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Prueba estos helados de temporada en la CDMX.

Helados de temporada

Prueba estos helados de temporada en la CDMX.

Mexican Enchilada Sauce. Photo by spacekadet...didn't have garlic salt, so I sauteed some garlic in olive oil first, use 1 teaspoon of oregano as well as a ton of cilantro, used nearly a cup of tomato paste, not sauce because that's all I get around here, only used half the chili powder and it's plenty spicy for me. Nice and thick, very tasty.

Mexican Enchilada Sauce

Best michelada ever!  Just a little tweak: use lots of hot sauce (one that's not smoky; sriracha is good here), and double the tomato juice. I rim it with a mixture of celery salt and Jane's Crazy Mixed Up Sweet Lime Pepper (you can find it at the grocery store).

Michelada

Michelada: Mexican lager, lime juice, tomato juice, orange juice, Worcestershire and hot sauce

mexico city style roasted corn with chipotle mayonnaise recipe | use real butter

Recipe: mexico city style roasted corn with chipotle mayonnaise I just got back from a lovely dinner at Mizuna in Denver. I rarely get down to Denver (to

Mexico Inspired Recipes: Coffee Vinaigrette Dressing //

Escape to an Enchanting Dinner Party in Mexico City

Grilled Green Salad With Coffee Vinaigrette Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

The word “tampiqueña” refers to a Mexican style of cooking steak. This recipe originated from the Tampico Club in Mexico City in 1939 and is still a very popular recipe today. The dish is basically a melted cheese-topped steak. Of course, there is more to this recipe than that. The steak is seasoned and grilled with salt and pepper then freshly roasted long green chile and shredded Mexican cheese is added and the steak is broiled until all the ingredients are hot and juicy and the meat is…

Tampiqueña Steaks With Grilled Avocados by Muy Bueno. The word “tampiqueña” refers to a Mexican style of cooking steak. This recipe originated from the Tampico Club in Mexico City in 1939 and is still a very popular recipe today.

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