Mexican Recipes

Crispy Fried Lavash Tacos Recipe

Crispy Fried Lavash Tacos

08.28.13 by Jackie

Crispy fried tacos are traditionally made with deep-fried tortillas, but since I received a humongous package from our friends at California Lavash, I prepared the tacos with lavash flatbread and they turned out beautifully. I also used the same oil for the tacos for deep fried catfish sticks. I filled the tacos with brown rice, roasted red pepper and eggplant spread, fried fish, red oak leaves, Mexican crema and curly parsley. 

These do take a little of time to prepare but the result is well worth the labor. As appetizers, they're especially great if you're preparing them for a small crowd. I'm sure your guests will love these mix-and-mingle party bites. 


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Horchata Cookies with Queso Fresco Recipe

Horchata Cookies with Queso Fresco

05.03.13 by Jackie

If you've been keeping up on my recipes this week, you know that I've been making use of the wonderful cheeses from Queso Del Valle. I thought a dessert would be a nice way to end the week. Lulu and I had lunch at the appropriately named "Lulu's" Mexican restaurant last Sunday, and we both enjoyed a nice cup of horchata (cinnamon-flavored rice drink). I thought it would be fun to capture the rice and cinnamon flavors of the drink in an edible form.

I made cookies with queso fresco and incorporated sweetened condensed milk, horchata, almonds, rice flour and cinnamon. I didn't stop there and topped the moist cookies with cinnamon and crema Mexicana sour cream icing. 

These horchata cookies turned out great and I might whip another fusion dessert before the weekend is over. How do profiteroles filled with Mexican vanilla-flavored queso fresco and crema Mexicana sour cream sound? I think it would be even more luscious if the profiteroles are drizzled with dulce leche. Mmmm...


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Mexican Vegetable Terrine Recipe Recipe

Mexican Vegetable Terrine Recipe

05.02.13 by Jackie

This vegetable terrine was inspired by Blaise, a regular PhamFatale reader, who suggested this vegetarian dish. I adapted it this week in anticipation of Cinco de Mayo. I layered grilled eggplant, tri-color roasted bell peppers, sweet basil leaves, celery, fresh pineapple, black beans and a lot of Oaxacan cheese. 

The key to creating the terrine is to make sure the layers of flavors are tightly packed to showcase the colorful display. I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!). The last step is a flavorful salad dressing; I prepared this one with delicious champagne vinegar from our good friends at Bellindora

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Grilled Vegetable Terrine Recipe with Picture


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Red Kidney Bean Tostada with Nopales Recipe

Red Kidney Bean Tostada with Nopales

04.30.13 by Jackie

Tostadas are deep-fried corn tortillas presented in the form of a flat, open-faced sandwich. I made a slightly smaller version for appetizers, called tostaditas. You can fill them with anything you like; I played with different textures and flavors, and settled on something Lulu had while we were on vacation in Cancun. I added grilled nopales (segments from prickly pears), corn and tomato salsa and topped the appetizers with mini red kidney bean burgers, crumbled queso fresco and Mexican sour cream both from our friends over at Karoun Cheese

I love the fact that you could eat these in one-to-two bites. You can feel both the freshness and spiciness from the vegetables and the warmth and crunch from the tostada. I served them with little wedges of sweet limes from our garden to cut the heaviness of the cheese and sour cream. It's pure piece of heaven for  the mouth. Enjoy!

Mexican Risotto Recipe with Picture


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How to Make Horchata (Cinnamon Rice Milk Drink Recipe) Recipe

How to Make Horchata (Cinnamon Rice Milk Drink Recipe)

05.05.11 by Jackie

I actually first discovered horchata during a 1993 summer family vacation in Valencia, Spain. We loved the drink so much, we drank liters and liters of the delicious, cool, sweet horchata. That particular variety was made with tiger nuts, but there are many variations that are made with nuts and grains such as rice, blanched ground almonds, sesame seeds or barley. It all depends on which region the beverage comes from.

I’ve had the rice-based version several times at Mexican restaurants recently, and I’ve been itching to learn how to make it at home. The recipe requires patience but is worth the wait. I’m definitely going to be bringing a big jug of this to the next family picnic!


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