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One of the things that has really stood out to me on this trip is the quality of the Mexican supermarkets (in particular the enormous Mega right across the street from where we’re staying). The made-in-store chorizo and fresh-baked breads and rolls reminded me of this Rick Bayless recipe, so we put some of these together for lunch. Continue reading ‘Black Bean-Chorizo Tortas’
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Julio’s Delicatessen has hit the road! This week, we’re on vacation in Cozumel, Mexico with some of our very best friends, the Smocks (a few photos after the jump). With five kids between us (ages 2, 3, 4, 6, and 8), it’s much easier for us to buy groceries and cook dinners ourselves than it is to get all of us to a restaurant. This means – in addition to the sun, beach, and Mexican beers – I get to take the kids to the local market and cook Rick Bayless-inspired food for great friends. What could be better!? Continue reading ‘Red Chile Enchiladas’
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This recipe isn’t completely authentic, but unless you have a cauldron of hot pork lard in your garage, it’s close enough. (By the way, if you do have a cauldron of hot pork lard in your garage, please e-mail me your address.)
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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.
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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’
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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’
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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’
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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’
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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’
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In his cookbook Mexican Everyday, Rick Bayless describes this breakfast which he cooked for his wife during the first year of their marriage, then forgot about until 25 years later. I make it fairly often because, well, who doesn’t love breakfast potatoes and avocado? Make sure to leave the yolks very runny. Even if this isn’t your normal preference, the yolk works well with the avocado and potatoes.
Julio's Delicatessen 