This is a Mexican delicacy which has its mystic in its simplicity. You have three main ingredients, corn tortillas, salsa, and cheese. From this starting point, you can make infinite variations adding other ingredients such as chicken, beans, onions, or by changing the main salsa type. I will show you my recipe for the basic dish, and you can get creative afterwards.

Chilaquiles

Many people debate whether Chilaquiles should be soft or crunchy. Personally I like them more on the crunchy side, but my wife prefers them softer. The trick to getting crunchy Chilaquiles is starting up with fried corn tortillas. If they sell them like this in your store you will skip a step. If not you can fry them yourself. Don’t be tempted to use Tostitos, or Doritos or similar chips since they will not withstand the cooking process and you will end up with something that resembles mashed potatoes. You need real corn tortilla chips for Chilaquiles. It is also a good idea to make your favorite salsa ahead of time before starting the dish.

For Red Salsa for Chilaquiles

3 Tomatoes
1/2 Onion
2 Garlic Cloves
1 Serrano Chile (optional)
1/2 teaspoon Oregano
Pinch of Salt

Add all the ingredients to a blender. You can omit or add more chile according to your spicy tolerance. Add a 1/4 Cup of water. Blend until all the ingredients make a purée. The salsa will be bright red. Add to a frying pan. Turn the heat up to high heat and cook for 5 minutes or until the salsa changes from bright red to a darker richer color and the sauce becomes thicker. Let it rest for a while. Salsa tastes better when rested. You could even make the salsa the day before. Variations – You can experiment with other varieties of chiles, such as the jalapeño, chipotle, or serrano. You can also try the salsa with green tomatoes instead of red.

For Chilaquiles

4 Cups of Fried Corn Tortillas Chips or about 15 Corn Tortillas
Red Salsa for Chilaquiles (recipe above)
1 Cup Grated Mozzarella Cheese or Monterrey Jack Cheese
1/2 Cup Diced Onion
1 Cup Cooked Shredded Chicken Breast
Sour Cream (optional)
3 Tbsp of Olive Oil

Add the Olive Oil to a large Frying Pan on medium high heat. Start by cooking the diced onion until it is translucent. If you don’t have Fried Tortilla Chips, you can make the cutting regular corn tortillas into 1 Inch Squares (or strips) and fry them up until the become hard and crunchy. Add the Fried Tortilla Chips to the frying pan and mix in 1 Cup of Salsa. Cook for 3 minutes. The tortillas chips will start to get soft. You can add as much Salsa until you reach the desired Chilaquiles tenderness. Be careful to add Salsa slowly and in small amounts. Too much Salsa you will end up with soggy mess. Serve in plates, and top with chicken and cheese. Variations – My wife likes to add a spoonful of sour cream on the top. I also like to add a layer of fried beans on the bottom.

When its summer time, you want to be outside. You want food that tastes refreshing and that does not weigh you down. Today I am making Greek Salad with Soft Goat’s Milk Cheese. It is a very refreshing salad, with a strong blend of flavors from the cheese, onion and garlic.

Greek Salad with Soft Goat's Milk Cheese

This is a simple dish to do, and I cant be created in at very short notice. The cheese I am using is a Soft Goat’s Milk Cheese, which should not be confused with Feta Cheese. It has a cream like consistency with an acidic taste. This balances all the flavors out , just like in my Apple Pecan Salad with Honey Mustard Vinaigrette.

For the Salad
1 Head of Romaine Lettuce
1/2 Cucumber
10 Cherry Tomatos
1/4 Red Onion
1/4 Cup of Kalamata Olives
1/2 Cup of Salad Dressing

Wash the lettuce. Cut into small Pieces.  Serve directly in the plates. Peel and slice half a cucumber. Layer the cucumber over the lettuce. Dice 1/4 of red onions. Add over the cucumbers. Cut the Cherry Tomatoes in half. Add over the onions. Add the Kalamata Olives and the Goat’s Milk Cheese. Add 2 or 3 Tablespoons of  the salad dressing per plate.

For the Salad Dressing
4 Tablespoons of Extra Virgin Olive Oil
3 Tablespoons of Red Wine Vinegar
2 Teaspoons of Oregano
2 Cloves of Garlic
1/2 Teaspoon of Black Pepper
Kosher Salt

Finely mince the cloves of garlic. Add the garlic, olive oil, red wine vinegar, oregano, and black pepper to a small mix bowl. Mix until you have incorporated all the ingredients. Add  kosher salt according to your taste.

Summer is a great time to enjoy outdoor cooking. One of my favorite recipes is a good old fashioned hamburger. Today there is a large variety of toppings and condiments that are placed over a hamburger. I like to experiment with new flavors, but sometimes I preffer something that brings me back home. It is easy to forget the genius and simplicity of a regular hamburger. Buns, beef, cheese, lettuce and tomatoes, it needs nothing more.

Old Fashion Hamburger

When people share their hamburger recipes, I am amazed at how many ingredients they use to prepare the meat. After trying several recipes, I settled with the simplest one. Based on my cooking experiments, the best prepared hamburger meat only requires two ingredients, black pepper and kosher salt.  When I share my recipe nobody believes it is that simple. One thing I have noticed over several years of cooking is that some of the best recipes require the least amount of ingredients. One thing is for sure, a grilled hamburger taste better than anything cooked in a pan.

For Old Fashioned Hamburgers

1 1/2 Lbs Gorund Beef
4-6 Hamburger Buns
American Cheese Slices
Lettuce
Tomatoes
Kosher Salt
Black Pepper

Divide the meat into 4 or 6 pieces depending on the size you want for your hamburgers. Form the hamburger patties trying to press the meat the less than you can. Season the patties liberally with salt and pepper on both sides. Place the meat on the grill for 2 1/2 minutes on each side. If you don’t have a grill you can pan fry them until the meat crust has formed and is brown on each side. Place the meat on the bottom part of the buns, and add the cheese, lettuce, tomatoes, and the top part of the bun. Condiments like ketchup, mustard and mayonnaise can be added by the guests. Variations – You can add bacon, onions or pickles.

So you baked the homemade bread. Your kitchen is smelling great. Now what to do with your rustic bread loaf. Well how about some tortas. Tortas are the Mexican variant of the Hero Sandwich. You can make them in all sorts of flavors and fillings.

Ham and Cheese Torta

Traditionally, a torta is not a torta without out some chicharon. Chicharon is fried pork rinds, which taste better than  how it sounds. The best quality chicharon can be found in Mexican butcher shops. The stuff they sell next to the potato chips is made from flour, and not real chicharon, so it should be considered a poor substitute. For the fillings you can use cooked chicken, ham, bacon, or basically any kind of cold meat.  You can also top with lettuce, tomatoes, onions, and especially avocados. Go crazy with the cheese. This is my recipe for Ham and Cheese Tortas.

For Ham and Cheese Tortas.

1 Loaf of Homemade Bread (or store bought French Bread)
3 Pieces of chicharon
1 Tablespoon Mayonnaise
3 Pieces of ham
2 Slices of American cheese
2 Pieces of Lettuce

Using a serrated knife, slice the loaf of bread lengthwise to the size of torta that you want. Put the Bread sideways and slice to make two pieces. Spread the mayonnaise to the top part of the bread. Break the chicharon pieces and add to the bottom part of the bread. Layer the Ham over the chicharon. Top with the lettuce and cheese. Bring the top part of the bread to complete the sandwich.

Sometimes you want a pizza fast. Sometimes you just want a single serving of pizza. Sometimes everyone wants a different flavor of pizza. My mini pizzas solve all of these problems. I have tried all types of pizzas dough, both made from scratch and store bought, and nothing tastes better than this. It is a crunchy thin crust that you can enjoy with your favorite toppings. My kid approves of his cheese only mini pizzas, and even prefers them to any delivery pizzas. The best part is that you can have a pizza in about 7 minutes.

Mini Pizzas

When I was developing the recipe I wanted something that came out really fast. The fastest way to cook anything in your kitchen is using the microwave. The problem with using the microwave to cook pizzas is that you get a soggy result. The better way to get a crunchy pizza is to use the oven. This takes time, 15 to 20 minutes at least plus some time to preheat. After some trial and error I discovered that the best method was to combine both techniques to achieve both speed and crunch. I use thin pita bread for the pizza crust. When buying the pita bread make sure you get the thin one, and not the thicker type. You can vary the cooking times in order to get a softer or crispier pizza.

For a Mini Pizza:

1 Pita Bread
2 Tablespoons Spaghetti Sauce
1/4 Cup Mozzarella Cheese
1 Dash Herb of Provence (optional)
Toppings

Place pita bread flat on a board. Add the spaghetti sauce. Distribute sauce all over the pitta bread with a spoon, leaving a 1/2 inch border around the edge. Add the cheese over all the spaghetti sauce. Add the toppings.  Make sure you do not add a lot of toppings or they will not cook well. You should be able to see some of the cheese.Put a dash of Herbs of Provence all over the pizza to give better flavor. Cook in the microwave for 2 minutes or until the cheese starts to melt. Cook in the toaster oven on 425 F for 5 minutes, or toast on high about two or three times. When you see the pita starting to brown, your pizza is done. Slice with a pizza cutter. *** The cooking times are for my microwave, and toaster oven. You might need to experiment on yours to see what is the appropriate time on your own equipment. The microwave time also varies when making more than one at a time. Basically microwave untilthe cheese melts. Bake or toast it until the crust browns.

Topping Suggestions:
Pepperoni Cheese
Cheese Only
Pepperoni Mushroom
Pineapple Ham (Hawaiian Pizza)
Bell Pepper, Olives, Tomatoes, Onion (Veggie Pizza)
Cooked Bacon, Ham, Pepperoni (All Meat Pizza)
Cheese Basil Tomatoes (Margarita Pizza)

Gyros are a very delicious food that has meat, onions, tomatoes all topped with Tzatziki Sauce. The meat is placed on a vertical spit and it is rotated in front of a fire rack. Where I live there are not many places were you can get a good gyro, so I had to learn how to make my own. It turns out it is not that hard to do once you know how to season the meat. You can even make it in your oven, since most of you will not have a spit or a rotisserie.

Greek Gyro

My brother ate gyros yesterday, and he asked me If I had a good recipe. “Of course!”, I said. Here you have my family approved gyros recipe.

For Greek Gyros

1Lb Lean Ground Beef, Ground Pork or Ground Lamb
1 Large Onion
2 Cloves of Garlic
1/2 TableSpoon Oregano
1/2 TableSpoon Marjoram
1 Teaspoon Black Pepper
1 Teaspoon Salt
1 Tomato
1 Cucumber
Pita Bread

Chop the half of the onion and the garlic in a food processor. Add the meat, oregano, marjoram, black pepper, and the salt and and blend until it forms a smooth paste. Form a square shape with the meat and place in a ovenproof glassware. Preheat the oven to 350F. Cook the meat in the oven for 15 minutes. Turn the meat over and cook for 10 minutes more or until the meat is browned. Cut the meat into 1/4 inch thick strips. Dice the remaining half of the onion. Dice the tomato. Peel the cucumber and slice in half. Slice into thin strips one half of the cucumber. Place about 6 slices of cucumber over the pita bread. Add several strips of cooked meat. Add a several spoonful of  diced tomatoes and diced onion. Cover with two o three tablespoons of tzatziki sauce. Fold the pita bread into a roll and wrap in aluminum foil. Edit — I recently tried this recipe with ground pork, and I think it tastes better than ground beef.

For Tzatziki Sauce

1 Cup Unsweetened Plain Yougurt
1/2 Cup Dice Cucumber
2 TableSpoons Sweet Pickles Relish (optional)
1 TableSpoon Fresh Dill
1 TableSpoon Fresh Mint
1 Dash Garlic Powder

1 Dash Salt

Add the yogurt to a mixing bowl. Core the remaining half of the cucumber. Dice the cucumber and add to the bowl. Finely mince the dill and the mint. Add the relish, dill, mint, and garlic powder into the bowl. Mix all the ingredients. Salt according to taste. The sauce tastes better when you let it rest. This lets the ingredient flavors blend.

Hummus is a very popular Middle Eastern spread made from chickpeas and tahini. It is used as a dip for pita bread or vegetables. It can be a side order or sauce to a main course. I personally use it as a spread my everyday sandwiches, instead of using mayonnaise. It is much healthier since hummus is a good source of Iron, Vitamin C, Folic Acid. It is also high in Fiber. Even though you can buy hummus in any store nowadays, the hummus they sell is not as nutritious. I prefer to make my own.

Fire Roasted Red Tomato Hummus

There are two way to make hummus. You can use dried chickpeas and take about a day to make the recipe, or you can use canned chickpeas and take several minutes. The longer method takes better, but for most cooks don’t have the time. I also do a variant of hummus that includes garlic and fire roasted tomatoes. I love the smoke flavor that is achieved by the fire roasted tomatoes and the bite from the garlic.

For Fire Roasted Red Tomato Hummus

1 Cup Dried Chickpeas or a 15 Oz Canned Chickpeas
2 Fresh Tomatoes or a 15 Oz Fire Roasted Canned Tomatoes.
1 Minced Clove of Garlic
2 Tablespoons of Tahini
2 Tablespoons of Olive Oil
1/2 Teaspoon of Ground Cumin
1 Lime
Paprika
Salt

If you are using canned chickpeas you may skip ahead.  First you have to clean the dried chickpeas from dirt and rocks they might have. Wash the chickpeas several times until the water is clean. Let soak in water overnight. Be sure to change the water at least once. The chickpeas will be double in size the next day. Wash them again. Add them to a large boiling pot. Cover them with water and bring to a boil. Cook them for 1 and 1/2 hours or until the chickpeas are really soft. Be sure not to add salt to the water or the chickpeas will turn out hard. Drain the chickpeas but reserve the cooking water. Put the prepared or canned chickpeas into a food processor, but reserve some for the garnish. Put the fresh tomatoes into a toaster oven an toast them until the skin is dark with blacken spots. You can also use ready made fire roasted canned tomatoes. Dice the tomatoes and add to the food processor. Add the garlic, tahini, olive oil, lime and cumin to food processor.  Blend into a smooth paste. Add some of the reserve cooking water until you have the desired constancy. Some people prefer a thick dip and some prefer a softer one. Salt the dip according to taste. Place the hummus in a serving bowl. Add a dash of paprika. Place the reserved chickpeas as garnish. Server with vegetables, pita bread, or use as a sandwich spread. You can do a more traditional hummus omitting the tomatoes, garlic, and the cumin.

If there is one restaurant you will never find in Mexico, it is Taco Bell. There have been two attempts to open franchises in Mexico, and both attempts have failed. The reason for this is that nothing in Taco Bell’s menu resembles Mexican Food. Even though you will see that a Taco Bell has menu many choices, it is usually the same prepared ground meat as the main ingredient. The difference in the menu items is the meat enclosure that can be a hard corn shell, a soft flour tortilla, or a corn basket.

Taco Bell Tostadas

The first time I took my family to Taco Bell I told them not to think about tacos, but to think about deluxe prepared nachos. With that introduction they knew what to expect and surprisingly they enjoyed the meal. I personally like the prepared ground beef that is the basis for most of Taco Bell’s menu.  Even though I know it is a badly Americanized version of a Mexican dish, the same could be said about fast-food Pizza. If you remember the old chihuahua commercials, you know that “Yo quiero Taco Bell.”  After several experiments to find a decent substitute recipe for the ground beef I came with the following. Notice that in the picture I used tostadas which are the same thing as taco shells but flat.

For the Prepared Ground Beef

1 Lb Ground Beef
1/4 Cup Flour
1/2 Tablespoon Chili Powder
1/2 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon of Onion Powder
1/4 teaspoon of Garlic Powder
1/2 Cup of water.

Mix the ground beef, flour, chili powder, paprika, salt, onion powder, and garlic powder in a bowl. Let the mixture rest for 5 minutes. In a large frying pan, add the meat and the water. Cook over medium heat until the ground beef is cooked throughly and browned.

For the Fillings and Shells

1/2 Cup Diced Tomatoes
1/2 Cup Diced Onions
1/2 Cup Red Bell Peppers
1 Cup of Lettuce
1 Cup  Shredded Cheddar Cheese
1 Can of Baked Beans
Sour Cream
Salsa

12 Tostadas or Taco Shells or Soft Tortillas

Scoop the meat into the Taco Shells. Add Tomatoes, Onions, Lettuce, Red Bell Peppers, Beans and Cheddar Cheese according to personal preference. Add a dollop of cream on top. If you want to spice it up add a spoonful of Salsa. You can use tostadas, or soft flour tortillas to make different types of tacos. If you are throwing a party, you can even use nachos chips and make Deluxe Prepared Nachos with the same ingredients.