época prehispánica y perfeccionado, sí, en la Colonia, cuando la Cocina Mexicana se enriqueció con elementos asiáticos y europeos.
Cada región imprimió en el mole su sello propio y así fueron surgiendo el mole poblano, el mole negro de Oaxaca, el mole amarillito del sureste, el mole coloradito del Valle de México, el ranchero de la Altiplanicie y otros muchos que nos asombran tanto por su complejidad como por su sencillez."|"44774-60100"|"044774101006"|"Mole"|"Paste"|"Red Mole"|""|""|"In Stock"|"2502 44774-10300"|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|"
View Estimated Shipping Date"|||""|""|||"Related Recipes"||||||||5|4|
2506|2506|product|"Rogelio Bueno Pipian - 8.25 oz"|""|"https://www.mexgrocer.com/2506.html"|(5.5)||||"Rogelio Bueno"|"Rogelio Bueno"|"Rogelio Bueno"|""|""|""|"Mexican gravy type pipian sauce with chiles, squash seeds, nuts, Mexican spices, and seasonings. (Pepian)
One of Pipian's main ingredients in addition to the chiles are the squash seeds or pumpkin seeds, also called in Spanish ""pepitas de calabaza"" (green in color). The pipian is a ""mole"" type sauce very popular in the North East region of Mexico including cities in San Luis Potosi, Nuevo Leon, Tamaulipas and northern Veracruz. (The Huasteca region).
Pipian is delicious to make a chicken in green pumpkin-seed sauce.
"|"Rogelio Bueno Pipian 8.25 oz."|""|"8.25 oz"|""|""|""|""|""|""|""|"Rogelio Bueno Pipian
Pipian en pasta Rogelio Bueno- Una salsa tipo mole a base de chiles secos, semilla de calabaza, aceite, nueces, especias, y condimentos."|""|"044774201003"|"Pipian"|"Paste"|"Pipian"|""|""|"Out of Stock"|""|""|"562-turkey-mole-puebla-style-poblano 523-red-mole-from-oaxaca 517-mole-de-olla mexcocina-apr3 524-yellow-mole-from-oaxaca"|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13593|13593|product|"Roland Arborio Rice Superfino - 35.2 oz"|""|"https://www.mexgrocer.com/13593.html"|(9.95)|(8.95)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Arborio Rice Superfino by Roland
Arborio rice is short-grain type of Italian
rice used in the traditional Northern Italian Risotto recipes. Arborio rice is
grown in the Italian town of Arborio where it gets its name. Roland Arborio Rice
Superfino is used for making risotto because its high starch content gives a
creamy texture to this side dish."|"Arborio Rice Superfino by Roland"|""|"35.2 oz"|""|""|""|""|""|"28817 41000-02268 13280 13281 13282 13279"|""|"Arroz Arborio superfino marca Roland
El Arroz Arborio es un tipo de arroz"|"71488"|"041224724525"|"Arborio"|"Rice"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13218|13218|product|"Roland Artichoke Bottoms - 13.8 oz"|""|"https://www.mexgrocer.com/13218.html"|(7.25)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Artichoke Bottoms
Roland Artichoke Bottoms are the tender bottom of the heart. We harvest them from the larger hearts so that they can be used as receptacles for other items. They can be used to whole eggs, seafood pates or mousse, to present a filet or even escargot. Or on the other hand, they can be sliced to go into a pasta dish, saut"|"Artichokes - Roland Artichoke Bottoms 13.75 oz"|""|"13.8 oz"|""|""|""|""|""|""|""|"Fondos de Alcachofa Roland
Los fondos de las alcachofas son el fondo tierno del coraz"|""|"041224409507"|"Artichoke"|"Bottoms"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13546|13546|product|"Roland Balsamic Spritzer - Blasamic Vinegar of Modena - 8.45 oz"|""|"https://www.mexgrocer.com/13546.html"|(7.95)|(7.5)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland® Balsamic Spritzer is a fine aged vinegar from Modena, Italy. The must from the trebbiano grape is boiled to sterilize and concentrate the sugar which imparts an intense sweet tart flavor and a rich, dark color. Balsamic means ""aromatic"". This vinegar is 2 leaf quality.
Comments:
Easy to use, this spray bottle ensures an even and consistent application.
Preparation:
Ready to use from the bottle.
Ingredients/Contents:
Balsamic Vinegar of Modena, Sulfur Dioxide (As a Preservative).
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food "|"Roland Balsamic Spritzer - Blasamic Vinegar of Modena 8.45 oz"|""|"8.45 oz"|""|""|""|""|""|""|""|"Vinagre Balsamico de Modena marca Roland"|"71488"|"041224704268"|"Vinegar"|"Balsamic,Modena,Spritzer,Aged"|"Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13614|13614|product|"Roland Black Olive Paste - 3 oz"|""|"https://www.mexgrocer.com/13614.html"|(4.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Black Olive Paste by Roland Food Products
Roland Foods, 79 years of quality and great tasting products!
The rich texture of Roland"|"Roland Black Olive Paste 3 oz"|""|"3 oz"|""|""|""|""|""|""|""|"Pasta de Aceituna Negra de Roland Foods
Roland Foods, 79 a"|""|"041224469327"|"Black Olives"|"Paste,Black"|"Olives"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13540|13540|product|"Roland Dirty Martini Olive Juice - 25.4 fl oz"|""|"https://www.mexgrocer.com/13540.html"|(9.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Dirty Martini Olive Juice 25.4 fl oz
Dirty Martini Olive Juice Description: For a ""Dirty Martini"", shake 2 oz. of vodka or gin, a dash of dry vermouth an d 1/2 - 3/4 oz. of Roland"|"Roland Dirty Martini Olive Juice 25.4 fl oz"|""|"25.4 fl oz"|""|""|""|""|""|""|""|"Jugo de Aceituna Roland"|""|"041224716506"|"Olive Juice"|"Martini"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|4|
13517|13517|product|"Roland Extra Strong Dijon Mustard - 13 oz"|""|"https://www.mexgrocer.com/13517.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Dijon Mustard - Roland Extra Strong Dijon Mustard - 13 oz
Roland Extra Strong Dijon Mustard is packed under French government supervision. It is produced from ground black mustard seeds which give it a deep, dark yellow color. The flavor is distinctly European and the texture is smooth with no grittiness. Ideal for salad dressing and sauces it can also be used on a leg of lamb before roasting, added to chicken or egg salads and perfect for when you want to add a gourmet touch to hotdog or hamburgers.
"|"Dijon Mustard - Roland Extra Strong Dijon Mustard - 13 oz"|""|"13 oz"|""|""|""|""|""|""|""|"Roland Extra Strong Dijon Mustard 13.oz
La mostaza Dijon Extra Fuerte se puede utilizar en
una pierna de borrego, pollo, ensaladas de huevo, hot dogs y hamburguesas.
"|""|"041224702783"|"Dijon Mustard"|"Extra Strong"|""|"Hot"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|7|
72430|72430|ITEM.|"Roland Fancy Grade Wild Rice - 16 oz"|""|"https://www.mexgrocer.com/72430.htm"|(20.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Fancy Grade Wild Rice
Roland Wild Rice is grown in the old glacial lakes of Northern Minnesota. Its dark brown color makes for striking dishes - try it on its own, or blended with other rice varieties for a blended effect. Its woody, nutty flavor is just as lovely paired with rich stews as it is showcased in light summer salads. Black Rice."|"Roland Fancy Grade Wild Rice"|""|"16 oz"|""|""|""|""|""|""|""|""|""|""|""|""|"Rice"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13518|13518|product|"Roland Fancy Grained Mustard with White Wine - 12.3 oz"|""|"https://www.mexgrocer.com/13518.html"|(6.95)|(5.95)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Grained Dijon Mustard is made from the seed of mustard greens. With the grained Dijon, all of the seeds are not ground into a powder before processing. A large portion of the seeds are left whole for added flavor and texture. Though slightly milder than our Extra Strong Dijon mustard, the Grained Dijon Mustard is used in the same way as regular smooth style Dijon, giving everything from salad dressings to hot dogs a gourmet flavor.
"|"Dijon Mustard - Roland Fancy Grained Mustard with White Wine 12.34 oz"|""|"12.3 oz"|""|""|""|""|""|""|""|"Roland Fancy Grained Mustard with White Wine 12.34 oz
Mostaza en grano con Vino Blanco de Roland.
"|"71488"|"041224702806"|"Mustard"|"Grained,Fancy"|"White Wine"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13216|13216|product|"Roland Fire Roasted Red Peppers - 28 oz"|""|"https://www.mexgrocer.com/13216.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Fire Roasted Red Peppers
Roland Roasted Red Peppers are one of our more popular vegetable items. This Italian style red pepper has a beautiful appearance; a deep red color, firm texture, smoky flavor as represented by charring over the skin. They are used in appetizers, to garnish main entrees, in sandwiches, in pasta dishes and as a side to many grilled dishes. Everyone has their own use for this versatile product."|"Red Peppers - Roland Fire Roasted Red Peppers - 28 oz"|""|"28 oz"|""|""|""|""|""|""|""|"Roland Roasted Red Peppers - 28 oz
Los pimientos rojos asados son uno de nuestros articulos vegetales mas populares. Tienen un color rojo intenso, una textura firme y sabor ahumado representado por su piel carbonizada. Son utilizados con aperitivos, para aderezar platos principales, bocadillos, en pastas y platos preparados a la parrilla. Cada persona tiene su propio uso para este producto tan versatil."|""|"041224456501"|"Red Peppers"|"Roasted,Pimientos"|""|"Mild"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
brand-roland||ITEM.|"Roland Foods Gourmet"|"Roland Foods"|"https://www.mexgrocer.com/brand-roland.html"|||||""|"Roland"|"Roland"|""|""|""|"Roland Foods Gourmet
Roland Foods has been importing the finest gourmet products since 1934, the company takes pride on supplying consumers and chefs with consistently high quality products, gathered from around the globe. Rolland.
Roland Foods dates all the way back to 1934 when it was founded by German Jewish refugees Bruno and Suzanne Scheidt in Paris. In 1940, the couple immigrated to New York City, where they set about importing dried mushrooms from France. Seventy five years later, still family owned, Roland Foods has grown tremendously and still provides products to food service and retail outlets. Roland offers an epic range of gluten-free products, in their catalog of more than 1,600 different foods imported from more than 50 countries, with the appeal of its gourmet products being as strong as ever. You can find Fire-roasted peppers from Spain and Peru, truffles and grains, olives and preserved foods or even mackerel from Chile.
Specialty food imports have been Roland Foods passion for 75 years. They are very committed to the food industry and making food available to those less fortunate. Every human being deserves to have nourishing food available, since food is a basic necessity for health, growth and survival. Roland Foods success is based on decades of setting trends and innovations.
You can find Roland Foods products everywhere, from upscale restaurants to well-known food chains, from large grocery retailers to gourmet shops, and at online stores such as MexGrocer.com.
Roland Foods searches the planet to bring you the most unique, delicious foods available at affordable prices, and they don"|"Roland Foods Gourmet"|""|""|""|""|""|""|"(:13546 :13206 :13529 :13214 :13216 :13218 :13228 :13237 :13239 :13240 :13241 :13514 :13523 :13518 :13511 :13539 :13521 :13517 :13544 :13584 :13580 :13569 :13570 :13592 :13593 :13587 :13585 :13594 :13606 :13614 :13618 :13619 :13632 :13635 :13639 :41224-72250 :41224-70536 :|71488| :|72176| :|72334| :|72430| :41224-76320 :13249 :13609 :13540 :13624)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13240|13240|product|"Roland Grape Leaves - 16 oz"|""|"https://www.mexgrocer.com/13240.html"|(6.95)|(5.95)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Grape Leaves - 16 oz
Grape Leaf - Grape Leaves
Roland Grape Leaves, hand packed in a 16 oz. jar, are approximately 6"" long and 4"" wide. Each jar contains approximately 60 leaves. The leaves are a dark olive green color and are imported from Turkey. Roland Grape Leaves make an appealing and tasty wrap for Greek and Mediterranean foods. They should be rinsed and then simmered in water for ten minutes before using to soften.
"|"Grape Leaf - Roland Grape Leaves - 16 oz"|""|"16 oz"|""|""|""|""|""|"13514 71488 13544 13228"|""|"Hojas de Parra marca Roland"|"71488"|"041224465428"|"Grape Leaves"|"Leaves"|""|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||3|2|
13529|13529|product|"Roland Jalapeno Spread - 12 oz"|""|"https://www.mexgrocer.com/13529.html"|(7.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Jalapeno Spread 12 oz
Roland Jalapeno spread adds the perfect flavor and spice to all your favorite meals. Add this spicey spread to nachos for an extra delicious kick. Pour the Roland Jalapeno Spread over chicken with salsa and shredded monteray jack cheese for a mexican inspired entree. This hot and spicy spread is sure to liven up any dish. Made with peppers, onions and spices, our Jalapeno Spread is fat free and versatile; this hot and spicy spread is sure to liven up any dish. This product is Kosher certified by KSA.
Jalapeno Peppers Scoville Heat Units - 2,500 > 10,000
"|"Roland Jalapeno Spread 12 oz"|""|"12 oz"|""|""|""|""|""|""|""|"Roland Jalapeno Picado para Untar - 12 oz."|""|"041224467668"|"Spread"|""|"Jalapeno"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
13618|13618|product|"Roland Marinated Petite Sweet Peppers Whole Tri-Color - 10.2 oz"|""|"https://www.mexgrocer.com/13618.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Whole Sweet Peppers Petite Marinated by Roland Foods
Roland Marinated Petite Sweet Peppers Whole Tri-color are small sized, spicy, tangy and mildly-sweet peppers. Perfect for making a variety of hors d'oeuvres and appetizers with a mild heat and sweet kick."|"Roland Marinated Petite Sweet Peppers Whole Tri-Color 10.2 oz"|""|"10.2 oz"|""|""|""|""|""|""|""|"Pequenos Pimientos Dulces-
Tricolor de Roland Foods
Los Pequenos Pimientos Dulces - Tricolor de Roland son pimientos pequenos, picantes, y ligeramente dulces. Perfectos para preparar una variedad de aperitivos y entremeses suavemente picositos con un toque dulce. Usa los Pequenos
Pimientos Dulces - Tricolor para crear infinitas posibilidades culinarias!
Sugerencias de como servir:
Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
71488|71488|ITEM.|"Roland Nicoise Olives from France Jar - 7.5 oz"|""|"https://www.mexgrocer.com/71488.htm"|(9.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Nicoise Olives from France Jar
Roland Nicoise Olives are delicious garnish black olives, packed in the Provence area of France. The olives are imported with the pit, and retain a nutty, mellow flavor. They are graded for uniform size, flavor, and are packed in a brine solution."|"Roland Nicoise Olives from France Jar"|""|"7.5 oz"|""|""|""|""|""|""|""|""|"13240"|"041224714885"|""|""|"Olives"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
13237|13237|product|"Roland Nonpareilles Capers (Nonpareil) - 16 oz"|""|"https://www.mexgrocer.com/13237.html"|(12.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Capers
Roland Nonpareille Capers - 16 oz
Roland Nonpareilles (Nonpareil) Capers are the smallest of the commercially used capers. They are green/gray. The caper is the flower bud of a low growing vine found in Mediterranean countries. It is cured in brine and packed in vinegar. Capers are now being used in a wide variety of dishes, from the traditional Greek, Spanish and Italian cuisines to more American dishes such as meatloaf or tuna fish salads. Non-Pareil or Non Pareil. Capparis rupestris."|"Capers - Roland Nonpareilles Capers (Nonpareil) - 16 oz"|""|"16 oz"|""|""|""|""|""|""|""|"Alcaparras Non Pareil - Roland Nonpareille Alcaparras - 16 oz
El tipo de Alcaparras Nonpareil, son las alcaparras mas pequenas que se comercializan y desde luego las mas sabrosas. Alcaparas. Alcapara.
Las alcaparras son los capullos cerrados de un arbusto de la regi"|""|"041224700383"|"Capers"|"Nonpareilles"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|2|
13206|13206|product|"Roland Olives Stuffed with Anchovies - 24 oz"|""|"https://www.mexgrocer.com/13206.html"|(20.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Olives Stuffed with Anchovies - Anchovy Olives
Roland Olives Stuffed with Anchovies combine a medium size green olive which has been pitted, and then stuffed with a mild anchovy paste. They are extremely popular as a pre-dinner cocktail snack or buffet table addition. Anchovy Stuffed Olives can be added to salads, as part of an antipasto plate. Just put them out in a bowl for friends. The mellowing of anchovies with Spanish Green olives offers a unique flavor.
Roland Olives Stuffed with Anchovies - 24 oz."|"Anchovy Olives - Roland Olives Stuffed with Anchovies - 24 oz"|""|"24 oz"|""|""|""|""|""|""|""|"Aceitunas Rellenas de Anchoas
Las aceitunas rellenas de anchoas pueden a?adirse a las ensaladas como parte de un plato antipasto. Simplemente coloquelas en un plato para ofrecer a sus invitados. Las anchoas con aceitunas verdes espa?olas ofrecen un sabor extraordinario."|""|"041224714106"|"Olives"|"Stuffed"|"Anchovies"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|3|
13619|13619|product|"Roland Pepper Sweeties Sweet Piquant Peppers - 10 oz"|""|"https://www.mexgrocer.com/13619.html"|(5.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Piquant Sweet Peppers by Roland Foods
Roland"|"Roland Pepper Sweeties Sweet Piquant Peppers 10 oz"|""|"10 oz"|""|""|""|""|""|""|""|"Pimientos Picantes de Roland Foods
Los pimientos picantes de Roland producen un sabor ligeramente dulce y terminan con un delicioso toque de picor. Son tan crujientes, jugosos y melosos que al comerlos obtendras una
deliciosa explosion de sabor.
Ademas de los sabrosos que son los pimientos, contienen un gran valor nutritivo ya que son conocidos por ser libre de grasas y tener un alto contenido de fibra y vitamina C. Sin duda alguna son el ingrediente ideal para cualquier botana, aperitivo o platillo.
Sugerencias de como servir:
Los pimientos dulces son naturalmente libres de grasa y una gran fuente de vitamina C, por esta razon son una sabrosa y nutritiva adicion para cualquier ensalada. Tambien puedes disfrutarlos como un rico aperitivo, incluirlos en barbacoa o rellenarlos con queso blando.
Presentacion:
"|""|"041224456204"|"Piquant Peppers"|"Sweet,Peppers"|""|"Sweet"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13609|13609|product|"Roland Picholine Olives-France - 5.5 lbs"|""|"https://www.mexgrocer.com/13609.html"|(48.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland’s Picholine Olives are firm, medium sized and greenish in color. They have a fresh meaty texture with a delicate flavor that is both subtly nutty and salty. It’s this balance of tart flavors that gives full flavor when used as a topping for various
recipes and appetizers, as well as being a great ingredient to garnish these meals.
Preparation:
Picholine Olives are used “as is” right out of the jar onto any meal or appetizer. Unless you want to slice them for use as a topping.
Serving Ideas:
Olives are used as an ingredient or to decorate cold appetizers, meats, salads, pastas and seafood.
They are also used as a filling for light sandwiches and are the perfect pizza topping .
Is a popular accompaniment to pre-dinner cocktails.
Features:
Ingredients: olives, water, salt, spices, citric acid."|"Roland Picholine Olives-France 5.5 lbs"|""|"5.5 lbs"|""|""|""|""|""|""|""|"Las aceitunas picholine de Roland Foods son firmes, de tamaño mediano y de color verdoso. Tienen una textura fresca y carnosa con un sabor sutilmente salado. Su combinacion de sabores avinagrados es lo que le da gran sabor a cualquier receta, asi lo uses como aperitivo, topping o adorno para distintos platillos.
Preparacion:
Las aceitunas son utilizados como asi como estan y directo de su envase a cualquier receta o aperitivo. Al menos que quieras partirlas en rodajas para usarlas como topping.
Sugerencias de como servir:
Las aceitunas llamadas “picholine” son un ingrediente utilizado para dar sabor o adornar aperitivos, carnes, ensaladas, pastas y mariscos.
Tambien se utilizan como relleno para sandwiches y son perfectos como topping de pizza.
Son un popular acompañamiento para cocteles antes de la cena.
Features:
Ingredientes: aceitunas, agua, sal, especias, acido citrico."|""|"041224714861"|"Olives"|"Picholine"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
13635|13635|product|"Roland Piquillo Peppers - 8.1 oz"|""|"https://www.mexgrocer.com/13635.html"|(4.95)|(4.5)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Piquillo Peppers - 8.1 oz
The exceptional flavor and aroma of Roland"|"Roland Piquillo Peppers 8.1 oz"|""|"8.1 oz"|""|""|""|""|""|""|""|""|"71488"|"041224455580"|"Piquillo"|"Peppers"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
41224-72250|41224-72250|product|"Roland Pre-Washed Tri-Color Quinoa - 12 oz"|""|"https://www.mexgrocer.com/41224-72250.htm"|(7.95)|(6.95)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Pre-Washed Tri-Color Quinoa 12 oz"|"Roland Pre-Washed Tri-Color Quinoa 12 oz"|""|"12 oz"|""|""|""|""|""|"72176 71488 13547 13524 41224-70548"|""|""|"71488"|"041224722507"|""|""|"Quinoa"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13544|13544|product|"Roland Raspberry Flavored Red Wine Vinegar - 16.9 Fl. Oz."|""|"https://www.mexgrocer.com/13544.html"|(7.95)|(7.5)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Raspberry Flavored Red Wine Vinegar 16.9 fl oz
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food "|"Roland Raspberry Flavored Red Wine Vinegar 16.9 fl oz"|""|"16.9 Fl. Oz."|""|""|""|""|""|"13240 13544 13635 13514"|""|"Vinagre de Vino Tinto con Frambuesas marca Roland"|"71488"|"041224705340"|"Vinegar,Wine"|"Red"|"Raspberry,Red Wine,Vinegar"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13521|13521|product|"Roland Raspberry Infused Balsamic Vinegar - 8.5 oz"|""|"https://www.mexgrocer.com/13521.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Balsamic Vinegar - Roland Raspberry Balsamic Vinegar
8.5 oz
Roland Raspberry Infused Balsamic Vinegar begins with the highest quality authentic balsamic vinegar produced in Modena, Italy and infuses a natural raspberry flavor. Our infusions are all natural and introduced gradually during the fermentation process and prior to the aging of the product creating a perfectly balanced result without leaving the vinegar tasting syrupy. Great alone on salads or as part of a marinade.
Roland Raspberry Balsamic Vinagre 8.5 oz
Vinagre Balsamico de Frambuesa de Roland producido en Modena, Italia. Rasberry Balsamic Vinager.
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food "|"Balsamic Vinegar - Roland Raspberry Balsamic Vinegar 8.5 oz"|""|"8.5 oz"|""|""|""|""|""|""|""|"Vinagre Balsamico de Modena, Italia
La ciudad de Modena, Italia es muy famosa en el mundo por la producci"|""|"041224704664"|"Vinegar"|"Balsamic"|"Raspberry,Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
72176|72176|ITEM.|"Roland Red Andean Quinoa Pre-washed - 12 oz"|""|"https://www.mexgrocer.com/72176.htm"|(10.95)|(9.95)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Red Andean Quinoa Pre-washed
Red Quinoa was considered by the Incas to be the ""mother of all grains"". This gluten-free grain now enjoys great popularity thanks to its delicate, slightly- nutty taste and a pleasant fluffy texture."|"Roland Red Andean Quinoa Pre-washed "|""|"12 oz"|""|""|""|""|""|"71488 13547 13524 41224-70548"|""|""|"71488"|"041224721760"|""|""|"Quinoa"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13214|13214|product|"Roland Red Sweet Peeled Pimientos - 27.5 oz"|""|"https://www.mexgrocer.com/13214.html"|(7.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Red Sweet Peeled Pimientos - 27.5 oz
Roland Red Sweet Peeled Pimientos are imported from Spain. Pimientos are a species of large, heart shaped red peppers. Mild yet flavorful, they have thick meat and flesh that is juicy and delicious. They can be used in salads, Italian sauces, or as an edible garnish and will perk up any vegetable dish. Pimentos.
"|"Pimientos - Roland Red Sweet Peeled Pimientos - 27.5 oz"|""|"27.5 oz"|""|""|""|""|""|""|""|"Pimiento Rojo Entero Dulce Roland - 27.5 oz
Pimiento Morron
"|""|"041224455603"|"Red Peppers,Pimientos"|"Peeled,Mild"|""|"Mild"|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
13624|13624|product|"Roland Rice Wine Vinegar with No MSG - 20 fl oz"|""|"https://www.mexgrocer.com/13624.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Unseasoned Rice Wine Vinegar with No MSG by Roland Foods Gourmet Products
Roland"|"Roland Rice Wine Vinegar with No MSG 20 fl oz"|""|"20 fl oz"|""|""|""|""|""|""|""|"Vinagre de Vino de Arroz sin MSG de Roland Foods
El vinagre de vino de arroz de la marca Roland es un ingrediente esencial para cualquier platillo asiatico que vayas a preparar. Le dara vida a tus recetas preferidas con un sabor que es mas limpio, ligero y dulce que los vinagres tradicionales. El enriquecido sabor del vinagre de arroz es relativamente bajo en su contenido de alcohol y puede ser utilizado en platillos y bebidas.
Sugerencias de como servir:
Es un excelente ingrediente que le dara profundidad, dulzura y aumentara los sabores de los platillos
asiaticos, recetas agridulces y ensaladas.
Presentacion:
"|"v"|"041224705128"|"Vinegar"|""|"Rice,Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13514|13514|product|"Roland San Remo Pesto with Olive Oil - 6.5 oz"|""|"https://www.mexgrocer.com/13514.html"|(7.95)|(7.5)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland San Remo Pesto with Olive Oil
Roland Pesto with Olive Oil is rich uncooked basil blended with olive oil, parmesan cheese, nuts, and spices. Pesto is a sauce mainly used on pasta, or rice. Keep Roland Pesto with Olive Oil in a cool place. Make sure to leave a thin layer of olive on top before covering. Refrigerate after opening.
Suggested Use:
Use right out of the jar to spread on crackers, heat and use on pasta and rice or added to garlic to make garlic pesto bread. You can also use Pesto as a condiment for any type of pasta gnocchi, fetuccine, tagliatelle, lasagna, ravioli or panserotti; Use Roland Pesto to enhance the taste of minestrone; As a sauce for broiled meats and fish; As a spread on warm toast, boiled potatoes and sliced tomatoes.
90 Calories Serving Size 1 tsp (15g)
Ingredients:
Basil, Olive Oil, Sunflower Oil, Parmesan Cheese (Milk), Whey (milk), Walnuts, Cashew Nuts, Contains 2% or less of Corn Starch, Rice Flour, Sea Salt, Wine Vinegar, Garlic."|"Pesto - Roland San Remo Pesto with Olive Oil 6 oz"|""|"6.5 oz"|""|""|""|""|""|""|""|"Salsa Pesto de San Remo Italia marca Roland.
La Salsa Pesto de San Remo Italia marca Roland es deliciosa albahaca sin cocer, mezclada con aceite de olivo, queso parmesano, nueces y especias. Pesto es una salsa usada principalmente en pasta y arroz. Mantega la Salsa Pesto de San Remo Italia marca Roland en un lugar fresco. Asegurese de dejar una fina capa de aceite de oliva en la parte superior antes de cubrir y refrigere despues de abrir.
Usos Sugeridos:
Se puede usar directamente del frasco para untar en galletas saladas, calentar y usar en pasta y arroz o agregarlo con ajo para hacer pan de pesto. Tambien se puede usar la salsa Pesto como condimento en cualquier tipo de pasta gnocchi, fetuccine, tagliatelle, lasagna, ravioli o panserotti. Use Pesto de Roland para mejorar el sabor de minestrone; como salsa para asar canes y pescado a la parilla; Para untar en pan tostado calientito, en papas cocidas y en rodajas de tomate.
90 Calorias por Porcion 1 cda (15g)
Ingredientes:
Albahaca, Aceite de Olivo, Aceite de Girasol, Queso Parmesano (Milk), Suero (Milk), Nueces, Anacardos (Chasew Nuts), Contiene 2% o menos de Almidon de Maiz, Harina de Arroz, Sal de Mar, Vinagre de Vino, Ajo."|"71488"|"041224469082"|"Pesto"|"San Remo"|"Olive Oil,Pesto"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|3|
13249|13249|product|"Roland Seasoned Rice Wine Vinegar with No MSG - 20 oz"|""|"https://www.mexgrocer.com/13249.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Rice Vinegar - Roland Seasoned Rice Wine Vinegar NO MSG - 20 oz
Rice Vinegar
Roland Seasoned Rice Wine Vinegar has a sharp clean taste that is mellower than distilled white vinegar. The seasoning imparts a slightly sweet flavor note. Roland Seasoned Rice Wine Vinegar should be used in salad dressings with a touch of sesame seed oil. It is also good when used with shredded green cabbage or in marinades for beef, fish, or chicken. Season Rice Wine Vinegar is the perfect vinegar to use with Asian dishes or accompanying salads.
Roland Seasoned Rice Wine Vinegar - 20 oz."|"Rice Vinegar - Roland Seasoned Rice Wine Vinegar No MSG - 20 oz"|""|"20 oz"|""|""|""|""|""|""|""|"Vinagre de Arroz
El vinagre sazonado de vino de arroz es el vinagre perfecto para utilizar en platos Asi"|""|"041224705104"|"Vinegar"|"Seasoned"|"Rice,White Wine,Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|1|
13632|13632|product|"Roland Soy Glaze Japanese Seven Spice Chile Pepper - 12.9 fl oz"|""|"https://www.mexgrocer.com/13632.html"|(17.95)|(14.95)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Ready to use right from the bottle! Use Roland® Soy Glaze to drizzle atop cooked proteins and vegetables. Utilize the no-drip cap to beautifully decorate a plate.
Ingredients/Contents:
INGREDIENTS: SOY SAUCE (WATER, SOYBEAN, SALT, WHEAT FLOUR), SUGAR, WATER, VINEGAR, GLUCOSE SYRUP, NANAMI TOGARASHI (CHILI PEPPER, ORANGE PEEL, BLACK SESAME SEEDS, SEAWEED, WHITE SESAME SEEDS, JAPANESE PEPPER, GINGER), MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, SALT, XANTHAN GUM, CARAMEL COLOR, SODIUM BENZOATE (AS A PRESERVATIVE)."|"Roland Soy Glaze Japanese Seven Spice Chile Pepper 12.9 fl oz"|""|"12.9 fl oz"|""|""|""|""|""|""|""|""|"71488"|"041224876408"|"Glaze"|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13539|13539|product|"Roland Strawberry Infused Balsamic Vinegar - 8.5 fl oz"|""|"https://www.mexgrocer.com/13539.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Strawberry Infused Balsamic Vinegar 8.5 fl oz
Balsamic Vinegar, Strawberry Infused
Description:
Roland Infused Balsamic Vinegars are of the highest quality, authentic balsamic vinegar produced in Modena, Italy. Our infusions are all-natural and introduced gradually during the fermentation process and prior to the aging of the product for a perfectly balanced result.
Comments:
Our highly concentrated grape must, derived from the finest trebbiano and lambrusco grapes, is the secret to our superior vinegar which takes to the infusions naturally while fermenting, thus offering subtle notes of fruit rather than a syrupy, overly-intrusive, superficial ""flavor.""
Preparation:
Roland Infused Balsamic Vinegar has a traditional rich, assertive character indicative of the best of Italian Balsamics. Use sparingly until a personal palate has been achieved. (However, Italians tend to use it liberally over their salads along with extra virgin olive oil!)
Ingredients/Contents:
Balsamic Vinegar, Natural Strawberry Flavor, Sulfur Dioxide (as a preser- vative)
Kosher: No
Organic: No
All Natural: No
Nutrition Facts
Serving Size 1.00 tbl spoon (16g)
Amount Per Serving
Calories 10 Calories From Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 2g
0.67%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A 0%•
Vitamin C 0%
Calcium 0.34%•Iron 3.24%
* Percent Daily Values are based on a 2,000 calorie diet.
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food "|"Roland Strawberry Infused Balsamic Vinegar 8.5 fl oz"|""|"8.5 fl oz"|""|""|""|""|""|""|""|"Infusion de Vinagre Balsamico de Fresa marca Roland"|""|"041224704640"|"Vinegar"|"Infused,Balsamic"|"Strawberry,Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13228|13228|product|"Roland Tahini Pure Ground Sesame Seed - 16 oz"|""|"https://www.mexgrocer.com/13228.html"|(9.95)||T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Tahini - Sauce Tahini
Roland Tahini is made from 100% pure ground, hulled sesame seed, free of any preservative or additive, with a creamy consistency. It has the traditional nutty flavor. Use as a dip, salad dressing or as a base for sauces for vegetables and meats. Roland Tahini may be used cold or at room temperature. Add liquid slowly and stir to reach desired consistency.
Tahini is pronounced [tah-HEE-nee] Used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seed. Used in Hummus and Baba Ghanoush.
"|"Tahini - Roland Tahini Pure Ground Sesame Seed - 16 oz"|""|"16 oz"|""|""|""|""|""|"13240 13544 13635 13514"|""|"Roland Tahini - 16 oz
Pasta de Ajonjoli que sirve para preparar el Hummus de la comida Arabe.
"|"71488"|"041224701502"|"Tahini"|"Sauce"|"Sesame"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13511|13511|product|"Roland White Asparagus Spears - 11.6 oz"|""|"https://www.mexgrocer.com/13511.html"|(7.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"White Asparagus Peeled Spears by Roland Net Wt 11.6 oz Drained Weight 7.23 oz (205 g) Aprox 7 inches long each
Roland White Asparagus Spears are carefully chosen to ensure a smooth texture, but remaining firm to the bite and touch. Their color is slightly off-white. They make a delicious salad appetizer with a light vinaigrette. Use in quiche or alone as a side dish.. Traditionally prized in French or German cuisine, white asparagus is now used in many vegetable, salad and seafood dishes.
Roland White Asparagus Spears 11.6 oz."|"Asparagus - Roland White Asparagus Spears 11.6 oz"|""|"11.6 oz"|""|""|""|""|""|""|""|"Puntas de Esparragos Blancos marca Roland"|""|"041224411203"|"Asparagus"|"White,Spears"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|3|
13523|13523|product|"Roland White Balsamic Vinegar - 8.5 oz"|""|"https://www.mexgrocer.com/13523.html"|(5.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"White Balsamic Vinegar - Roland Balsamic Vinegar - Condimento Bianco 8.5 oz
Roland Premium White Balsamic Vinegar from Modena, Italy is made from a different process than our regular balsamic vinegar. The vinegar ""must"" is not caramelized during processing (this is why it is golden in color). White Balsamic is used for aesthetic reasons, so as not to color sauces/dressings. Primarily used in salads and perfect for pasta salads, white balsamic can also be used in sauces for meat, fowl or fish or to deglaze a pan.
Roland Premium Modena Balsamic Vinegar 12.7 oz.
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food "|"White Balsamic Vinegar - Roland Balsamic Vinegar - Condimento Bianco 8.5 oz"|""|"8.5 oz"|""|""|""|""|""|""|""|"Vinagre Blanco Balsamico de Roland.
Vinagre Balsamico de Italia
La ciudad de Modena, Italia es muy famosa en el mundo por la producci"|"71488"|"041224704848"|"Vinegar"|"Modena,Premium,White,Balsamic"|"White Balsamic,Vinegar"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
72334|72334|ITEM.|"Roland White Rice Vermicelli - 8.8 oz"|""|"https://www.mexgrocer.com/72334.htm"|(4.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland White Rice Vermicelli
White Rice Vermicelly by Roland Foods is a type of rice noodle, Rice Vermicelli are widely used throughout most Asian cuisines. Roland"|"Roland White Rice Vermicelli "|""|"8.8 oz"|""|""|""|""|""|""|""|""|""|"041224723344"|""|""|"Rice"|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
41224-70536|41224-70536|product|"Roland White Wine Vinegar Special Reserve Dry & Crisp - 16.9 fl oz"|""|"https://www.mexgrocer.com/41224-70536.htm"|(7.95)|(7.5)|T||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland White Wine Vinegar Special Reserve Dry & Crisp - French White Wine Vinegar
Roland"|"Roland White Wine Vinegar Special Reserve Dry & Crisp"|""|"16.9 fl oz"|""|""|""|""|""|"41224-76320 13547 13524 41224-70548"|""|""|"71488"|"041224705364"|"Vinegar,Vinagre"|"Gourmet"|"Wine Vinegar,Vinegar"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
13584|13584|product|"Roland Whole Piquillo Pepper - 14.46oz"|""|"https://www.mexgrocer.com/13584.html"|(6.5)|(5.95)|||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Whole Piquillo Peppers have a drained weight of 12oz. With their deep red color, vibrant fragrance, and tart, mildly sweet flavor, Roland All Natural Piquillo Peppers make an exceptional addition to a wide variety of meals. Considered the oro rojo, red gold, of the Spain and Peru, these velvety peppers are 100% natural, picked and produced entirely by hand using no chemicals in the washing, roasting and peeling process. Piquillo Peppers are one of the most desirable vegetables because of their exceptional aroma and flavor. Roland Piquillo Peppers have a distinctively rich, piquant flavor, that whether you add them to a main dish or hors d'oeuvre, the possibilities are endless for this delicious versatile pepper.
Buttery in texture, Roland Piquillo Peppers will add an exciting depth and feel to all your dishes! Stuff these beautiful peppers with cheese for a stunning appetizer, add as a gourmet topping to sandwiches, or dice and toss into a tuna salad! A quick and elegant hors d'oeuvre, the Roland Piquillo peppers will add flavor and color to vegetable, chicken, paella dishes, and egg salads. Accompany your salads or antipasto with breaded and deep fried Piquillo peppers.
Ingredients:
Piquillo Peppers, Water, Salt, Citric Acid."|"Roland Whole Piquillo Peppers 14.46 oz"|""|"14.46oz"|"
"|""|""|""|""|"13240 13544 13635 13514"|""|"Pimientos del Piquillo Enteros - 350g
Con su color rojo intenso, la fragancia vibrante y sabor ??cido, ligeramente dulce, los Pimientos del Piquillo de Roland, son una excelente adicion a una amplia variedad de platillos. Considerada el oro rojo Ÿ?? red gold Ÿ?? traditionally grown in Spain and Peru, son pimientos aterciopelados 100% naturales, recogidos y hechos enteramente a mano sin utilizar productos qu??micos en el lavado, tostado y proceso de pelado. Los pimientos del piquillo de Roland son una de las verduras mas deseables debido a su excepcional aroma y sabor.
De textura mantecosa, los Pimientos del Piquillo de Roland a?¤adir?? una profundidad interesante y sensacion a todos sus platillos! Rellene estos hermosos pimientos con queso para un aperitivo impresionante, agregue como topping para s??ndwiches gourmet, o dados y/o agregue en una ensalada de atun! Aperitivos rapidos y elegantes, los Pimientos del Piquillo de Roland Una r??pida anadiran sabor y color a los platos de verduras, paella de pollo, y ensaladas de huevo. Acompane sus ensaladas o antipasto con Pimientos del Piquillo fritos y empanizados. Los Pimientos del Piquillo de Roland tienen un rico y distintivo sabor picante que si se agregan ya sea a un plato principal o como entrem??s, las posibilidades para este vers??til y delicioso pimiento son infinitas!
Ingredientes:
Pimientos del Piquillo, Agua, Sal y Acido Citrico."|"71488"|"041224455986"|"Piquillo,Red Pepper"|"Whole,Mild"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13239|13239|product|"Roland Wild Caperberries - 15.8 oz"|""|"https://www.mexgrocer.com/13239.html"|(6.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Caperberries
Roland Caper Berries - 15.75 oz
Roland Caper Berries are the fruit of the caper bush. The caper berry is a dark olive green color and has a firm texture. The taste is like a mild caper. Approximate size of the berry is 1/2"" in diameter. They are ideal for antipastos trays, buffets or as center of plate garnishes. Perfect as a snack or add an interesting twist to a gin or vodka martini.
"|"Caperberries - Roland Wild Caperberries - 15.75 oz"|""|"15.8 oz"|""|""|""|""|""|""|""|"Alcaparrones - Roland Caper Berries - 15.75 oz
"|""|"041224700925"|"Caperberries"|"Wild"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"|||||||||0|
13606|13606|product|"Roland Wild Lingonberries in Sauce - 11 lbs"|""|"https://www.mexgrocer.com/13606.html"|(85.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Wild Lingon berries in sauce are small red members of the cranberry family from Sweden in lingon berry sauceLingonberries have a delicious flavor, combining sweetness and tartnessThey have ripened in the intense summer of northern Sweden, where the summer sun never sets."|"Roland Wild Lingonberries in Sauce 11 lbs"|""|"11 lbs"|"More crushed fruit with less sugar."|""|""|""|""|""|""|""|""|"041224620124"|"Sauce"|"Lingonberries"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||4|2|
13639|13639|product|"Roland Wild Lingonberries in Stirred in Sugar - 11 lbs"|""|"https://www.mexgrocer.com/13639.html"|(85.95)||||"Roland Foods"|"Roland"|"Roland"|""|""|""|"Roland Wild Lingon berries in sauce are small red members of the cranberry family from Sweden in lingon berry sauceLingonberries have a delicious flavor, combining sweetness and tartnessThey have ripened in the intense summer of northern Sweden, where the summer sun never sets."|"Roland Wild Lingonberries in Stirred in Sugar 11 lbs"|""|"11 lbs"|"More whole fruit in sugar."|""|""|""|""|""|""|""|""|"041224620124"|"Stirred"|"Lingonberries"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||"Related Recipes"||||||||5|2|
9224|9224|product|"Rollo de Coco - 20 ct"|""|"https://www.mexgrocer.com/9224.html"|(14.95)||T||"Cihuapilli"|"Cihuapilli"|"Cihuapilli"|""|""|""|"Milk Coconut Rolls Mexican Candy - Rollito de Coco con Leche 20 ct - Cocada
Milk and coconut come together in this delicious candy for you to enjoy!
Calories 170 per serving (45g)
Ingredients: coconut, sugar, milk, glucose, and 0.01% sodium propinate as a preservative."|"Rollo de Coco 20 count"|""|"20 ct"|""|""|""|""|""|"63606-00029-4pk 05105-83429 9412 9225 39944-00794"|""|"Rollito de Coco con leche de la empresa Productos Cihualpilli de Jalisco, Mexico. 20 piezas de 45 g cada una.
Dulce de Coco con leche. Cocada. 170 calorías por porción (45g)
Ingredientes: coco, azúcar, leche, glucosa y 0.01 de propionato de sodio como conservador."|"9412"|"612912000148"|"Artisan Candy"|""|"Coconut"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|4|
9225|9225|product|"Rollo de Guayaba 4 Mix - NET WT. 1lb (454g) - 4 ct"|""|"https://www.mexgrocer.com/9225.html"|(5.95)||T||"Fiesta Tapatia"|"Fiesta Tapatia"|"Fiesta Tapatia"|""|""|""|"Rollo de Guayaba 4 Mix
Rollos de Guayaba (Guava Roll candy) is one of the most savory Mexican candy treats you will ever have. They are made out of guava fruit and a small amount of quince (a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature) coverd in sugar. The guava comes from a Guava tree which is native to Mexico, Central America, the Caribbean, and northern parts of South America.
Fiesta Tapatia brings you a delicious confection that will be irresistible to your mouth. These Guava roll candies are covered in sugar, to give them enough sweet flavor without being overwhelming. They are a sweet candy that you can take with you anywhere. It will drive you wild with its incredible flavor. Try it, you will not regret it.
Features:
"|"Fiesta Tapatia Rollo de Guayaba 4 Mix "|""|"4 ct"|""|""|""|""|""|"9412 9224 7119 92250-10195 96610-10015 50114-34607 503016-001215"|""|"Rollo de Guayaba 4 Mix
Los Rollos de Guayaba o el Dulce de Guayaba en Rollo es una de las mas sabrosas golosinas que jamas hayas podido probar. Estan hechos de fruta de guayaba y una pequena cantidad de quince (una fruta de apariencia similar a una pera, y de color amarillo dorado cuando esta madura) cubierta en azucar. La guayaba viene del arbol de guayaba, originario de Mexico, Centro America, el caribe, y partes del norte de America del Sur. Ate de Guayaba
Fiesta Tapatia te trae una deliciosa confitura que sera irresistible para tu paladar. Estos dulces de guayaba en rollo estan cubiertos en azucar para darles suficiente sabor dulce sin ser abrumador. Es una golosina dulce que puedes llevar contigo a cualquier parte. Te volvera loco su increible sabor. Pruebalo, no te arrepentiras!
Presentacion:
"|"51386-01123"|"746918147948"|"Artisan Candy"|""|"Guava"|""|""|"In Stock"|""|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"|||||||||0|
brand-roma||ITEM.|"Roma Detergent"|""|"https://www.mexgrocer.com/brand-roma.html"|||||""|"Roma"|"Roma"|""|""|""|"Roma Laundry Products from Mexico"|"Roma Laundry Detergent from Mexico"|""|""|""|""|""|""|"(:|7245| :|7247| :|7251|)"|""|""|""|""|""|""|""|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
7251|7251|product|"Roma Laundry Detergent - 1.1 lbs"|""|"https://www.mexgrocer.com/7251.html"|(4.95)||||"Roma"|"Roma"|"Roma"|""|""|""|"Roma Laundry Detergent 1.1 lbs.
"|"Roma Laundry Detergent 1.1 lbs"|""|"1.1 lbs"|""|""|""|""|""|""|""|"Detergente para Lavanderia marca ROMA 500 g."|""|"012005404660"|"Laundry Detergent"|"Detergent,Laundry"|""|""|""|"Out of Stock"|""|""|""|""|""|""|||""|""|||""|||||||||0|
7247|7247|product|"Roma Laundry Detergent - 2.2 lbs"|""|"https://www.mexgrocer.com/7247.html"|(6.5)||||"Roma"|"Roma"|"Roma"|""|""|""|"Sauco Roma Laundry Detergent Ð 2.2
lbs
Ê
Roma Laundry soap is a brand marketed by La Corona Company,
featuring an image of a girl in braid, washing clothes in a tub, the old
fashioned way. Roma is a Mexican laundry detergent with a combination of white
and blue grains, where white is prominent. The detergent is a little harder
than all the other laundry detergents, and its scent it is that of soap,
without a floral fragrance like lavender or any type. Roma Laundry is one of MexicoÕs most
economical, long-lasting and effective detergents. It is biodegradable, which
means it helps the environment because it will not damage it but actually takes
care of it. Roma is made of a special blend of bleaches, color fabric
protectors, and softeners to bring you the ultimate affordable cleaning
product. RomaÕs fluorescent whitening agents will aid in maintaining and
protecting your whites from looking dull, blotted or off white. When choosing a
detergent, Roma is the right choice, it will leave your clothes sparkling clean
and smelling fresh! Roma also works wonderfully on your dishes leaving them
clean and sparkling, as well as in removing motor oil or car grease, use it
when your car gets really dirty and youÕll notice the difference. Roma is
Phosphate-free and comes in different presentations that way you can buy the
one that is convenient for you. Roma is tough on stains, but gentle on your
fabrics.
Features:
Ingredients: Cleaning Agent (Lineal Anionic
Surfactant), Water Softener (Aluminosilicates and Silicate), Soil Suspending
Agent (C.M.C.), Optical Brightener and Perfume."|"Roma Laundry Detergent 2.2 lbs"|""|"2.2 lbs"|""|""|""|""|""|""|""|"Roma Detergente:Jab—n
para lavar multiusos. Fabrica de Jabon La Corona.
Ê
El Jabon de Lavanderia en polvo Roma, es
fabricado por la Compania La Corona y es el de la chica de trenzas, lavando en
una tina a la manera antigua. Roma es un detergente con una combinacion de
granitos azules y blancos, donde predomina el color blanco. El detergente es un
poco mas duro que los otros detergentes en el Mercado y su aroma es como el del
jabon regular, huele a limpio y no tiene fragancia floral como lavanda o de
ningun tipo. El detergente para lavanderia Roma, es uno de los detergentes mas
economicos, efectivos y rendidores en Mexico. Es biodegradable, lo que quiere
decir que no solo ayuda al medio ambiente sino que lo cuida. Roma es una mezcla
especial de blanqueadores, protectores para ropa de color y suavizantes que te
trae un producto economico de maxima limpieza. Los agentes fosforescentes y blanqueadores
de Roma, ayudaran a mantener tu ropa mas blanca, limpia y la protege de tener
apariencia opaca, amarillenta, o con manchones. A la hora de escoger un
detergente, Roma es la eleccion correcta, ya que dejara tu ropa impecablemente
limpia y con un fresco aroma. Roma es un jabon multiusos, ya que funciona
maravillosamente tanto en trastes dejandolos brillantes y limpios, como para
remover aceite de motor, o grasa de auto, usalo cuando tu carro se ensucie y
notaras la diferencia. Roma esta libre de fosfato y viene en varias
presentaciones para que obtengas la que sea mas conveniente para ti. Roma es
duro con las manchas, pero suave con tus telas.
Ê
Presentacion:
Ê
Ingredientes: Agente
de Limpieza (Agente tensioactivo anionico Lineal), Ablandador de
Agua(Aluminosilicatos y Silicatos), Agentes de
suspension de sueloÊ abrillantador
optico y perfume."|""|"012005404653"|"Laundry Detergent"|"Detergent,Laundry"|""|""|""|"Out of Stock"|"7245"|""|""|""|""|""|||""|""|||""|||||||||0|
7245|7245|product|"Roma Laundry Detergent - 4.4 lbs"|""|"https://www.mexgrocer.com/7245.html"|(10.5)||T||"Roma"|"Roma"|"Roma"|""|""|""|"Roma All-purpose laundry soap.
Roma Laundry soap is a brand marketed by La Corona Company. Roma is a Mexican laundry detergent with a combination of white and blue grains, where white is prominent. The detergent is a little harder than all the other laundry detergents, and its scent it is that of soap, without a floral fragrance like lavender or any type. Roma Laundry is one of Mexicos most economical, long-lasting and effective detergents. It is biodegradable, which means it helps the environment because it will not damage it but it actually takes care of it. Roma is made of a special blend of bleaches, color fabric protectors, and softeners to bring you the ultimate affordable cleaning product. Roma?s fluorescent whitening agents will aid in maintaining and protecting your whites from looking dull, blotted or off white. When choosing a detergent, Roma is the right choice, it will leave your clothes sparkling clean and smelling fresh! Roma also works wonderfully on your dishes leaving them clean and sparkling, as well as in removing motor oil or car grease, use it when your car gets really dirty and you?ll notice the difference. Roma is Phosphate-free and comes in different presentations 1 lb or 10 lbs, that way you buy the one that is convenient for you. Roma is tough on stains, but gentle on your fabrics."|"Roma Laundry Detergent 4.4 pounds"|""|"4.4 lbs"|""|""|""|""|""|"7231 7268 7265 7274 7255
zote-blue"|""|"Roma Detergente
Jab¢n para lavar multiusos. Fabrica de Jabon La Corona. El Jabon de Lavanderia en polvo Roma, es frabricado por la Compania La Corona. Roma es un detergente con una combinacion de granitos azules y blancos, donde predomina el color blanco. El detergente es un poco mas duro que los otros detergentes en el Mercado y su aroma es como el del jabon regular, no tiene fragrancia florar como lavanda o de ningun tipo. El detergente para lavanderia Roma, es uno de los detergentes mas economico, effective y rendidor en Mexico. Es biodegradable, lo que quiere decir que no solo ayuda al medio ambiente sino que lo cuida. Roma es una mezcla especial de blanqueadores, protectores para ropa de color y suavizantes que te trae un producto economico de maxima de limpieza. Los agentes fosforecentes y blaqueadores de Roma, ayudaran a mantener tu ropa mas blanca y la protege de tener apariencia opaca, amarillenta, o con manchones. A la hora de escojer un detergente, Roma es la eleccion correcta, ya que dejara tu ropa impecablemente limpia y con un fresco aroma. Roma tambien funciona maravillosamente en trastes dejandolos brillantes y limpios, igual que sirve para remover aceite de motor, o grasa de auto, usalo cuando tu carro se ensucie y notaras la diferencia. Roma esta libre de fosfato y viene en diferentes presentaciones 1lb o 10lbs, de esa manra podras comprar el tamano que sea conveniente para ti. Roma duro con las manchas, pero suave en tus telas."|"9124"|"012005404646"|"Laundry Detergent"|"Detergent,Laundry"|""|""|""|"In Stock"|"7247"|""|""|""|""|""|||""|"
View Estimated Shipping Date"|||"Related Recipes"||||||||5|5|
3661|3661|product|"Romero Rosemary Herbs - 3/8 oz"|""|"https://www.mexgrocer.com/3661.html"|(4.95)||||"Tampico"|"Tampico"|"Tampico"|""|""|""|"Romero Rosemary Herbs by Tampico
Rosemary by El Guapo is an aromatic popular herb that is brownish green in color. The name Rosemary derives from the latin word Ros Marinus which means Dew of the Sea. Its widely used for cooking and is famous for its seasoning and aromatic properties in stews and stuffings. Rosemary has been useful through history for rituals and seasonings. Rosmary leaves have a tea like aroma, but when dried leaves are crushed they have a tangy, bitter taste and a unique pine-like fragrant flavor. It has become an indispensable herb for every kitchen because
of its unique health benefits and memorable flavor.
Serving Ideas:
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"|"Sanissimo Oven Baked Corn Tostadas (20 count) 7.05 oz"|""|"7.05 oz"|""|""|""|""|""|"81624-00844 76397-03016 501023-501026 29440-87245 49733-09017 14992"|""|"Tostadas Horneadas marca Sanissimo. Las Tostadas Horneadas marca Sanissimo son un producto dirigido aquellos a los que les gusta consentirse mientras cuidan su salud. Sanissimo le ofrece a las familias convenientes productos de alta calidad, deliciosos debido a su proceso de fabricacion unico con ingredientes naturales. Las tostadas de maiz de Sanissimo tienen el autentico sabor tradicional a tortilla, hechas en Mexico, 100% horneadas, crujientee, bajas en grasa y son las primeras empaquetadas en una caja. Sanissimo tiene una presentacion original que exige confianza en el cuidado del medio ambiente y por lo tanto la salud. Las tostadas Sanissimo tiene el beneficio de ser horneadas no fritas, hechas con maiz de nixtamal y no contienen grasa trans, esta libre de gluten y colesterol, sin colorantes ni conservantes. Las tostadas horneadas de Sanissimo son dirigidas directamente a aquellos trabajadores que siempre andan corriendo y buscan opciones rapidas, faciles y deliciosas para comer. Haga deliciosas y saludables comidas que a toda su familia le encantaran con las tostadas horneadas Sanissimo. Es un honor estar en su mesa! Sugerencias de como Servir:
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Gazpacho Rojo has been one of my all-time favorite summer soups since I first tried it in Madrid, Spain in 1967. It honors Mexico's Spanish roots in a sophisticated, delightful way. Served chilled, it's a delicious, healthy accompaniment to a summer luncheon or outdoor barbecue. And it tastes way, way better than you'd expect! Try it. You too will be hooked! This recipe serves six and takes about an hour to prepare.
Make your tacos without a mess. This amazing taco tray has 6 compartments to hold 6 soft or hard tacos and 5 others for toppings. You can fill the compartments with beans, shredded cheese, another with your favorite hot salsa, and another with guacamole. Build them with ease. Tacos stay upright, while the other food stays in the trays. 
Here are some additional benefits that you will get from MexGrocer.com:
WALNUT CHILES RELLENOS 
MAKING TORTILLAS
Tostadas are like flat tacos that are usually made by layering frijoles (refried beans) on op of a fried, flat corn tortilla and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They're colorful. They're festive. They're easy to make and perfect for a casual spring or summer Mexican dinner buffet.
BAY OF L.A. LOBSTER TOSTADAS
While Cabo San Lucas was visited by the missionaries as far back as the 1500s, and it was a favored hang out for pirates and whaling vessels in the 180's, it really didn't take off as a town until the late 1960s. With the completion of Mexico's Highway 1, which runs down the entire length of the Baja peninsula in 1974, Cabo finally began to grow. The first time I vacationed there in the early '80s it was a sleepy village with absolutely zero nightlife. These days it's a bustling tourist metropolis that's home to both Planet Hollywood and the Hard Rock Cafe. Any night of the week you can hear young (and not-so-young) American tourists boogying the night away, hooting and hollering in any of the many bars and nightclubs all over town.
Add this to your menu and no one will be disappointed! Serves eight and takes about 45 minutes to prepare.
From the deepest jungles of the Yucatán, where the Mayans once ruled, to the produce section at Gigante on the south end of Ensenada, you will never see mangos or papayas any bigger, sweeter or juicier than the ones they grow in Mexico. You can make this dessert with either mangos (even canned will do), papayas, strawberries or peaches. It's a truly delectable summer treat. Serves eight.
MexGrocer.com has been in business since the year 2000 serving many customers, restaurants and specialty grocery stores across the United States (including the military). We can ship anywhere in the US as long as you qualify as a wholesale customer and the order size is larger than $250. Our wholesale program has the following benefits:
