Tag Archives: Mexican

Horchata – Mexican Rice and Almond Drink

Mexico has a great tradition of sweet refreshing drinks. My favorites are horchata, tamarindo, and jamaica “ha-mike-ah”. This was my first time making horchata and it turned out well. I’ll probably do it again, but I might cut back on the almonds because they’re hard to get and this recipe takes a lot of them. I also really didn’t enjoy blanching and peeling almonds by hand. Definitely buy blanched almonds if you have the option.

There’s a wide variety of horchata recipes, but you can find the one I used at the Homesick Texan blog. I liked this recipe because it doesn’t use powdered cinnamon or milk. Powdered cinnamon tends to float on top of liquids and adding milk to horchata just doesn’t seem authentic.

Huevos Rancheros

When I lived in New Mexico, this was one of my favorite things to order. They made it with a sauce of green chilies on top instead of a tomato salsa, but it’s pretty much the same otherwise. This is a really fast meal if you use pre-made salsa and tortillas, but it’s a special meal for us because we make both of those from scratch. I think the next time I make huevos rancheros I’ll double the salsa recipe so that I have leftover salsa to use on other things. Continue reading

Mexican Chocolate Cake on the 4th of July

Yesterday for the 4th of July, we got together for a cookout with our American (and Canadian!) friends.  It rained, so we ate and grilled on a patio at our friends’ house and had a wonderful time.  We ate grilled chicken, potato salad, fruit salad, and chips.  For dessert there was apple crisp, brownies, and this chocolate cake. Continue reading


Our province is a great place to grow avocados, but they haven’t really caught on here yet.  I think that’s because people haven’t figured our how to eat them.  They’re not sweet . . . they’re not sour . . . so what do you do with them?  Some people have tried making smoothies with them, which sounds gross to me, but maybe I should try it.  I love avocados, so I’m a little sad that they’re hard to find here, but we found some a couple weeks ago in Vientiane!  Continue reading



I used to live in New Mexico and there was a restaurant a block from my house that sold fresh tortillas. Every time I went, they gave me the freshest warm tortillas they had (Salsa’s, Gallup, NM). I’ve really missed that living here. In fact, I miss Mexican food in general. Pre-made salsa and refried beans don’t exist here and avocados are rare, so I’m learning how to do Mexican food more from scratch. The original recipe calls for shortening, but I use oil because that’s what I have.

Combine in mixing bowl:

2 C flour
1 t salt
1/4 C oil

add gradually:

1/2 C lukewarm water

1. Stir and then form into a ball and knead on lightly floured board until smooth.

2. Divide dough into 6-8 balls depending on the size of tortilla you want. Roll as thinly as possible (hard to get into circles, but that’s okay).

3. Drop onto a very hot ungreased pan and cook until freckled on one side (about 30 seconds). Flip and cook on the other side.

A properly cooked flour tortilla remains mostly white, but is flecked with brown and puffed in spots; it has a dry look but is still soft and pliable.

from the More-With-Less Cookbook