Mexican March Madness

Our stomachs made it through March and the 10...err, 24 recipes that we tried. Having a Mexican menu regularly is fairly simple as many of the same ingredients are used over and over again. Plus, there are all kinds of menu items to make, whereas Fish February always provided the main dish.

You're probably thinking that I'm employing hyperbole in this blog post. To prove my honesty, the twenty-three recipes we enjoyed:

Mexican Rice
Chimichangas
Mexican Steamed Zucchini


Homemade baked tortilla chips
Enchiladas (with a green sauce)
Mexican Tinga


Enchilada Soup
Pork Tacos
Refried Beans
Huevos Rancheros


Schizeranado
Roasted Tomatillo & Black Bean Tacos
Bean Burritos

(enjoying the leftovers at Whistler)

Breakfast Burritos
Agua Fresca
Enchilada Sauce
Enchiladas (with the enchilada sauce)


Mexican Lime Soup
Sopapillas
Nachos


Mexican Hot Chocolate
Lime-Chicken Tacos
Guacamole


and the one we didn't:

Chilaquiles Verdes.

If you made it through the list, you probably feel as full as we do!

There have been inquiries for where I get my recipes for my monthly menus and the answer for this month is Joy of Cooking, allrecipes.com, mexgrocer.com, Better Homes & Garden cookbook, and Vegetarian Times. The recipes that we really enjoyed are in larger font and linked if from the internet. If you want a recipe for any of the others, let me know!

What we learned:

1) Manchego cheese (from Spain, not Mexico) is amazing. On the other hand, queso fresco adds little flavor to meals.
2) We are not Mexican. We prefer flour tortillas over corn tortillas.
3) Tomatillos are a new vegetable in our repertoire.
4) Buy green chiles in a can in the States. There they are 89 cents and here they are $2.59.
5) You can make a great sauce (i.e. instead of taco seasoning) by combining a can of diced tomatoes and a can of chiles in adobo sauce. (see Mexican Tinga)
6) Baked tortilla chips are super simple and super sensational.