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Tomate verde o miltomate o tomates de la milpa con cáscara. Para salsas, moles y guisados.

Chili Mango Now, this isn’t really a recipe – fruit and chili – it’s more of an attitude.

Mole Verde Zacatecano (Zacatecas-Style Green Mole with Chicken) Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me. From: saveur.com

Tomate verde, de cáscara para la salsa, para los moles, para lo que sea. Tomate de la milpa.

Coconut...it doesn't get better than this

"Queso fundido con chorizo", this dish is always the best accompaniment in a "carne asada" to eat with tortillas.

Chorizo & Potato Tacos, love the contrast of the blue corn tortilla against the vibrant veggies, a feast for the eyes! #tailgating #fastfood

Jitomates riñones y tomates criollos de Malinalco con trucha listos para cocinarse

Elote asado con limon y chile en polvo, mmm!

Ejotes Con Huevos, Mexican Green Beans with Eggs. I could eat this for days. So good. Makes me think I really could eat something different every day of the year.