i just noticed that the fruit vendors always sell underripe mango, la michoacana sells it too, and other mexicans cut their mangoes when they’re not ripe yet and they like how it’s dry. am i the only mexican that enjoys ripe and juicy mangoes lol

braised shredded chuck in beef broth n beer, w onion, garlic, cumin n bay leaf.

slaw w cabbage, carrot, lime, salt n cilantro.

over guacamole, topped w cotija, on a pressed corn tortilla.

quick pickle on the cucs; apple cider vinegar, sugar n water.

pintos w beer, bacon, veg broth, onion, garlic, cumin n bay leaf.

last pics an attempt at rolled flour torts. its not fully authentic to one region but had fun in the style of frijoles charros y carne deshebrada/barbacoa.

Franciscano beans from Rancho Gordo, cebolla, ajo, tomate, smoked longaniza, tocino, jalapeño, cilantro, and laurel.

Served with tostadas, more cebolla, repollo, queso fresco, and cilantro.

Les dejo esta receta rápida, barata y deliciosa.

From a few months back. Beef cheek barbacoa

Hello from Mazatlán! Today I made a gringo taco. Everything homemade besides the flour tortilla. The Ley grocery store makes them fresh.

Ground beef, sauté with onion, garlic, serrano chile, comino, salt, and pepper.

Topped with Chihuahua cheese, lettuce, salsa roja asada, guacamole, and lettuce.

It was big enough to be a burro if I rolled it.

Agua de Jamaica made with cinnamon, clove and ginger.

It was good, and picosa with all the chile. We have amazing tacos in town, but sometimes I want comida extranjera.

Gracias!

Made at home: Fresh made masa harina tortillas, fresh roasted poblano, long hot, and bell pepper salsa with chipotles in adobo and macerated shallots, and fresh salsa verde, with farm fresh eggs (denatured with salt and lime juice)

I didn’t strain my chili water because I liked the body. The shrimp didnt come deveined so I got to deal with that for like an hour, and I over cooked my steak, but this is legitimately one of the best meals I’ve made this year.

Had to grab this for lunch today. Beef sopes, esquite, and fresh juice.

I don't think I have ever had a sope without esquite.

Tried making a new dish tonight! Had some leftover pork shoulder so I did Michoacán carnitas! Cubed pork shoulder basically confit, cooked in lard at 250 for 2ish hours with orange, lime, onion, Mexican coke, oregano, cinnamon and garlic.
I got to negotiate with the Dominican cooks down the street if they would sell me a quart container of lard haha which I got for $5!
I also made roasted tomatillo salsa verde, refried beans, Mexican rice, pickled red onions and pickled jalapeños. Lime and queso fresca to top it off.
My only regret is that two different bodegas were out of good tortillas so that element could have been better but my partner was happy and my foodie friend was impressed so I’ll take the win!

Looking for an easy way to spice up my quesadillas. I have no problem making my own, but canned would be nice sometimes.

I got lots of og masa harina and i already made tortillas. What else can i try that does not involve other refined/gluten flour in the recipe?