El Mitote

This place located on the Upper West Side of Manhattan focuses on street food from around the country and also features a delicious brunch menu consisting of wild mushroom tinga tacos, huevos rancheros or chilaquiles, and a stunning bowl of red chicken pozole.

View this post on Instagram

A post shared by El Mitote Antojería (@elmitoteny)

Tulcingo Del Valle

This small family-owned restaurant is located in the vibrant neighborhood of Hell’s Kitchen and has delicious menu items including goat barbacoa and pork ribs in salsa verde. 

View this post on Instagram

A post shared by Tulcingo Del Valle Restaurant (@tulcingodelvallerestaurant)

Cosme

Cosme is a fine dining experience that offers guests a broad range of delectable cocktails paired with a creative menu that makes this restaurant loved and well-known.

Oso

Located on Amsterdam Ave this joint offers some of NYC’s best and authentic tacos alongside homey creations like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca. The churros served with chocolate and caramel sauce are also to die for, so make sure to save some room for dessert!

View this post on Instagram

A post shared by Oso, A Mexican Restaurant in Harlem (@oso_harlem)

Empellón

This place will offer diners a unique, Mexican culinary experience with twists on classics such as the smokey cashew salsa, as well as shareable plates and appetizers.

The post 5 Mexican Restaurants to Try in New York City appeared first on falafelandcaviar.com.

Guelaguetza

Opened by immigrant couple Fernando Lopez and Maria Monterrubio in 1994, this restaurant specializes in cooking up some delicious Oaxacan cuisine. Open Tuesdays through Sundays, Guelaguetza is located in the heart of Koreatown, making it an ideal place to experience the hustle and bustle of the city.

View this post on Instagram

A post shared by Guelaguetza (@laguelaguetza)

Damian

If you’re in the mood for something more upscale, then the elegant Damian is surely for you. Opened during the pandemic, this creation from chef Enrique Olvera serves a range of scrumptious Mexican dishes and fresh Californian produce, all from the heart of LA’s Arts District.

View this post on Instagram

A post shared by Damian (@damiandtla)

Madre

Known for its impressive selection of Mezcal flavors, this restaurant combines the best food that Mexico and California have to offer. What’s more, you can enjoy drinks after work with your friends or partner at Madre’s elegant bar, taking advantage of its Happy Hour specials.

The post Best Places to Eat Mexican Food in Los Angeles, California appeared first on falafelandcaviar.com.

Taco Bell has been teasing a partnership with Beyond Meat since April 2021. At the time, the franchise said the pair were working on “a new innovative plant-based protein to appeal to an even broader audience. And now, we finally have an idea of what to expect.

View this post on Instagram

A post shared by Taco Bell (@tacobell)

“We know that consumers are looking for diverse protein options that are better for the planet without compromising on taste, so we’re incredibly excited to launch our brand-new, innovative Beyond Carne Asada Steak,” stated Dariush Ajami, Beyond Meat’s chief innovation officer. “Designed to specifically complement the bold, savory flavors that Taco Bell is known for, Beyond Carne Asada Steak delivers the flavorful, delicious taste and texture of marinated, grilled steak with the added benefits of plant-based meat.“

The Beyond Carne Asada Steak is completely vegan and will be available at selected Taco Bell branches in Dayton, Ohio from October 13. 

The post Taco Bell is Introducing Plant-Based Steak appeared first on falafelandcaviar.com.

While some varieties of cactus are definitely inedible, one of the most commonly-seen varieties in the Americas, known in English as the prickly pear cactus, is a staple food in Mexican cuisine, where it is known as “nopal.”

Nopal is beloved throughout Mexico, where it is used in a large number of recipes and prepared in different ways.

The fruit of the cactus is cleaned of its spines and then sold to consumers. It is normally sold fresh, but can also be bought dried.

Nopal pads can be enjoyed in a variety of ways, from raw to cooked. It’s commonly found fresh in salads, where its crispy, light flavor is often paired with onions to make a salad that is beloved throughout the country.

Nopales are most commonly eaten cooked, where they can be used as an ingredient in tacos or as a side dish. Another popular way to eat nopal is with melted cheese inside a special Mexican bowl known as a cazuela.

This cactus can be used in a ton of ways, and it’s easy to see why it’s so popular in Mexico. Don’t be afraid to try it on your next trip to Mexico or to a Mexican restaurant!

The post Nopal is One of Mexico’s Favorite Foods appeared first on falafelandcaviar.com.

Quesadillas are known throughout the world, but it’s a shame that their slightly less buttoned-down cousin, the sincronizada, hasn’t gotten famous yet. These Mexican ham and cheese melts are both easy to make and delicious.

Why not try making it for yourself and give it a taste? Here’s how.

Ingredients:

• 2 large corn tortillas
• 2-3 slices of deli ham
• 2 slices of any kind of mild, white cheese
• Cholula hot sauce, to taste
• 2 teaspoons olive oil

Instructions:

1. Start off by placing olive oil in a skillet on your stove. Take one tortilla, spread it on the skillet and allow it to get coated by a moderate amount of olive oil. Then, take the other tortilla and lay it down in the skillet.
2. After this, add the cheese to the tortilla. Next, sprinkle Cholula hot sauce on top of the cheese to taste, depending on how spicy you want it to be.
3. Finally, finish the sincronizada with the slices of ham and then add the other tortilla on top. Turn on the skillet to medium heat.
4. Allow the cheese to melt and the tortilla to slightly brown, and then flip onto the other side and allow the tortilla to slightly brown.
5. Take out of the skillet and enjoy!

The post Here’s How to Make Sincronizadas, a Mexican Favorite appeared first on falafelandcaviar.com.

Here are three ways in which limes are utilized in Mexican gastronomy.

Taco Garnish

If you are served a plate of tacos in Mexico, odds are that you will receive a heap of lime slices along with them. It’s common to squeeze lime juice on top of all kinds of tacos, including those served al pastor, with steak, and with carnitas.

Lime Paletas

Paletas are the Mexican version of a popsicle. One of the most popular types of paletas that are enjoyed in Mexico is the lime paleta, which is a mixture of water, lime juice, and sugar frozen onto a stick. They are perfect for hot days.

Drink Staple

If you have tried any sort of Mexican beverage, odds are that it contained lime. From margaritas to Jarritos, many drinks that are beloved in Mexico either contain lime or are served garnished with a slice of the little green fruit.

The post Three Ways Limes are Used in Mexican Gastronomy appeared first on falafelandcaviar.com.

The phrase “tres leches” means “three milks” in Spanish and refers to three of the key ingredients in the dessert. Tres leches cake is prepared and made unique with the use of three different milk varieties that add moisture, sweetness, and depth to a simple cake base.

Tres leches cake takes advantage of milk, condensed milk, and heavy cream in making a rich and creamy sponge cake that people around the world love. Instead of leaving a boring vanilla cake to be topped with frosting and nothing more, this dessert becomes especially decadent due to the addition of these dairy products.

While the traditional tres leches cake is topped only with a simple milk and vanilla-based frosting, I like to add fruits on top to add a bit of a twist to the dessert. For example, topping a tres leches cake with a berry mix that includes raspberries, blueberries, and strawberries adds a bit of welcome tartness to what can be an overwhelmingly sweet option.

So, don’t be afraid to try tres leches cake and add your own twist to it! You’ll probably say “hola” to this cake on a regular basis at your dinner if you know how to perfect it.

The post Tres Leches Cake is a Mexican Favorite appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

Here are some desserts that you absolutely must seek out to try if you find yourself visiting Mexico.

Tres Leches Cake

My favorite Mexican dessert is this delicious, moist cake which is called “tres leches” (meaning “three milks”) because of the three different varieties of dairies used in its recipe. It’s fantastic when topped with fruit or when eaten with coffee because of how well it goes with all of the milk that it contains.

Mexican Horchata

Don’t confuse Spanish horchata with Mexican horchata. The south-of-the-border version is made with rice, cinnamon, milk, and almonds and is served ice-cold. It’s a fantastic, rich drink that cools you down on a hot day.

Sopapillas

This treat originated in the south of what is now Spain during the Al-Andalus period of Moorish occupation. It consists of fried dough which is topped with sugar and cinnamon and then sometimes dipped into honey. Yum!

The post If You’re in Mexico, You Have to Try These Desserts appeared first on falafelandcaviar.com.

If you aren’t familiar with these little green guys, they are often used in Mexican gastronomy. Similar in look to a regular tomato, they come from the same family and have been used in cooking in the territory since before the arrival of Europeans.

Tomatillos are an excellent choice if you want to add a little bit of flavor and color to your Mexican cooking.

One of the best uses for tomatillos is salsa verde. This green salsa, which is fantastic when paired with tortilla chips or with carnitas, is one of my favorite sauces that comes from Mexico. Its sour, light taste with a slight spice makes it a great pick for summer.

If you get a riper-than-average tomatillo, you’ll find that it will be a little bit sweeter and more palatable on its own than the ones used in salsa verde. You can use it as a substitute for regular, green tomatoes to garnish tacos or nachos, or even to put in a salad with Mexican touches!

Go crazy with tomatillos! They’re a great choice if you want to spice up your next Mexican meal.

The post Tomatillos are Perfect for Mexican-Style Cooking appeared first on falafelandcaviar.com.

El Mitote

This place located on the Upper West Side of Manhattan focuses on street food from around the country and also features a delicious brunch menu consisting of wild mushroom tinga tacos, huevos rancheros or chilaquiles, and a stunning bowl of red chicken pozole.

View this post on Instagram

A post shared by El Mitote Antojería (@elmitoteny)

Tulcingo Del Valle

This small family-owned restaurant is located in the vibrant neighborhood of Hell’s Kitchen and has delicious menu items including goat barbacoa and pork ribs in salsa verde. 

View this post on Instagram

A post shared by Tulcingo Del Valle Restaurant (@tulcingodelvallerestaurant)

Cosme

Cosme is a fine dining experience that offers guests a broad range of delectable cocktails paired with a creative menu that makes this restaurant loved and well-known.

Oso

Located on Amsterdam Ave this joint offers some of NYC’s best and authentic tacos alongside homey creations like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca. The churros served with chocolate and caramel sauce are also to die for, so make sure to save some room for dessert!

View this post on Instagram

A post shared by Oso, A Mexican Restaurant in Harlem (@oso_harlem)

Empellón

This place will offer diners a unique, Mexican culinary experience with twists on classics such as the smokey cashew salsa, as well as shareable plates and appetizers.

The post 5 Mexican Restaurants to Try in New York City appeared first on falafelandcaviar.com.

Guelaguetza

Opened by immigrant couple Fernando Lopez and Maria Monterrubio in 1994, this restaurant specializes in cooking up some delicious Oaxacan cuisine. Open Tuesdays through Sundays, Guelaguetza is located in the heart of Koreatown, making it an ideal place to experience the hustle and bustle of the city.

View this post on Instagram

A post shared by Guelaguetza (@laguelaguetza)

Damian

If you’re in the mood for something more upscale, then the elegant Damian is surely for you. Opened during the pandemic, this creation from chef Enrique Olvera serves a range of scrumptious Mexican dishes and fresh Californian produce, all from the heart of LA’s Arts District.

View this post on Instagram

A post shared by Damian (@damiandtla)

Madre

Known for its impressive selection of Mezcal flavors, this restaurant combines the best food that Mexico and California have to offer. What’s more, you can enjoy drinks after work with your friends or partner at Madre’s elegant bar, taking advantage of its Happy Hour specials.

The post Best Places to Eat Mexican Food in Los Angeles, California appeared first on falafelandcaviar.com.

Taco Bell has been teasing a partnership with Beyond Meat since April 2021. At the time, the franchise said the pair were working on “a new innovative plant-based protein to appeal to an even broader audience. And now, we finally have an idea of what to expect.

View this post on Instagram

A post shared by Taco Bell (@tacobell)

“We know that consumers are looking for diverse protein options that are better for the planet without compromising on taste, so we’re incredibly excited to launch our brand-new, innovative Beyond Carne Asada Steak,” stated Dariush Ajami, Beyond Meat’s chief innovation officer. “Designed to specifically complement the bold, savory flavors that Taco Bell is known for, Beyond Carne Asada Steak delivers the flavorful, delicious taste and texture of marinated, grilled steak with the added benefits of plant-based meat.“

The Beyond Carne Asada Steak is completely vegan and will be available at selected Taco Bell branches in Dayton, Ohio from October 13. 

The post Taco Bell is Introducing Plant-Based Steak appeared first on falafelandcaviar.com.

While some varieties of cactus are definitely inedible, one of the most commonly-seen varieties in the Americas, known in English as the prickly pear cactus, is a staple food in Mexican cuisine, where it is known as “nopal.”

Nopal is beloved throughout Mexico, where it is used in a large number of recipes and prepared in different ways.

The fruit of the cactus is cleaned of its spines and then sold to consumers. It is normally sold fresh, but can also be bought dried.

Nopal pads can be enjoyed in a variety of ways, from raw to cooked. It’s commonly found fresh in salads, where its crispy, light flavor is often paired with onions to make a salad that is beloved throughout the country.

Nopales are most commonly eaten cooked, where they can be used as an ingredient in tacos or as a side dish. Another popular way to eat nopal is with melted cheese inside a special Mexican bowl known as a cazuela.

This cactus can be used in a ton of ways, and it’s easy to see why it’s so popular in Mexico. Don’t be afraid to try it on your next trip to Mexico or to a Mexican restaurant!

The post Nopal is One of Mexico’s Favorite Foods appeared first on falafelandcaviar.com.

Quesadillas are known throughout the world, but it’s a shame that their slightly less buttoned-down cousin, the sincronizada, hasn’t gotten famous yet. These Mexican ham and cheese melts are both easy to make and delicious.

Why not try making it for yourself and give it a taste? Here’s how.

Ingredients:

• 2 large corn tortillas
• 2-3 slices of deli ham
• 2 slices of any kind of mild, white cheese
• Cholula hot sauce, to taste
• 2 teaspoons olive oil

Instructions:

1. Start off by placing olive oil in a skillet on your stove. Take one tortilla, spread it on the skillet and allow it to get coated by a moderate amount of olive oil. Then, take the other tortilla and lay it down in the skillet.
2. After this, add the cheese to the tortilla. Next, sprinkle Cholula hot sauce on top of the cheese to taste, depending on how spicy you want it to be.
3. Finally, finish the sincronizada with the slices of ham and then add the other tortilla on top. Turn on the skillet to medium heat.
4. Allow the cheese to melt and the tortilla to slightly brown, and then flip onto the other side and allow the tortilla to slightly brown.
5. Take out of the skillet and enjoy!

The post Here’s How to Make Sincronizadas, a Mexican Favorite appeared first on falafelandcaviar.com.

Here are three ways in which limes are utilized in Mexican gastronomy.

Taco Garnish

If you are served a plate of tacos in Mexico, odds are that you will receive a heap of lime slices along with them. It’s common to squeeze lime juice on top of all kinds of tacos, including those served al pastor, with steak, and with carnitas.

Lime Paletas

Paletas are the Mexican version of a popsicle. One of the most popular types of paletas that are enjoyed in Mexico is the lime paleta, which is a mixture of water, lime juice, and sugar frozen onto a stick. They are perfect for hot days.

Drink Staple

If you have tried any sort of Mexican beverage, odds are that it contained lime. From margaritas to Jarritos, many drinks that are beloved in Mexico either contain lime or are served garnished with a slice of the little green fruit.

The post Three Ways Limes are Used in Mexican Gastronomy appeared first on falafelandcaviar.com.

The phrase “tres leches” means “three milks” in Spanish and refers to three of the key ingredients in the dessert. Tres leches cake is prepared and made unique with the use of three different milk varieties that add moisture, sweetness, and depth to a simple cake base.

Tres leches cake takes advantage of milk, condensed milk, and heavy cream in making a rich and creamy sponge cake that people around the world love. Instead of leaving a boring vanilla cake to be topped with frosting and nothing more, this dessert becomes especially decadent due to the addition of these dairy products.

While the traditional tres leches cake is topped only with a simple milk and vanilla-based frosting, I like to add fruits on top to add a bit of a twist to the dessert. For example, topping a tres leches cake with a berry mix that includes raspberries, blueberries, and strawberries adds a bit of welcome tartness to what can be an overwhelmingly sweet option.

So, don’t be afraid to try tres leches cake and add your own twist to it! You’ll probably say “hola” to this cake on a regular basis at your dinner if you know how to perfect it.

The post Tres Leches Cake is a Mexican Favorite appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

Here are some desserts that you absolutely must seek out to try if you find yourself visiting Mexico.

Tres Leches Cake

My favorite Mexican dessert is this delicious, moist cake which is called “tres leches” (meaning “three milks”) because of the three different varieties of dairies used in its recipe. It’s fantastic when topped with fruit or when eaten with coffee because of how well it goes with all of the milk that it contains.

Mexican Horchata

Don’t confuse Spanish horchata with Mexican horchata. The south-of-the-border version is made with rice, cinnamon, milk, and almonds and is served ice-cold. It’s a fantastic, rich drink that cools you down on a hot day.

Sopapillas

This treat originated in the south of what is now Spain during the Al-Andalus period of Moorish occupation. It consists of fried dough which is topped with sugar and cinnamon and then sometimes dipped into honey. Yum!

The post If You’re in Mexico, You Have to Try These Desserts appeared first on falafelandcaviar.com.

If you aren’t familiar with these little green guys, they are often used in Mexican gastronomy. Similar in look to a regular tomato, they come from the same family and have been used in cooking in the territory since before the arrival of Europeans.

Tomatillos are an excellent choice if you want to add a little bit of flavor and color to your Mexican cooking.

One of the best uses for tomatillos is salsa verde. This green salsa, which is fantastic when paired with tortilla chips or with carnitas, is one of my favorite sauces that comes from Mexico. Its sour, light taste with a slight spice makes it a great pick for summer.

If you get a riper-than-average tomatillo, you’ll find that it will be a little bit sweeter and more palatable on its own than the ones used in salsa verde. You can use it as a substitute for regular, green tomatoes to garnish tacos or nachos, or even to put in a salad with Mexican touches!

Go crazy with tomatillos! They’re a great choice if you want to spice up your next Mexican meal.

The post Tomatillos are Perfect for Mexican-Style Cooking appeared first on falafelandcaviar.com.