Crispy Mexican Cornbread

This is a creative short Mexican recipe which has got a spicy twist on cornbread. It is very rich and flavourful with a crisp topping of cheese. This mexiacan dish is easy to cook and requires a short time.

What you need :



Eggs 2

Corn oil 1/4th cup

Butter milk one cup

Shredded Chedar Cheese 1 ½ cup

One can cream style corn

One chopped onion

Two fresh Jalapeno peppers

One cup cornmeal

Half cup all purpose flour

Baking powder 2 teaspoons

Baking soda half teaspoon

Hlaf teaspoon salt

How to cook :

First of all heat the oven for 350 degress. Take a cast iron skillet or a baking dish (8 inch) and grease it properly. Beat the eggs in a bowl. Add buttermilk and corn oil to the eggs. Stir creamed corn, jalapenos,onion and shredded cheese together. Take a large bowl and whisk cornmeal, flour, baking powder, soda, salt and stir them all. Now put the egg mixture into the dry ingredients. Mix them properly. Now put the whole batter into a pan. The half cup cheese should now be sprinkled on the top. Finally put the batter for baking. Let it bake for 35 minutes until the center is set and the top turns golden brown.

Read about more delicious recipes

Mexican Posole Stew

Ingredients:

4 dried hot red chilly pepper pods, diced and seeded
2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig's feet
1 tbsp salt
2 (15 ounce) cans white hominy, drained
1 tsp dried oregano
2 crushed garlic cloves
2 tbsp properly chopped onion




Method:

To make Mexican Posole Stew place meat, pork rinds and pork shanks in a large kettle and add enough water to cover meat. Add approximately 1 tbsp salt and bring this to a boil. Cook over medium heat for about 1 1/2 hours.

Remove excess grease and set aside. Reserve liquid. Now wash the posole carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.

Lastly mix meat, posole, rind, and shanks or pigs feet. Add oregano, garlic, onion, and chilly pods. Let simmer for about 1/2 hour and serve the delicious
Mexican Posole Stew. Enjoy!!!!!!

Mexican Fish Tacos

Ingredients:

1 Jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
1 pound white flaky fish
1/4 cup canola oil
1 lime, juiced
1 tbsp ancho chilli powder
Method:

Preheat grill to medium-high heat. Place the fish in a medium size dish. Pour oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish and mix well. Let marinate for 15 to 20 minutes.




Remove the fish from the marinade place onto a hot grill. Grill the fish for 4 minutes on the first side and then from another side for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and enjoy the Mexican Fish Tacos with hot sauce, finely chopped green onions, cilantro and serve.

Sweets and treats in Halloween Style

Fun sweets as such and treats are in no doubt to gratify your Halloween party-goers and the modest munchkins on your doorstep. Or you can wrap up a variety of the sweets and give them out as Halloween gifts to your friends and family. Carry a number of Halloween spirit to the office with any of these fun to make treats and get the kids involved for some family time in the kitchen.

Candy Skulls

Festooned folk-art confections from Mexico are used to celebrate "Day of the Dead", a Mexican fête of those who have passed on. They are made of pressed sugar and decorated with icing. Some people also affix foil or other non-edible decorations to enhance the finished art. Follow the directions in this Candy Skulls Step-by-Step and have fun making your own folk-art skulls.

Disengaged Fingers

The Guide to Candy has come up with a gruesome candy treat that looks just like Severed Fingers. These Marzipan fingers are the ultimate ghoulish Halloween candy made with delicious almond marzipan that is fashioned into frighteningly lifelike severed fingers.

Cupcakes


Appetizing pumpkin cupcakes that you can decorate however you like. She includes a few ideas in this easy Cupcake Recipe. Try gummi worms and cookie crumbs for dirt or gummi spiders and pumpkins. Kids will have a great time making and eating these delicious Halloween treats.
Spiders in Candy form.Chocolate Cupcakes is also very good in taste.

Amazingly spooky is swarming up your arm, one can hope of these deliciously crunchy Candy Spiders
made with chow-mein noodles and nuts. The recipe is from our Guide to Southern Food and can be made in chocolate or butterscotch flavors.

Mice in Chocolate and cherry flavour

Lastly, a mouse you won't mind finding around the house. These little squeaky treats are fun for the kids to make and you can follow along with these easy Step-by-Step instructions from our Guide to Homecoming. They are so cute you may not want to eat them, but once you have a taste, good luck trying to stop yourself.

Candied Apples

Ever since apples are at their peak in the fall, these chewy and fruity treats are perfect timing for Halloween. Everyone loves these candy covered fruits and this Candied Apple Recipe from our Guide to Desserts and Baking will have you enjoying the fruits of fall in no time.

History of mexican food

Mexican cuisine is a style of food that originated in Mexico. Some dishes have a Spanish or Middle Eastern influence. Mexican cuisine is known for its varied flavors, colorful decoration, and variety of spices and ingredients. The history of Mexican food is a long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish.You could say that corn and beans are the two main foods of Mexicans,but rice is equally important and Mexico's rice harvest is abundant. and much of Mexican cuisine is based on these ingredients.The Mexican cuisine is varied and rich.


In 1521 Spain invaded Mexico. Spanish foods had the most influence on the Mexican cuisine. They introduced new stuff to eat, such as sheep, pigs and cows. They brought with them dairy products, and garlic as well as many different herbs, wheat and spices. Mexican dishes varies from region to region, because of local climate and geography and differences among the inhabitants . The north of Mexican's love to eat beef, goat and ostrich production and meat dishes, in particular the well-known Arrachera cut.



Barbacoa, pozole, menudo and carnitas are famous in Central Mexico.

Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous for its fish dishes.




In modern times, other cuisines of the world have become very popular in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili blended soy sauce, or complimented with habanero and chipotle peppers. mostly using hot spices in many dishes such as menudo and pozole.In Mexico, it is very unusual to put cheese in tacos or tostadas.