My Global Food Challenge

Mexico (4)

Carne Asada (Mexico)

This easy dinner recipe blends cumin, Mexican oregano, and chipotle spices for a zesty take on a simple skirt steak.

Yield: 4 Servings


1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crumbled
1/2 teaspoon kosher salt
1 large (1 1/4-pound) skirt steak, cut into 4 pieces
3 tablespoon(s) extra-virgin olive oil
1/2 lime
1 large sweet onion, halved, cut into thin strips
1 red bell pepper, seeded, cut into 1/2-inch-wide strips
1 yellow bell pepper, seeded, cut into 1/2-inch-wide strips
1 large poblano or Anaheim chili, seeded, cut into 1/2-inch-wide strips
2 cloves garlic, chopped
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
12 corn tortillas, warmed according to package directions
Lime wedges


Combine chipotle, cumin, oregano, and salt in a small cup. Rub steak pieces with 1 tablespoon of the oil, then with spice mixture. Squeeze juice from lime half over steak pieces. Heat a stove-top grill pan over medium heat.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and chile; sauté 4 minutes. Add garlic and continue to sauté 4 to 6 minutes, or until crisp-tender. Remove from heat; stir in cilantro and season with kosher salt and pepper.

Grill steaks 3 minutes per side for medium-rare. Remove from grill; let rest 5 minutes. Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.

Link to My Post on Mexico:  

Cuisine: Mexican

Main Ingredient: Beef


Mexican Rice with Tomatoes (Mexico)

Also known as Spanish rice, arroz a la mexicana is one of the most popular ways to prepare rice in Mexico and the American Southwest. The tomatoes give it a rich, ruddy hue and a deep, rounded flavor.

Yield: 4 to 6 servings


2-3 tablespoons Oil
Long or medium-grain rice — 1 cup
Onion, minced
2 to 3 cloves Garlic, minced
1 cup Tomatoes, peeled, seeded and chopped
1 1/2 cups Stock or water
Salt and pepper — to taste


Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2 to 3 minutes.

Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

Variations –

Substitute canned, diced tomatoes or tomato sauce for the fresh tomatoes if you like.
Add some peas, diced carrots, chopped cilantro or chiles with the tomatoes and stock or water if you like.

Link to My Post on Mexico:  

Cuisine: Mexican

Main Ingredient: Rice


Salsa Playera de Lujo – Fresh Tomato and Olive Salsa (Mexico)

This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Spoon it over grilled fish or chicken. This recipe first appeared in Saveur issue #140.

Yield: 2 cups


1 lb. ripe tomatoes, cored, seeded, and finely chopped
¼ cup finely chopped cilantro
2 tbsp. finely chopped pitted green olives
1 tbsp. finely chopped pickled jalapeños, plus 1½ tsp. liquid from jar
1 tbsp. capers, rinsed
1½ tsp. ketchup
1½ tsp. olive oil
1½ tsp. kosher salt
½ small white onion, minced


In a large bowl, toss together all ingredients; let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

Link to My Post on Mexico:  

Cuisine: Mexican

Main Ingredient: Tomatoes


Churros (Mexico)

These sweet Mexican fritters are easy to make at home!

Yield: 8 Servings


2 cups water
1/4 cup and 1 tablespoon white sugar
1 teaspoon salt
1/4 cup vegetable oil
2 cups all-purpose flour
16 cups oil for frying
1 cup white sugar, or to taste
2 teaspoons ground cinnamon


In a small saucepan over medium heat, combine water, ¼ cup + 1 tablespoons sugar, salt and ¼ cup vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

Combine 1 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Link to My Post on Mexico:  

Cuisine: Mexican

Main Ingredient: Sugar

Mexico in North America (-mini map -rivers).svg


“Mexico in North America (-mini map -rivers)” by TUBS

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