Tag Archives: Mexican cuisine

Karl’s Sopa de Camarón

Jan’s newly discovered Mexican family lives/lived on the boarder of Jalisco and Nayarit. Jan decided on a Mexican Christmas feast of crab tamales, I though a shrimp soup would go nicely as a starter. I found a site on Nayarit cuisine that described a caldo de camarón (shrimp broth).  Adding some tomatoes, fresh shrimp, and cilantro makes it soup.

Karl’s Sopa de Camarón

Karl’s Sopa de Camarón

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Filed under Shrimp, Side Dishes, Soups

Karl’s Jalisco Pico de Gallo

Jan recently discovered that her birth father’s people live/lived in the mountainous region of along the Jalisco / Nayarit border. She asked for a Mexican Christmas with tamales this year. I decided that I needed a salad to go with them. A site I found describing Jalisco cuisine mentioned a pico de gallo of “pieces of jicama, orange, pineapple with lime juice and ground chili.”

Karl’s Jalisco Pico de Gallo

Karl’s Jalisco Pico de Gallo

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Quick Chili Powder

Chili powder—as a blend of spices—is composed chiefly of chile peppers and mixed with other spices including cumin, oregano, garlic powder, and salt. While there is some agreement about which spices this blend should contain, the amount of each is a matter for debate. This is not improved by the linguistic confusion between “chili powder”—as a blend of spices—and the “chili powder”—as in powdered dried chilies—used in those blends. In addition to the basic ingredients, some add other herbs and spices and still call it “chili powder.”

Karl’s Quick Chili Powder

Karl’s Quick Chili Powder

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Weekday Tacos al Pastor (Two Versions)

For weekday meals I sometimes take shortcuts, like buying pre-seasoned meat from an ethnic market. Being Californians, tacos are very popular in my house, but when I take short cuts I usually do not post about it.  However, this one has been requested. If you happen to have a Hispanic market near you, like Chavez Market, these tacos are worth a few short cuts.

Karl’s Weekday Tacos al Pastor

Karl’s Weekday Tacos al Pastor

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Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Chili Verde

Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.

Karl’s Chili Verde

Karl’s Chili Verde

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Filed under California Fusion, Main Dishes, Pork, Sauces and Spices

Karl’s Chili Verde Sauce

Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde.  This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.

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Filed under Sauces and Spices, Vegan, Vegetables, Vegetarian

Karl’s Refried Beans Azteca

I wanted to do something a little different with my refried beans. Sunday’s Parade Magazine had an article on ways to make your beans a little different. Adding chocolate seemed like a perfectly Mexican thing to do, but I have never seen a refried bean recipe that included it.

Karl’s Refried Beans Azteca

Karl’s Refried Beans Azteca

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Filed under Beans, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Mexican Brown Rice

Technique drawn from Mel’s Kitchen Café

Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.

Karl’s Mexican Brown Rice

Karl’s Mexican Brown Rice

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Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Cal Col Roja en Escabeche II (Pickled Red Cabbage)

I am making pork chili verde for Sunday dinner. Several of the recipes that I looked at toped their dishes off with some red salsa. I decided to provide some Cal col roja en escabeche, pickled red cabbage, for my diners to put on top of their pork, if they wished. I did not want to make a mound of pickles, just enough for an accent to the green sauce.

Karl’s Cal Col Roja en Escabeche II (Pickled Red Cabbage)

Karl’s Cal Col Roja en Escabeche II
Pickled Red Cabbage

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Filed under Pickles, Vegan, Vegetables, Vegetarian

Karl’s South of the Border Salmon Patties

Jan wanted something light for dinner. I went on-line for ideas and was surprised what some people—especially the diet cooking magazines—considered “light.” In my mind, anything with pasta is not “light” by definition, but easily a third of the recipes were some form of pasta and sauce.

Karl’s South of the Border Salmon Patties

Karl’s South of the Border Salmon Patties

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Filed under California Fusion, Fish, Main Dishes, Salads, Seafood