Click here for a PDF of this recipe without photos.
This is similar to – but much spicier than – the adobo marinated skirt steak I posted last week. The chipotles give this a great, smoky heat. As a result, a Mexican beer or three go much better than red wine with this.
Click here for a PDF of this recipe without photos.
This is kind of a cross between regular cowboy beans and borracho beans. It’s a great side for grilled meats and can be made in advance. Serve in small bowls. Continue reading ‘Charro beans’
Click here for a PDF of this recipe without photos.
The whole fish, the adobo marinade mixed with lime juice, and a whole meal cooked on the grill all scream “summer” to me. It’s only March, but the weather lately is starting to feel much more spring-like, so I thought it was time to break-out this recipe. A green salad and some white wine is all you need to add to make this a complete dinner. Continue reading ‘Grill-roasted whole-fish adobado’
Click here for a PDF of this recipe without photos.
I recently visited Andorra and Spain with some friends. Nearly every restaurant we visited served croquettes – with tuna, jamon iberico, bacalao, you name it. My friend Ricard mentioned that his mother, Sra. Helen Menendez, makes excellent croquettes. He got the recipe from his mom and sent it along.
Click here for a PDF of this recipe without photos.
Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business. Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both. Continue reading ‘Adobo Marinated Skirt Steak’
Click here for a PDF of this recipe without photos.
If we’re making any kind of Mexican food, but tacos/fajitas/tostadas in particular, there’s an excellent chance we’re making these beans. They’re quick and easy and fairly healthy. That being said, for a delicious but slightly-less-healthy variation, brown some Mexican Chorizo (that’s the raw kind that comes in a plastic casing, not the cured kind that’s similar to Linguica) and stir it into the beans before serving. Continue reading ‘Fried Black Beans’
Click here for a PDF of this recipe without photos.
To the extent I have a signature dish, this would be it. (N.B. – if your friends and family members snicker or use finger quotes when talking about your “signature dish,” it might be time to give it a rest.) We make this on a very regular basis and enjoy it every time. Thanks Rick Bayless! Continue reading ‘Guacamole’
Julio's Delicatessen 