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Guiso / Guisada Click on this link and you will have a recipe for Guiso / Guisada. You may want to add some of the ingredients you remember, but you will have a basic recipe. Hope this helps! Carne Guisada (Beef Stew) Recipe Best of Luck! Bill Gibson

Quick Salsa from Canned Ingredients This is a very quick salsa, with great Mexican flavors, that is very easy to make. Keep the ingredients handy when camping or make this salsa when you need something quick for guests. 1 28 ounce can diced tomatoes in juice 2 7 ounce cans diced green...

I needed to put together something (with Mexican flavors) quickly for a party, so I put together the following: 2 10 ounce cans Campbell’s Cheddar Cheese 1 10 ounce can Ro-Tel Original Diced Tomatoes and Green Chiles ½ cup half and half (or more to make more saucelike) Place the canned...

For some quick great Mexican flavors Quesadillas are really simple and quick to prepare. 1 package flour tortillas or homemade 2 cups shredded Monterey Jack cheese 2- 4 ounce cans chopped Ortega chiles 1 cup pitted sliced black olives Cooking oil 1 comal, cast iron frying pan or griddle Heat...

Thanks Constance, I will definetly try that! Bill

Homemade Seasoned Bread Crumbs with a Southwest Flair 1 cup plain bread crumbs 1 teaspoon ground cumin 1 teaspoon garlic salt ½ teaspoon cayenne chile powder 1 teaspoon paprika powder 1 teaspoon pure chile powder (mild) ½ teaspoon salt 1 t o 2 cups buttermilk Place bread crumbs in a bowl...

Thanks for the recipe sugarcane I will give it a try. Regards! Bill Gibson

I ounce had some really good deep fried Red Snapper at a Jamaican stand at a Blues Concert. It was very lightly coated (Jamiacan spiced) and about 1/2 inch thick. Some really good eatin' with a little hot sauce. Anyone know of a recipe for this? Thanks! Bill Gibson

Roasting and Toasting Preparation and mastery of Mexican cuisine will eventually lead the enthusiast to the art of roasting and toasting many different ingredients. Roasting and toasting are techniques used widely in truly authentic Mexican and other world cuisines. Sitting around fires...

Nortbort, The heat in this salsa is basically regulated by the number of jalapenos that you would add. The other chiles basically give the salsa flavor. Hope you enjoy? Bill Gibson aficionado de la cocina mexicana

Salsa Cocina Montañesa I based this salsa recipe on the restaurant sized can of tomato pieces originally. Now you can by tomatoes cut into salsa sized dice. I buy mine from “Smart and Final”. This salsa has great flavor and is enough for an army. You may want to reduce the number of jalapeños...

Flautas (Flutes) for Mudbug From my experience flautas (flutes) are made from both flour and corn tortillas and are filled with sometimes, shredded beef, chicken, pork, cheese, and many other numerous and tasty Mexican fillings. Flautas are generally longer than what we call taquitos or...

Hola Todos! A Shredded Chicken Recipe! I have been cooking, researching, and writing about Mexican cuisine for about 15 years. When I get home from work, I sometimes love to get to cooking. This recipe fills the kitchen with wonderful aromas and produces a wonderfully seasoned shredded...

Hola Todos, This past week end I was barely listening to the Food Network and (I believe it was a piece on making burgers) I heard them mention sauteed onions with chipotle. The idea sounded great to me, so I sliced up two medium onions and placed them in a skillet with some cooking oil...

Hi Dan, I would recommend that you remove the seeds and veins from the Jalapeno. The cream and sour cream always always reduce the heat from chiles. As a matter of fact, if you eat a very hot chile, dairy products like milk, cream, sour cream, etc will help greatly in removing the sting...

Too Many Irons in Fire! Haven't been here for a while! Too busy doin' that work thing and trying to find time for my passions: Studying Mexican cuisine, cooking Mexican cuisine, writing about Mexican cuisine, and studying the culture of Mexico. Work gets in the way of all this fun stuff...

I have prepared this recipe 3 or 4 times and it comes out great! This recipe (is a take off, I believe, from Miguel's Famous Jalapeno White Sauce of Brigantine Restaurant Fame) is featured in Recipe Goldmine and is real keeper. You may be able to adapt this one for your Mussels! Jalapeno...

Tostada de Frijoles Negros A Mexican Recipe as Requested: Cook a couple pounds of blackbeans with some chopped white onion, garlic, and during the last 1/2 hour of cooking 2 heaping tablespoons of chopped epazote (epazote lends a very traditional Mexican flavor to blackbeans). Season lightly...

Enchilada Sauce A very traditional way to make enchiladas is to place the sauce (canned or homemade) in a pot and slightly warm. Have a skillet with a small amount of oil to slightly coat the pan (preferably cast iron) hot and ready to go. Have some of your favorite shredded Mexican cheese...

Corn Tortillas Maws, I wanted to respond to you question regarding corn tortillas. The corn meal you mentioned would not produce the same tortillas that you would find in Mexico or readily availabe here in, especially the southwest, of the United States. The big white dry corn kernel are...

Reply to Chelle Chelle, That would be about right, about a cup of fire roasted chiles in the recipe. This is always a crowd pleaser (get great comments on this one). Regards! Bill Gibson Crestline, CA "aficionado de la cocina mexicana"

Polvorones con Canela Maws, Here’s a recipe from "Cocina de la Familia" by Marilyn Tausend for cookies that are traditionally served at weddings. I have tried several recipes from this book with success. Polvorones con Canela 1 cup unsalted butter at room temperature or 1/2 cup butter and...

Hola Cocineros y Cocineras!, Soy Bill Aqui! In the last ten years, I have seen a really large growth in "Panaderias",’"Carnicerias", "Tortillerias", "Supermercados", and Latino growth in general in my area. For me, in my extreme study of "La Cocina Mexicana", this is a wonderful prospect, for...

Its been a little quiet around here for a few days, so I thought I would make some noise!! We try many different Mexican restaurants all around our area from time to time, and I try to remember some of the nuances of the food etc. In the town of Crestline, CA (where I live) it is about 4,500...

"Molcajete" Yes "tejolote" is one of the names for the rock or stone Used to grind ingredients in a "molcajete". This stone is also called a "mano" or "mano de mortero", along with "temalchín" and "la piedra". I would be willing to bet it has a few other names as well. As one researches...