Hello!!! Would you like to learn to cook authentic Mexican everyday recipes that are delicious and enjoyable for all your family? Easy to make? You have come to the right blog!
Welcome to Rocio’s Mexican Kitchen blog! Here you will find simple Mexican recipes for the busy household with the occasional festive, more elaborate dishes varying with the seasons. You will learn that cooking Mexican is tasty, easy, healthy and not always spicy!
I was born and raised in Monterrey, Mexico, and my mom was a great cook! I learned so much by helping her in the kitchen and tasting all the flavorful recipes she made. After college I moved to Mexico City, where I grew to appreciate the vast variety that central Mexico has to offer in culinary terms. Every region has its own flavors and the same dish can be made differently from place to place. Through my husband’s family I also have learned many amazing recipes that quickly became my favorites.
Now living with my husband and 2 kids in Connecticut, my passion is to share recipes that busy families can enjoy and make any time, making meals that are fun, taste amazing, and are healthy for the whole family.
My recipes are all easy and flexible; you can add more of what you like the most and adjust to your preferences or availability of ingredients.
I will post what I cook during the week and how sometimes I use leftovers to make something new and delicious! Also, the recipes will share some of the same ingredients so your list doesn’t get too long.
Below is a list of ingredients I suggest you keep at hand in your pantry or fridge, they will help you when you are in a hurry:
- Canned refried beans (My favorite brands are Costena and Goya)
- Rice (I like to use jasmine)
- Queso fresco or Panela if you find it in your area
- Flour or Corn Tortillas
I will also post what I make for busy nights, whether something “to go” for those fun sports nights or something quick before leaving for another commitment.
And if you have picky eaters (any age applies!) you will see here how to “personalize” the meal to keep everyone happy! This applies also to the heat (or spicy level) in your dishes. I usually add the spicy factor at the end after separating a batch for my children.
For this week with the temperatures getting colder, I decided to make chicken & rice soup, “caldo de pollo con arroz”. This is a great comfort soup, filled with awesome nutrients and tons of flavor! My son doesn’t like rice in his soup, so when I was making the chicken broth, I separated some for him, and I boiled some noodles in another pot, when the noodles were ready I added the broth (with chicken pieces and veggies) and there you go, he had chicken noodle soup and I had my favorite, delicious “caldo de pollo con arroz”. You might wonder, what makes this soup different from a regular chicken & rice soup? The ingredients you add to finish it! This soup is very “customizable” because even though it is very tasty as it is served, at the table you have extra toppings that make it authentically Mexican, nutritious and flavorful. These are: avocado in small cubes, queso fresco (Mexican cheese), pork rinds, chopped fresh cilantro, and optional chopped jalapenos (seeded).
We had this soup and also pulled beef chipotle burritos. The filling is so easy to make in your slow cook pot and is sure to be liked by everyone! To complete our dinner, I made a very simple salad with cucumbers, tomatoes and avocado in cubes, sprinkled with lime juice and salt.
In summary, our menu was:
- Caldo de pollo con arroz
- Pulled beef chipotle burritos
- Cucumber/Tomato/Avocado salad
For dessert, my kids love strawberries with honey and whipped cream. Crazy combo, but healthy!
The next day I had some delicious bread and with bread goes… a cream of chicken! This is another great way to convert my big batch of caldo de pollo into a creamy delicacy! So, in the blender goes the caldo with the rice, veggies and chicken, with a cup of heavy cream or whole milk if you prefer. Blend until completely smooth. The rice in the caldo adds thickness so you do not need to add any thickeners. In a pot, put two tablespoons of butter (yes, use the real thing!), add a teaspoon of chicken bouillon and let it simmer for about 15 mins. It still has all the nutrients and full flavor, but in a very different presentation.
Caldo de pollo con arroz
1 chicken breast with bones and skin (adding other chicken pieces is ok)
1 cup of jasmine rice
1 zuccinni, sliced in rounds
2 carrots, sliced in rounds
1 cup of white potato, in small cubes
¼ white onion
1 bay leaf
2 tbsp of chicken bouillon
For the additional toppings:
1 avocado in cubes
1 bowl of pork rinds
1 cup of chopped fresh cilantro
½ cup of chopped jalapeno (seeded)
1 bowl of queso fresco in cubes (can substitute with oaxaca cheese or panela)
- Boil the chicken breast and rice in a pot with 6qts of water with all the vegetables, bay leaf and chicken bouillon.
- When cooked, shred the chicken breast and return to pot (without the skin and the bones).
- Simmer, serve and enjoy!
Pulled chipotle beef burritos
1 lb of beef eye round roast
1 can – refried black beans (you can make your own, and I will post the recipe for that, but this was a busy night, so I used canned beans. My favorite brands are: La Costena or Goya)
1 cup shredded queso fresco
1 Chipotle pepper (canned)
½ white onion
½ cup beef broth
3 crushed plum tomatoes
1 clove of garlic
In a crock pot (slow cook), place the onion, garlic, meat, tomatoes, chipotle and beef broth. Add salt and pepper to taste. Cook for 4 hrs in high. If you have kids that wouldn’t like the chipotle, hold it until the end, you can separate some and add the chipotle to that batch.
Take the beef out and shred it. Return it to pot and stir with the rest of ingredients until it is all well mixed.
Take beans out of can and warm them in a pot.
Warm the flour tortillas in a skillet. Spread a tbsp of refried beans. Add a couple of tbsp of chipotle shredded beef. Add avocado slices and queso fresco. Roll it up and enjoy warm. If you don’t have flour tortillas, or want to try something different, you can also eat this as “torta”(that is a type of sandwich bread in spanish), using a bread roll instead of tortilla.