Some of you already know that we are moving next month. We are going from a large metropolitan area (read that to mean “inner city”) where we live in an apartment with no yard, to a tiny house with what seems to us to be a huge yard. (I suppose ‘huge’ is defined by your scale of reference. . .our yard is about three tenths of an acre but to folks who haven’t ever had a yard. . .it seems to go on infinitely.) In any case, for the first time in my adult life I am contemplating a garden. … Continue reading →

I am a big fan of authentic Mexican food. I’m not talking about Tex Mex mind you. . .which in its own right is tasty and delicious. But I have an affinity for mole, and real tacos and enchiladas and even homemade tortillas. One of the secrets of authentic Mexican meat that’s used in dishes like enchiladas, is that it simmers all day long. Granted, in a real Mexican kitchen there is no crock pot. Things would be simmered in a big pot over the stove. However, I don’t have the luxury of doing that and so my beloved crock … Continue reading →

Someone recently asked me if I could share a nacho recipe since I love Mexican food. I can share a Nacho recipe, but it has nothing to with loving Mexican food. Nachos are a distinctively Tex-Mex dish; a blending of southwestern style American food and Mexican food. While in Mexico, you might find fried tortillas to use as chips for dip. . .you’d find them paired with pico de gallo, mashed avocado, or salsa fresco–not layered under tons of gunk. With that said, it doesn’t mean that piling up tons of gunk on your Nachos doesn’t make them delicious! This … Continue reading →

Technically a chimichanga is Tex Mex and not true Mexican food. It is known to have originated in Arizona however exactly where it originated is the subject of some debate. I prefer the story of a chef who accidentally dropped some dough into a pot of hot oil, and in frustration yelled out, “Chimichanga” the equivalent in Spanish of “thingamajig.” I’m not sure how plausible that is, but that’s my story and I’m sticking to it! You will need: 1 lb. of ground beef 1/2 cup of finely chopped onions 2 cloves garlic, minced 1 tsp. dried oregano leaves 1 … Continue reading →

Nothing says “Tex Mex” to me like quesadillas. I often serve quesadillas for dinner. They are super versatile and make a great party appetizer, but also are filling enough to work for dinner. The Sneaky Mama loves quesadillas too because what better place to sneak in a few vegetables than in between a folded tortilla stuffed with cheese. However, as kid friendly as quesadillas are, serving them to my husband requires a bit more creativity than just sticking cheese in a folded tortilla. Enter the crab quesadilla–pleasing to adult palates everywhere! To fill four tortillas you will need: 1 cup … Continue reading →

Posole is a traditional Mexican dish from the region near Jalisco. It’s generally made with pork and is typically served around the holidays. It’s a very thick soup that also includes hominy, garlic, onion, chili peppers, cilantro, and broth. This version is great for your leftover turkey. You can of course, serve it using leftover pork as well. Generally posole contains poblano chilies but I substituted jalapeno chilies instead because I prefer them. I’m sure if you are familiar with and love Mexican cooking–you’d know the difference. But if a lack of perceived authenticity doesn’t bother you, go ahead and … Continue reading →