365-24 Uncle Julio beckons

Outside my work office window, the twinkling neon lights of Uncle Julios beckons daily to go over and enjoy some enchiladas and margaritas....

365-10 Elote or Corn-in-a-Cup

We had a hankering for Elote or Corn-in-a-Cup. you might ask what is the big deal about corn in a cup? it's not just as it sounds. It's roasted corn (while still on the cob!), then the corn is sliced off the cob and served in a cup. You then add some mayo or sour cream, parmesan cheese, salt, lime juice and hot sauce (salsa valentina usually). It is the best corn you've ever had!! You may have seen local food carts that sell these in some mexican markets, fairs or gas stations.

You can also make this at home by grilling your own corn-on-the-cobs and following the steps above or frozen corn (following cooking instructions and then add toppings) or use canned corn.

Quesadilla Night!

Not too long ago i posted about a new recipe i found for enchiladas on Lesley's blog The M'ija Chronicles. Well i made them again this weekend. The weekend seems to be the only time i can really make some good Mexican food since it usually turns into an all-day affair. This time though i had enough leftover filling to make some quesadillas for tonight's dinner. And they were divine!! And so quick and easy to make -
1. just heat the flour tortilla on your comal, non-stick pan or griddle
2. add some cheese (your choice - monterrey jack, cheddar, oaxaca or combo)
3. add any other fillings - spinach, mushrooms, chicken or in this case the combination corn, poblano pepper and spinach filling.
4. add more cheese (i can never get enough cheese)
5. fold over your tortilla into a taco shape or you can add another tortilla on top and then slice into half or fourths

The combinations you can do are endless and nothing tops quite right like some fresh guacamole!

New twist on enchiladas...

The enchiladas I have made and eaten all my life here in Texas has always been the kind with loads of cheese, sometimes some chicken thrown in there or some chili. The other day I came across this recipe from Lesley on The M’ija Chronicles. Lesley had made hers with some local Mexican greens, spinach and a homemade tomato based enchilada sauce. They looked so good I had to try.


Now she suggested using Kale to substitute for the greens she used, but I used strictly spinach and as I’m not a big fan of Kale or Collard Greens. These came out fabulous and made for a healthy dinner. Not everything has to be smothered in cheese (although I do love cheese). Check out her full recipe through the link above. A slight warning, you will use a lot of pots and it’s not a quick 30 minutes to the table meal. That’s the thing with real Mexican cooking – it can take all afternoon and sometimes all day for a great tasting meal. These were worth it though….

365-65 Taco night!

Went to a new restaurant today (Los Cabos) and tried their version of Mexico City Tacos. Yummy! Small tacos with choice of chicken, steak or carnitas, all the fixins and a dollop of Mexican crema on top. On the side Mexican rice and borracho bean.s