#mexicancuisine Instagram Photos & Videos

mexicancuisine - 169.9k posts

    I never thought I'd post something without any meat, but here I am! 
Trying out a homemade smoked salsa on my new Matador Radiant Go! 🌶️🍅
2 tomatoes, 2 green jalapenos, 1/2 a white onion and 5 gloves of garlic. 
Aiming to smoke for around 2 hours over some peach wood from @natural_smoke_australia .
Then will put it all in the blender with some freshly squeezed lime juice, salt and pepper. 
Has anyone made their own salsa before?

    I never thought I'd post something without any meat, but here I am!
    Trying out a homemade smoked salsa on my new Matador Radiant Go! 🌶️🍅
    2 tomatoes, 2 green jalapenos, 1/2 a white onion and 5 gloves of garlic.
    Aiming to smoke for around 2 hours over some peach wood from @natural_smoke_australia .
    Then will put it all in the blender with some freshly squeezed lime juice, salt and pepper.
    Has anyone made their own salsa before?

    1 1 13 minutes ago
    Oaxacan cuisine is arguably the most unique and complex of all Mexican cuisines. Its the land of moles(7 types to be accurate), chocolate, mezcal and chapulines(grasshoppers). I started my food journey at Casa Oaxaca, one of the best restaurants in town. I tried
1. Tableside salsa with several types of roasted tomatoes and garlic. Super spicy 🌶🌶🌶
2. Plantains stuffed with oaxaca cheese and meat in bean sauce
3. Tamarind and Chapulines(grasshopper) flavored margarita(s)
4. Santa leaf taquitos stuffed with beans and chapulines
5. Short rib with a mole-esque stew (best thing on the menu IMO)
6. Black mole with turkey and plantains
Highly recommend checking out this restaurant if you visit Oaxaca. They also have a cool bar and an art gallery .
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#casaoaxacaelrestaurante #oaxaca #oaxacacity #guzinaoaxaca #oaxacacuisine#plantains #chapulines #molesauce #molenegro #salsa #oaxacamustvisit #foodie #mexicancuisine #delhigirlwhotravels

    Oaxacan cuisine is arguably the most unique and complex of all Mexican cuisines. Its the land of moles(7 types to be accurate), chocolate, mezcal and chapulines(grasshoppers). I started my food journey at Casa Oaxaca, one of the best restaurants in town. I tried
    1. Tableside salsa with several types of roasted tomatoes and garlic. Super spicy 🌶🌶🌶
    2. Plantains stuffed with oaxaca cheese and meat in bean sauce
    3. Tamarind and Chapulines(grasshopper) flavored margarita(s)
    4. Santa leaf taquitos stuffed with beans and chapulines
    5. Short rib with a mole-esque stew (best thing on the menu IMO)
    6. Black mole with turkey and plantains
    Highly recommend checking out this restaurant if you visit Oaxaca. They also have a cool bar and an art gallery .
    .
    .
    #casaoaxacaelrestaurante #oaxaca #oaxacacity #guzinaoaxaca #oaxacacuisine #plantains #chapulines #molesauce #molenegro #salsa #oaxacamustvisit #foodie #mexicancuisine #delhigirlwhotravels

    2 0 15 minutes ago
    If ever crave spicy food out of India, head over to the closest Mexican restaurant and your cravings will be fulfilled. .
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This was our first time trying @chipotle and boy, was it good!

    If ever crave spicy food out of India, head over to the closest Mexican restaurant and your cravings will be fulfilled. .
    .
    This was our first time trying @chipotle and boy, was it good!

    30 5 1 hour ago
    Don’t miss out on the spicy delights of Mexican food! Why not try the Mexican Chilli Chicken Sub with it’s succulent chicken, colourful veggies and chilli sauce? Yum! 😋😋
#SubwayMyWay #MexicanCuisine #MexicanFood

    Don’t miss out on the spicy delights of Mexican food! Why not try the Mexican Chilli Chicken Sub with it’s succulent chicken, colourful veggies and chilli sauce? Yum! 😋😋
    #SubwayMyWay #MexicanCuisine #MexicanFood

    16 0 2 hours ago
    Bring your appetite and enjoy great authentic Mexican food at La Hacienda Mexican Restaurant & Cantina! With so many great options, you'll have to come back to try them all. 🌮 #Food #delicious #restaurant #mexicancuisine #happyhour https://qoo.ly/zb5g8

    Bring your appetite and enjoy great authentic Mexican food at La Hacienda Mexican Restaurant & Cantina! With so many great options, you'll have to come back to try them all. 🌮 #Food #delicious #restaurant #mexicancuisine #happyhour https://qoo.ly/zb5g8

    7 0 5 hours ago
    Los Pachucos son unas empanadas (o taco) de maíz, fritos, rellenos de picadillo de res con papa y a veces, en la masa, chile guajillo. Se elabora una tortilla, se rellenan, se enrollan, y se cierran por los costados. Originarios de Sabinas Hidalgo, Nuevo León desde hace 60 años. Se vendían en el cine y las gasolineras de la carretera Monterrey-Laredo TX, en canastas tapadas con un paño, pero, al construirse la autopista de cuota, que cambió la ruta, la economía de Sabinas y por consecuencia la venta de los pachucos a los viajeros tuvieron un quebranto. Sobre el origen y nombre al Chef Adrián Herrera le contaron que son obra de una persona de Sabinas, que se fue a trabajar a los Estados Unidos y de regreso los inventó y los nombro así. A la Chef Lulu Pedraza, los lugareños le aseguraron que era un niño el que los vendió por primera vez afuera del cine durante la proyección de una película de German Valdez “Tintan”, el pachuco mas famoso de México, y cuando preguntaban -donde los compraste- la gente contestaba -allá con el pachuco-
Pero ojalá participen en el Concurso "Nuevo León Sabe Bien" nuevoleonsabebien.com.mx
personas de Sabinas Hidalgo y nos cuenten mas historias y recetas sobre este emblemático platillo.
Te comparto una receta; en mi perfil esta la liga
Foto: Buffet Norestense del Casino Monterrey 
@chefherrera
#historiasdenuevoleon #nlsabebien #sonyahistoriadelsabor #monterrey #receta #recipes#foodilysm #foodietribe #foodnation #igfoodie #foodvsco #vscofood #buzzfeast
#cocinamexicana #gastronomiamx #gastromx #comidalatina #cocinamexicana #latinfood #mexicanfood #mexicancuisine #cocinadeautor #sonyahistoriadelsabor

    Los Pachucos son unas empanadas (o taco) de maíz, fritos, rellenos de picadillo de res con papa y a veces, en la masa, chile guajillo. Se elabora una tortilla, se rellenan, se enrollan, y se cierran por los costados. Originarios de Sabinas Hidalgo, Nuevo León desde hace 60 años. Se vendían en el cine y las gasolineras de la carretera Monterrey-Laredo TX, en canastas tapadas con un paño, pero, al construirse la autopista de cuota, que cambió la ruta, la economía de Sabinas y por consecuencia la venta de los pachucos a los viajeros tuvieron un quebranto. Sobre el origen y nombre al Chef Adrián Herrera le contaron que son obra de una persona de Sabinas, que se fue a trabajar a los Estados Unidos y de regreso los inventó y los nombro así. A la Chef Lulu Pedraza, los lugareños le aseguraron que era un niño el que los vendió por primera vez afuera del cine durante la proyección de una película de German Valdez “Tintan”, el pachuco mas famoso de México, y cuando preguntaban -donde los compraste- la gente contestaba -allá con el pachuco-
    Pero ojalá participen en el Concurso "Nuevo León Sabe Bien" nuevoleonsabebien.com.mx
    personas de Sabinas Hidalgo y nos cuenten mas historias y recetas sobre este emblemático platillo.
    Te comparto una receta; en mi perfil esta la liga
    Foto: Buffet Norestense del Casino Monterrey
    @chefherrera
    #historiasdenuevoleon #nlsabebien #sonyahistoriadelsabor #monterrey #receta #recipes #foodilysm #foodietribe #foodnation #igfoodie #foodvsco #vscofood #buzzfeast
    #cocinamexicana #gastronomiamx #gastromx #comidalatina #cocinamexicana #latinfood #mexicanfood #mexicancuisine #cocinadeautor #sonyahistoriadelsabor

    48 3 5 hours ago
    What a great interview with Executive Chef Hugo Ortega @chef_hugo65 published by @thetexasmedicalcenter! ⁣
⁣
HUGO ORTEGA is the executive chef and co-owner of some of Houston’s most acclaimed restaurants, but the James Beard Award winner wasn’t born with a silver spoon in his mouth. The eldest of eight children, Ortega was raised in Mexico and moved to Houston in 1984, determined to find employment. He started as a dishwasher and later as a busboy and line cook at Backstreet Cafe, working under owner Tracy Vaught, whom he later married. The two have since built a culinary dynasty in Houston, opening Hugo’s, Caracol and Xochi.⁣
⁣
Q | Who is your idol?⁣
A | My grandmother. I was born in Mexico City, and when I was six, I went to live with her in the mountains in Oaxaca. I was a city boy always surrounded by people, and then when I went to live with her, it was just me and her by ourselves on the top of a mountain, with nobody around. So, I was afraid in the beginning. But she took me by the hand and she showed me how to work the land. In the summer, we harvested watermelons and cucumbers and tomatoes. We lived to eat, literally. We would make a live fire every day by collecting wood and by being exposed to nature, and she showed me how to respect the animals and the food and the people who are surrounding you. She showed me how to cook. That was really, really wonderful.⁣
⁣
To read the full interview: www.tmc.edu/news/2019/08/executive-chef-hugo-ortego-talks-mexican-cuisine-buying-local-and-his-gratitude-to-the-city-of-houston/

    What a great interview with Executive Chef Hugo Ortega @chef_hugo65 published by @thetexasmedicalcenter ! ⁣

    HUGO ORTEGA is the executive chef and co-owner of some of Houston’s most acclaimed restaurants, but the James Beard Award winner wasn’t born with a silver spoon in his mouth. The eldest of eight children, Ortega was raised in Mexico and moved to Houston in 1984, determined to find employment. He started as a dishwasher and later as a busboy and line cook at Backstreet Cafe, working under owner Tracy Vaught, whom he later married. The two have since built a culinary dynasty in Houston, opening Hugo’s, Caracol and Xochi.⁣

    Q | Who is your idol?⁣
    A | My grandmother. I was born in Mexico City, and when I was six, I went to live with her in the mountains in Oaxaca. I was a city boy always surrounded by people, and then when I went to live with her, it was just me and her by ourselves on the top of a mountain, with nobody around. So, I was afraid in the beginning. But she took me by the hand and she showed me how to work the land. In the summer, we harvested watermelons and cucumbers and tomatoes. We lived to eat, literally. We would make a live fire every day by collecting wood and by being exposed to nature, and she showed me how to respect the animals and the food and the people who are surrounding you. She showed me how to cook. That was really, really wonderful.⁣

    To read the full interview: www.tmc.edu/news/2019/08/executive-chef-hugo-ortego-talks-mexican-cuisine-buying-local-and-his-gratitude-to-the-city-of-houston/

    10 1 5 hours ago
    Come one, come all!  Join us this Sunday for @bridge2brisbane  breakky at Mucho Southbank! 😍🙌🍳☕️
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We're serving up our breakfast favourites from 7:30am-11am.
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Make your booking for this Sunday!  Ph: 07 3846 5555 / southbank@muchomexicano.com.au

    Come one, come all! Join us this Sunday for @bridge2brisbane breakky at Mucho Southbank! 😍🙌🍳☕️
    .
    We're serving up our breakfast favourites from 7:30am-11am.
    .
    Make your booking for this Sunday! Ph: 07 3846 5555 / southbank@muchomexicano.com.au

    11 1 5 hours ago
    Esta receta va estar en vi o en mi canal a las 5 PM! Quien puede adivinar que es!! 😋😋😋 Pongan su notification para que sepan ya cuando está en vivo! 😬😀👍🏽!

    Esta receta va estar en vi o en mi canal a las 5 PM! Quien puede adivinar que es!! 😋😋😋 Pongan su notification para que sepan ya cuando está en vivo! 😬😀👍🏽!

    17 5 6 hours ago
    YummScore: 4.2 // 🥇 // $$
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Finally going to start making posts from the Dominican Republic and what a better way to start than with some tacos from @eltacodel8rd. The place is really cozy and colorful, true to it´s Mexican roots making it a great place to after work with some friends sipping margaritas and eating traditional tacos.
.
We ordered a very interesting dish, which was the first time I actually saw the creation, consisting in a `chicharron tartare´ or fried pork rind tartare. It was awesome! The crunchy pork with the softness of the avocado and the tomatoes gave it a really good experience in mouth, blending textures marvelously. Make it a dip by eating it with the side of nachos to take it to another level of crunchiness. The other appetizer we had were their super nachos del 8 which were really really cheesy with beans, chicken and arrachera (skirt steak).
.
As for the tacos, as seen in the picture, we had a wide array of tacos. They all bring two tacos per serving. We ordered (from best to good) arrachera, al pastor which is pork, pineapple and onions, cochinita pibil which is roasted pork marinated in orange juice and garnished with pickled red onion, and finally the fried pork rind tacos. Do not get me wrong though, all of the 4 variants were pretty good! They all come with wheat tortillas.
.
As for the quesadilla, we had a classic chicken quesadilla that was flawless. Lots of cheesy goodness with the chicken having a light charcoaled taste to it making it better than any average quesadilla out there. Definitely recommend this place!
.
#feelingyumm #santodomingo #dominicanrepublic #mexicancuisine #mexico #tacos #quesadilla #food #soulfood #yum #foodporn #foodgasm #foodphotography #foodbeast #buzzfeast #tasty

    YummScore: 4.2 // 🥇 // $$
    .
    Finally going to start making posts from the Dominican Republic and what a better way to start than with some tacos from @eltacodel8rd . The place is really cozy and colorful, true to it´s Mexican roots making it a great place to after work with some friends sipping margaritas and eating traditional tacos.
    .
    We ordered a very interesting dish, which was the first time I actually saw the creation, consisting in a `chicharron tartare´ or fried pork rind tartare. It was awesome! The crunchy pork with the softness of the avocado and the tomatoes gave it a really good experience in mouth, blending textures marvelously. Make it a dip by eating it with the side of nachos to take it to another level of crunchiness. The other appetizer we had were their super nachos del 8 which were really really cheesy with beans, chicken and arrachera (skirt steak).
    .
    As for the tacos, as seen in the picture, we had a wide array of tacos. They all bring two tacos per serving. We ordered (from best to good) arrachera, al pastor which is pork, pineapple and onions, cochinita pibil which is roasted pork marinated in orange juice and garnished with pickled red onion, and finally the fried pork rind tacos. Do not get me wrong though, all of the 4 variants were pretty good! They all come with wheat tortillas.
    .
    As for the quesadilla, we had a classic chicken quesadilla that was flawless. Lots of cheesy goodness with the chicken having a light charcoaled taste to it making it better than any average quesadilla out there. Definitely recommend this place!
    .
    #feelingyumm #santodomingo #dominicanrepublic #mexicancuisine #mexico #tacos #quesadilla #food #soulfood #yum #foodporn #foodgasm #foodphotography #foodbeast #buzzfeast #tasty

    107 11 6 hours ago
    🥳Tonight: Trivia. 🙂Tomorrow: Lunch Specials to help you cope with losing at Trivia.

    🥳Tonight: Trivia. 🙂Tomorrow: Lunch Specials to help you cope with losing at Trivia.

    7 1 6 hours ago
    Would you like to enjoy a Culinary battle between two great Cabo Chefs?
Chefs War!
Come this August 30th. and delight yourself with this Pairing Dinner prepared with surprise ingredients by the Chef Alejandro Silva of Club Campestre San Jose Golf Club VS Chef Humberto Espino of El Tapanco. For $990 MXN per person (service and taxes included). Starts at 6:30 pm. Book Now!
#HolaCabo #ChefsWar #MexicanCuisine #Chef

    Would you like to enjoy a Culinary battle between two great Cabo Chefs?
    Chefs War!
    Come this August 30th. and delight yourself with this Pairing Dinner prepared with surprise ingredients by the Chef Alejandro Silva of Club Campestre San Jose Golf Club VS Chef Humberto Espino of El Tapanco. For $990 MXN per person (service and taxes included). Starts at 6:30 pm. Book Now!
    #HolaCabo #ChefsWar #MexicanCuisine #Chef

    1 0 6 hours ago
    Happy Hatch Green Chile SZN 🔥

    Happy Hatch Green Chile SZN 🔥

    30 2 6 hours ago

Top #mexicancuisine posts

    LOVE making these spicy Chicken Tinga Tacos for summer entertaining!⁣
EASY to make and countless options to serve. P.S - If you haven't already dont forget to try the incredibly delicious Cilantro Jalapeno Sauce from @thechutneylife over the 🌮🌮🌮⁣
Recipe - https://ministryofcurry.com/chicken-tinga-instant-pot/

    LOVE making these spicy Chicken Tinga Tacos for summer entertaining!⁣
    EASY to make and countless options to serve. P.S - If you haven't already dont forget to try the incredibly delicious Cilantro Jalapeno Sauce from @thechutneylife over the 🌮🌮🌮⁣
    Recipe - https://ministryofcurry.com/chicken-tinga-instant-pot/

    588 32 7 July, 2019
    ¡Comienza la semana con estos NUTRITIVOS nopales RELLENOS en salsa verde! 🌵
👤 PORCIONES: 4
📝 INGREDIENTES:
-	8 nopales cambray
-	1/4 de cdita de sal
-	1 cdita de bicarbonato de sodio
-	2 tazas de queso panela cortado en láminas
-	1 taza de harina de trigo
-	4 claras de huevo
-	1 cdita de sal
-	4 yemas de huevo
-	1 taza de aceite para freír
Para la salsa:
-	3 jitomates
-	3 chiles serranos
-	1/4 de cebolla
-	1 diente de ajo
Para acompañar:
-	al gusto de crema ácida
PREPARACIÓN:
1.	Calienta a fuego medio una ollita con agua y agrega los nopales, la sal y el bicarbonato, cuece por 10 minutos. Deja enfriar, escurre y reserva.
2.	Coloca una rebanada de queso sobre un nopal, cubre con otro nopal y cierra con palillos. Revuelca sobre harina y reserva.
3.	Bate 7 minutos las claras con la sal o hasta que dupliquen su tamaño. Agrega las yemas y bate por 1 minuto más.
4.	En una sartén a fuego medio, calienta el aceite, pasa los nopales por la mezcla anterior y fríe por 5 minutos. Coloca en una toalla de papel absorbente y reserva.
5.	Para la salsa, asa los tomates, los chiles, la cebolla y el ajo en un comal. Licúa con un poco de agua si es necesario.
6.	Sirve los nopales con la salsa y acompaña con crema ácida.
•
•
•
#kiwilimon #nopales #nopalesrellenos #capeado #mexicanfood #mexicancuisine #meatlessmonday #vegetarianrecipes #recetasdecocina #vegetarianfood

    ¡Comienza la semana con estos NUTRITIVOS nopales RELLENOS en salsa verde! 🌵
    👤 PORCIONES: 4
    📝 INGREDIENTES:
    - 8 nopales cambray
    - 1/4 de cdita de sal
    - 1 cdita de bicarbonato de sodio
    - 2 tazas de queso panela cortado en láminas
    - 1 taza de harina de trigo
    - 4 claras de huevo
    - 1 cdita de sal
    - 4 yemas de huevo
    - 1 taza de aceite para freír
    Para la salsa:
    - 3 jitomates
    - 3 chiles serranos
    - 1/4 de cebolla
    - 1 diente de ajo
    Para acompañar:
    - al gusto de crema ácida
    PREPARACIÓN:
    1. Calienta a fuego medio una ollita con agua y agrega los nopales, la sal y el bicarbonato, cuece por 10 minutos. Deja enfriar, escurre y reserva.
    2. Coloca una rebanada de queso sobre un nopal, cubre con otro nopal y cierra con palillos. Revuelca sobre harina y reserva.
    3. Bate 7 minutos las claras con la sal o hasta que dupliquen su tamaño. Agrega las yemas y bate por 1 minuto más.
    4. En una sartén a fuego medio, calienta el aceite, pasa los nopales por la mezcla anterior y fríe por 5 minutos. Coloca en una toalla de papel absorbente y reserva.
    5. Para la salsa, asa los tomates, los chiles, la cebolla y el ajo en un comal. Licúa con un poco de agua si es necesario.
    6. Sirve los nopales con la salsa y acompaña con crema ácida.



    #kiwilimon #nopales #nopalesrellenos #capeado #mexicanfood #mexicancuisine #meatlessmonday #vegetarianrecipes #recetasdecocina #vegetarianfood

    15,761 122 12 August, 2019
    HABANERO TORTILLAS!! ❤❤❤❤
📍: @dirtdoglv 📽: @unlokt
👇🏼TAG A TACO LOVER👇🏼

    HABANERO TORTILLAS!! ❤❤❤❤
    📍: @dirtdoglv 📽: @unlokt
    👇🏼TAG A TACO LOVER👇🏼

    1,536 47 19 August, 2019