Arroz rojo: Rice fried in vegetable oil and then cooked with onion, garlic clove and tomatoes, juices.
Arroz verde:Rice fried with vegetable oil and then cooked with poblano pepper and cilantro juices.
Arroz envuelto en hoja de plátano: Rice fried in vegetable oil and then cooked with chicken stock, onion, garlic clove. Then mixed with cream and cheese, wrapped in a banana leaf and steamed.
Arroz blanco a la mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion, garlic clove, and lime.
Rajas de chile poblano con crema: Poblano pepper strips sautéed with onion and cooked with Mexican Sauer cream and cheese.
Hibiscus flowers: Hibiscus flower sauté with onion, garlic, tomato and chipotle adobado chile.
Queso empanizado: Breaded manchego cheese fried and then simmered in a green salsa.
Zarapitos: A lightly fried tortilla stuffed with fried plantain and covered with mole.
Nopales con chorizo: This dish combines ingredients from Spain chorizo (sausage) and our delicious nopales.
Ensalada fresca de nopales: This is probably the most traditional fresh salad in Mexico. A boiled cactus mixture with fresh tomatoes and onion covered with vinaigrette and garnished with ground cheese and oregano.
Nopales en Molcajete: A fancy way to serve a wonderful mixture of chipotle chile and nopales in a molcajete (Prehispanic stone mortar used to make salsas). Garnish with ground cheese and sesame seeds.
Ensalada caliente de nopales: This is the most frequently way Mexicans eat nopales at home. Cook a nopales mixture of tomatoes, onion, garlic, bay leaf, marjoram, thyme and cilantro.
Nopales salteados: Sautéed nopales with onion, then you add vinegar, salt and oregano. EXQUISIT!!!
NOTE on arroz: The technique used to make rice in Mexico is very traditional and unique there is no other cuisine that uses this technique.
NOTE on nopales: In addition to corn and chiles, nopales are a traditional Mexican food. This is one of the most appreciated dishes by Mexicans. We prepare this vegetable in many different ways.