Gluten free recipes from Mexico. Having traveled a lot in Mexico we have many great Mexican recipes. We have tried to further sort these into other categories including beverages, molés, sauces, main dishes an side dishes.
A Mango Margarita is a great drink to make when you have access to fresh mangos. The lush tropical flavor of a mango is the perfect accompaniment to tequila and citrus. We used to be fortunate to be able to rent a beautiful house in Hawaii back before the price of everything in Hawaii went…
This easy recipe adapted from Rick Bayless combines molé and chicken in a unique and delicious way. We will use Agave Syrup to turn the molé into a smooth and shiny coating for the lacquered chicken. You can find Agave Syrup here on Amazon. This is an easy way to make a spectacular dish once…
Grilled Halibut With Ancho Tamarind Sauce is a tangy sauce with ancho chiles to go with delicious, moist fish. Tamarind is a great ingredient that adds a fruity tang to the deep chile flavor. Tamarind pulp can be found in packages already peeled and seeded. We use some from the package and then freeze the…
Dried chiles make up the base of this classic, authentic enchilada sauce with tomatoes, cumin and chocolate rounding it out. One can certainly use any number of sauces for enchiladas, and we do, but we wanted to dig into the classic sauce that would seem familiar to most people. Once you have the sauce we…
Here is yet another unique take on Molé. This Easy Molé Rojo recipe came from Ixtapa, Oaxaca by Diana Kennedy. This is the chocolatey, rich molé many of us are familiar with only with fewer ingredients. Unlike the all-day process of so many molés this one takes only 90 minutes to prepare. With charred ingredients…
Molé Colorado is the first Molé we learned to make and it’s still one of Kelly’s favorites. This sauce is simply essence of dried chiles and can be used in so many ways. The chiles make up most of the ingredients and they are the star of this delicious molé. The name Molé Colorado can…
This is the classic molé rojo that people are most familiar with. We adapted this from a recipe by Rick Bayless, one of the foremost authorities on Mexican cooking, and it’s honestly the best classic molé we’ve ever made. The flavors are immaculately married, the sauce is deep, flavorful, spicy and the chocolate comes through….
The Chupacabra Cocktail is a delicious adult beverage using Tequila and Watermelon Juice. Infusing the tequila with a little bit of hot pepper gives this drink a nice kick. You can make watermelon juice when they are in season and freeze it for later use. It’s nice to have something sunny in the middle of…
Chorizo, corn, rice and cheese go inside these beautiful stuffed poblano chiles. Pair this with a bright sauce such as our Roasted Red Pepper Sauce for a striking and delicious main dish. We like to make this dish in October, near the end of pepper season, when the poblanos are big and thick walled. There…
This is an easy recipe for making the perennial favorite, Chile Rellenos. Beautiful Poblano peppers are stuffed with cheese and fried in an egg batter. Serve with Mexican Rice. We also have many sauce recipes for ideas to finish the plate. Our favorite is molé but the other sauces are all good too. This recipe…
