Left Continue shopping
Your Order

You have no items in your cart

You might like
€4,00
From €0,20
Show options
Mexican Christmas dishes that you'll want to make all year!

Mexican Christmas dishes that you'll want to make all year!

What does Christmas mean to you? Absolutely and under all circumstances for us at Casa Mexico it means food!

In Mexico we have our pre Christmas food, our post Christmas food, we even have a whole Marathon of celebrations and of course more eating named Guadalupe-Reyes all with its own dishes and traditions. So let's get started with the best of Mexican Christmas foods that will inspire you to start cooking!

 

Tamales

As if we already don't spoil each other enough during Christmas, the wonderful cooks in our families also make edible little gift wrapped food, parcels of joy called Tamales. Depending on the region in Mexico you will find different kinds, for example the south will have theirs wrapped in banana leaves because of their abundance in their tropical climate, the north will have more meat based tamales wrapped in corn husk but all made with the spongiest tamal masa that melts in your mouth. My favorites would have to be the chicken in mole and the pork in salsa verde, see the recipes and ingredients available here!

Pozole

A Pozole is a hearty soup that warms your innards and perhaps your frozen cold heart into loving the Christmas spirit. This very special dish is the king of the plates served during this season, wether it be made of chicken, pork or vegetarian, it can't be served without its Mexican oregano, tostadas, radish, onion and accompanying chili oils, see the recipe and ingredients needed here!

Los Romeritos

Romeritos is a traditional dish from Central Mexico, a romerito is a tender sprig of the sepweed boiled and served with a dark mole sauce, this can be served with potatoes, shrimp or nopales (cactus paddle). The story of the romeritos is a special one with a beginning with the Aztecs, which used to eat them mixed with a small egg variety called ahuautles, which curiously have a very similar taste to the shrimp. During colonization this ingredient formed part of the gastronomy of the convents, one of the reasons why it is eaten during Christmas is because like during Lent it wasn't customary to eat meats during Christmas, resulting in the Romeritos staying in our holiday table! See the recipe and ingredients needed here!

 

Atoles

Of course our Christmas would not be complete without it's own special drinks, an atole is a thick corn based drink that can be spiced with cinnamon, chocolate, or seasonal fruits like tamarind and guayaba. See the recipe and ingredients needed here!

 

 

El Turkey

Yes we also have a turkey or huajolote at the table, but being Mexican and lovers of spice we have beautiful preparations and presentations to the sometimes boring, mostly dry regular Christmas turkey. Have you ever heard of a tequila - Guajillo chili - apricot glazed turkey for Christmas? or a Turkey al Adobo? We have endless ways to make our turkey more exciting, see the recipes and ingredients available here!

Buñuelos

These beautiful crispy treats are quintessential to the Christmas celebrations, also known as hojuelas, they're made from frying flour tortillas then serving them with a delicate piloncillo syrup or cajeta if you're feeling extra naughty, they're basically your dream dessert on a plate. See the recipe and ingredients needed here!

#MexicanChristmas #ChristmasDishes #Tamales #Pozole #Romeritos #Atoles #Buñuelos #TequilaTurkey

Casa Mexicana
Read more
Mexican Chiles 101

Mexican Chiles 101

If Mexican cooking was a religion (which to some like us, it is!) the gastronomic trilogy, the father, the son and the holy spirit of the cuisine, Chiles - the Father, corn - the son and beans - the holy spirit, no pun intended!

Most of our traditional celebratory meals wouldn't be in the celebration mood if it weren't for the hint of spice or kick of heat that our chiles give it. A traditional mole is basically chocolate peanut butter if not for the carefully selected chile medley that goes into it. Contrary to popular belief, not all Mexican food is spicy, our dried peppers are mostly mild and are used to add flavor, smokiness and texture to a dish rather than spiciness.

Here is a list of some of the most popular chiles you will find in Mexican recipes,

Chile Guajillo

This chile is one of the most basic peppers in Mexican gastronomy, it has a long conical shape measuring about 3 1/3 to 4 inches in length and about 3/4 inches wide. Its skin is smooth and shiny, with a deep red color. Chile Guajillo is very popular in México, and it blends very well with other chiles like chile Ancho, chile Mulato, and chile Chipotle. Chile Guajillo (as well as Chile Ancho) gives a beautiful red color to many caldos or sopas (stews).

When it is fresh, it has a green color that changes to a deep red when it ripens. The fresh version of this pepper is called "Chile Mirasol". When buying Guajillo Peppers, make sure they have a dark color and a thick texture, there are many peppers sold as Guajillo, but their color is lighter and they skin is thin, those peppers are form China and are not the Guajillo Peppers from Mexico.

SCOVILLE RATING: 2,000 – 5,000

Recipes using Chile Guajillo include; Red Pozole, Red enchiladas, Mole de Olla, Asado de Boda, Salsa Roja.

Chile Ancho

This chile measures about 4 to 5-½ inches in length, and about 2-3 inches wide. When is fresh, it's a Chile Poblano that once it matures it changes to a red color. To dry them, the fresh chile poblanos are left on the plant until they are mature and had a red color. After that, they are sun-dried. The skin texture of this pepper is a bright-corrugated soft skin, and it has a dark red color. It is also a very mild chile with a fruity flavor.

It's important to mention that it is called by different names depending on the region of the country. Here are some of the names: Chile Color, Chile Colorado, Chile Ancho Chino, Chile Pasilla Rojo. It is a key ingredient in adobos, moles, and sauces for enchiladas and salsas.

SCOVILLE RATING: 500-3,000

Recipes using Chile Ancho include; Mole Poblano, Adobo Sauce, Enchiladas Rojas, and many more..

 

Chile Mulato

This is also a Chile Poblano when fresh, but it has a darker color. When it dries, the color is almost like a deep reddish brown, very close to a chocolate color. The difference between Chile Ancho and Chile Mulato comes from a pair of distinctive genes that makes them ripen in a special color. Sometimes, if you get confused between Chile Ancho and Chile Mulato, just place the two of them together and the one that has a darker color is a Chile Mulato. Its skin has the same characteristics as an Ancho pepper, and the same dimensions. Uses for this pepper are, Moles, stews, and salsa. It has a slightly sweeter - chocolate flavor.

SCOVILLE RATING: 500 -3,000

Chile Chipotle

Chile Chipotle (also knows as Meco), which name comes from the Náhuatl word chilpoctli, which means “smoked pepper,” is a chile jalapeño that has to ripen to a red color on the plant then harvested and dried and smoked to achieve that color and flavor. Nowadays, most of the process is done by industrial drying machines, but there are still a few regional small producers that smoke and dry the peppers using old-fashioned methods with Guava and Oakwood. Depending on the smoking method, and the humidity on the environment, the Chipotle chiles can take from one week up to a month to dry.

Their size varies but the average Chipotle Chile is 3” long with a light dusty brown color and a wrinkled skin.

SCOVILLE RATING: 5,000 – 10,000
Chiles Chipotle are very popular, especially the ones sold in a canned version with an adobo sauce, they are used in salsas, and to add flavor and spiciness to stews like Caldo Tlalpeño.

Chile de Arbol

This is a spicy, long skinny pepper, with thin and bright red skin. They measure between 2 – 3 inches long and ¼ inch width. They are used to add heat to table sauces and stews, like for the famous Salsa Taquera!

Seeds and veins are not usually removed from these peppers when you cook them. Make sure to buy the peppers that had the stem, that they are fluffy and not flat, and the skin is a little thicker. The ones sold without the stem are from Chinese or even India, a very different pepper than the Mexican Arbol Pepper.

SCOVILLE RATING: 15,000 – 30,000

My favorite way of using Chile de Arbol is the way my grandmother Tita taught me, by making a Chile de Arbol Oil.

 

Chile Pasilla

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin, it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches long and 1 to 1 ¹⁄₂ inches in diameter. They are considered low in the heat spectrum you can expect an almost sweet taste, as the name pasilla, literally translates to 'little raisin'.

SCOVILLE RATING: 1,000 – 3,999

These are typically used for salsas, but can also be stuffed with meats or seafood.

Chile Piquín

These are very hot small peppers, also known as “bird peppers’ with an elongated shape, it measures about ¼” long and ⅛” width. There are several small types of hot chiles (some are a cylindrical shape too) that are called indistinctly “piquín” when they are dried but when they are fresh they receive other names according to their shape and the region where they are grown. Like the Chile Tepin that is very similar but is round. Piquin pepper is a very common chile on the northern state of Nuevo León, México.

Other peppers in the country similar in size and form to piquin peppers are; chilpaya, tepin, timpinchile, totochile, quimiche, chile de monte, Chile bolita, chile canica, piquin de Coahuila, and others that change by region.

SCOVILLE RATING: 50,000 -25,000

They are typically used for salsas, like this Piquin Salsa, or ground and for toppings for Mexican mariscos.

Mexican Cook Tips on Handling Chiles

If you had never cooked a meal with dried peppers, make sure to use plastic gloves to avoid skin irritability when cleaning the peppers and removing the seeds and veins, better safe than sorry. If you don't use gloves, as many of us do, but still feel a little burning sensation in your hands or fingers, dip them in cold milk to sooth the feeling. Milk also helps to reduce the burning sensation if your food is too spicy for your taste, drink a little milk and the sensation will go away.

When you buy dried chiles make sure they are not broken, that they still have their stem and they also look clean from dirt, dust and any small insects. The color should be bright and you should be able to slightly fold them. If the peppers break when you try folding them, it means they are old.

During the time the chiles stay in storage they will keep dry. They will change in color and texture, but they won't lose their flavor. Store whole chiles in plastic bags in your freezer, this way they will keep their texture and color for at least 6 months. Or better yet, make them into a paste roasting the chiles and mixing them with oil, this way they will be handy when you are in a hurry to cook something delicious and authentic.

To reduce the hot spiciness of some chiles, remove the veins and seeds. Chiles also lose a little bit of their spiciness when they are soaked.

Find our selection of dried chiles at the best prices here!

#MexicanChiles #ScovilleHeatIndex #Spiceupyourmouth #Chilies #Chili #HandletheHeat

 

 

Casa Mexicana
Read more
The History of Cajeta + Recipes

The History of Cajeta + Recipes

Since viceregal times, in New Spain milk sweets based on the Iberian tradition have been made. This was thanks to the easy adaptation and proliferation of goats and the difficult coupling of cattle.

At first, it was in the "Bajío" region, as well as in the old "Villa de Nuestra Señora de la Asunción de Celaya" that the use of goat's milk was substituted in the original recipes that were based on cow's milk. This resulted in a recipe and a different sweet that acquired the name "cajeta" due to the wooden boxes in which it was originally stored.

"Mexico is the only place in the world where there is cajeta made with goat's milk."

In September 2010, cajeta was declared: "The dessert of the Mexican Bicentennial"

Why it's better with goats milk?

The biggest difference between the cajeta and the dulce de leche is in the use of goat's milk instead of cow's milk. Is it better?

In fact, goat's milk has benefits such as:

-Natural anti-inflammatory

-Less fat

-Rich in calcium

-More bio-compatibility

All these characteristics make goat's milk stand out as perfect for making a sweet like cajeta, instead of making only dulce de leche like cow's milk. We could also add the most important difference derived from this, the unique flavor.

The history of the cajeta is a story of a new identity of the Mexican people expressed in the differentiation of a traditional Spanish sweet, to give rise to one with a more exquisite and unique flavor using goat's milk.

Recipes with Cajeta

Coyotas de Cajeta (Cajeta Coyotes)

Have you heard of coyotas? Well, we will tell you a little about them: they are one of the typical desserts of Sonora in the North of Mexico and they are filled with cajeta or piloncillo. The name "coyotas" comes from the ancient custom of calling children "coyotitos" in the northwest of the country. Join us this time to prepare some delicious Coyotas de Cajeta.

For the Dough,

1 Kg of flour

2 tablespoons Royal

½ Kg of vegetable shortening

2 piloncillos

¼ liter of water

Filling

1 cup of Cajeta Real del Potosí

4 tablespoons of flour

2 piloncillos

Directions

First, grate 2 piloncillos and separate. Grating them well is important so that they blend perfectly with the other ingredients.

Then, mix 1 kg of flour, 1/4 liter of water, 1/2 kilo of vegetable shortening, 2 tablespoons of royal and the 2 grated piloncillos in a bowl.

Then, knead the mixture until it is compacted and can be handled.

Now knead with a rolling pin to unify the mixture, it should be as homogeneous as possible.

Later, cut circles of the same size (either with a cookie cutter or some other utensil).

Now, to prepare the filling in a bowl, mix 1 cup of cajeta, 2 grated piloncillos and 4 tablespoons of flour until the mixture is homogeneous.

Add the filling mixture to one of the dough circles.

Then close with another circle of dough, and press the edges with a fork to prevent the filling from dripping when baking.

Varnish with a little egg.

Bake at 200ºC for about 20 minutes. or until they look golden.

Enjoy!

Atole de Cajeta

How about a delicious atole to accompany your breakfast? Well, we have a better suggestion: a delicious cajeta atole! Follow our recipe and we assure you that you will have a delicious atole to enhance any morning or night.

Ingredients

Makes about 4 cups

1 liter of milk, can be oat, almond or any nut milk as well

1 cup of Maza Real flour

1 cup of Cajeta Real del Potosí

Directions

First, place 1 liter of milk in a pot and heat it.

Once its temperature has risen a little and it is no longer cold, add 1 cup of cajeta. Dissolve the cajeta, moving the mixture with a small spatula while it is heating.

Then, when the cajeta is dissolved in the milk, add 1 cup of the Maza Real flour and stir again until everything is mixed well.

Now, to serve the atole in a jar or container, place a strainer over the container and serve the atole. This is so that no lumps of flour remain in the atole.

Enjoy!

Recipes and Cajeta History Courtesy of Cajeta Real del Potosí

*All products available for purchase are tagged in the recipes.

#CajetaMexicana #NavidadesMexicanas #ChristmasSpirit

Casa Mexicana
Read more
Welcome to Casa Mexicana!

Welcome to Casa Mexicana!

Casa Mexicana was born out of the desire to make authentic Mexican products available at competitive prices for all. We are a 100% proud Mexican company and Portugal's first online Mexican grocery store, shop and marketplace, we sell authentic Mexican products like tortillas, moles, chiles, moles, salsas and our very own taco kits for easy Mexican recipes!

As representations of Mexican food become more and more popular around the world, we aim to become a reference of authenticity, quality, and a guide on how to use and prepare Mexican dishes at home, to foster the appreciation of authentic Mexican cuisine.​

100% Mexicano

Casa Mexicana also acts as a platform for Mexican artisans, cooks and food entrepreneurs locally to promote Mexican artisanal practices such as Otomi hand embroidery and the artisanal production of intricate dishes like tamales, Northern style tortillas and cochinita pibil, as well as specialty sweet breads and desserts like conchas and pan de muertos.

Through our blog we wish to showcase easy recipes and ideas to inspire you to try our products, so even if you are a Mexican chef, restaurant or home cook you will be able to follow the easy instructions and purchase your products directly on our page. Don't miss out on the opportunity to surprise your loved ones with your Mexican food skills! ​ We thank you for visiting our blog and we hope you enjoy this experience!

Mi casa es tu casa!

Casa Mexicana
Read more
Mexican Hot Chocolate Abuelita Cake

Mexican Hot Chocolate Abuelita Cake

At Casa México we are always in awe of the many uses for our products, inventing and experimenting in our kitchen is the way we innovate and are better able to bring you products you will love.

Talking about love, it is hard not to love our old time favorite hot chocolate tablets Chocolate Abuelita has been a staple in Mexican households for more than 70 years! Made of cacao, sugar and cinnamon, we melt into milk and froth it with our beautiful molinillos (soon to be found in Casa México!). As I was cooking our Christmas dinner this year I was inspired to look into Chocolate cakes using chocolate Abuelita and couldn't find one! So I decided to invent our own, a truly Mexican chocolate cake!

 

Ingredients

For the cake

  • 225g/8oz plain flour

  • 350g/12½oz caster sugar

  • 85g/3oz Chocolate Abuelita made into powder

  • 1½ tsp baking powder

  • 1½ tsp bicarbonate of soda

  • 2 free-range eggs

  • 250ml/9fl oz milk

  • 125ml/4½fl oz vegetable oil

  • 2 tsp vanilla extract Anita

  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz dark chocolate bar

  • 1/2 tsp ground chile de arból

  • Optional: crushed chile de arbol flakes for decorating

Directions

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

  2. For the chocolate abuelita powder, ground one full tablet into a fine powder.

  3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

  4. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

  5. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

  6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

  7. For the chocolate icing, ground the chile de arból to a fine dust, break the chocolate bar into small pieces and heat the chocolate in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk in the ground chile de arból the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

  8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

  9. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

  10. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Recipes Tips:

The chocolate cake mixture is quite thin, so it's important to use sandwich tins rather than springform tins, which could leak.

*All products available for purchase are tagged in the recipe.

 

Casa Mexicana
Read more
Pollo en Salsa Verde

Pollo en Salsa Verde

Since you are crazy for Salsa Verde and tomatillo, I thought we should share an easy favorite of chicken in green sauce recipe. Tomatillo the base of Salsa Verde is such an intoxicating flavor that we completely understand the obsession and why it's selling out as quickly as we can restock it!

Ingredients

Makes 4 to 6 servings

¼ cup / 60ml safflower oil, plus more if needed

1 garlic clove

1 whole chicken, cut into 6 pieces

3 Yukon gold potatoes, peeled or not, cut into large (1- to 2-inch / 2.5 to 5cm) chunks

½ white onion, finely diced

2 cups / 480ml Salsa Verde

1 cup / 20g cilantro leaves, finely chopped

Corn Tortillas, warmed

Avocado, for serving

Directions

Warm the oil in a 4 qt / 3.8L Dutch oven or heavy-bottom stockpot over medium-high heat. Skewer the garlic clove on the tines of a fork and swivel it through the hot oil. The oil should be hot enough that the garlic sizzles and turns golden. Once this happens, remove the garlic and set it aside (don’t throw it away).

Add 2 or 3 chicken pieces, skin-side down, to the hot oil. Don’t overcrowd the pan. You are not cooking the chicken through, just searing it, allowing the skin to brown slightly, which brings out the flavor when it stews. The chicken skin will stick at first, but will release fairly easily once it’s done searing. Using tongs or a slotted spoon, flip each piece of chicken to sear the other side. Then remove the seared chicken and set aside on a plate while you continue to sear the rest of the pieces on each side. Set it all aside while you cook the potatoes.

Using the hot oil in the bottom of the pan (add a bit more, if needed), brown the potato chunks just as you did the chicken, adding them in a single layer and allowing them to turn golden on each side before flipping them. You are not cooking the potatoes through, just searing them; this also helps bring out their flavor and keeps them from falling apart in the stew. Once they’re a light golden color, remove them and set them on a plate.

Now take that clove of garlic that you used to swivel in the oil before you cooked your chicken and slice it fairly thinly. Add the sliced garlic to the oil in the pan, along with the onion, and sauté until soft and lightly browned. Strictly speaking, you could skip this step, since the salsa has plenty of flavor, but I really like the texture of the minced onion.

Add the salsa to the pot, along with the chicken pieces and potatoes. Bring it to a boil, cover, decrease the heat, and simmer for about 30 minutes. Cut into a thick piece of chicken and chunk of potato to confirm they’re cooked through. Shred the chicken for best results.

Sprinkle the cilantro over the stew. To serve, scoop the chicken over some tortillas, top with some fresh avocado and cilantro.

The tinga can be stored in a sealed container in the refrigerator for 3 to 5 days.

Recipes Tips:

You can also serve this plate with warm refried beans on the side, its a heartwarming meal that will always bring you comfort.

Recipe Courtesy of My Mexico City Kitchen

*All products available for purchase are tagged in the recipe.

Casa Mexicana
Read more
Chilmili Bloody Mary with Tequila

Chilmili Bloody Mary with Tequila

In this recipe, traditional Bloody Mary (made with vodka) meets tequila. That single change in the recipe makes a whole difference in the flavor. Unlike vodka, which gets lost in this heavily flavored, spicy drink, the tequila in the background stands out. It adds a smoky earthiness that can only be found in tequila.

From personal experience, the first time I had a Bloody Mary I was astounded at the difference. Since that day, this has become my bloody drink of choice and I encourage all tomato cocktail fans to give this one a try!

Serving: 1

Hot level: Low

Ingredients:

1 shot of tequila

15 ml of lime juice

65 ml of tomato juice / Clamato

Half a stick of celery for garnishing

2 squirts of Worcestershire sauce

1 tablespoon of Chilmili Diablito Sauce

Salt

Ice

Instructions:

If you’d like to rim your glasses with salt, run a lime around the glass rim and twist it onto a plate with salt. You will get a beautiful rimmed glass with salt. Then fill half of the glass with ice cubes. Add the tequila, two squirts of Worcestershire sauce, the lime juice, one teaspoon of the Diablito hot sauce and salt to taste. Mix the ingredients well with a teaspoon or a metal rod, and then add the tomato juice. You can use Casa México's Clamato, which is a mix of tomato and clam juice. Alternatively, you can make your own fresh tomato juice by simply blending one tomato, half a small cucumber, one clove of garlic, a teaspoon of vinegar, and a pinch of salt and pepper. Once you added the juice, taste and add more Diablito hot sauce for more heat. Finally, garnish with the celery stick or a lime wedge or any crazy garnish you can think of, we've heard of crispy bacon, chili shrimp, whole chilies, the possibilities are endless!

Enjoy!

Casa Mexicana
Read more
Michoacán style fruit salad or “Gazpacho”

Michoacán style fruit salad or “Gazpacho”

Though it shares a name with a Spanish dish, it is nothing like the Spanish tomato soup we generally associate with the term gazpacho.

Morelia is the capital city of Michoacán, a central Pacific state in Mexico, where this delicacy was developed.

Gazpacho, like other fruit salads, is a common street food consisting of a mix of different fruits, hot sauce and chili powder. When the sun out and it is hot outside, your mouth is going to crave this, so please give it a try!

Photo Credit: Mexico en mi Cocina

Serving: 2

Hot level: Low

Ingredients:

1 cup diced pineapple

1 cup diced cucumber

1 cup diced mango

1 cup diced jicama (jacatupé)

1 ½ cup fresh orange juice

Salt and pepper to taste
Lime to taste
Chilmili Chamoy sauce to taste

Tajin Chili Powder

Instructions:

Combine the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice, add salt and pepper to taste. Cover and place in the fridge to cool for about 60 minutes. Take out the fridge and plate in a small bowl or a tall glass. Drizzle with Chilmili Chamoy sauce, add lime and Tajin chili powder to make it tastier. Serve cold and enjoy!

** Chef's Tip: Jacatupé or jícama is a crispy and sweet edible root, similar to the turnip. It is originally from Mexico. It has a paper-like skin and a whitish interior with a texture similar to that of a potato or raw pear. It tastes a little like green apple. You can find it at international markets that sell exotic roots in Europe. Alternately, if you cannot find jícama you can simply skip this ingredient in the recipe and still enjoy a delicious fruit salad that is worth trying any season.

Casa Mexicana
Read more
Five Mexican dishes to enjoy for Holy Week!

Five Mexican dishes to enjoy for Holy Week!

As is the Catholic tradition, holy week requires us to cleanse our body & soul by abstaining from red meats, we Mexicans then follow a mostly pescatarian or vegetarian diet for the season, here are some ideas to inspire you for on this holy season.

1. Baja Fish or Shrimp Tacos

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

 

2. Vegetarian Green Pozole

A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love. Find the recipe on by clicking on this link.

3. The Easy Mole

 Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout. Make this easy mole sauce and enjoy it chicken or with vegetables, it goes well with potatoes, plantains and nopales. Find the recipe on by clicking on this link.

4. Esquites for snacking!

When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it! Find the recipe on by clicking on this link

5. For the sweet tooth: Tamales Dulces

Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ, this can be subbed by any soft white cheese you find in your country. Find the recipe on by clicking on this link.

*All products available for purchase are tagged in the recipes.

Casa Mexicana
Read more
Lola's Spicy Paloma Cocktail

Lola's Spicy Paloma Cocktail

Last summer we had a fun pop up idea for a fresh Mexican food concept from Baja California called Lola's Baja Cuisine, just amazing food from our home state, we served fresh ceviches, aguachiles, tostadas, baja fish tacos and even Puerto Nuevo style lobster! Recipes for all that coming soon! but one of the standouts was definitely the Spicy Paloma that kept our friends coming back for more!

This is the same recipe we shared yesterday on Cristina ComVida which was a huge favorite, check out the recipe here!

What is a Paloma? Paloma means dove in Spanish, and it is the most loved cocktail in Mexico after the Margarita. The classic Paloma drink has a clean, crisp flavor of grapefruit that is balanced out by the sugar in the grapefruit soda. Squirt Grapefruit soda is the most commonly used soda because it is so refreshing!

If you are not into sugary sodas or if you are trying to keep your drinking calories low, use fresh grapefruit juice, sparkling water and your sweetener of choice. If you’re using this option you can steep the habaneros in your sweetener until it becomes aromatic and flavored by the habanero, this should be done the night before.

Serving: 1

Hot level: Low

Ingredients for Habanero simple syrup:

3 dried Casa México Habanero chiles or fresh habaneros

1 cup of water 2 cups of sugar

Ingredients for the Paloma:

25 ml of lime juice 2 oz Tequila (blanco) or Mezcal Amáras

4 oz Squirt or grapefruit sparkling water mix

For rim:

Lime or Grapefruit wedge (optional)

Fresh habanero (optional)

Tajin Chili powder Ice

Preparation: 1. Habanero Simple Syrup: Start by adding the water and sugar in a pot and mixing until the sugar dissolves into the water over medium heat. Add the habaneros whole into the pot and bring to a boil, keep stirring until you can smell the habaneros dissolving into the syrup about 10-15 minutes on LOW heat. If you want a more intense flavor chop the habaneros as they will release more spiciness into the syrup. Let it cool before handling, store in a glass container.

2. Rim the glass with Tajin chili powder

3. Place a couple of ice cubes inside the glass 4. Add the tequila, lime juice and add the spicy syrup 5. Pour in the Squirt 6. Stir to combine 7. Garnish with lime wedges or fresh habaneros!

Enjoy!

Casa Mexicana
Read more
The Best of Mexican Mariscos for Easter!

The Best of Mexican Mariscos for Easter!

As is the Catholic tradition, during Easter season Mexican's follow a mostly pescatarian diet, and as Mexico is blessed with amazing seafood from coast to coast we have nothing to complain about!

Here are some of our most classic Mexican Marisco/Seafood dishes to inspire you for Easter:

1. Baja Fish or Shrimp Tacos

 

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

2. Classic Fish Ceviche

A classic fish ceviche is white fish 'cooked' in lime and flavoured with tomato, onion, cilantro and chile, usually served with tostadas, which are fired or baked corn tortillas, this dish is super refreshing and perfect for Easter and summer occasions.

3. Puerto Nuevo Style Lobster

The freshest lobster in the block, fried and served with refried beans, flour tortillas and Mexican red rice, always with a side of salsa to make your own burritos or enjoy everything separately while mariachi sing to you next to the sea! The dream plate!

4. Aguachile

5. Maximus Towerus

The king of kings of Mexican Mariscos, this 5kg tower of seafood goodness has everything our weak little hearts could desire, the best blue fin tuna, octopus, baja shrimp and avocados from Mexico (saying with the jingle), then douzed in salsa botanera and marisquera which is made by hand in a molcajete with the infamous Chiltepin chiles, just wow!

We hope you've enjoyed this special Easter transmission, and inspire you to try some of our best Mexican seafood dishes!


We wish you a healthy and happy Easter!
Love,
Casa México

*All products available for purchase are tagged in the recipes.

Casa Mexicana
Read more
Casa México's Sopa Azteca

Casa México's Sopa Azteca

As we enter April showers, this moody gloomy weather can sometimes keep us down, but not with the help of our hearty Mexican soup which is one of the favorites to make at Casa México. A Sopa Azteca or a sopa de tortilla has its origins in pre-Hispanic times, in the state of Tlaxcala, Mexico. Tlaxcala means "Place where tortillas abound" or "Land of corn."

 

According to the legends of that time, it is said that the first tortilla was prepared by combining fresh corn with dried grains to satisfy an ancient Mayan king. Three thousand years later, the residents of the Tehuacán Valley began using containers made of stone to boil the corn that grew around them and included it as the main ingredient in the tortilla!

 

In the 16th century, the Spanish came to Mexico, and they brought the tradition of soup, as well as chickens and spices to make the broths. You can make the tortilla soup with a chicken or vegetable broth. There are many variations with vegetables and other ingredients for different regions.

 

Mexican soups are served as a main meal because they are so hearty, and inexpensive, as well as an excellent way to warm up. The ancestors say that they have medicinal remedies, useful for colds and recovery from illness or stomach pain.

 

This Sopa Azteca also has the addition of nopales, which makes it an even healthier treat as nopales are rich in many vitamins and used for treating diabetes, high cholesterol, obesity and hangovers. It's also touted for its antiviral and anti-inflammatory properties!

 

Casa México Sopa Azteca Recipe

Serving 4

Difficulty: Easy

Ingredients:

2 Guajillo Chiles Casa México

1/2 onion

2 garlic cloves

4 tomatoes

1 jar of Nopales Carey

A pinch of Epazote

8 cups of vegetable or chicken stock

6 tbsp oil

Salt to taste

For toppings:

Fried Pasilla chile strips

Shredded chicken

Avocado

Crema
 

1. For the broth: boil the tomatoes, onion, garlic cloves, Guajillo and Pasilla in the stock until fully cooked, carefully blend the ingredients together with some stock and add salt to taste.

2. Heat the oil in a deep pot on medium heat and pour the blended mixture including remaining stock, add the epazote and the nopales let it simmer for 10 minutes to bring all the flavors together.

3. Prepare your toppings by frying the tortilla and the pasilla strips, cutting the avocado and shredding your chicken.

4. Serve in a deep bowl by topping it with the fried tortilla strips, and the above suggested toppings. Enjoy!

*All Casa México products needed for this recipe are tagged.

 

Read more
13 results