Articles
86 posts
Making tlacoyos: masa, fillings and toppings
A step-by-step tlacoyos guide covering pliable masa, a mashed black bean filling, sealing and shaping ovals, griddle cooking, cues for doneness and topping ideas.
Nopales con huevo: cactus and eggs
How to make nopales con huevo: precook diced cactus until tender with some crunch, sauté onion, then fold in eggs over low heat until set. Includes cues and serving ideas.
Mexican Crema vs Sour Cream: Taste, Texture and Substitutions
Mexican crema is rich, mildly tangy and pourable; sour cream is thicker and more acidic. Compare taste, make a quick crema and pick the right substitute.
Tacos de guisado: understanding and preparing the dish
What tacos de guisado are, what the name means in plain English, and what the available evidence does and doesn't support about preparing them at home.
Corn vs Flour Tortillas for Tacos
How corn and flour tortillas differ for tacos: ingredients, flexibility, frying behavior and taste preferences, plus what remains unconfirmed about fish tacos and regional use.
Al Pastor vs Adobada: How the Names, Marinade and Cooking Method Differ
Adobo is the marinade and adobada is meat marinated in it. Here is how adobada relates to al pastor, the trompo, and the regional naming debate.
Blue corn tortillas: ingredients and preparation
What blue corn tortillas are, the short ingredient lists published recipes use, how the dough comes together, and what remains unverified about blue corn flour and chips.
My Corn Tortillas Keep Breaking: Why It Happens and How to Fix It
Corn tortillas cracking when you fold them? Learn why it happens with store-bought and homemade tortillas, and how warming and properly worked masa help.
Masa harina vs cornmeal, corn flour and polenta
Can you make cornbread with masa harina? How masa harina differs from cornmeal, corn flour and polenta, and what the available evidence says about swapping them.
Preparing Dried Chiles for Mexican Cooking: How to Grind Them
How to grind dried chiles into powder: clean, toast until fragrant, cool, grind and store airtight. Also covers when to rehydrate chiles instead.