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.

Melipona honey was famously used by the Mayans to heal eyes, ears, digestive and respiratory system, as well as postpartum problems. These unique bees absorb more nutrients from plants than any other type of bee, so their honey contains more fructose and glucose, becoming a superfood with many health benefits.

Melipona honey is watery and doesn’t crystallize as much as regular honey. It’s used as a medication more often than for sweetening foods and drinks, thanks to its antioxidant and anti-inflammatory properties. 

The rest of the world recently discovered Melipona honey and wellness-obsessed individuals around the world are doing everything they hand to get a jar of this liquid miracle. The only problem is there’s not nearly enough of it for everyone who wants it.

The post Why Melipona Honey Is so Popular Right Now appeared first on falafelandcaviar.com.

Her name is Doña Angela and she cooks with her heart. All the content is in Spanish, but there are English captions if you want to follow her recipes. The channel is titled De Mi Rancho a Tu Cocina and it shows us the world of Mexican homemade cooking in the most unique and authentic way. Most of the ingredients Angela uses come from her own ranch, which makes the whole story even better.

As you can assume, Doña Angela was introduced to Youtube by someone younger, her family members that wanted to show the world what their Abuela could do. In one of the videos, Angela explains how she turned down interview invitations because she’s shy, and the only reason she’s able to do these videos is that her daughter is filming her.

Subscribe to her channel and enjoy her recipes!

The post A Grandmother From Mexico Has an Insanely Popular Youtube Cooking Show 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.

Mexican beers, which are mostly simple lagers, are great for summer because they are light and pair excellently with a lime and a pool.

Here are three Mexican beers that you should check out this summer.

Pacifico Clara

Pacifico Clara is my favorite Mexican beer. Its classic yellow label is easily recognizable and it can be found in many places outside of Mexico. It goes perfectly with spicy food and has a pleasant, cracker-like pilsner taste that is great for sipping.

Negra Modelo

Negra Modelo isn’t a typical Mexican lager. This fantastic beer is a dark lager, meaning that it has toasty notes and a roasted quality that makes it a heavier option than most Mexican beers. It’s unique and delicious.

Tecate

This well-known, classic Mexican lager has citrus notes, which makes it great to pair with spicy seafood dishes like shrimp tacos. It’s refreshing and a classic for sipping while poolside on a hot day.

The post You Have to Try These Classic Mexican Beers appeared first on falafelandcaviar.com.

While some quesadillas only include cheese and/or meat, it’s also easy to make veggie-based quesadillas. This option is vegetarian and healthier.

Check out this recipe for spinach and tomato quesadillas that is devilishly easy to make.

Ingredients

• 2 flour tortillas
• 100 g fresh spinach leaves
• 1 Roma tomato
• 100 g Colby Jack Cheese
• 1 tbsp butter
• Salt

Instructions

Start off by rubbing the butter on one side of each of the two flour tortillas. These will be the outer sides of the tortilla. Place one of them, buttered side down, in a pan on the stove.

Next, wash the spinach leaves and the Roma tomato under running water. You’ll then want to dice the tomato into small chunks.

After this, sprinkle the colby jack cheese on top of the tortilla that is in the pan. Place a layer of diced tomato on top. Finally, spread out the spinach leaves evenly on top of the cheese and tomato.

Now, it’s time to put the other tortilla on top and put the stove on medium-high. Cook until the tortilla is golden brown, and then flip.

Once both tortillas are golden brown and the cheese is melty, your quesadilla is ready. Enjoy!

The post Looking for an Easy and Healthy Lunch? Try These Spinach and Tomato Quesadillas appeared first on falafelandcaviar.com.

So, what exactly are chilaquiles? (pronounced chi-lah-KEE-les)

The name of this dish comes from a Nahuatl word meaning “chile water, edible plant.” Why is this?

Well, the base and most important part of chilaquiles are the fried corn tortillas, which serve as its base.

Gaining an appearance that is very similar to that of fried tortilla chips, small slices of corn tortillas are fried in oil until golden brown, and then placed on the plate as the base of the dish.

Next, on top of the fried tortilla strips, either a red sauce, a green sauce, or a mole sauce is poured. The type of sauced used depends on personal preference and/or the region in which your chilaquiles have been made.

Another important component of a respectable plate of chilaquiles is tender pulled chicken which is added to the sauce.

Finally, chilaquiles can be garnished with the toppings of your choosing. Common options include refried beans, sour cream, fresh cheese, and avocado. You can personalize them as you like!

Be sure to give chilaquiles a try as soon as you can!

The post What Are Chilaquiles? appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.

Ingredients

These chicken flautas require the following ingredients:
12 corn tortillas
1 shredded chicken breast
1 cup shredded cheese
1/4 cup canola oil for frying
1 cup pico de gallo
1/2 large onion dice
1/2 cup table cream
2 diced tomatoes
1 lime
1/2 bunch chopped cilantro
4 chopped jalapenos
1 cup salsa verde or roja
1 cup chopped lettuce
salt
toothpicks

Instructions

Get the shredded chicken meat and heat the tortillas. Place the chicken in them and roll them like flautas. Secure them with toothpicks. Now heat up the canola oil and fry the chicken flautas.

Remove the extra oil, and you can now take out the toothpicks. Fill them up with lettuce, cheese, pico de gallo, table cream and finish off with salsa.

Feel free to add any other toppings you like, but this recipe is perfect with all the things it includes! Start chopping and dive in the best Mexican dish ever.

The post Chicken Flautas Are The Best Traditional Mexican Dish 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.

Melipona honey was famously used by the Mayans to heal eyes, ears, digestive and respiratory system, as well as postpartum problems. These unique bees absorb more nutrients from plants than any other type of bee, so their honey contains more fructose and glucose, becoming a superfood with many health benefits.

Melipona honey is watery and doesn’t crystallize as much as regular honey. It’s used as a medication more often than for sweetening foods and drinks, thanks to its antioxidant and anti-inflammatory properties. 

The rest of the world recently discovered Melipona honey and wellness-obsessed individuals around the world are doing everything they hand to get a jar of this liquid miracle. The only problem is there’s not nearly enough of it for everyone who wants it.

The post Why Melipona Honey Is so Popular Right Now appeared first on falafelandcaviar.com.

Her name is Doña Angela and she cooks with her heart. All the content is in Spanish, but there are English captions if you want to follow her recipes. The channel is titled De Mi Rancho a Tu Cocina and it shows us the world of Mexican homemade cooking in the most unique and authentic way. Most of the ingredients Angela uses come from her own ranch, which makes the whole story even better.

As you can assume, Doña Angela was introduced to Youtube by someone younger, her family members that wanted to show the world what their Abuela could do. In one of the videos, Angela explains how she turned down interview invitations because she’s shy, and the only reason she’s able to do these videos is that her daughter is filming her.

Subscribe to her channel and enjoy her recipes!

The post A Grandmother From Mexico Has an Insanely Popular Youtube Cooking Show 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.

Mexican beers, which are mostly simple lagers, are great for summer because they are light and pair excellently with a lime and a pool.

Here are three Mexican beers that you should check out this summer.

Pacifico Clara

Pacifico Clara is my favorite Mexican beer. Its classic yellow label is easily recognizable and it can be found in many places outside of Mexico. It goes perfectly with spicy food and has a pleasant, cracker-like pilsner taste that is great for sipping.

Negra Modelo

Negra Modelo isn’t a typical Mexican lager. This fantastic beer is a dark lager, meaning that it has toasty notes and a roasted quality that makes it a heavier option than most Mexican beers. It’s unique and delicious.

Tecate

This well-known, classic Mexican lager has citrus notes, which makes it great to pair with spicy seafood dishes like shrimp tacos. It’s refreshing and a classic for sipping while poolside on a hot day.

The post You Have to Try These Classic Mexican Beers appeared first on falafelandcaviar.com.

While some quesadillas only include cheese and/or meat, it’s also easy to make veggie-based quesadillas. This option is vegetarian and healthier.

Check out this recipe for spinach and tomato quesadillas that is devilishly easy to make.

Ingredients

• 2 flour tortillas
• 100 g fresh spinach leaves
• 1 Roma tomato
• 100 g Colby Jack Cheese
• 1 tbsp butter
• Salt

Instructions

Start off by rubbing the butter on one side of each of the two flour tortillas. These will be the outer sides of the tortilla. Place one of them, buttered side down, in a pan on the stove.

Next, wash the spinach leaves and the Roma tomato under running water. You’ll then want to dice the tomato into small chunks.

After this, sprinkle the colby jack cheese on top of the tortilla that is in the pan. Place a layer of diced tomato on top. Finally, spread out the spinach leaves evenly on top of the cheese and tomato.

Now, it’s time to put the other tortilla on top and put the stove on medium-high. Cook until the tortilla is golden brown, and then flip.

Once both tortillas are golden brown and the cheese is melty, your quesadilla is ready. Enjoy!

The post Looking for an Easy and Healthy Lunch? Try These Spinach and Tomato Quesadillas appeared first on falafelandcaviar.com.

So, what exactly are chilaquiles? (pronounced chi-lah-KEE-les)

The name of this dish comes from a Nahuatl word meaning “chile water, edible plant.” Why is this?

Well, the base and most important part of chilaquiles are the fried corn tortillas, which serve as its base.

Gaining an appearance that is very similar to that of fried tortilla chips, small slices of corn tortillas are fried in oil until golden brown, and then placed on the plate as the base of the dish.

Next, on top of the fried tortilla strips, either a red sauce, a green sauce, or a mole sauce is poured. The type of sauced used depends on personal preference and/or the region in which your chilaquiles have been made.

Another important component of a respectable plate of chilaquiles is tender pulled chicken which is added to the sauce.

Finally, chilaquiles can be garnished with the toppings of your choosing. Common options include refried beans, sour cream, fresh cheese, and avocado. You can personalize them as you like!

Be sure to give chilaquiles a try as soon as you can!

The post What Are Chilaquiles? appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.

Ingredients

These chicken flautas require the following ingredients:
12 corn tortillas
1 shredded chicken breast
1 cup shredded cheese
1/4 cup canola oil for frying
1 cup pico de gallo
1/2 large onion dice
1/2 cup table cream
2 diced tomatoes
1 lime
1/2 bunch chopped cilantro
4 chopped jalapenos
1 cup salsa verde or roja
1 cup chopped lettuce
salt
toothpicks

Instructions

Get the shredded chicken meat and heat the tortillas. Place the chicken in them and roll them like flautas. Secure them with toothpicks. Now heat up the canola oil and fry the chicken flautas.

Remove the extra oil, and you can now take out the toothpicks. Fill them up with lettuce, cheese, pico de gallo, table cream and finish off with salsa.

Feel free to add any other toppings you like, but this recipe is perfect with all the things it includes! Start chopping and dive in the best Mexican dish ever.

The post Chicken Flautas Are The Best Traditional Mexican Dish appeared first on falafelandcaviar.com.