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Hoenderpastei ~ Chicken Pie

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Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

Hoenderpastei, or Chicken Pie in English, is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves.

Ways to Make Hoenderpastei

Hoenderpastei is a South African recipe, but with British and Dutch influences, is also known as Boer chicken pie. It can be made in a full pie dish, individual ramekins, or folded over into half circles as we have done in this recipe. Some recipes only call for a top crust layer and will have more sauce in the pie. However, if you want a top and bottom crust, this recipe is your ticket as it has a moderate amount of sauce and will allow the bottom crust to cook and not turn to mush.

The spices, vegetables, and other fillings in our recipe are typical of this South African dish, but chicken pot pie comes in many variations.

Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

How to Store Leftover Chicken Pie

Freshly baked chicken pie will keep for about 3 to 5 days in the fridge; refrigerate covered with aluminum foil or plastic wrap. Can you freeze chicken pie? Yes, to freeze: wrap chicken pie tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.

History of the Hoenderpastei

Simple, yet delicious, Hoenderpastei has been a street food favorite for many years in South Africa. The recipe for chicken pie was brought to South Africa by Dutch Settlers, hence the name Hoenderpastei, in the 1700s when the Dutch was colonizing South Africa.

The Metropolitan City of Pretoria, South Africa

Pretoria is one of South Africa’s three capital cities, serving as the seat of the executive branch of government, and as the host of all foreign embassies to South Africa. Cape Town is the legislative capital whereas Bloemfontein is the judicial capital.

A Brief History of Pretoria, South Africa

The Southern Transvaal Ndebele occupied the river valley, which was to become the location of the city of Pretoria. Pretoria itself was founded in 1855 by Marthinus Pretorius, a leader of the Voortrekkers, who named it after his father Andries Pretorius.

The Boer Republics of the ZAR and the Orange Free State were united with the Cape Colony and Natal Colony in 1910 to become the Union of South Africa.

On 14 October 1931, Pretoria achieved official city status. When South Africa became a republic in 1961, Pretoria remained its administrative capital.

After the creation of new municipal structures across South Africa in 2000, the name Tshwane was adopted for the Metropolitan Municipality that includes Pretoria and surrounding towns.

Tourism in Pretoria, South Africa

Pretoria boasts lush gardens, buzzing nightclubs and eateries, and a whole lot of rich South African history. Alongside its natural wildlife sanctuaries, Pretoria’s urban life is centered around great eats and entertainment, and it comes alive in the evenings, thanks to its large university student population.

Places of Intrest

Nature Reserves

The Cuisine of South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine.

Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

Pedros Flame Grilled Chicken
218 Bloed St, Pretoria Central, Pretoria, 0001, South Africa
Telephone: +27 12 321 1098

Pedros Flame Grilled
Pedros Flame Grilled

Bringing a unique flavor to the market, we’re here to combine the art of food and retail into a culturally diversified brand of flamed grilled masters. We know we’re going to disrupt the QSR market by combining our strong, consistent product with the coolest clucking chicken brand on the market.

How to Make This Chicken Pie Recipe

This recipe is not that hard to make but it does take a little bit of time. In our first batch, we used the pre-made puff pastry sheets but they did not hold their shape very well and had a tendency to tare open when wrapping them around the filling. So we added the directions for homemade pie dough which were just as tasty and flaked apart as well as the store-bought dough but held its shape and did not tare when wrapping the filling.

What You Need to Make Hoenderpastei

Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

Equipment

For the Filling

For the Sauce

For the Pie Crust

How to Cook Chicken Pie

Hoenderpastei Cooking Directions

  1. Cut the Chicken

    Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.

  2. Season the Chicken

    Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.

  3. Cook the Chicken

    Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned. Cover the pan and allow the chicken to cook for an additional 10 minutes.

  4. Add the Peas and Mushrooms

    Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.

  5. Remove from the Heat

    Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.

  6. In a Stockpot

    On medium heat melt the butter in a stockpot.

  7. Stir in the Flour

    Stir in the flour to the melted butter. Stir continuously to prevent burning.

  8. Add the Milk

    Add the milk slowly stirring continuously until it thickens.

  9. Add the Nutmeg and Parmesan

    Add the nutmeg and parmesan cheese and mix well.

  10. Add to the Chicken Mix

    Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.

  11. For the Pie Crust

    Pulse the flour and salt together in a food processor 10 times, to combine. Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.

  12. Add the Water

    Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.

  13. Refridgerate the Dough

    Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.

  14. Preheat the Oven

    Preheat the oven to 400ºF.

  15. Roll the Dough

    Cut the pie crust into 8 even peaces. Roll each peice out to about 1/8 inch thick, and 6-inch round circles. Repeate this process untill you have 8 circles.

  16. Fill the Pie

    Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.

  17. Brush with Egg Wash

    Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.

  18. Bake the Pies

    Bake for 25–30 minutes until golden brown and crusty.

  19. Cool and Serve

    Let the pies cool for at least 5 minutes, then enjoy!

This Chicken Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love.

If you liked this dish please Rate This Recipe and leave a comment.

Hoenderpastei ~ Chicken Pie
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Hoenderpastei ~ Chicken Pie

This homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings 8 servings
Calories 381kcal

Ingredients

For the Filling

For the Sauce

For the Pie Crust

Instructions

For the Filling

  • Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.
    1 chicken breast
  • Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.
    ½ tsp black pepper, ½ tsp dried oregano, ½ tsp dried basil, ½ tbsp garlic powder, ½ tsp ground ginger
  • Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned.
    1 cup yellow onion, 2 tbsp vegetable oil, 1 cup carrot
  • Cover the pan and allow the chicken to cook for an additional 10 minutes.
  • Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.
    1 cup peas, 1 cup white mushrooms
  • Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.
    2 egg

For the Sauce

  • On medium heat melt the butter in a stockpot.
    2 tbsp unsalted butter
  • Stir in the flour to the melted butter. Stir continuously to prevent burning.
    2 tbsp all-purpose flour
  • Add the milk slowly stiring continuously until it thickens.
    1 cup milk
  • Add the nutmeg and parmesan cheese and mix well.
    ½ tsp ground nutmeg, 1 tbsp parmesan cheese
  • Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.

For the Pie Crust

  • Pulse the flour and salt together in a food processor 10 times, to combine.
    3 ¾ cup all-purpose flour, ½ tsp salt
  • Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.
    3 sticks unsalted butter
  • Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.
    ½ cup cold ice water
  • Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.

Assemble the Pie

  • Preheat the oven to 400ºF.
  • Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.
  • Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.
  • Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.
    1 egg, sesame seeds, poppy seeds
  • Bake for 25–30 minutes until golden brown and crusty.
  • Let the pies cool for at least 5 minutes, then enjoy!

Nutrition

Serving: 1pie | Calories: 381kcal | Carbohydrates: 12.1g | Protein: 46.4g | Fat: 15.3g | Saturated Fat: 3.9g | Cholesterol: 177mg | Sodium: 204mg | Potassium: 913mg | Fiber: 2g | Sugar: 4.1g | Calcium: 77mg | Iron: 2mg

Other Recipes That Go Well With Hoenderpastei ~ Chicken Pie

Quick Pickled Cucumbers and Onions
The cucumbers and red onions will soak up the sweet and tangy vinegar making them fresh and delicious. Properly stored they will last for a few weeks in your refrigerator.
Check out this recipe
Pickled Cucumbers and Onions in a Jar

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Pedros Flame Grilled Chicken – By https://www.facebook.com/pedros.flamegrilled
  • By Jérôme Bon from Paris, France – Prétoria, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=17776481
  • By Țetcu Mircea Rareș, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=9659490
  • By Theobresler at English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8575390
  • By Original photo by Leo za1, perpective corrected, highlights and contrast modified by Slaunger. – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=47959933
  • By Hein waschefort – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22304704

Tomatillo Salsa Verde

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Tomatillo Salsa Verde
Tomatillo Salsa Verde

Tomatillo Salsa Verde is a wonderful green sauce used in many Mexican and Tex-Mex recipes. Tart tomatillos are roasted and combined with sweet onion, spicy jalapenos, cilantro, and garlic to create a wonderful sauce.

Ways to Make Tomatillo Salsa Verde

In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like Enchiladas and Taquitos. The version typical of New Mexico consists mostly of green chile rather than tomatillos.

  1. Pico de Gallo – Known for its vibrant colors and fresh taste, this salsa contains very little liquid. Made with finely chopped tomatoes, onions, serrano peppers, cilantro, lime juice, and salt. Pico de Gallo is a great topping for tacos, quesadillas, and other Latin-inspired dishes.
  2. Salsa Taquera – The key ingredient in Salsa Taquera “Taco Sauce” is the Chile de Arbol, a thin red chili pepper that is hotter than a jalapeno and gives the salsa its signature spicy kick. This salsa is often used to top tacos, quesadillas, and other Latin-inspired dishes.
  3. Salsa Roja – In Spanish, Salsa Roja means “Red Sauce” and is a blended red salsa made with tomatoes, ground with onion, garlic, chile, salt, and pepper to taste. It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.
  4. Salsa Verde – Salsa Verde is a “Green Sauce” that’s made with tomatillos instead of tomatoes. These small green fruits are native to Mexico and are less sweet and more acidic than tomatoes, which creates a type of salsa with a bright, vegetal flavor. It’s most often used with enchiladas but can also be used with tacos, burritos, tostadas, quesadillas, and any tortilla-based meals.
  5. Salsa de Aguacate – Tomatillos, serrano peppers, and avocado are pureed to make a smooth topping that’s often served with tacos and grilled meats. This type of salsa balances the refreshing coolness of avocado with the spiciness of serrano peppers. Many people confuse this creamy, green salsa with Guacamole sauce but they are not the same.
  6. Salsa Criolla – Peruvian Salsa Criolla has a different look than the other types of salsas on our list because it contains sliced red onions instead of chopped onions. To achieve the perfect Salsa Criolla, the onions are thinly sliced, then sprinkled with salt, and lightly massaged. This removes any bitterness or bite from the onions and coaxes out their natural sweetness.
Tomatillo Salsa Verde Recipe Card
Tomatillo Salsa Verde Recipe Card

How to Store Green Tomatillo Sauce

Refrigerator: This green tomatillo sauce should be stored in a jar with a lid or any airtight container you have! Keep it chilled in the fridge for up to 4 days. If you see a film start to develop on the top, the salsa is no longer good.

Freezer: Save this fresh tomatillo salsa verde by storing it in an airtight container or in a freezer-safe Ziploc bag. This should keep in the freezer for up to 2 months.

History of Tomatillo Salsa Verde

The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

The City of Texcoco de Mora, Mexico

Texcoco de Mora is a city located in the State of Mexico, 25 km northeast of Mexico City. Texcoco de Mora is the municipal seat of the municipality of Texcoco. In the pre-Hispanic era, this was a major Aztec city on the shores of Lake Texcoco.

A Brief History of Texcoco de Mora, Mexico

The Paleontological Museum in Tocuila displays part of one of the richest deposits of Late Pleistocene fauna in the Americas, found in an ancient river mouth that used to flow into Lake Texcoco. While there is no exact date for the first human settlements in Texcoco, it is likely that the first people here were Toltec or from Teotihuacan. The Xototl, Tolotzin, and Quinatzin Codices indicate that the first people here were ethnically Chichimeca. This tribe is credited for founding a province known in the pre-Hispanic Valley of Mexico as Acolhuacan.

Hernán Cortés initially arrived to Texcoco in 1519, while Cacamatzin was leader. Here the brigantines to attack Tenochtitlan were constructed in 1521. On Juárez Street there is an obelisk that marks this event. After the Spanish conquest of the Aztec Empire, Franciscan friars came to Texcoco to evangelize, principally Juan de Tecto, Juan de Ayora and Pedro de Gante. Gante founded the first primary school in Mesoamerica, teaching Latin, Spanish, sewing, carpentry, and knitting. He also wrote the first catechism in Nahuatl. In the north of the Texcoco cathedral, there is a chapel named after him.

In 1551, indigenous leader Fernando Pimentel y Alvarado petitioned to have Texcoco recognized as a city by the Spanish Crown. This petition was granted and it received a coat of arms. While the overall style of the coat of arms is Spanish, the emblems inside, such as a coyote and a warrior with a headdress are Aztec. In the very early colonial period, Texcoco was the second most important city in New Spain.

Despite its initial importance, Texcoco did not develop as a major city like some of its neighbors during the colonial period and for much of the post-independence period. It was most important for fishing and agriculture. From 1827 to 1830, Texcoco was the second capital of the State of Mexico, until it was moved to San Agustín de las Cuevas, today Tlalpan. Texcoco became the head of one of the districts of Mexico State in 1837. The appendage of “de Mora” was added in 1861 and by 1919, it became a modern municipality.

In 2003, archeologists sponsored by the National Geographic, the University of Michigan, and the Universidad Autónoma de Chapingo discovered a number of pre-Hispanic artifacts in an area that has been proposed for building an airport. The finds are at areas that are or were the shores of Lake Texcoco were and the decline in the water tables over the centuries. Some of the pieces found include ceramics, utensils, and ceremonial objects.

Tourism in Mexico City, Mexico

Texcoco de Mora is a suburb of Mexico City and a destination for many foreign tourists. The area is known for the Templo Mayor (a 13th-century Aztec temple), the baroque Catedral Metropolitana de México of the Spanish conquistadors, and the Palacio Nacional, which houses historic murals by Diego Rivera.

Diego Rivera and his wife Frida Kahlo lived in Coyoacán, where several of their homes, studios, and art collections are open to the public. The house where Leon Trotsky was initially granted asylum and finally murdered in 1940 is also in Coyoacán. In addition, there are several haciendas that are now restaurants, such as the San Ángel Inn, the Hacienda de Tlalpan, Hacienda de Cortés and the Hacienda de los Morales.

The most recognizable icon of Mexico City is the golden Angel of Independence on the wide, elegant avenue Paseo de la Reforma, modeled by the order of the Emperor Maximilian of Mexico after the Champs-Élysées in Paris. This avenue was designed over the Americas’ oldest known major roadway in the 19th century to connect the National Palace (seat of government) with the Castle of Chapultepec, the imperial residence. Today, this avenue is an important financial district in which the Mexican Stock Exchange and several corporate headquarters are located.

Chapultepec Park houses the Chapultepec Castle, now a museum on a hill that overlooks the park and its numerous museums, monuments, the national zoo, and the National Museum of Anthropology (which houses the Aztec Calendar Stone). Another piece of architecture is the Palacio de Bellas Artes, a white marble theater/museum whose weight is such that it has gradually been sinking into the soft ground below.

The city has about 170 museums and is among the top ten cities in the world with the highest number of museums, over 100 art galleries, and over 30 concert halls, all of which maintain a constant cultural activity during the whole year.

The Cuisine of South-Central Mexico

The main feature of South-Central Mexican cooking is that it has been influenced by those of the other regions of Mexico, as well as a number of foreign influences. This region has been the center of power and trade throughout the Americas long before the Europeans discovered the New World. Most of the ingredients of this area’s cooking are not grown here but imported from all over.

Street cuisine is very popular, with taco stands, and lunch counters on every street. Popular foods in the city include barbacoa (a specialty of the central highlands), birria (from western Mexico), cabrito (from the north), carnitas (originally from Michoacán), mole sauces (from Puebla and central Mexico), tacos with many different fillings, and large sub-like sandwiches called tortas, usually served at specialized shops called ‘Torterías’. This is also the area where most of Mexico’s haute cuisine can be found. There are eateries that specialize in pre-Hispanic food, including dishes with insects.

Del Tingo al Tango
C. Abasolo 102-Int 3, El Carmen, 56160 Texcoco, Méx., Mexico
Telephone: +52 595 954 3636

Del Tingo al Tango
Del Tingo al Tango

We are a family business with more than 15 years in the gastronomic business. Our mission is to promote traditional Mexican food and offer a warm atmosphere, and fresh food prepared at the moment.

How to Make This Recipe for Green Tomatillo Sauce

Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, garlic, and cilantro. To cook the tomatillos, onion, jalapeño, and garlic, you can either roast them in the oven or brown them on the stovetop.

What You Need to Make Tomatillo Salsa Verde

Tomatillo Salsa Verde Ingredients
Tomatillo Salsa Verde Ingredients

Equipment

Ingredients

How to Cook Green Tomatillo Sauce

Cooking Directions

  1. Saute the Vegetables

    Slowly saute the tomatillos, the onion, and the jalapenos in a preheated saucepan with some olive oil for 5 minutes.

  2. Add the Garlic

    After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.

  3. Blend the Vegetables

    Remove from the heat and blend the ingredients with the cilantro and salt in a blender. If you want a thinner consistency, add a small amount of water.

  4. Cook the Mix

    Return the mix to the pan and cook on high for another minute or two.

  5. Remove and Cool

    Remove it from the heat and let cool before serving.

Don’t over-process the salsa verde. You want it to be slightly chunky and have a good texture!

If you liked this dish please Rate This Recipe and leave a comment.

Tomatillo Salsa Verde
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Tomatillo Salsa Verde

This green tomatillo salsa can add to your favorite Mexican dishes, tacos, burritos, nachos, or anything that could use a spoonful of fresh and tasty salsa.
Course Condiment
Cuisine Mexican
Keyword Salsa
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 53kcal

Equipment

Ingredients

Instructions

  • Slowly saute the tomatillos, the onion, and the jalapenos in a preheated saucepan with some olive oil for 5 minutes.
    5 tomatillos, ¼ yellow onion, 3 jalapeño peppers, 1 tbsp olive oil
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
    2 cloves garlic
  • Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
    ¼ bunch fresh cilantro, 1 tsp salt
  • If you want a thinner consistency, add a small amount of water.

Nutrition

Calories: 53kcal | Carbohydrates: 4.4g | Protein: 0.8g | Fat: 4.1g | Saturated Fat: 0.5g | Sodium: 585mg | Potassium: 179mg | Fiber: 1.4g | Sugar: 0.7g | Calcium: 12mg

Other Recipes That Go Well With

Shredded Beef Taquitos
These crunchy Shredded Beef Taquitos are made with seasoned shredded beef and a Mexican blend of cheese is wrapped in corn tortillas and baked to perfection. Serve as an afternoon snack or for the next fiesta.
Check out this recipe
Shredded Beef Taquitos

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Del Tingo al Tango – By https://www.facebook.com/DelTingoAlTangoTex/
  • https://commons.wikimedia.org/wiki/File:Texcoco_centro_San_antonio_de_Padua_Parroquia.jpg
  • https://commons.wikimedia.org/wiki/File:Delegaci%C3%B3n_Municipal_de_Tocuila_Texcoco_Mexico-20171118-crop.jpg
  • https://commons.wikimedia.org/wiki/File:Iglesia_catolica-Tocuila_Texcoco_Mexico.JPG
  • https://commons.wikimedia.org/wiki/File:Jardin_con_Mamut_Texcoco_Mexico-20171118.jpg
  • https://commons.wikimedia.org/wiki/File:Kiosko_de_Tocuila_Texcoco_Mexico-20171118.jpg

Mince and Tatties

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Mince and Tatties Recipe Card
Mince and Tatties Recipe Card

Mince and Tatties are Scotland’s national dish and are being served in many homes schools, and restaurants every day in Glasglow. This classic Scottish recipe is made from ground beef (mince), onions, carrots, and potatoes (tatties) although there are many variations.

Ways to Make Mince and Tatties

There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of ground beef, onions, carrots, potatoes, or other root vegetables, seasoning, and stock. Some cooks add thickening agents such as flour, oatmeal, or cornflour.

Mince and Tatties
Mince and Tatties

How to Store Mince and Tatties

Properly stored, your leftover Mince and Tatties will last for up to 4 days in an airtight container in the refrigerator. To freeze it, you will need to wait for it to cool to room temperature before placing it in an airtight container or freezer bag. It will stay good in the freezer for up to 4 months in the freezer.

To reheat Mince and Tatties you will need to reheat it in a skillet on a low simmer until the meat and vegetables are warm enough to eat. You may need to add some water to keep it moist. If frozen allow it to thaw before heating.

History of the Mince and Tatties

Mince and tatties are well known for being used historically in schools, where the quality of the ingredients and the ability to feed a large number of children made them popular. In recent years, there have been attempts by some to modernize the dish.

The Metropolitan City of Glasgow, Scotland

Glasgow is the most populous city in Scotland and the fourth-most populous city in the United Kingdom, as well as being the 27th largest city by population in Europe. In 2020, it had an estimated population of 635,640. Straddling the border between historic Lanarkshire and Renfrewshire, the city now forms the Glasgow City Council area, one of the 32 council areas of Scotland, and is governed by Glasgow City Council. It is situated on the River Clyde in the country’s West Central Lowlands.

A Brief History of Glasgow

Glasgow’s Gaelic name, Glaschu, means “Green Glen.” There is evidence of a fortified prehistoric village on the site, but Glasgow did not begin to develop until about 550 CE with the arrival of St. Kentigern (Mungo), who established a religious community there.

The first stone bridge over the Clyde was built in 1350. Glasgow became a royal burgh in 1450, and its university was founded in 1451.

In the 18th century, Glasgow was already exporting coal, plaid (wool cloth), and herring to Europe. Trade in the Americas’ consisted of tropical produce (tobacco, sugar, and rum). The Clyde River was dredged and deepened making it navigatable all the way to the heart of the city.

During the mid-20th century, high-rise redevelopment replaced Glasgow’s notorious slum tenement areas (particularly the Gorbals) in a wave of revitalization and construction.

Glasgow’s economy in the 21st century includes traditional heavy engineering, advanced engineering and manufacturing, aerospace technology and development (notably the production of satellites), information and communication technology, software engineering, and renewable energy and low-carbon innovations.

Tourism in Glasgow

Glasgow is famed for its Victorian and art nouveau architecture, a rich legacy of the city’s 18th–20th-century prosperity due to trade and shipbuilding. Today it’s a national cultural hub, home to institutions including the Scottish Opera, Scottish Ballet, and National Theatre of Scotland, as well as acclaimed museums and a thriving music scene.

Scottish Cuisine

Scottish cuisine encompasses the cooking styles, traditions, and recipes associated with Scotland. It has distinctive attributes and recipes of its own but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.

Scotland’s natural larder of vegetables, fruit, oats, fish, seafood, and dairy products is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.

Mharsanta Restaurant & Bar
26 Bell Street, Glasgow, G1 1LG
Telephone: +44 141 552 9900

Mharsanta Restaurant & Bar
Mharsanta Restaurant & Bar

At Mharsanta we are committed to using locally sourced fresh produce from Scotland. We strive to deliver excellent hospitality offering home-cooked cuisine. We have a purchasing policy in place to work with local suppliers where possible to obtain the freshest, best quality food and drink in a sustainable manner.

We care passionately about the environment and have taken the ‘Tourism Declares Pledge’ (see below). Therefore, it makes sense to use produce from local suppliers where possible as this cuts down on both travel miles and packaging.

We want the best products for our guests and work closely with our suppliers to bring you the best Scotland has to offer. We have been actively seeking out great Scottish producers and suppliers, increasing both our vegetarian and vegan range as well as moving towards more sustainable packaging for our takeaway offering.

We are proud of our staff and are committed to delivering regular training and development for our team through many initiatives.

How to Make This Mince and Tatties Recipe

If you haven’t heard of mince and tatties, it’s basically ground beef and root vegetables in a hearty gravy and served with mashed potatoes. This is a simple recipe to make and is ready to serve in under an hour.

What You Need to Make Mince and Tatties

Ingredients for Mince
Ingredients for Mince
Ingredients for Tatties
Ingredients for Tatties

Equipment

For the Mince

For the Tatties

How to Cook Mince and Tatties

Time needed: 55 minutes

Cooking Directions for Mince and Tatties

  1. Cook the Vegetables and Meat

    In a broad-based pan over medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned about 8-10 minutes.

  2. Brown the Flour

    When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.

  3. Add the Sauce

    Add the stock, Worcester sauce, salt, and pepper. Stir while the sauce comes gently to a boil and begins to thicken.

  4. Cover and Simmer

    Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.

  5. Boil the Potatoes

    In a medium saucepan over high heat, place cold water, salt, and potatoes, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

  6. Melt the Butter

    While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

  7. Drain the Potatoes

    When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.

  8. Mash the Potatoes

    Mix or mash the mashed potatoes are smooth. Season with black pepper.

  9. Plate and Serve

    Serve the mince in shallow bowls with buttered mash or boiled potatoes.

If you liked this dish please Rate This Recipe and leave a comment.

Mince and Tatties
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Mince and Tatties

Mince and Tatties is a delicious ground beef recipe with homemade gravy and root vegetables that make this a hearty and satisfying meal for the entire family.
Cuisine Scottish
Keyword Lunch, Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 808kcal

Ingredients

For the Mince

For the Tatties

Instructions

For the Mince

  • In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes.
    1 lb 80/20 ground beef, 1 yellow onion, 2 carrot, 1 celery ribs, 1 tbsp vegetable oil
  • When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.
    2 tbsp all-purpose flour
  • Add the stock, Worcester sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken.
    2 1/2 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp black pepper
  • Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.

For the Tatties

  • In a medium saucepan over high heat, place cold water, salt, and the potatoes and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
    1½ lbs russet potatoes
  • While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
    4 tbsp heavy cream, 1 tbsp unsalted butter
  • When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.
  • Mix or mash the mashed potatoes are smooth. Season with black pepper.
    1 tsp black pepper
  • Serve the mince in shallow bowls with buttered mash or boiled potatoes.

Nutrition

Calories: 808kcal | Carbohydrates: 109.5g | Protein: 48.1g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 740mg | Potassium: 3269mg | Fiber: 16.9g | Sugar: 11.5g | Calcium: 103mg | Iron: -125mg

Other Recipes That Go Well With Mince and Tatties

Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
Check out this recipe
Batido de Trigo ~ Wheat Milkshake

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Mharsanta Restaurant & Bar – By https://www.facebook.com/mharsanta/
  • By Glaspark – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=82362386
  • By Feorag at English Wikipedia – Transferred from en.wikipedia to Commons by Oneblackline using CommonsHelper., Public Domain, https://commons.wikimedia.org/w/index.php?curid=8334549
  • By Office of U.S. Ambassador to U.K. – https://twitter.com/USAmbUK/status/1454009396594368518, Public Domain, https://commons.wikimedia.org/w/index.php?curid=112230057
  • By Stinglehammer – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62549980
  • By Thomas Nugent, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=101127026

Quick Pickled Cucumbers and Onions

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Quick Pickled Cucumbers and Onions Recipe Card
Quick Pickled Cucumbers and Onions Recipe Card

This recipe for Pickled Cucumbers and Onions is quick and easy to make. Cucumbers and onions are soaked in a brine of water, sugar, vinegar, and a few spices to make a ready-to-eat treat that goes well with almost any other dish or by itself for a quick and tasty snack.

4 Methods to Pickle Vegetables

There are four general methods for pickling: Quick-Pickle Method, Salt-Brined Method, Vinegar-Brined Method, and the Fermented Method. Each pickling method has its own benefits, and some produce works better with one method or another.

  • Quick-Pickle Method: Items that are pickled using the quick-pickle technique sometimes are called “fresh pickles. This works well with cucumbers, carrots, cauliflower, hot or sweet peppers, and green beans, among other vegetables. Fruits such as cherries and crab apples also are great for quick pickling.
  • Salt-Brined Method: Some vegetables, such as cucumbers and zucchini, benefit from having some of their natural water removed before the pickling liquid is added. By adding salt – either on its own or in a salt-water brine – the water is drawn out of the vegetables’ cells. This allows the pickling liquid to penetrate into the cells more thoroughly, giving the pickling items more flavor, better texture, and longer shelf life.
  • Vinegar-Brined Method: These pickled items are a little more complex to make than the previous two methods. The vinegar-brined technique basically follows the same process for salt-brined pickles – drawing the water out of the vegetables’ or fruits’ cells to make room for the pickling liquid. In this method, the water is gradually drawn out in stages by soaking, draining, and soaking again, using a vinegar solution, sometimes in combination with a salt-water brine and often with plenty of sugar.
  • Fermented Method: This is a considerably different technique from the others, though it uses salt-water brine. The vegetables are covered in a salt-water brine, weighed down to make sure the vegetables are immersed, and left at a specific temperature – usually at room temperature – to ferment.
Pickled Cucumbers and Onions in a Jar
Pickled Cucumbers and Onions in a Jar

How to Store Pickled Cucumbers and Onions

Store these Pickled Cucumbers and Onions in a glass jar with an airtight lid in the refrigerator for up to 4 weeks.

History of Pickling

Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley.

The word “pickle” comes from the Dutch “pekel” or northern German “pókel”, meaning “salt” or “brine,” two very important components in the pickling process.

The Metropolitan City of Amsterdam, Netherlands

Amsterdam is the capital and most populous city of the Netherlands. It has a population of 907,976 within the city proper, 1,558,755 in the urban area, and 2,480,394 in the metropolitan area. Found within the Dutch province of North Holland, Amsterdam is colloquially referred to as the “Venice of the North”, due to the large number of canals that form a UNESCO World Heritage Site.

A Brief History of Amsterdam, Netherlands

Due to its geographical location in what used to be wet peatland, the founding of Amsterdam is of a younger age than the founding of other urban centers in the Low Countries. However, in and around the area of what later became Amsterdam, local farmers settled as early as three millennia ago. They lived along the prehistoric IJ river and upstream of its tributary Amstel.

Amsterdam was granted city rights in either 1300 or 1306. From the 14th century on, Amsterdam flourished, largely from trade with the Hanseatic League.

In the 16th century, the Dutch rebelled against Philip II of Spain and his successors. The main reasons for the uprising were the imposition of new taxes, the tenth penny, and the religious persecution of Protestants by the newly introduced Inquisition. The revolt escalated into the Eighty Years’ War, which ultimately led to Dutch independence.

The 17th century is considered Amsterdam’s Golden Age, during which it became the wealthiest city in the western world. Ships sailed from Amsterdam to the Baltic Sea, North America, and Africa, as well as present-day Indonesia, India, Sri Lanka, and Brazil, forming the basis of a worldwide trading network. Amsterdam’s merchants had the largest share in both the Dutch East India Company and the Dutch West India Company.

Nazi Germany invaded the Netherlands on 10 May 1940 and took control of the country. Some Amsterdam citizens sheltered Jews, thereby exposing themselves and their families to a high risk of being imprisoned or sent to concentration camps. More than 100,000 Dutch Jews were deported to Nazi concentration camps, of whom some 60,000 lived in Amsterdam.

In the 21st century, the Amsterdam city center has attracted large numbers of tourists: between 2012 and 2015, the annual number of visitors rose from 10 to 17 million. Real estate prices have surged, and local shops are making way for tourist-oriented ones, making the center unaffordable for the city’s inhabitants. These developments have evoked comparisons with Venice, a city thought to be overwhelmed by the tourist influx.

Tourism in Amsterdam, Netherlands

Amsterdam is the Netherlands’ capital, known for its artistic heritage, elaborate canal system, and narrow houses with gabled facades, legacies of the city’s 17th-century Golden Age. Its Museum District houses the Van Gogh Museum, works by Rembrandt and Vermeer at the Rijksmuseum, and modern art at the Stedelijk. Cycling is key to the city’s character, and there are numerous bike paths.

The Dutch Cuisine

Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country’s cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over the sea, its former colonial empire, and the spice trade.

Firma Pickles Burgers & Wines
Drieharingstraat 1, 3511 BH Utrecht, Netherlands
Telephone: +31 30 231 7971

Firma Pickles Burgers & Wines
Firma Pickles Burgers & Wines

You will find Pickles in the Drieharingstraat, the restaurant street in Utrecht. The street is located right in the center between the Oude Gracht and the Vredenburg, within walking distance of the many shopping streets. Pickles can be perfectly combined with a performance in the TivoliVredenburg music center. The kitchen is open daily from 4:00 PM to 10:00 PM. This way you can still walk in later in the evening. We are also open for lunch from 12:00 on Friday to Sunday.

How to Make This Quick Pickled Cucumbers and Onions Recipe

Just make sure to slice all the cucumbers you use in a batch about the same thickness. If you like you can vary the veggies and get adventurous with the herbs.

What You Need to Make Pickled Cucumbers and Onions

Ingredients for Quick Pickled Cucumbers and Onions Recipe
Ingredients for Quick Pickled Cucumbers and Onions Recipe

Ingredients

How to Mix Pickled Cucumbers and Onions

This recipe is so simple and easy to make, low in calories, and super good. There is no cooking involved in this recipe, just a bit of mixing and slicing.

Time needed: 10 minutes

Mixing Directions for Pickled Cucumbers and Onions

  1. Chop the Vegetables

    Chop the cucumbers, onions, and garlic and place them into a clean 1-quart jar with a tight-fitting lid.

  2. Mix the Liquid

    Combine the vinegar, water, sugar, salt, and pepper in a mixing bowl and stir until the sugar and salt dissolve. Pour into the jar until the vegetables are submerged.

  3. Cover and Chill

    Cover and refrigerate until chilled. The vegetables keep for about a week.

The sliced cucumbers and red onions soak up the sweet and tangy vinegar dressing and it tastes so fresh and delicious. This is a great, light side dish for barbecues, picnics, or potlucks. You can serve them immediately or store them in the fridge to eat as a snack or to complement a meal.

If you liked this dish please Rate This Recipe and leave a comment.

Pickled Cucumbers and Onions in a Jar
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Quick Pickled Cucumbers and Onions

The cucumbers and red onions will soak up the sweet and tangy vinegar making them fresh and delicious. Properly stored they will last for a few weeks in your refrigerator.
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 76kcal

Ingredients

Instructions

  • Chop the cucumbers, onions, and garlic and place them into a clean 1-quart jar with a tight fitting lid.
    3 cups cucumbers, 1 cup red onion, 1 clove garlic
  • Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged.
    2 cups apple cider vinegar, 1 cup water, 1 tbsp lemon juice, ¾ cup white sugar, 2 tsp salt, 2 tsp black peppercorns
  • Cover and refrigerate until chilled. The vegetables keep for about a week.

Nutrition

Serving: 0.4cup | Calories: 76kcal | Carbohydrates: 17.8g | Protein: 0.4g | Fat: 0.1g | Sodium: 469mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 12mg

Other Recipes That Go Well With Pickled Cucumbers and Onions

Egg Salad Sandwiches
A wonderful-tasting egg salad sandwich recipe that will delight both family and friends. Serve for breakfast, lunch, or dinner, it's always a hit.
Check out this recipe
Egg Salad Sandwiches

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Firma Pickles Burgers & Wines – By https://www.facebook.com/FirmaPickles/
  • By Massimo Catarinella – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4553808
  • By © Jorge Royan / http://www.royan.com.ar, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15177843
  • By Sebastian Koppehel – Own work, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=52311427
  • By Nikolai Karaneschev, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=52475982
  • By jimmyweee – Amsterdam, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=26286197

Quick & Easy Chicken Fajitas

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Chicken Fajitas Recipe Card
Chicken Fajitas Recipe Card

This Chicken Fajitas recipe is a Tex-Mex dish made from cooked chicken strips with peppers and onions and served on a corn tortilla.

Ways to Make Chicken Fajitas

Popular meats include skirt steak, chicken, pork, and other cuts of meat, and are usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes.

How to Store Chicken Fajitas

This recipe will store better than most because you do not assemble the fajitas until you are ready to eat so the ingredients will not destroy the tortilla and reheating will not wilt the vegetables. If you allow any leftovers to cool, make sure to refrigerate in an airtight container with a lid for 3 to 5 days. Reheat in the microwave or in a skillet to warm them back up.

Chicken Fajitas Meal
Chicken Fajitas Meal

History of the Chicken Fajitas Recipe

Fajita is a Tex-Mex, Texan-Mexican American, or Tejano, a diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for “strip”, or “belt”, from the Latin fascia, “band”) Although fajita originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalapeño peppers.

Tortilla Flat, Arizona

Tortilla Flat is a small unincorporated community in far eastern Maricopa County, Arizona, United States. It is located in the central part of the state, northeast of Apache Junction. It is the last surviving stagecoach stop along the Apache Trail.

Tortilla Flat, Arizona City Card
Tortilla Flat, Arizona City Card

History of Tortilla Flat

Tortilla Flat took its name from a nearby butte shaped like a tortilla. However, an alternative explanation is that the name was given by John Cline, a Tonto Basin pioneer, who claims to have been stranded about 1867 at this location for several days with nothing but flour to make tortillas to eat.

Based on available records, Tortilla Flat got its start because of the road construction to Roosevelt Dam in 1904. There was a need for a stagecoach stop for freight haulers on their way to the construction site at Roosevelt Dam and Tortilla Flat served that purpose. Shortly following the construction of the road, Roosevelt Dam became a big tourist attraction. At that point, Tortilla Flat was a stage stop for tourists and mail carriers throughout the 1930s.

Tourism in Tortilla Flat

The town boasts a restaurant (saloon) that features bar stools made out of saddles, a patio grill (above), a post office, and a mercantile/gift shop. Tortilla Flat Campground is only two miles from Scenic Canyon Lake.

The area boasts fishing, watersports, an excursion boat, and plenty of covered ramada lakeside picnicking to fill your afternoon. There are a couple of paved boat launches on either side of the marina.

Tex-Mex Cuisine

Tex-Mex cuisine is an American and Texan cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country.

Superstition Restaurant & Saloon
1 Main Street, Tortilla Flat, AZ 85190
Telephone: +1 (480) 984-1776

Tortilla Flat Saloon
Tortilla Flat Saloon

A visit to Tortilla Flat isn’t complete without a stop in the Superstition Restaurant & Saloon. The decor alone will send you back in time, from the Saddle Bar Stools, to the walls of dollar bills from around the world – Oh and just so you know, The food is incredible. Our restaurant serves the freshest burgers, hottest chili, and coldest drinks everyday.

How to Make This Chicken Fajitas Recipe

While you do need to plan ahead a bit to let your chicken marinate, the hands-on time for this easy chicken fajita recipe is very short. So let’s break out the cutting board and cast-iron skillet and make some Chicken Fajitas.

What You Need to Make Chicken Fajitas

Ingredients to Make Chicken Fajitas
Ingredients to Make Chicken Fajitas

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Cast-Iron Skillet

Fajita Seasoning

Chicken Fajitas

To Assemble

How to Cook Chicken Fajitas

Aside from the 30-minute Maraniting Time, these directions are quick and easy and soon you will be eating some delicious Chicken Fajitas.

Time needed: 55 minutes

How to Cook Chicken Fajitas

  1. Chop the Ingredients

    Cut the chicken, onions, and peppers into strips. Keep ingredients separate and set the onions and peppers aside for later use.

  2. Season the Chicken

    Add the fajitas seasoning ingredients and the chicken strips to a ziplock bag and mix well. Marinate the chicken for at least 30 minutes

  3. Heat the Tortillas

    Preheat the oven to 350 degrees. Wrap the tortillas in groups of five in foil and warm in the oven for 15-20 minutes.

  4. Cook the Chicken

    Bring the skillet to medium heat, add the oil and bring to temperature before adding the chicken. Cook the chicken for about 5 – 7 minutes, stirring frequently until the chicken is fully cooked.

  5. Saute the Vegetables

    Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.

  6. Combine and Heat

    When the bell peppers are just about done sauteing, add the chicken, squeeze fresh lime juice and stir everything together.

  7. Assemble and Serve

    Serve immediately with warm tortillas and extra toppings such as sour cream, pico de gallo, and guacamole.

Keep it classic with tortillas or serve it over a salad for a gluten-free option. It will be delicious no matter how you serve them!

If you liked this dish please Rate This Recipe and leave a comment.

Chicken Fajitas
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Chicken Fajitas

These quick and easy chicken fajitas are super simple for a busy night, or if you don’t have time to cook a large meal.
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 417kcal

Ingredients

Chicken Fajitas

Fajita Seasoning

To Assemble

Instructions

Chop the Ingredients

  • Cut the chicken, onions, and peppers into strips. Keep ingredients separate and set the onions and peppers aside for later use.
    1½ lb chicken breast, 1 green bell pepper, 1 red bell pepper, 1 small onion

Season the Chicken

  • Add the fajitas seasoning ingredients and the chicken strips to a ziplock bag and mix well. Marinate the chicken for at least 30 minutes
    ½ tbsp chili powder, ½ tbsp ground cumin, 1 tsp garlic powder, ½ tsp hot paprika, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper

Heat the Tortillas

  • Preheat the oven to 350 degrees. Wrap the tortillas in groups of five in foil and warm in the oven for 15-20 minutes.
    6 tortillas

Cook the Chicken

  • Bring the skillet to medium heat, add the oil and bring to temperature before adding the chicken. Cook the chicken for about 5 – 7 minutes, stirring frequently until the chicken is fully cooked.
    2 tbsp olive oil
  • Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.
  • When the bell peppers are just about done sauteing, add the chicken, squeeze fresh lime juice and stir everything together.
    ½ lime

Assemble and Serve

  • Serve immediately with warm tortillas and extra toppings such as sour cream, pico de gallo, and guacamole.
    sour cream, pico de gallo, avocados

Nutrition

Serving: 1Fajita | Calories: 417kcal | Carbohydrates: 20.6g | Protein: 35.9g | Fat: 21.6g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 411mg | Potassium: 632mg | Fiber: 5.4g | Sugar: 3.9g | Calcium: 64mg | Iron: 3mg

Other Recipes That Go Well With Chicken Fajitas

Mexican Yellow Rice Recipe
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
Check out this recipe
Mexican Yellow Rice Recipe
Easy Refried Beans Recipe
Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
Check out this recipe
Refried Beans

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Superstition Restaurant & Saloon – By https://www.facebook.com/TortillaFlatSaloon/

Sweet Corn and Baked Bean Salsa

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Sweet Corn and Baked Bean Salsa
Sweet Corn and Baked Bean Salsa

Did you know Salsa means Sauce in Spanish? I found this recipe for Sweet Corn and Baked Bean Salsa on the outside of a case of BUSH’S® Original Baked Beans. I was not sure about it at first, but OMG it is good. Add some shredded cheese and some flour tortillas to make some amazing quesadillas.

Ways to Make Salsa

Salsa is the Spanish word for sauce, so to Spanish-speaking cultures, salsa refers to any sauce. This Sweet Corn and Baked Bean Salsa will fall into the Pico de Gallo category as it contains very little liquid.

  1. Pico de Gallo – Known for its vibrant colors and fresh taste, this salsa contains very little liquid. Made with finely chopped tomatoes, onions, serrano peppers, cilantro, lime juice, and salt. Pico de Gallo is a great topping for tacos, quesadillas, and other Latin-inspired dishes.
  2. Salsa Taquera – The key ingredient in Salsa Taquera “Taco Sauce” is the Chile de Arbol, a thin red chili pepper that is hotter than a jalapeno and gives the salsa its signature spicy kick. This salsa is often used to top tacos, quesadillas, and other Latin-inspired dishes.
  3. Salsa Roja – In Spanish, Salsa Roja means “Red Sauce” and is a blended red salsa made with tomatoes, ground with onion, garlic, chile, salt, and pepper to taste. It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.
  4. Salsa Verde – Salsa Verde is a “Green Sauce” that’s made with tomatillos instead of tomatoes. These small green fruits are native to Mexico and are less sweet and more acidic than tomatoes, which creates a type of salsa with a bright, vegetal flavor. It’s most often used with enchiladas but can also be used with tacos, burritos, tostadas, quesadillas, and any tortilla-based meals.
  5. Salsa de Aguacate – Tomatillos, serrano peppers, and avocado are pureed to make a smooth topping that’s often served with tacos and grilled meats. This type of salsa balances the refreshing coolness of avocado with the spiciness of serrano peppers. Many people confuse this creamy, green salsa with Guacamole sauce but they are not the same.
  6. Salsa Criolla – Peruvian Salsa Criolla has a different look than the other types of salsas on our list because it contains sliced red onions instead of chopped onions. To achieve the perfect Salsa Criolla, the onions are thinly sliced, then sprinkled with salt, and lightly massaged. This removes any bitterness or bite from the onions and coaxes out their natural sweetness.
Sweet Corn and Baked Bean Salsa with Chips
Sweet Corn and Baked Bean Salsa with Chips

How to Store Sweet Corn and Baked Bean Salsa

It is best to place your prepared salsa in a glass jar with an airtight lid. A glass container will prevent flavors from seeping into your salsa from the outside and keep your vegetables as fresh as possible! Place your fresh salsa in the refrigerator and keep it there for a week or you can freeze it for up to one year.

History of Salsa

You can’t talk about authentic Mexican salsas without first honoring their history. The origin of salsa made from chopped tomatoes goes back to a time when Central America was home to the Aztecs, Incas, and Mayans. It was likely all these cultures ate salsa in some form, but the Aztec diet was documented in more detail, so they are often credited with inventing it.

A Franciscan missionary working in Central America recorded information about Aztec foods, including a sauce made from tomatoes, chiles, and squash seeds. This combination of ingredients didn’t go by one specific name until a Spanish priest dubbed it “salsa” in the 1500s. The Aztec tradition was passed down to subsequent cultures living in Central America and Mexico. Like many traditional Hispanic foods, salsa has come to be loved throughout all of North America.

The Metropolitan City of Knoxville, Tennessee

Why Knoxville for a Tex-Mex recipe you might ask? Because Knoxville is home to BUSH’S® Original Baked Beans. Now on to Knoxville, it’s the county seat of Knox County and is the state’s third-largest city after Nashville and Memphis. Knoxville proper has a population was 190,740 and the Greater Metropolitan Area of Knoxville has a population of 869,046.

A Brief History of Knoxville, Tennessee

The first people to form substantial settlements in what is now Knoxville were indigenous people who arrived during the Woodland period (c. 1000 B.C. to A.D. 1000). One of the oldest artificial structures in Knoxville is a burial mound constructed during the early Mississippian culture period (c. A.D. 1000–1400). The earthwork mound has been preserved, but the campus of the University of Tennessee developed around it.

By the arrival of the first Europeans, the Cherokee had become the dominant tribe in the East Tennessee region. They had migrated into the area centuries before from the Great Lakes area. They concentrated in what the American colonists called the Overhill settlements along the Little Tennessee River, southwest of Knoxville, and were in competition for land and resources with the Creek and Shawnee tribes.

The Spanish explorer Hernando de Soto was the first European to discover the area in 1540 and was followed by an ever-increasing number of white traders and explorers. The first major recorded Euro-American presence in the Knoxville area was the Timberlake Expedition, which passed through the confluence of the Holston and French Broad into the Tennessee River in December 1761. Henry Timberlake served as an Anglo-American emissary from the Thirteen Colonies to the Native American Overhill settlements along the Little Tennessee River.

By 1796 Tennessee was admitted into the Union as a State and Knoxville served as the capital until 1817. Knoxville thrived as a way station for travelers and migrants heading west. Its location at the confluence of three major rivers in the Tennessee Valley brought flatboat and later steamboat traffic to its waterfront and Knoxville quickly developed into a regional merchandising center.

In July 1861, Tennessee had seceded from the Union and joined the Confederacy and by November of 1863, Union victories in Knoxville and Chattanooga put much of East Tennessee under Union control for the rest of the war.

Knoxville’s reliance on a manufacturing economy left it particularly vulnerable to the effects of the Great Depression. The Tennessee Valley also suffered from frequent flooding, and millions of acres of farmland had been ruined by soil erosion. To control flooding and improve the economy in the Tennessee Valley, the federal government created the Tennessee Valley Authority in 1933.

In 2006, the City of Knoxville adopted the South Waterfront Vision Plan, a long-term improvement project to revitalize the 750 acre waterfront fronting three miles of shoreline on the Tennessee River.

Tourism in Knoxville, Tennessee

Knoxville, Tennessee is a city where you can enjoy the vibrant nightlife, the Market Square district has 19th-century buildings with shops and restaurants. The Museum of East Tennessee History has interactive exhibits plus regional art, textiles, and Civil War artifacts. James White’s Fort, built by the Revolutionary War captain, includes the reconstructed 1786 log cabin that was Knoxville’s first permanent building.

Surrounded by mountains, rivers, and lakes, it’s easy to see why Knoxville is loved for its outdoor recreation. Just minutes from downtown, you’ll find outdoor recreations like hiking, mountain biking, boating, and a visit to the Great Smoky Mountains National Park is a must.

The Cuisine of Knoxville, Tennessee

Knoxville has every type of cuisine from around the world to tempt your taste buds. Whether a taste of the southwest is what you’re after, the flavor of the Riveria, or a journey to the orient is your flare, Knoxville is full of delicious cafes and restaurants that make you feel like you might be traveling in a different part of the world. Food so delectable your mouth won’t know whether you’re in Knoxville or traveling in the Caribbean!

Moe’s Southwest Grill
1800 Cumberland Ave, Knoxville, TN 37916
Telephone: +1 (865) 637-2700

Moe's Southwest Grill - Knoxville, TN
Moe’s Southwest Grill – Knoxville, TN

Enjoy burritos, quesadillas, tacos & more made from 20+ fresh ingredients. Kid’s, vegetarian, low-cal & catering options are available. And chips & salsa are free with every meal!

Whether you’re on the couch, at the office, in the park, or on a plane (ok, that might a stretch), you get the picture—wherever you are, is where we’ll be. Order online or through the Moe’s app and we’ll take care of the rest. Easy? We think que-so.

How to Make This Sweet Corn and Baked Bean Salsa Recipe

This baked bean and sweet corn salsa recipe are super fun and easy to make. The bright yellow sweet corn swirls together with the vibrant red tomatoes, bold green peppers, and earthy baked beans in a cacophony of yummy colors.

What You Need to Make Sweet Corn and Baked Bean Salsa

Ingredients to make Sweet Corn and Baked Bean Salsa
Ingredients to make Sweet Corn and Baked Bean Salsa

Equipment

Ingredients

How to Mix Sweet Corn and Baked Bean Salsa

Time needed: 5 minutes

Mixing Directions

  1. Drain

    Drain the excess liquid from the Beans, Rotel, and Corn.

  2. Mix

    In a mixing bowl mix the ingredients until fully mixed.

  3. Serve

    Serve with tortilla chips.

This simple Sweet Corn and Baked Bean Salsa recipe is the perfect addition to your summer potlucks or weeknight dinners.

If you liked this dish please Rate This Recipe and leave a comment.

Sweet Corn and Baked Bean Salsa
Print

Sweet Corn and Baked Bean Salsa

This delicious Sweet Corn and Baked Beans Salsa recipe is quick and easy but most of all it's so tasty your taste buds will do the happy dance.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 52kcal

Equipment

Ingredients

Instructions

  • Drain the excess liquid from the Beans, Rotel, and Corn.
    1 can BUSH’S® Original Baked Beans, 1 can Ro*Tel diced tomatoes & green chilies, 1 can sweet corn
  • In a mixing bowl mix the ingredients until fully mixed.
  • Serve with tortilla chips.
    corn tortilla chips

Nutrition

Serving: 0.5cup | Calories: 52kcal | Carbohydrates: 11.5g | Protein: 1.9g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 197mg | Potassium: 50mg | Fiber: 1.5g | Sugar: 3g | Calcium: 8mg | Iron: 1mg

Other Recipes That Go Well With Sweet Corn and Baked Bean Salsa

Shredded Beef Taquitos
These crunchy Shredded Beef Taquitos are made with seasoned shredded beef and a Mexican blend of cheese is wrapped in corn tortillas and baked to perfection. Serve as an afternoon snack or for the next fiesta.
Check out this recipe
Shredded Beef Taquitos

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Moe’s Southwest Grill – By https://www.facebook.com/UTMoes/
  • By Nathan C. Fortner (User:Nfutvol at en.wikipedia) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2199698
  • By Brian Stansberry – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=10569154
  • By Ecansler – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12182201
  • By Col919 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=92057640
  • By Ɱ – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=80352321

Visit Beautiful Mexico

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The national language of Mexico is Spanish and the country is made up of 56 different Amerindian ethnic groups and it boasts a diverse group of foreign ethnicities. According to the 2020 census, Mexico had the 10th largest population in the world coming in at 126,014,024 inhabitants.

Pre-Columbian Mexico can trace its origins to 8,000 BCE and is identified as one of the six cradles of civilization; it was home to many advanced Mesoamerican civilizations, most notably the Maya and the Aztecs.

Mexico ranks first in the Americas and seventh in the world for the number of UNESCO World Heritage Sites. It is also one of the world’s 17 megadiverse countries, ranking fifth in natural biodiversity.

The State of Affairs in Mexico.

The crime situation in several areas of Mexico, primarily along its northern border, has received much coverage in the media. The U.S. Department of State has a travel advisory for Mexico.

According to the U.S. Government, millions of U.S. citizens safely visit Mexico each year. Also, about one million Americans live there. Like them, travelers can greatly enhance their safety by using some common sense while traveling in Mexico. It’s the same common sense one should use traveling anywhere in the world.

How to Safely Travel in Mexico

  1. Don’t Piss Off the Natives

    Just like you would expect a Mexican to obey and obverse the laws and norms of our county, the same applies when visiting their country. Learn a few commonly used phrases and their common responses to show you are trying and most Mexicans will help you as much as they can. Learn to say Hello (Hola), Goodbye (Adiós), Please(Por Favor), Thank You (Gracias), and You’re Welcome (De Nada).

  2. Be Aware of Your Surroundings

    Most crimes against tourists are crimes of opportunity. In general, if I become uneasy about my surroundings I start planning escape routes just in case I accidentally trigger a crime of opportunity. Stay out of shady areas and never drink so much you lose control of your senses.

  3. Become a Chameleon

    Like the Chameleon, you will want to blend into the crowd. Leave your America First t-shirts at home and dress according to your surroundings. A flamboyant or arrogant tourist will stick out from the crowd and they are often targeted.

  4. Register Your Travel Itinerary With the State Department

    For Americans, the Smart Traveler Enrollment Program (STEP) will alert the government where you are traveling in case there is an issue while traveling. It will make finding you and helping you that much easier if you need them to help you.

  5. Stick to Public Transportation if Possible

    Driving can be risky in Mexico. If you choose to rent a car or even drive your own car make sure your insurance policy includes uninsured motorists, as well as bail: If you’re involved in a crash, both drivers can be detained, and even jailed until the fault is determined. Also avoid cabs as you will be alone, locked in the back of a car without control of the situation.

  6. Get Vaccinated and Bring Medication

    The CDC also advises getting hepatitis A vaccine to protect against the effects of contaminated food or drink and suggests a typhoid vaccine, especially for adventurous eaters and those going to small cities or rural areas. Pack over-the-counter anti-diarrhea medicine. Savvy travelers also carry an antibiotic such as Ciprofloxacin for debilitating bacterial attacks.

  7. Make Copies of Your Passport and Credit Cards

    Or you can photograph them and save the images on your cellphone. Keep tabs on credit and debit card transactions so you can catch any fraudulent charges or withdrawals.

What Is the Capital of Mexico?

Mexico City is the densely populated, high-altitude capital of Mexico. It’s known for its Templo Mayor (a 13th-century Aztec temple), the baroque Catedral Metropolitana de México of the Spanish conquistadors, and the Palacio Nacional, which houses historic murals by Diego Rivera. All of these are situated in and around the Plaza de la Constitución, the massive main square also known as the Zócalo.

What Are the States of Mexico?

Mexico, officially known as the United Mexican States, is organized into a federation and made up of 31 states plus Mexico City, much like Washington DC is for the United States.

  • Mexico City
  • Aguascalientes
  • Baja California
  • Baja California Sur
  • Campeche
  • Chiapas
  • Chihuahua
  • Coahuila de Zaragoza
  • Colima
  • Durango
  • Estado de México
  • Guanajuato
  • Guerrero
  • Hidalgo
  • Jalisco
  • Michoacán
  • Morelos
  • Nayarit
  • Nuevo León
  • Oaxaca
  • Puebla
  • Querétaro
  • Quintana Roo
  • San Luis Potosí
  • Sinaloa
  • Sonora
  • Tabasco
  • Tamaulipas
  • Tlaxcala
  • Veracruz
  • Yucatán
  • Zacatecas

Each state is further divided into municipalities. Mexico City is divided into boroughs, officially designated as demarcaciones territoriales or alcaldías, similar to other state’s municipalities but with different administrative powers.

What Are the Best Beaches in Mexico to Visit?

Surrounded by exuberant nature, the beaches of Mexico have something special to offer for all tastes and budgets. Mexico has 5,797 miles of coastline, of which 4,559 miles face the Pacific Ocean and the Gulf of California, and 1,742 miles along the Gulf of Mexico and the Caribbean Sea.

  • Playa del Amor, Cabo San Lucas
  • Playa Sisal, Yucatan
  • Playa Carrizalillo, Puerto Escondido
  • Playa Delfines, Cancun
  • Playa Mayto, Jalisco
  • Troncones, Guerrero
  • Playa Balandra, La Paz
  • Progreso, Yucatan
  • Medano Beach, Cabo San Lucas
  • Sian Ka’an Biosphere Reserve, Quintana Roo
  • Playa Tangolunda, Huatulco
  • Playa Maroma, Riviera Maya
  • Isla Holbox
  • Playa Mujeres, Cancun
  • La Punta, Puerto Escondido
  • Playa Paraiso, Tulum
  • Playa Blanca, Zihuatanejo
  • Costalegre, Jalisco
  • Playa Cerritos, Todos Santos
  • Playa Canalan, Nayarit
  • Lagunas de Chacahua, Oaxaca

Whether your travel plan is to relax in an all-inclusive hotel by the sea, get in contact with nature or simply discover new destinations, the beaches of Mexico have everything for you to experience the best holiday.

What Are the Best Attractions in Mexico to See?

Mexico is one of the world’s favorite tourist destinations, not only for its history, traditions, culture, the warmth of its people, and delicious cuisine but also for the beauty and variety of attractions located throughout its entire territory.

  • Copper Canyon: Mexico’s Grand Canyon
  • Mexico City’s Historic Center
  • Chichén Itzá: The Mayan Metropolis
  • The Island of Cozumel
  • Ancient Ruins of Monte Alban
  • El Tajin
  • The Ancient Fortress of Tulum
  • Guadalajara
  • Mérida: Yucatán’s White City
  • Oaxaca
  • El Castillo, Stepped Pyramid
  • The Great Pyramid of Cholula
  • Morelia Cathedral
  • Mazatlan
  • Cenotes, Yucatan Peninsula
  • Palenque, Chiapas
  • Isla Holbox
  • The Ancient City of La Venta

So far, there are approximately 193 archaeological sites distributed throughout the country. However, it is believed that there are many that remain hidden in the jungle or under the asphalt of the big cities.

What Are the Best Resorts in Mexico to Stay At?

In Mexico, many all-inclusive resorts are often priced far cheaper than their Caribbean counterparts. Whether you’re a couple looking for secluded romance in rooms with private plunge pools, or a family planning a multi-gen escape for everyone from toddlers to grandma, there’s an all-inclusive resort for you.

  • Viceroy Riviera Maya, Playa del Carmen
  • Las Ventanas al Paraíso, a Rosewood Resort, San José del Cabo
  • Zadún, a Ritz-Carlton Reserve, San José del Cabo
  • Banyan Tree Cabo Marqués, Acapulco
  • Mahekal Beach Resort, Playa del Carmen
  • Rosewood Mayakoba, Playa del Carmen
  • Montage Los Cabos, Cabo San Lucas
  • W Punta de Mita, Punta Mita
  • Grand Velas Riviera Nayarit, Nuevo Vallarta
  • Waldorf Astoria Los Cabos Pedregal, Cabo San Lucas
  • Cala de Mar Resort & Spa, Ixtapa
  • Las Brisas Ixtapa, Zihuatanejo
  • Garza Blanca Resort & Spa Los Cabos, Cabo San Lucas
  • Vidanta Nuevo Vallarta, Nuevo Vallarta
  • Vidanta Riviera Maya, Playa del Carmen
  • Banyan Tree Mayakoba, Playa del Carmen
  • Esperanza, Auberge Resorts Collection, Cabo San Lucas
  • One&Only Palmilla, San José del Cabo
  • Grand Velas Los Cabos, Cabo San Lucas
  • Chileno Bay Resort, Auberge Resorts Collection, Cabo San Lucas
  • The Cape, a Thompson Hotel, Cabo San Lucas
  • Vidanta Los Cabos, San José del Cabo
  • The Ritz-Carlton, Cancun, Cancún
  • Four Seasons Resort Punta Mita, Punta Mita

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What Are the Best Mexican Holidays to Celebrate?

Mexico is a country rich in heritage and traditions. Thus, it is no wonder that Mexicans celebrate a wide array of holidays over the course of the year. This is a guide to the diverse holidays that take place in Mexico year-round.

  • January 5th: Día de Reyes (Epiphany/Three Kings Day)
  • Floating – 1st Monday in February: Día de la Constitución (Constitution Day)
  • January 15th-23rd: Danza de los Parachicos (Dance of the Parachicos)
  • February 2nd: Día de la Candelaria (Day of the Candlemas)
  • February 5th: Día de la Constitución (Constitution Day)
  • February 24th: Día de la Bandera (Flag Day)
  • March 21: Natalicio de Benito Juárez (Benito Juárez’s birthday)
  • Floating – Week Before Easter: Semana Santa (Holy Week)
  • April 30th: Día del Niño (Children’s Day)
  • Floating- 2 Mondays after July 16: Los Lunes del Cerro (Mondays on the Hill)
  • May 1st: Día del Trabajo (Labor Day)
  • May 5th: Cinco de Mayo/Batalla de Puebla
  • May 10th: Día de las Madres (Mothers’ Day)
  • June 20th: Dia del Padre (Fathers’ Day)
  • September 15th-16th: Día de la Independencia (Independence Day)
  • October 12th: Dia de la Raza (The Day of the Races)
  • November 1st and 2nd: Día de Muertos (Day of the Dead)
  • November 20th: Día de la Revolución (Mexican Revolution Day)
  • December 12th: Día de la Virgen de Guadalupe (Day of the Virgin of Guadalupe)
  • December 16th-25th: Navidad y las Posadas (The Christmas Season)
  • December 31st: Año Nuevo (New Years’ Eve)

Given the predominance of the Catholic faith in the country, many celebrations are religious in nature, with large-scale festivities taking place around Christmas, Easter, and other occasions in the Christian calendar. However, Mexico also has many festivities which are unique to the country, including Día de Muertos, as well as civic and statutory holidays.

The History of Mexico.

First populated more than 13,000 years ago, central and southern Mexico (termed Mesoamerica) saw the rise and fall of complex indigenous civilizations. Mexico would later develop into a unique multicultural society. Mesoamerican civilizations developed glyphic writing systems, recording the political history of conquests and rulers.

Ancient Mexico can be said to have produced five major civilizations: the Olmec, Maya, Teotihuacan, Toltec, and Aztec. Unlike other indigenous Mexican societies, these civilizations (with the exception of the politically fragmented Maya) extended their political and cultural reach across Mexico and beyond.

The Olmec 1500–900 BC

The Olmec first appeared along the Atlantic coast (in what is now the state of Tabasco) in the period 1500–900 BC. The Olmecs were the first Mesoamerican culture to produce an identifiable artistic and cultural style, and may also have been the society that invented writing in Mesoamerica. By the Middle Preclassic Period (900–300 BC), Olmec artistic styles had been adopted as far away as the Valley of Mexico and Costa Rica.

The Maya 2000 BC–1697 AD

Maya cultural characteristics, such as the rise of the ahau, or king, can be traced from 300 BC onward. During the centuries preceding the classical period, Maya kingdoms sprang up in an area stretching from the Pacific coasts of southern Mexico and Guatemala to the northern Yucatán Peninsula. The egalitarian Maya society of pre-royal centuries gradually gave way to a society controlled by a wealthy elite that began building large ceremonial temples and complexes.

The earliest known long-count date, 199 AD, heralds the classic period, during which the Maya kingdoms supported a population numbering in the millions. Tikal, the largest of the kingdoms, alone had 500,000 inhabitants, though the average population of a kingdom was much smaller—somewhere under 50,000 people. The Maya speak a diverse family of languages known as Mayan.

The Teotihuacan 200 BC–650 AD

Teotihuacan is an enormous archaeological site in the Basin of Mexico, containing some of the largest pyramidal structures built in the pre-Columbian Americas. Apart from the pyramidal structures, Teotihuacan is also known for its large residential complexes, the Avenue of the Dead, and numerous colorful, well-preserved murals. Additionally, Teotihuacan produced a thin orange pottery style that spread through Mesoamerica.

The city is thought to have been established around 100 BCE and continued to be built until about 250 CE. The city may have lasted until sometime between the 7th and 8th centuries CE. At its zenith, perhaps in the first half of the 1st millennium CE, Teotihuacan was the largest city in the pre-Columbian Americas. At this time it may have had more than 200,000 inhabitants, placing it among the largest cities in the world during that period. Teotihuacan was even home to multi-floor apartment compounds built to accommodate this large population.

The Toltec 950–1150 AD

The Toltecs were Mesoamerican people that dominated a state centered in Tula, Hidalgo, in the early post-classic period of Mesoamerican chronology (ca 800–1000 CE). The later Aztec culture saw the Toltecs as their intellectual and cultural predecessors and described Toltec culture emanating from Tollan (Nahuatl for Tula) as the epitome of civilization; indeed, in the Nahuatl language, the word “Toltec” came to take on the meaning “artisan”.

The Aztec Empire 1428–1521 AD

The Nahua people began to enter central Mexico in the 6th century AD. By the 12th century, they had established their center at Azcapotzalco, the city of the Tepanecs. The Mexica people arrived in the Valley of Mexico in 1248 AD and began to establish their empire. What the Aztecs initially lacked in political power, they made up for with ambition and military skill. In 1325, they established the biggest city in the world at that time, Tenochtitlan.

Mēxihco is the Nahuatl term for the heartland of the Aztec Empire, namely the Valley of Mexico and surrounding territories, with its people being known as the Mexica. Three city-states ruled that area in and around the Valley of Mexico from 1428 until the combined forces of the Spanish conquistadores and their native allies who ruled under Hernán Cortés defeated them in 1521.

The Colonial Era 1521–1821 AD

In the colonial era (1521-1821) Mexico was called New Spain. The ‘Spanish conquest of Mexico’ denotes the conquest of the central region of Mesoamerica where the Aztec Empire was based. The fall of the Aztec capital of Tenochtitlan in 1521 was a decisive event, but the conquest of other regions of Mexico, such as Yucatán, extended long after the Spaniards consolidated control of central Mexico.

Smallpox (Variola major and Variola minor) began to spread in Mesoamerica immediately after the arrival of Europeans. The indigenous peoples, who had no immunity to it, eventually died in the millions. A third of all the natives of the Valley of Mexico succumbed to it within six months of the Spaniards’ arrival.

The Spanish conquest of Yucatán was a much longer campaign, from 1551 to 1697, against the Maya peoples of the Maya civilization in the Yucatán Peninsula of present-day Mexico and northern Central America.

War of Independence 1810–1821

In 1810, insurgent conspirators had plotted a rebellion against the royal government, which was again firmly in the hands of Peninsular Spaniards. When the plot was uncovered, Father Hidalgo summoned his parishioners of Dolores, exhorting them to action. This event of 16 September 1810 is now called the “Cry of Dolores”, now celebrated as Independence Day.

On September 27, 1821, Iturbide and the last viceroy, Juan O’Donojú signed the Treaty of Córdoba whereby Spain granted the demands. O’Donojú had been operating under instructions that had been issued months before the latest turn of events. Spain refused to formally recognize Mexico’s independence and the situation became even more complicated by O’Donojú’s death in October 1821.

First Mexican Empire 1821–1823

When Mexico achieved its independence, the southern portion of New Spain became independent as well as a result of the Treaty of Cordoba, so Central America, present-day Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and part of Chiapas were incorporated into the Mexican Empire.

Although Mexico now had its own government, there was no revolutionary change either socially or economically. The formal, legal racial distinctions were abolished, but power remained in the hands of white elites. Monarchy was the form of government chosen and the political power of the royal government was transferred to the military. The Roman Catholic Church was the other pillar of institutional rule.

The Monarchy would spiral out of control until Colonel Antonio López de Santa Anna raised a rebellion that led to the emperor’s abdication on 19 March 1823.

The Age of Santa Anna 1823–1862

In much of Spanish America soon after its independence, military strongmen or caudillos dominated politics, and this period is often called “The Age of Caudillismo”. In Mexico, from the late 1820s to the mid-1850s the period is often called the “Age of Santa Anna”, named for the general turned politician, Antonio López de Santa Anna. The Liberals (federalists) asked Santa Anna to overthrow conservative President Anastasio Bustamante. After he did, he declared General Manuel Gómez Pedraza (who won the election of 1828) president. Elections were held thereafter, and Santa Anna took office in 1832. He served as president 11 times.

French intervention and Second Mexican Empire 1862–1867

In 1862, the country was invaded by France which sought to collect debts that the Juárez government had defaulted on, but the larger purpose was to install a ruler under French control. They chose a member of the Habsburg dynasty, which had ruled Spain and its overseas possessions until 1700. Archduke Ferdinand Maximilian of Austria was installed as Emperor Maximilian I of Mexico, with support from the Catholic Church, conservative elements of the upper class, and some indigenous communities.

Restored Republic 1867–1910

The rule of Porfirio Díaz (1876–1911) was dedicated to the rule by law, suppression of violence, and modernization of all aspects of the society and economy. This period of relative prosperity is known as the Porfiriato. Mexico moved from being a target of ridicule to international pride. As traditional ways were under challenge, urban Mexicans debated national identity, the rejection of indigenous cultures, the new passion for French culture once the French were ousted from Mexico, and the challenge of creating a modern nation by means of industrialization and scientific modernization.

Revolution of 1910–1917

The Mexican Revolution is a broad term to describe political and social changes in the early 20th century. Most scholars consider it to span the years 1910–1917, from the fraudulent election of Porfirio Díaz in 1910 until the December 1920 election of northern general Alvaro Obregón. Foreign powers had important economic and strategic interests in the outcome of power struggles in Mexico, with the United States involvement in the Mexican Revolution playing an especially significant role

The United Mexican States 1917–Present

The official name of the country has changed as the form of government has changed. In the Mexican Constitutional Signing of 1917, it declared the official name of the country as Estados Unidos Mexicanos or the variant Estados-Unidos Mexicanos, all of which have been translated as “United Mexican States”.

FAQ

  • Do I need a visa to travel to Mexico? To enter Mexico it is necessary that you present your valid passport, as well as the Tourist Immigration Form, this form is obtained online. Know the details and countries that require a visa here.
  • How long can you stay in Mexico as a tourist? As a tourist, you can stay in Mexico for a maximum of 180 days.
  • Is any type of vaccine required to travel to Mexico? At the moment, there is no mandatory vaccination requirement to enter Mexico, however, it is advisable to be up to date with the international vaccination scheme that includes: vaccines against Hepatitis A, tetanus, diphtheria, measles, rubella, and mumps, as well as the COVID-19 vaccine.
  • Is a negative COVID-19 test required to enter Mexico? At this time, a negative COVID-19 test is not required to enter Mexico. Check the measures you must take before traveling at: https://coronavirus.gob.mx/
  • Do I need an electrical adapter? Electricity in Mexico is 110 volts, the same as in the US. Visitors from countries that use 220 volts will need voltage adaptors.
  • Is the water safe to drink? Tap water is generally not safe to drink in Mexico. Bottled water is readily available at tourist sites, hotels, and restaurants. Don’t forget to use bottled water when brushing your teeth as well! Ice is not always made with boiled/ bottled water. Order your beverages without ice (“sin hielo”).

Food From Mexico

How to Read the Nutrition Facts Label

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The FDA Nutrition Facts Label
The FDA Nutrition Facts Label

The U.S. Food and Drug Administration (FDA) designed the Nutrition Facts label based on updated scientific information, new nutrition research, and input from the public. The design and information provide valuable data in a clear format to make informed food choices that contribute to lifelong healthy eating habits.

Here at Taste the World Cookbook, we provide a complete nutrition facts label at the bottom of each recipe we publish in our cookbook. We calculate the serving size by two different methods.

  • If the recipe is making a specific number of items, the serving size will be one of the total made. For example, our Green Chile Chicken Enchilada recipe makes 8 enchiladas so the serving size is one enchilada.
  • When a recipe makes a large volume like Baked Macaroni and Cheese with Tomatoes, its total volume is 4 cups so we calculate a serving size as one cup.

The FDA Guide to Nutrition Facts Label

The FDA Guide to Nutrition Facts Label
The FDA Guide to Nutrition Facts Label

Below are the 7 steps to reading the new FDA Nutrition Facts Label

How to Read the Nutrition Facts Label

  1. Start with the Serving Size

    Look here for both the serving size (the amount people typically eat at one time) and the number of servings in the package.

    Compare your portion size (the amount you actually eat) to the serving size listed on the panel. The Nutrition Facts applies to the serving size, so if the serving size is one cup and you eat two cups, you are getting twice the calories, fat and other nutrients than what is listed on the label.

  2. Compare the Total Calories to Your Individual Needs

    Find out how many calories are in a single serving and compare it to your total calorie allowance for the day. For general nutrition advice, 2,000 calories per day are used, but your individual needs may be higher or lower depending on a number of factors, including your age, sex, height, weight, and activity level.

  3. Let the Percent Daily Values Be a Guide

    Use the percent Daily Values (DV) to help evaluate how a particular food fits into your daily meal plan. Percent DV are for the entire day, not just one meal or snack. Daily Values are average levels of nutrients based on a person who eats 2,000 calories a day. A food item with a 5% DV of fat provides 5% of the total fat that a person who needs 2,000 calories a day should eat.

    You may need more or less than 2,000 calories per day. This means that you may need more or less than 100% DV that is listed on the package for some nutrients.

    Low is 5% or less. Aim low in saturated fat, trans fat, cholesterol, and sodium.

    High is 20% or more. Aim high in vitamins, minerals, and dietary fiber.

  4. Check Out the Nutrition Terms

    Low calorie: 40 calories or less per serving.

    Low cholesterol: 20 milligrams or less and 2 grams or less of saturated fat per serving.

    Reduced: At least 25% less of the specified nutrient or calories than the usual product.

    Good source of: Provides at least 10 to 19% of the Daily Value of a particular vitamin or nutrient per serving.

    Excellent source of: Provides at least 20% or more of the Daily Value of a particular vitamin or nutrient per serving.

    Calorie-free: Less than five calories per serving.

    Fat-free/sugar-free: Less than ½ gram of fat or sugar per serving.

    Low sodium: 140 milligrams or less of sodium per serving.

    High in: Provides 20% or more of the Daily Value of a specified nutrient per serving.

  5. Choose Low in Saturated Fat, Added Sugars and Sodium

    Eating less saturated fat, added sugars and sodium may help reduce your risk for chronic disease.

    Saturated fat and trans fat are linked to an increased risk of heart disease.

    Eating too much-added sugars makes it difficult to meet nutrient needs within your calorie requirement.

    High levels of sodium can add up to high blood pressure.

    Remember to aim for a low percentage DV of these.

  6. Get Enough Vitamins, Minerals, and Dietary Fiber

    Choose more foods containing dietary fiber, potassium, vitamin D, calcium, and iron to maintain good health and help reduce your risk of certain health problems such as osteoporosis and anemia.

    Choose more fruits and vegetables to get more of these nutrients.

    Remember to aim high for the percentage DV of these nutrients in other foods.

  7. Consider the Additional Nutrients

    You know about calories, but it also is important to know about the additional nutrients on the Nutrition Facts label.

    * Protein: A percentage Daily Value for protein is not required on the label. Eat moderate portions of lean meat, poultry, fish, eggs, low-fat milk, yogurt, and cheese, plus beans and peas, nuts, seeds, and soy products.

    * Carbohydrates: There are three types of carbohydrates: sugars, starches, and fiber. Eat whole-grain bread, cereals, rice, and pasta plus fruits and vegetables.

    * Sugars: Simple carbohydrates, or sugars, occur naturally in foods such as fruit (fructose) and milk (lactose) or come from refined sources such as table sugar (sucrose) or corn syrup. Added sugars are included on the updated Nutrition Facts label. The 2020-2025 Dietary Guidelines for Americans recommends that foods and beverages with added sugars are avoided by children under the age of 2 and individuals 2 years and older consume no more than 10% of daily calories from added sugars.

    Foods with more than one ingredient must have an ingredient list on the label. Ingredients are listed in descending order by weight. Those in the largest amounts are listed first. This information is particularly helpful to individuals with food sensitivities or allergies, those who need to avoid certain ingredients due to religious reasons, or people who prefer a vegetarian eating style.

Learn more about the Nutrition Facts Label by visiting the FDA website.

The American Perimeter Trail Conference (APTC)

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The American Perimeter Trail
The American Perimeter Trail

The American Perimeter Trail Conference (APTC) is an effort to create a 12,000-mile continuous loop that circumnavigates the continental U.S. One might think that you can use google maps to plot a route around the country but to know if that route is feasible, someone has to put boots on the ground and walk it.

That is where Rue McKenrick comes in, he is doing advanced scouting and finding out what works and what doesn’t work. Although the proposed route uses existing trails such as the Pacific Crest Trail (PCT), the Appalachian Trail (AT), and parts of the North Country Trail, many parts of the proposed route are undeveloped as a trail. Parts of the proposed route currently rely on private roads and unmarked footpaths.

Enter the APTC, a grassroots 501c(3) non-profit organization dedicated to conservation and community. It’s a community of motivated people who would like to make a formal trial that circumnavigates the continental United States. It will take decades of hard work and political action to bring the dream of the American Permiter Trail to life.

The project’s goals are:

  • Create a protected corridor available for recreational use roughly tracing the contiguous United States.
  • Create a more connected America, bring outdoor recreation within reach of more communities.
  • Connect people to public lands.

The American Perimeter Trail seeks to connect the land, resources, people, and communities. It strives to encourage conservation efforts through recreation, allowing all people and generations to experience the diversity of the contiguous United States.

Rue McKenrick ~ Executive Director

The APTC Board of Directors

Rue McKenrick is the Executive Director
Rue McKenrick is the Executive Director

Rue McKenrick is the Executive Director and a professional backpacker, triple crowner, and founder of the APT. He is currently out on the first scout and official hike of the APT.

Leilah Grace is the Vice President
Leilah Grace is the Vice President

Leilah Grace is the Vice President and she manages all of the social media, emails, fundraising, public relations, scheduling, and logistics.

Suzanne is the Secretary
Suzanne is the Secretary

Suzanne is the Secretary and the lead for the state of Connecticut Chapter of the APT. She is also a hiker and avid explorer.

Yvette is the Treasurer
Yvette is the Treasurer

Yvette is the Treasurer and part of the Search & Rescue team in New Mexico. She is also a hiker and backpacker.

How to Become an APTC Member

Membership to the American Perimeter Trail Conference (APTC) includes full access to the members portal, members-only events, early registration to events, and discounted registration to APTC events.

All members will have a 1 time, 10% discount in the store, and early access to sales and other merchandise.

Membership includes a members-only video address from Rue McKenrick every month, and a downloadable, printable certificate with the APTC logo and your name. All APTC members that join in the first 6 months are founding members of the organization and will be noted as such in the records and publications.

How to Regrow an Onion

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How to Regrow an Onion
How to Regrow an Onion

Did you know Onions are one of the easiest vegetables to Regrow from scraps? You can regrow most onion varieties, including grocery store-bought onions, in your garden or inside your house.

Onions thrive in a variety of temperature ranges but they produce the best at 55 to 75 F. (12-23 C.) and most varieties are hardy to 20 F. (-6 C.). Onions also need 12 and 15 hours of light to produce large bulbs.

Onions cost about a dollar apiece in the grocery store and I grew 10 new onions from the bottoms of 4 onions. I spent $4.00 on four onions and four months later I saved $10.00 by picking and using the ten onions I grew.

The onions can only be regrown about 3 or 4 times before the plant wears out and you will need to start fresh again. I guess the old idiom is true, nothing lasts forever.

10 Steps to Regrow an Onion

Time needed: 120 days

How to Regrow an Onion

  1. Determine Time and Location to Plant

    If you’re growing the onions outside, start your cuttings at the beginning of your growing season in the climate zone you live in. For onions grown indoors, any time of the year is fine. Find a location that will allow the maximum amount of sunlight during the day to grow your onions.

  2. Prepare the Onions

    Cut the onion about 1 inch above the root and let set on the counter for 24 hours to dry. Put the onion on top of a jar filled with water. By day 4 the roots should begin to grow and they will begin to grow green sprouts. Most onions will grow 2 to 3 separate sprouts that must be separated before planting. Allow sprouts to grow 2 to 3 inches before separation.Onion Root

  3. Make Nitrogen Fertilizer

    Add chopped banana peels to a jar and fill to the top with water, enough to cover the banana peels.
    Close the jar and allow it to rest for a few days. Remove the peels and water plants with the banana peel fertilizer. You will need this recipe for the next step.Banana Peel Fertilizer

  4. Separate the Sprouts

    Peel back the outside layers of the onion and remove them from the root ball. Using a sharp knife separate the root ball evenly between the sprouts. Separate the Sprouts

  5. Plant the Sprouts

    You can skip this step and go directly to step 6 if you’re going to plant directly into the garden. Otherwise, plant the sprouts in starter cups filled with fresh potting soil about 1–2 in (2.5–5.1 cm) deep. Water the onion cutting with a nitrogen fertilizer mix immediately after planting and give the sprouts as much natural sunlight as possible. Supplement any lack of sunlight with light from a grow-lamp.Onion Sprouts

  6. Transplant to the Garden

    If you are bringing the sprouts directly to the garden to plant, onions should be planted at a depth of 1 to 1 1/2 inches in rows 12 to 15 inches apart. Water the onion cutting with a nitrogen fertilizer mix immediately after planting.Garden Onions

  7. Caring for Your Onions

    Water your onion once a week and fertilize your onions once every 3 weeks. Fertilizing your onion plant regularly helps it grow large, healthy bulbs. Spray the onion plant at least twice a month. Try and provide a full 12 hours of light if possible, onions thrive on light. Supplement with grow-lamps if necessary.Care for Onions

  8. Harvest Your Onions

    Harvest your onion when it forms flowers. When your onion starts to grow flowers, it’s ready to harvest. Loosen the soil around the onion with your shovel and pull the onion by the base of its green foliage to pull it out of the ground. On average, it takes onions grown from cuttings about 90-120 days to grow a new bulb.Onion Flower

  9. Cure Your Onions

    A properly cured onion stores the longest. Curing means the onion has dried thoroughly from the neck (where the stem meets the bulb) to the bulb surface. The onion skin becomes dry and papery. When tops are completely dry, they should pull right off the bulb. After curing your onions outdoors for a few days, move them indoors to a spot where they’re protected from weather and have good airflow. Lay them on screens to finish drying. When bulbs are completely dry, clip roots and either clip or braid tops.

  10. How to Store Cured Onions

    Place onions in a cool, dry area with good airflow. Tuck bulbs into a mesh bag to increase air exposure. In a cool spot (45 F), onions store from three to 10 months. Sweeter onions usually don’t store as well, so plan to eat those first.Onion Storage

Because I live in Phoenix, my outdoor onion growing season is from November to March and I plant onions in my garden. The rest of the year I plant inside at a west-facing window. I supplement the 5 hours of sunlight the onions get with 6 hours of light from a grow lamp.

I use a planter that is 12″ wide by 36″ long and 10″ deep allowing me to grow 12 onions in the planter at the same time.

Recipes That Use Onion

Top 10 Travel Tips for 2022

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Top 10 Travel Tips for 2022
Top 10 Travel Tips for 2022

Travel has been unpredictable since the pandemic began. To help plan this year’s travel adventures, here are our Top 10 Travel Tips for 2022.

As the coronavirus continues to spread many countries have chosen to resume tourism. If you are among the ones that choose to travel, you should be aware that travel requirements vary between countries. The rules change even from state to state and city to city so try to stay abreast of the current requirements to stay out of trouble.

Plan For the Worst and Hope for the Best

When traveling in these conditions one should remember that the situation is fluid and plans should be made for emergencies. You don’t have to look far to see examples of this issue. The Norwegian Escape stopped sailing 4 days before its scheduled dock but that didn’t mean passengers got to leave the ship immediately. The Crystal Symphony and Crystal Serenity cruise liners diverted to the Bahamas with all passengers aboard to avoid being impounded for unpaid fuel bills.

Top 10 Travel Tips for 2022

How To Prepare for Travel in 2022

  1. Set Your Budget

    Many will tell you to choose your destination before setting a budget. The only people who do that are people with enough money they don’t consider things like a budget. Determine how much money you can spend on your trip before spending money on it. Having an emergency fund puts a buffer between you and the obstacles travel can throw at you.Set Your Budget

  2. Choose a Destination Open to Your Country.

    Now that you know how much money you can spend on your trip you can make a top 10 list of destinations that will be within your fiscal limits. Determine how much time you have and narrow down which destinations you can actually visit within that time and pick one.Pick a Destination

  3. Use a Travel Agent

    In most cases, a Travel Agent can plan your vacation cheaper, cover more bases, and avoid more pitfalls than most individuals can. They buy in bulk and have preexisting deals with airlines, hotels, cruise lines, car rentals, and almost anything you need for travel and they have dealt with almost every issue.Use a Travel Agent

  4. Buy Travel Insurance.

    Insurance is one of those things that be evaluated to determine if you need it. If you’re driving from Phoenix to Denver, then your existing car and health insurance are good, no extras are needed. However, if you are taking a plane, train, automobile, and boat to a remote part of the Amazon, you will need Travel Insurance. Insurance prices can vary widely, with most packages costing between 5 and 12 percent of the total trip.Buy Travel Insurance

  5. Stay Updated on COVID-19 Protocols, Travel Guidelines, and Restrictions.

    Check the CDC website for the latest COVID-19 protocols, travel guidelines, and restrictions. Different countries, states, and cities have different restrictions and requirements.

  6. Print Several Copies of Your Travel Documents and Passport Photo Page.

    You should have one original that you keep with you, one copy that you keep with you but separate from the originals, and one copy that you can leave with a trusted individual. The copies are not legally binding but they will go a long way to recovering the necessary replacement documents.

  7. Register With the Consulate.

    Register your travel plans with your country’s Consulate just in case something goes wrong. They will have your information and a rough idea of where you are at if they need to come to your aid.Register With the Consulate

  8. Call Your Bank

    Alert your bank that you’ll be traveling and using your debit and credit cards. Ask about transaction fees and your bank’s emergency phone number in the US (no 800 numbers, direct numbers only) to call if you have a problem.Call Your Bank

  9. Arrange for Your House or Apartments Security While You Are Gone.

    An unattended house draws criminals so if you have someone, ask them to pick up the mail and newspapers. If not ask the post office to hold your mail and cancel your newspaper delivery until you return.
    Arrange for Your House or Apartments Security

  10. Review Baggage Requirements and Pack The Essentials

    The Transportation Security Administration’s website has an up-to-date list of what you can bring on the plane with you and what you must check. Pack for the weather you will be going to, and take only what you will need. Think about what you might pick up while on your travels, you will need a way to bring it back.
    Review Baggage Requirements

These tips to help you plan your next big adventure are just the beginning. Each step has many small sub-steps to check off. The more research you do while planning your next vacation will make it a more enjoyable and fun experience. Plan well and travel safe my friends.

Baked Macaroni and Cheese with Tomatoes

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Baked Macaroni and Cheese with Tomatoes
Baked Macaroni and Cheese with Tomatoes

I have worked for years on this Baked Macaroni and Cheese with Tomatoes recipe. It’s the trifecta of cheese blends; Gruyere and sharp white cheddar blended, then topped with parmesan cheese. The Cavatappi pasta and tomatoes give the dish a visual pop.

Ways to Make Cheesy Noodles

Growing up the only thing I knew about Cheesy Noodles came out of a box or was served in the lunch line at school. Neither of which was ever very appealing to me. However, when I was in my early 20s I lived in Fulda, Germany, and discovered well-made baked macaroni and cheese.

I chose the Cavatappi pasta for its size and surface area. When compared to Elbow macaroni the rigged outside gives more area for the cheese to cover and, like macaroni it has a hollow center to fill with cheese. Plus it gives a great look in the pan and on the plate.

I have tried several ways of bringing tomatoes into this recipe without much success. The tomato juice turns the sauce pink and the rich creamy flavors of the cheese mix overwhelm the flavors of the tomato. Aside from the visual antics, the tomato did nothing for the recipe.

RO-TEL Diced Tomatoes & Green Chilies 10 oz., 8 ct. A1
RO-TEL Diced Tomatoes & Green Chilies 10 oz., 8 ct. A1

Enter Ro*Tel diced tomatoes & green chilies, it brings a whole new dynamic to the dish. I cooked the pasta al dente, undercooked, then I drained the pasta and cooked it for another 5 minutes in the Ro*Tel. The liquid from the can was absorbed into the pasta and gave it a popping flavor of tomato, jalapeno, cilantro, and lime.

Ro*Tel diced tomatoes & green chilies come in 10 different flavors, Original, Serrano, Mild, Hot, Original – No Salt Added, Fire Roasted, Chili Fixin’s, Mexican Style, Chunky, and Chipotle. Pick your flavor and enjoy!

Baked Macaroni and Cheese with Tomatoes
Baked Macaroni and Cheese with Tomatoes

Over the years I have tried different combinations of cheese from Gruyere, cheddar, mozzarella, provolone, feta, gouda, and even American cheese. A few common spices are pepper, onion, garlic, and pepper, and I have even seen mustard used.

I never found a use for the spices in this recipe as the cheese sauce almost always covers the other flavors. The only spice used in this recipe is pepper and Ro*Tel diced tomatoes & green chilies.

How to Store Mac & Cheese

To store your Mac & Cheese treat, allow it to cool to room temperature and store in an air-tight container then refrigerate for 3 to 5 days in the refrigerator.

To freeze mac & cheese, place the cooled mac and cheese in a freezer-safe container, stasher bag, or ziplock bag and seal. Label the top of the freezer-safe container and lay them on a cookie tray and place it in the freezer. After it is frozen you can remove the tray and the mac and cheese will stack nicely.

History of RO*TEL

Carl Roettele and his wife open a small canning plant in Elsa, Texas, processing over 25K cases of vegetables a year. The product they’re proudest of is their tomatoes and green chilies. Worried people couldn’t spell or pronounce “Roettele,” Carl used the name RO*TEL. Soon, his zesty tomatoes and chilies graced the tables of public figures and politicians throughout Texas.

Originally, RO*TEL® Tomatoes and Green Chilies were only shipped as far away as San Antonio, Houston, and Dallas. They were the biggest cities closest to the town of Elsa, which is at the bottom tip of the state.

Cans of ROTEL had made their way to Oklahoma and Arkansas by the mid-1950s. The news about ROTEL Tomatoes and Chilies was slowly starting to spread its way around the USA.

The wife of a popular politician in Washington bragged to a national magazine about her chili recipe. She revealed the secret ingredient that made her chili better than anyone else’s. You guessed it: RO*TEL.

History of Macaroni

The International Pasta Organisation traces the word ‘macaroni’ to the Greeks, who established the colony of Neopolis (modern-day Naples) between 2000 and 1000BC and appropriated a local dish made from barley-flour pasta and water called Macaria, possibly named after a Greek goddess.

The Metropolitan City of Naples, Italy

The Metropolitan City of Naples province occupies a total geographical area of 1,171 square kilometers, including the city of Naples itself, the provincial and regional capital of Campania.

The City of Naples, Italy
The City of Naples, Italy

Within the province, there are 92 provincial towns containing a total population of around three million inhabitants.

A Brief History of Naples

Dating back some 4,000 years, Naples is one of the oldest cities in the world. Greek settlers established an early colony here about 2,000 BC, and by the 6th century BC they had erected the ancient city of Neapolis. The distinct Neapolitan culture was born then and survived even after the Romans conquered the area.

Tourism in Naples

With piazzas around every corner, there’s always outdoor seating where you can enjoy an Aperol Spritz (or several) and people watch for hours. Naples is located on the water and walking along the pedestrian-friendly Lungomare, the two-mile seafront promenade teeming with restaurants and attractions, is an activity that many locals enjoy during both balmy summer evenings and crisp winter mornings. Whether it’s high-end shopping, street stalls, or budget fashion you seek, Via Chiaia has something for everyone. There’s even a funicular that takes you up to the top of the city for panoramic views.

Italian Cuisine

Italian cuisine consists of the ingredients, recipes, and cooking techniques developed across the Italian Peninsula since antiquity. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beets to Europe. It is one of the best-known and most appreciated gastronomies worldwide.

Trattoria da Nennella
Rampe S. Giovanni Maggiore, 1, 80134 Napoli NA, Italy
Telephone: +39 081 552 9103

Osteria La Chitarra - Neapolitan Restaurant
Osteria La Chitarra – Neapolitan Restaurant

Osteria La Chitarra is a place between past and present, a journey that tells the love for Neapolitan cuisine and its traditions. A place made of stories, warmth, friendship, and sharing. A taste experience in a setting made of smells, flavors, and aromas of the magnificent city of Naples.

How to Make This Baked Macaroni and Cheese with Tomatoes Recipe

To make this recipe you will need 2 medium stock pots, a small saucepan, and a 2-quart baking dish. If you would rather you can use 6 one-cup ramekins. The recipe will make 1½ quarts, however, if you use a 1½ quart baking dish it will probably boil over in the oven.

What You Need to Make Baked Macaroni and Cheese with Tomatoes

Get all of your ingredients ready and laid out before starting as this recipe goes fast. There is no time for grating cheese and measuring things out once you have started.

Ingredients for Baked Macaroni and Cheese with Tomatoes
Ingredients for Baked Macaroni and Cheese with Tomatoes

Equipment:

  • 1

For the Macaroni:

For the Cheese Sauce

For the Topping:

How to Cook Baked Macaroni and Cheese with Tomatoes

Time needed: 1 hour and 15 minutes

Baking Directions for Macaroni and Cheese with Tomatoes

  1. Preheat the Oven

    Preheat the oven to 400 degrees.

  2. Cook the Pasta Al Dente

    Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes.

  3. Cook the Pasta in Ro*Tel

    Drain the pasta and return to the pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.

  4. Make the Roux

    Meanwhile, melt butter in a medium saucepan over medium heat until foaming, and then stir in the flour and cayenne. Cook it until it turns golden, about 1 minute.

  5. Add the Cream

    Slowly whisk in the half-and-half and the chicken broth until smooth. Bring to boil, reduce heat to medium, and simmer. Stir occasionally, until the mixture is slightly thickened, about 15 minutes.

  6. Add the Cheese

    Remove from the heat and whisk in the cheeses, salt, and pepper until the cheeses are melted. Pour the sauce over macaroni and stir to combine.

  7. Make the Topping

    In a small saucepan melt butter, add the bread crumbs, and stir until thoroughly coated. Remove from the heat and mix with parmesan cheese.

  8. Fill the Baking Dish

    Put the mixture into a 2-quart baking dish and sprinkle the bread crumbs on top of the mixture.

  9. Bake the Dish

    Place a rimmed baking sheet in the oven and set the baking dish with macaroni on top. Bake until the top begins to brown, 15 to 20 minutes.

  10. Cool and Serve

    Let the macaroni and cheese cool for 10 to 15 minutes before serving.

You need to be prepared when you start this recipe because about 10 or 15 minutes in you will have 3 pans going at the same time. Although it does require a little work the rewards are worth the effort.

If you liked this dish please Rate This Recipe and leave a comment.

Baked Macaroni and Cheese with Tomatoes
Print

Baked Macaroni and Cheese with Tomatoes

This Baked Macaroni and Cheese with Tomatoes recipe is rich, decadent, and the ultimate comfort food. Made with a superior blend of Gruyere, Cheddar, and Cream, and topped with a toasted bread crumb and Parmesan cheese mix.
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 997kcal

Ingredients

For the Macaroni:

For the Cheese Sauce:

For the Topping:

Instructions

  • Preheat the oven to 400 degrees.

Cook the Macaroni:

  • Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes.
    water, 1 tbsp salt, ½ pound cavatappi pasta
  • Drain the pasta and return to the pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.
    10 oz Ro*Tel diced tomatoes & green chilies

Mix the Cheese Sauce:

  • Meanwhile, melt butter in a medium saucepan over medium heat until foaming.
    3 tbsp unsalted butter
  • Stir in the flour and cayenne and cook it until golden, about 1 minute.
    ¼ cup all-purpose flour, ¼ tsp cayenne pepper
  • Slowly whisk in the half-and-half and the chicken broth until smooth.
    2 cups half-and-half cream, ½ cup chicken broth
  • Bring to boil, reduce heat to medium, and simmer. Stir occasionally, until the mixture is slightly thickened, about 15 minutes.
  • Remove from the heat and whisk in the cheeses, salt, and pepper until the cheeses are melted. Pour the sauce over macaroni and stir to combine.
    2 cups Gruyere cheese, 1 cup sharp white cheddar cheese, 1 tsp salt, 1 tsp black pepper, 1 tbsp Italian Bruschetta Seasoning Mix

Mix the Topping:

  • In a small saucepan melt butter, add the bread crumbs, and stir until thoroughly coated.
    1 tbsp unsalted butter, ½ cup bread crumbs
  • Remove from the heat and mix with parmesan cheese.
    ½ cup parmesan cheese

Assemble and Bake the Macaroni:

  • Put the mixture into a 1½ quart baking dish and sprinkle the bread crumbs on top of the mixture.
  • Place a rimmed baking sheet in the oven and set the baking dish with macaroni on top. Bake until the top begins to brown, 15 to 20 minutes.
  • Let the macaroni and cheese cool for 10 to 15 minutes before serving.

Nutrition

Serving: 1cup | Calories: 997kcal | Carbohydrates: 69.5g | Protein: 46.2g | Fat: 60.2g | Saturated Fat: 36g | Cholesterol: 179mg | Sodium: 1913mg | Potassium: 448mg | Fiber: 4.5g | Sugar: 5.8g | Calcium: 1195mg | Iron: 4mg

Suggested Seasoning Mix For This Recipe

Italian Bruschetta Seasoning Mix
Whip up this flavorful Bruschetta Seasoning Mix with ease and speed, a kitchen essential that's ready in just minutes. Infuse the herby goodness into your beloved pasta dishes, sprinkle it on pizza, or add a flavorful twist to focaccia. With this versatile mix at your disposal, every meal can have that delightful Italian finish.
Check out this recipe
Italian Bruschetta Seasoning Mix

Other Recipes That Go Well With Baked Macaroni and Cheese with Tomatoes

Avocado-Cucumber Salad
In this enticing dish, we bring together the creaminess of ripe avocados and the crunchiness of fresh cucumbers. We then infuse these textures with the tangy zest of lemon and a subtle hint of sweetness from brown sugar. Each ingredient harmoniously combines to create an Avocado-Cucumber Salad that's both refreshing and satisfying.
Check out this recipe
Avocado-Cucumber Salad

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Trattoria da Nennella – By https://www.facebook.com/osterialachitarra/
  • By it:Utente:…Lord_Zarcon – it:Immagine:Napoli_di_sera_di_alessandro_zarcone.jpg modified, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1686610
  • By pietro scerrato, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=54107994
  • By ParsonsPhotographyNL – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=86676222
  • By ho visto nina volare – Flickr: Napoli 2012, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=23782920
  • By This Photo was taken by Wolfgang Moroder.Feel free to use my photos, but please mention me as the author and send me a message.This image is not public domain. Please respect the copyright protection. It may only be used according to the rules mentioned here. This specifically excludes use in social media, if applicable terms of the licenses listed here not appropriate.Please do not upload an updated image here without consultation with the Author. The author would like to make corrections only at his own source. This ensures that the changes are preserved.Please if you think that any changes should be required, please inform the author.Otherwise you can upload a new image with a new name. Please use one of the templates derivative or extract. – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=53543269
  • By Sordelli – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=113226367

Shredded Beef Taquitos

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Shredded Beef Taquitos
Shredded Beef Taquitos

Shredded Beef Taquitos are tasty appetizers of shredded beef and cheese wrapped in corn tortillas and baked to crispy perfection. They are delicious when dipped in sour cream, guacamole sauce, pico de gallo sauce, or melted nacho cheese.

Ways to Make Taquitos

A taquito, tacos dorados, rolled taco, or flauta is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese, or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as salsa, sour cream, guacamole sauce, and nacho cheese.

How to Store Taquitos

If you make the taquito filling ahead of time, it can be refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months.

Fully cooked taquitos can be refrigerated for up to 5 days. Reheat them in a 300-degree oven for about 15 minutes.

Shredded Beef Taquitos
Shredded Beef Taquitos

History of the Taquito

The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a “Mexicanism” used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States. Taquitos were also referred to in a 1932 issue of the Los Angeles School Journal.

The Metropolitan City of Albuquerque, New Mexico

Albuquerque, New Mexico’s largest city, sits in the high desert. Its modern Downtown core contrasts with Old Town Albuquerque, dating to the city’s 1706 founding as a Spanish colony.

Albuquerque, New Mexico
Albuquerque, New Mexico

A Brief History of Albuquerque, New Mexico

Petroglyphs carved into basalt in the western part of the city bear testimony to an early Native American presence in the area, now preserved in the Petroglyph National Monument. By the 1500s, there were around 20 Tiwa pueblos along a 60-mile (97 km) stretch of river from present-day Algodones to the Rio Puerco confluence south of Belen.

From the arrival of the Spanish in 1706, Albuquerque was first ruled by the Spanish Empire until182. After the Mexican revolution in 1821it remained in Mexican hands until the Mexican session in 1846 when New Mexico was turned over to the United States.

Tourism in Albuquerque, New Mexico

Albuquerque is filled with historic adobe buildings, such as San Felipe de Neri Church, 5 museums, and shops selling Native American handicrafts. Nearby, The Indian Pueblo Cultural Center traces the area’s tribal history.

Tex-Mex Cuisine

Tex-Mex cuisine (from the words Texan and Mexican) is an American and Texan cuisine that derives from the culinary creations of the Tejano people. It has spread from the border states of Texas, New Mexico, Arizona, and Southern California in the Southwestern United States to the rest of the world.

Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly chicken, beef, and pork), peppers, and spices, in addition to flour tortillas.

El Patron
10551 Montgomery Blvd NE Albuquerque, NM 87111
Telephone: +1 (505) 275-0223

El Patron New Mexican Restaurant
El Patron New Mexican Restaurant

Enjoy traditional New Mexican food prepared fresh daily: hearty Carne Adovada, stuffed sopapillas, spicy chile and so much more! We serve USDA choice steaks, great seafood, and homemade desserts. Gluten-free and vegan dishes are available.

El Patron is one of a kind restaurant that gives you a sense of dining in an old Mexican plaza. Join us for live
music events, book a private party room or enjoy brunch outdoors on our dog-friendly patio.

How to Make This Shredded Beef Taquitos Recipe

This Shredded Beef Taquitos Recipe is quick and easy to make. You will need a skillet, baking dish, and a preparation plate to roll your taquitos. Layout your ingredients and follow the directions for delicious taquitos in about 20 minutes.

What You Need to Make Shredded Beef Taquitos

Ingredients for Shredded Beef Taquitos Recipe
Ingredients for Shredded Beef Taquitos Recipe

Equipment Needed:

  • Skillet
  • Baking Dish

For the Taquitos:

How to Cook Shredded Beef Taquitos

Time needed: 17 minutes

Cooking Directions for Shredded Beef Taquitos

  1. Preheat the Oven

    Preheat the oven to 400-degrees.

  2. Season the Shredded Beef

    In a small saucepan mix the shredded beef, 1 tablespoon of tomato sauce, and taco seasoning until hot. Remove from heat and set aside.

  3. Prep the Tortillas

    In a skillet, heat the oil on medium heat. Place the corn tortillas in the sauce for 10-12 seconds on each side. Drain on paper towels.

  4. Assemble the Taquitos

    Add a little cheese and beef to each tortilla and roll up.

  5. Bake the Taquitos

    Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400-degrees for 6-8 minutes.

  6. Flip the Taquitos

    Turn taquitos and bake for another 6-8 minutes or until taquitos are nice, golden brown, and slightly crispy on all sides.

  7. Cool and Serve

    Serve with sour cream, guacamole sauce, pico de gallo sauce, or melted nacho cheese.

These tasty treats are best when dipped in sour cream, guacamole sauce, pico de gallo sauce, or melted nacho cheese.

If you liked this dish please Rate This Recipe and leave a comment.

Shredded Beef Taquitos
Print

Shredded Beef Taquitos

These crunchy Shredded Beef Taquitos are made with seasoned shredded beef and a Mexican blend of cheese is wrapped in corn tortillas and baked to perfection. Serve as an afternoon snack or for the next fiesta.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10 servings
Calories 149kcal

Ingredients

For the Taquitos:

Instructions

  • Preheat the oven to 400-degrees.
  • In a small saucepan mix the shredded beef, 1 tablespoon of tomato sauce, and taco seasoning until hot. Remove from heat and set aside.
    ½ lbs beef roast, 2 tbsp El Pato tomato sauce with jalapeño, 1 tbsp taco seasoning
  • In a skillet, heat the oil on medium heat. Place the corn tortillas in the sauce for 10-12 seconds on each side. Drain on paper towels.
    10 corn tortillas, 2 tbsp vegetable oil
  • Add a little cheese and beef to each tortilla and roll-up.
    1 cup cheddar-jack cheese
  • Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400-degrees for 6-8 minutes.
  • Turn taquitos and bake for another 6-8 minutes or until taquitos are nice, golden brown, and slightly crispy on all sides.
  • Serve with sour cream, guacamole sauce, pico de gallo sauce, or melted nacho cheese.
    salsa, sour cream, guacamole sauce, nacho cheese

Nutrition

Serving: 1taquito | Calories: 149kcal | Carbohydrates: 13.1g | Protein: 10g | Fat: 5.6g | Saturated Fat: 2.7g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 95mg | Fiber: 1.6g | Sugar: 0.4g | Calcium: 101mg | Iron: 1mg

See Our Recipe for Taco Seasoning Mix

Taco Seasoning Mix
This Taco Seasoning Mix recipe yields one cup of sumptuous mix. To create your perfect tacos, simply use a ¼ cup of this delicious seasoning blend. The tantalizing flavors packed into each batch will elevate your taco game, leaving you and your guests craving more.
Check out this recipe
Taco Seasoning Mix

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By El Patron – By https://www.facebook.com/ElPatronNewMexicanRestaurant
  • By Danae Hurst, Asaavedra32, John Phelan, Luigi Novicrop, montage and hue/contrast changes: KingCam – File:AIBF Mass Ascent, 2007.jpg, Danae Hurst (2007)File:Albuquerque Plaza Tower 1st national.JPG, Asaavedra32 (2007)File:Albuquerque Alvarado Transportation Building.JPG, Asaavedra32 (2007)File:San Felipe de Neri Church, Albuquerque NM.jpg, John Phelan (2010)File:6.18.08SandiaMountainsByLuigiNovi23.jpg, Nightscream / Luigi Novi (2008)File:Rio Grande River marshes.JPG, Asaavedra32 (2007), CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21042067

Corned Beef and Cabbage

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Corned Beef and Cabbage
Corned Beef and Cabbage

For a traditional Irish meal on St. Patrick’s Day, you will need to make some Corned Beef and Cabbage. This tasty meal is made with corned beef, potatoes, carrots, and cabbage and is guaranteed to bring you the luck of the Irish.

Ways to Make Corned Beef and Cabbage

Corned Beef and Cabbage is the Irish-American variant of the Irish dish of Bacon and Cabbage. The dish consists of sliced back bacon boiled with cabbage and potatoes.

A New England Boiled Dinner, a traditional New England meal, is made with corned beef, cabbage, and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions.

Jiggs Dinner consists of corned beef, boiled together with potatoes, carrot, cabbage, turnip, and turnip or cabbage greens. Pease pudding and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create.

Corned Beef and Cabbage
Corned Beef and Cabbage

How to Store Corned Beef and Cabbage

Leftovers should be stored in an airtight container and refrigerated within 2 hours of cooking or reheating. Use leftover corned beef within 3 to 4 days or freeze it for up to 2 months.

History of Corned Beef

Although the exact origin of corned beef is unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East.

The word corn derives from Old English and is used to describe any small, hard particles or grains. In the case of corned beef, the word may refer to the coarse, granular salts and potassium nitrate used to cure the beef.

Irish corned beef was used and traded extensively from the 17th century to the mid-19th century. Shipped from the port of Cork, the British supplied its civilian population, British naval fleets, and North American armies with corned beef. The product was also traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved laborers.

1898 can of corned beef by Libby, McNeill & Libby of Chicago, Ill.
1898 can of corned beef by Libby, McNeill & Libby of Chicago, Ill.

The Metropolitan City of Cork, Ireland

Cork is the second-largest city in Ireland, located in the southwest of Ireland, in the province of Munster. The city center is an island positioned between two channels of the River Lee which meet downstream at the eastern end of the city center, where the quays and docks along the river lead outwards towards Lough Mahon and Cork Harbour, one of the largest natural harbors in the world.

The City of Cork, Ireland
The City of Cork, Ireland

A Brief History of Cork

Cork was originally a monastic settlement, reputedly founded by Saint Finbarr in the 6th century. Cork became (more) urbanized at some point between 915 and 922 when Norseman (Viking) settlers founded a trading port.

The city’s charter was granted by Prince John, as Lord of Ireland, in 1185 and it was once fully walled. It suffered a severe blow in 1349 when almost half the townspeople died of plague when the Black Death arrived in the town.

Since the nineteenth century, Cork had been a strongly Irish nationalist city, with widespread support for Irish Home Rule and the Irish Parliamentary Party, but from 1910 stood firmly behind William O’Brien’s dissident All-for-Ireland Party.

Tourism in Cork

Sitting proudly on an island in the middle of the River Lee, Cork’s feelgood buzz surges through its hip coffee shops, vibrant art galleries, off-beat museums, and seriously good pubs. Despite being a city, there’s a decided towny feel.

Irish Cuisine in Cork

Cork has a historic food market, rich culinary traditions, and forward-thinking chefs means that Cork is at the top of its game when it comes to food.

O’Mahony Family Butchers
English Market, 35/36 Grand Parade, Centre, Cork, T12 W0DV, Ireland
Telephone: +353 21 427 0254

O'Mahonys Butchers
O’Mahonys Butchers

O’Mahony’s was started by Katherine O’Mahony in 1974. Since then her son Eoin and daughter Eimear have joined her behind the counter and become integral to the business. In addition to serving home cooks, they supply meat to 20 restaurants in Cork City.

How to Make This Corned Beef and Cabbage Recipe

This corned beef and cabbage recipe is quick and easy to make. A no-fuss meal, that’s great for St. Patrick’s Day or just a weeknight family dinner. Chop up the leftover corned beef for corned beef hash tomorrow morning.

Corned Beef and Cabbage
Corned Beef and Cabbage

What You Need to Make Corned Beef and Cabbage

Equipment Needed:

  • 1

Ingredients Needed:

How to Cook Corned Beef and Cabbage

Time needed: 2 hours and 40 minutes

Cooking Directions for Corned Beef and Cabbage

  1. Cook the Corned Beef

    Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

  2. Prep the Vegetables

    While the corned beef is simmering, cut potatoes in half. Peel carrots and cut them into 3-inch pieces. Cut cabbage into small wedges.

  3. Add the Vegetables

    When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

  4. Slice and Serve

    Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
    Slice meat across the grain. Serve with vegetables and broth.

Condiments are likely to include mustard pickles, pickled beets, cranberry sauce, butter, and a thin gravy made from the cooking broth.

If you liked this dish please Rate This Recipe and leave a comment.

Corned Beef and Cabbage
Print

Corned Beef and Cabbage

Corned beef and cabbage is a complete meal made with tender corned beef, potatoes, sweet carrots, and cabbage. It's the perfect traditional Irish meal for St. Patrick's Day.
Cuisine Irish
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 servings
Calories 869kcal

Ingredients

Instructions

  • Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
    3 lbs corned beef brisket
  • While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
    10 small red potatoes, 5 med carrot, 1 lrg cabbage
  • When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
  • Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
  • Slice meat across the grain. Serve with vegetables and broth.

Nutrition

Calories: 869kcal | Carbohydrates: 69.9g | Protein: 49.6g | Fat: 41.3g | Saturated Fat: 13.1g | Cholesterol: 147mg | Sodium: 3377.5mg | Potassium: 2779.6mg | Fiber: 12g | Vitamin A: 268.4IU

Other Recipes That Go Well With Corned Beef and Cabbage

Lyonnaise Potatoes
Fried potatoes with onions in butter and garlic. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.
Check out this recipe
Lyonnaise Potatoes

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By O’Mahony Family Butchers – By https://www.facebook.com/omahonysbutchers/
  • By Microstar – File:Cancun Strand Luftbild (22143397586).jpg, por Dronepicr (CC-BY-2.0)File:Boulevard Kukulcan, Zona Hotelera, Cancún, Mexico – panoramio (34).jpg, por Panoramio upload bot (CC-BY-3.0)File:Gone to Lunch. – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Yamiluum1.JPG, por Feliks~commonswiki (CC-BY-SA-3.0-migrated)File:El Rey Zona Arqueologica, Cancun, Mexico RFDZ1265.jpg, por Xe3osc (CC-BY-SA-3.0)File:Cancun Luftbild (22143391876).jpg, por Dronepicr (CC-BY-2.0)File:Cancún, Playa Caracol – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Ferry Port in Cancun.jpg, por Nv8200pa (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61626705

Fannie Merritt Farmer ~ An American Culinary Expert

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Barrio Chef Fannie Merritt Farmer
Barrio Chef Fannie Merritt Farmer

Fannie Merritt Farmer was a true polymath and her cookbook standardized the use of the teaspoon, tablespoon, and cup measurements in cooking. Her work laid the foundation for home economics courses and culinary institutes around the world.

Fannie was born in Boston, Massachusetts in 1857. As a child, she suffered a paralytic stroke while attending Medford High School and was confined to a wheelchair ending her formal academic education. However, by 1987 Ms. Farmer was able to walk again and enrolled in the Boston Cooking School.

She graduated from the school with honors and was invited to join the faculty. By 1891 she had become the Director of the school and would serve for 11 years.

10 Qualities of a Great Chef

  • Creative
  • Passionate
  • Team Work
  • Stress Tolerance
  • Able to Accept Criticism
  • Attention to Detail
  • Endurance
  • Leadership
  • Commitment to Quality

Her legacy will forever be that she single-handedly standardized the cookbook/recipe industry. She brought science and organization to a chaotic system and introduced advertising to the cookbook world. She was truly a maverick of her time.

The Fulcrum That Changed the World of Cooking

A new century was dawning and American women aspired to the new ideal of middle-class family life, home-ownership, and to become a full-time mothers who would oversee the home and family. The Boston Cooking School was designed to train chefs to cook who would become private cooks for the newly emerging middle-class families.

By 1896 Frannie Farmer self-published her famous The Boston Cooking-School Cook Book which included 1,849 recipes. It provided women with a practical guide of detailed cooking and dietary knowledge that earlier generations would expect to get from their mothers, aunts, or older sisters.

The book was an immediate success and has never been out of print. Because she owned the copyright to the book, it ensured Farmer’s financial independence. She was able to finance the publication by selling advertising space inside the cookbook. That fact would make her one of the world’s first food influencers.

Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.

Fannie Merritt Farmer ~ An American Culinary Expert

One might think after a success that big she would ride the fame and fortune out. However, that is not how Frannie Farmer was built. She would go on to author another 5 books and she established her own school named Miss Farmer’s School of Cookery.

Frannie would regularly deliver lectures to women’s clubs, nurses, and dietitians. She even taught a course on dietary preparation at Harvard Medical School. A prolific worker, she would continue to lecture, write, and invent recipes right to the end. She would eventually suffer another paralytic stroke returning her to a wheelchair. She continued lecturing until just 10 days before her death in 1915.

Other Works by Frannie Farmer

Fannie Merritt Farmer’s other books include:


Recipes Based on the Work of Fannie Merritt Farmer

  • Egg Salad Sandwiches

    Egg Salad Sandwiches

    There is nothing like Egg Salad Sandwiches on a family picnic or just a quick snack. They are tasty and easy as sin to make.


  • Egg-in-a-Hole BLT

    Egg-in-a-Hole BLT

    Two great tastes that go great together. This Egg-in-a-Hole BLT is made with Bacon, Lettuce, and Tomato on an Egg in a Hole Toast…


Princess Cruises Prepares for the Alaska 2022 Season

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Princess Cruises has finalized programs and guest experiences for a full summer season of 2022 cruises and cruise tours to Alaska, as well as its popular summer and fall Canada & New England program.

Princess in Alaska features six ships, including the line’s newest ship, Discovery Princess. Offerings include 12 unique itineraries, totaling 140 departures and five glacier-viewing experiences, with visits to the Southeast Alaska towns of Juneau, Skagway, and Ketchikan.

The reopening of Canadian ports to the cruise industry is a bold and important move that significantly expands the array of travel opportunities available to guests while boosting the economies of the Canadian and Alaska destinations we visit by generating important revenue and job opportunities,

John Padgett, Princess Cruises President

The first Princess cruise ship to visit Canada is Caribbean Princess, sailing on a four-day Pacific Coastal voyage, with a scheduled port stop in Victoria on April 6, followed by Vancouver on April 7. For the May through September 2022 season, four convenient west coast homeports – Seattle, Vancouver, B.C., Anchorage, and San Francisco – make traveling to Alaska seamless and hassle-free.

Princess continues to enhance the award-winning North to Alaska program, bringing local Alaskans, culture, and fresh seafood onboard and ashore to immerse guests in all things Alaska.

On Canada and New England voyages, Princess sails from Quebec and New York visiting popular Canadian ports, including Halifax, Saint John (for the Bay of Fundy), Sydney (Cape Breton Island), and Charlottetown (Prince Edward Island).

Alaska 2022 Season of Glacier Viewing in Glacier Bay Alaska
Alaska 2022 Season of Glacier Viewing in Glacier Bay Alaska

Additional information about Princess Cruises is available through a professional travel advisor, by calling 1-800-PRINCESS (1-800-774-6237), or by visiting the company’s website at http://www.princess.com/.

CDC Cruise Ship Guidance

CDC’s Temporary Extension & Modification of Framework for Conditional Sailing Order (CSO) expired on January 15, 2022. CDC recommends that cruise ships operating in U.S. waters choose to participate in CDC’s COVID-19 Program for Cruise Ships.

CDC has issued an Order that requires face masks to be worn by all travelers while on public transportation including all passengers on board and all personnel operating maritime conveyances traveling into, within, or out of the United States. Masks are also required while indoors at U.S. transportation hubs, including seaports and ferry terminals. Travelers are not required to wear a mask in outdoor areas of a conveyance.

What You Need to Know

Green Chile Chicken Enchiladas

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Green Chile Chicken Enchiladas Recipe Card
Green Chile Chicken Enchiladas Recipe Card

Green Chile Chicken Enchiladas or Enchiladas de Pollo en Salsa Verde, as they are known in Mexico, is one of my favorite Mexican dishes. These tasty treats are made with flour tortillas, shredded chicken, a green chili sauce, and a blend of Mexican cheese.

Ways to Make Enchiladas

Enchiladas can be made in more ways than you can shake a stick at. They can be made with corn or flour tortillas, with red or green sauce, and with pork, beef, chicken, fish, and seafood fillings. My personal favorite is the Green Chilli Chicken Enchilada wrapped in a flour tortilla.

How to Store Enchiladas

Let the enchiladas cool to room temperature before storing. Place in an airtight container and your enchiladas will keep up to 2 days in the refrigerator. You can freeze enchiladas for up to 3 months, and place them in an airtight container to prevent freezer burn.

Green Chile Chicken Enchilada Dinner
Green Chile Chicken Enchilada Dinner

History of the Enchilada

As early as the preclassical period (c.2000-250 BC), the Maya of the Yucatán Peninsula is known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg, and then covered them in a rich tomato sauce.

The Aztecs were the first to develop the first ‘true’ enchilada. As its Nahuatl name, chīllapīzzali (literally ‘chili-flute’), suggests, its most distinctive ingredient was the chili pepper. This was ground up to produce a spicy paste, into which tortillas were dipped, then filled with beans, squash, fish, game, or eggs.

The City of Cancún, Mexico

Cancún is a city in southeast Mexico on the northeast coast of the Yucatán Peninsula in the Mexican state of Quintana Roo. It is a significant tourist destination in Mexico and the seat of the municipality of Benito Juárez. Cancún lies next to the Caribbean Sea and is one of Mexico’s easternmost points.

The City of Cancún, Mexico
The City of Cancún, Mexico

A Brief History of Cancún

In the years after the Conquest, much of the Maya population died or left as a result of disease, warfare, piracy, and famines, leaving only small settlements on Isla Mujeres and Cozumel Island.

When the development of the area as a resort was started on January 23, 1970, Isla Cancún had only three residents, all caretakers of the coconut plantation of Don José de Jesús Lima Gutiérrez, who lived on Isla Mujeres. Some 117 people lived in nearby Puerto Juárez, a fishing village, and military base.

Tourism in Cancún

Cancún is best known for its beaches, numerous resorts, and nightlife. It’s composed of 2 distinct areas: the more traditional downtown area, El Centro, and Zona Hotelera, a long, beachfront strip of high-rise hotels, nightclubs, shops, and restaurants. Cancun is also a famed destination for students during universities’ spring break period.

Mexican Cuisine

Mexican Cuisines earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine).

Restaurante Mextreme
Boulevard Kukulcan km. 9.5,
Punta Cancun, Zona Hotelera,
77500 Cancún, Q.R., Mexico

Restaurante Mextreme
Restaurante Mextreme

The restaurant Mextreme is a lively restaurant/bar in a colorful setting offering traditional Mexican dishes & dining on a terrace.

How to Make This Green Chile Chicken Enchilada Recipe

For this recipe, we have included instructions for cooking chicken breast to shred. However, you can use leftover chicken or rosery chicken if you like.

Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe
Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe

Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe

Equipment Needed

  • 1 Skillet
  • 1 Mixing Bowl
  • 1 Baking Dish

Ingredients Needed

How to Cook the Green Chile Chicken Enchilada Recipe

Time needed: 40 minutes

Cooking Directions for Green Chile Chicken Enchilada Recipe

  1. Preheat the Oven

    Preheat the oven to 350°F.

  2. Heat the Skillet

    On medium-high heat a large skillet with oil.

  3. Dry the Chicken

    Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.

  4. Cook the Chicken

    Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.

  5. Flip the Chicken

    Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.

  6. Remove and Cool

    Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.

  7. Shredd and Mix

    Build the Enchiladas
    In a small bowl, combine the shredded chicken, 1 cup of cheese, green chiles, salt, and pepper.

  8. Heat the Sauce

    In a small skillet, bring enchilada sauce to boil then remove from the heat.

  9. Dip the Tortillas

    Dip each tortilla into the heated sauce for a few seconds to coat.

  10. Fill the Tortillas

    Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)

  11. Roll the Tortillas

    Roll the tortilla and place seam-side down in a baking dish.

  12. Cover in Sauce

    Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.

  13. Bake the Enchiladas

    Bake the enchiladas for 20 minutes at 350°F.

  14. Remove and Serve

    Remove from oven, let cool for 5 minutes before serving.

This Green Chile Chicken Enchilada makes a great meal when paired with Mexican Yellow Rice and Refried beans.

If you liked this dish please Rate This Recipe and leave a comment.

Green Chili Enchiladas with Mexican Yellow Rice and Refried Beans
Print

Green Chile Chicken Enchiladas Recipe

These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 8 servings
Calories 418kcal

Ingredients

Instructions

  • Preheat the oven to 350°F

Cook the Chicken

  • On medium-high heat a large skillet with oil.
    2 tbsp vegetable oil
  • Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.
    2 chicken breasts
  • Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
  • Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
    2 tbsp unsalted butter
  • Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.

Build the Enchiladas

  • In a small bowl, combine the shredded chicken, 1 cup cheese, green chiles, salt, and pepper.
    2 cups Mexican blend cheese, 4.5 oz green chilies, 1 cup sour cream, 1 tsp salt, 1 tsp black pepper
  • In a small skillet, bring enchilada sauce to boil then remove from the heat.
    19 oz green chile enchilada sauce
  • Dip each tortilla into the heated sauce for a few seconds to coat.
    8 flour tortillas
  • Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
  • Roll the tortilla and place seam-side down in a baking dish.
  • Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
  • Bake the enchiladas for 20 minutes at 350°F.
  • Remove from oven, let cool for 5 minutes before serving.

Notes

How to Save Leftovers

  • Cool enchiladas to room temperature before storing.
  • Place in an airtight container to store for up to 2 days in the refrigerator.
  • Freeze enchiladas for up to 3 months.

Nutrition

Calories: 418kcal | Carbohydrates: 29.3g | Protein: 18.3g | Fat: 26.5g | Saturated Fat: 12.8g | Cholesterol: 75mg | Sodium: 1073mg | Potassium: 477mg | Fiber: 6.3g | Sugar: 9.4g | Calcium: 290mg | Iron: 2mg

Other Recipes That Go Well With Green Chile Chicken Enchiladas

Easy Refried Beans Recipe
Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
Check out this recipe
Refried Beans
Mexican Yellow Rice Recipe
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
Check out this recipe
Mexican Yellow Rice Recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Restaurante Mextreme – By https://www.facebook.com/MextremeCancun
  • By Microstar – File:Cancun Strand Luftbild (22143397586).jpg, por Dronepicr (CC-BY-2.0)File:Boulevard Kukulcan, Zona Hotelera, Cancún, Mexico – panoramio (34).jpg, por Panoramio upload bot (CC-BY-3.0)File:Gone to Lunch. – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Yamiluum1.JPG, por Feliks~commonswiki (CC-BY-SA-3.0-migrated)File:El Rey Zona Arqueologica, Cancun, Mexico RFDZ1265.jpg, por Xe3osc (CC-BY-SA-3.0)File:Cancun Luftbild (22143391876).jpg, por Dronepicr (CC-BY-2.0)File:Cancún, Playa Caracol – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Ferry Port in Cancun.jpg, por Nv8200pa (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61626705

Easy Refried Beans

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Refried Beans
Refried Beans

Refried Beans or Frijoles Refritos, as it is known in Mexico, were invented in Northern Mexico about 100 years ago. Refried beans are almost a mandatory side dish for most Mexican meals. This side dish is fast and easy to make and tastes better than the premade canned refried beans you buy in the store.

Ways to Make Frijoles Refritos

Frijoles Refritos are made by mashing cooked beans, most commonly pinto beans then followed in popularity by black turtle beans. Chili powder, cumin, chopped sweet bell, jalapeño peppers, and citrus juice are typically added as enhancements.

Frijoles Refritos
Frijoles Refritos

How to Store Refried Beans

To store leftover refried beans, allow them to cool to room temperature. Place beans into an airtight container or a storage bag that seals properly and store in the refrigerator for up to 5 days.

To freeze refried beans allow them to fully cool before attempting to freeze them. Separate refried beans into usable portions and place them into airtight containers or heavy-duty freezer bags. Label, date, and seal all packaging. You can freeze refried beans for up to 12 months.

History of Frijoles Refritos

Although nobody knows who invented this delicious way of making beans, it is believed that Frijoles Refritos were first made in Northern Mexico about 100 years ago. The translation of Frijoles Refritos to English is incorrect as the word Frijoles translates to Beans and the word Refritos translates to Well-Fried, so the real name in English is Well-Fried Beans.

The Metropolitan City of Monterrey, Mexico

Monterrey is the capital city of the northeastern Mexican state of Nuevo León. It has a sprawling business and industrial center and is fringed by mountains. The city sprawls over the semiarid floodplain of the Santa Catarina River, which spills eastward from the flanks of the Sierra Madre Oriental.

The City of Monterrey, Mexico
The City of Monterrey, Mexico

Monterrey is one of the most livable cities in Mexico. The metropolis has an estimated population of 5,341,171 and the city itself has a population of 1,142,194.

A Brief History of Monterrey

Monterrey was founded by the Spanish in 1596, it grew slowly until 1882 when Monterrey was linked by rail with Laredo, Texas. By 1900 thousands of workers were producing iron, brass, steel, wagons, woolen textiles, beer, and flour in Monterrey.

Tourism in Monterrey

The city is overlooked by the Palacio del Obispado, a storied Baroque palace with a regional museum. In the downtown of Monterrey lies the Macroplaza, a vast green area of connected squares and home to the striking Museo de Arte Contemporáneo and the Faro de Comercio tower, which beams green lasers into the sky at night.

Mexican Cuisine

Since the pre-Columbian era, corn, squash, chile peppers, and beans have formed the base of the Mexican diet. In the 15th century, Spanish settlers introduced new culinary techniques to Mexico, along with new ingredients like wheat, onions, rice, cheese, chicken, pork, and beef. Throughout the country, European traditions began to fuse with indigenous recipes. The result was a new and wholly original cuisine.

Los Frijoles Merendero & Cantina
C. Albino Espinosa 239-Oriente, Centro, 64000 Monterrey, N.L., Mexico
Telephone: +52 81 8344 6879

Filled tortillas, grilled meat & live music at a cheery cantina with classic cars in a small museum.

How to Make This Refried Beans Recipe

For this recipe, we used pinto beans and seasoned them with onions, garlic, chili powder, cumin, cilantro, and lime juice. When the beans were fully cooked we mashed about half the beans and served with some melted cheese on top.

What You Need to Make Refried Beans

Ingredients for Frijoles Refritos
Ingredients for Frijoles Refritos

Equipment Needed

  • 1 Dutch Oven
  • 1 Potato Masher

Ingreadents Needed

How to Cook This Refried Beans Recipe

Time needed: 20 minutes

Cooking Directions

  1. Saute the Onions

    In a saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

  2. Cook the Beans

    Add the garlic, chili powder, and cumin and continue to cook, stirring constantly, until fragrant, about 30 seconds. Pour in the beans and water. Stir, cover, and cook for an additional 5 minutes.

  3. Mash the Beans

    Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

  4. Garnish and Serve

    Remove from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

This Frijoles Refritos recipe is part of the Green Chillie Chicken Enchiladas meal with Mexican Yellow Rice and Refried beans.

Green Chili Enchiladas with Mexican Yellow Rice and Refried Beans
Green Chili Enchiladas with Mexican Yellow Rice and Refried Beans

If you liked this dish please Rate This Recipe and leave a comment.

Refried Beans
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Easy Refried Beans Recipe

Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 362kcal

Equipment

Ingredients

Instructions

  • In a saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
    1 tbsp olive oil, ½ cup yellow onion, ¼ tsp salt
  • Add the garlic, chili powder, and cumin and continue to cook, stirring constantly, until fragrant, about 30 seconds. Pour in the beans and water. Stir, cover, and cook for an additional 5 minutes.
    2 cloves garlic, ½ tsp chili powder, ¼ tsp ground cumin, 3 cups pinto beans, ½ cup water
  • Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
  • Remove from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
    2 tbsp dried cilantro, 1 tbsp lime juice

Nutrition

Serving: 1cup | Calories: 362kcal | Carbohydrates: 61.9g | Protein: 20.9g | Fat: 3.6g | Saturated Fat: 0.6g | Sodium: 112mg | Potassium: 1372mg | Fiber: 15.3g | Sugar: 2.5g | Calcium: 115mg | Iron: 5mg

Other Recipes That Go Well With Refried Beans

Green Chile Chicken Enchiladas Recipe
These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Check out this recipe
Green Chili Enchiladas with Mexican Yellow Rice and Refried Beans
Mexican Yellow Rice Recipe
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
Check out this recipe
Mexican Yellow Rice Recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Los Frijoles Merendero & Cantina – By https://www.facebook.com/losfrijolesmonterrey/
  • By Microstar – File:Panoramica plaza de armas Durango.jpg, por Sozi (CC-BY-2.0)File:Catedral Basílica Menor de La Purísima.JPG, por Fernandocasas (CC-BY-SA-3.0)File:A lo alto, Quinta del Aguacate.JPG, por MohamedPulido (CC-BY-SA-3.0)File:ES la salvacion.JPG, por Lalomen96 (CC-BY-SA-3.0)File:Palacio Municipal Durango.JPG, por MohamedPulido (CC-BY-SA-3.0)File:Torre del Templo de San Agustín.JPG, por MohamedPulido (CC-BY-SA-3.0)File:AnalcoDurango013.jpg, por Thelmadatter (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74730877

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