The different regions of Mexican cuisine

HE NORTH Baja, Sonora, Chihuahua, Coahuila, Durango, Zacatecas, Aguascalientes, Nuevo Leon and Tamaulipas The vast region that makes up “El Norte” stretches 2000 miles from the rugged Pacific coast of Baja California to the lowlands of the Gulf of Mexico, and its...

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How to Preserve Avocado

  Frozen avocado puree is ready to use in guacamole, smoothies, or salad dressings.   Before freezing them, leave unripe avocados out at room temperature until they ripen enough that the flesh gives easily when you press on the skin with your thumb.   Ripe avocados...

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Comal Pan Used in Mexican Cooking

What is a Comal? A comal is a plan of sorts that is used for cooking a variety of items. It is made of cast iron and is very heavy. When you cook with it, you don't move it at all, like you might with a wok or a regular light-weight pan. It can come in round shapes or...

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Mexican-Style Corn With Peppers

Bell peppers and seasonings flavor this tasty Mexican-style corn blend. Use fresh or frozen corn kernels in this recipe. This corn is an excellent side dish to serve with pork, ham, or a Tex-Mex style dish, and there are many possible flavor variations. If you have...

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Chunky Homemade Salsa Recipe

There is no substitute for fresh chunky salsa, so give up that bottled stuff and go for it! You'll be pleasantly surprised at how easy it is to make your own salsa, and how fast it goes together. Your guests will rave, and if they don't eat it all in one sitting,...

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Eat healthy Mexican… it’s not as hard as you think.

Eat healthy Mexican… it’s not as hard as you think. If I was only allowed one ethnicity of food for the rest of my life, no question it would be Mexican. It’s bold, spicy, flavorful, and just downright delicious. I could eat it daily. Sometimes, in fact, I want...

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