Category: Mexican

Basic Hot Sauce

Heat a knob of butter in a skillet on medium-high heat. Slice and sauté a large purple onion and a large handful of fresh chili peppers along with their seeds (washing your hands afterwards). When those are soft, clear a space in the middle of the pan and add a whole head’s worth of garlic


Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but

Stewed Black Beans

Recipe Yellow or red onion, one medium or large Finely chop the onion, or use a food processor to chop it to small even pieces. A medium saucepot and a big spoon Olive oil Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan. After the pot

Enchilasagna, or Tortilla Casserole

I recently made a couple of these large Mexican-ish casseroles for social events, and figured I’d share the recipe. Beans Olive oil 1 large or 2 medium yellow onions Optional: a large mushroom, a carrot, a bell pepper 1-3 cloves garlic Optional: basil, paprika, chili powder 3-4 cans black beans Balsamic vinegar, salt   Heat


Mexican spicy bean stew. It’s easy to make a double batch and save the leftovers. Recipe Yellow onion, one large or two small Bell peppers, two or three Coarsely chop the vegetables, or Cuisinart to moderately-sized even pieces. Variation: Optionally, add any of the following: Replace some or all of the bell peppers with spicier

Mexican Sautéd Vegetables

Spicy sauteed vegetables. Recipe Yellow onion, one medium or large Bell peppers, two or three, Portobello mushroom, two or three, Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc. Garlic, from half to a complete head Crush and peel the garlic, and cut each clove into two