Mexican Food Memories

menu icon
search icon

Pico de Gallo

by 3 Comments

 

Another Mexican favourite is definitely Pico de Gallo or Salsa Bandera. It is such a refreshing dish, full of nice and fresh flavours!

It can be use as a side dish or as a nibble or just as a snack with some cold beers.

I am sure that you can find this recipe almost in every Mexican recipe blog or book, so I have to have it in mine.

Serves 4

Prep 10 min

Cook 5 min

Ingredients

  • 4 medium tomatoes
  • 1 medium white or red onion
  • 100 gr coriander
  • 1 lime
  • 1 fresh jalapeño chilli
  • Salt to taste

Method

Chop the tomatoes, onion, coriander and jalapeño chilli very finely, put them in a bowl, squeeze the whole or half of the lime, add some salt to taste. 

Listo!

Provecho! 

Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)

by 2 Comments

 

 I’m sure we all have a dish that makes us feel at home and brings us many cozy memories and makes us feel nostalgic when you are miles away.

Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make! 

First let me tell you a little bit about my mum so you get an idea why these sopes are so special. My mum comes from a family of fourteen children, yes! You read right! One, four! Fourteen! Catorce! And she is one of the eldest. She is a very nice lady that never gets tired and is always smiling.

Her lovely family is a very traditional Mexican family, you know, where all the ladies know how to cook extremely well, so all my other six aunties are excellent Mexican cooks and that makes me feel very proud!

In the Zazueta’s family there is always someone in the kitchen cooking. When I was a child we always used to go to Culiacan, where my mum’s family lives to spend our holidays there and I used to have so much fun with all my cousins, I had the best childhood memories ever. My Mexican food memories are my aunties cooking something very yummy in the kitchen and then we would take turns on the table to eat, first the children then the adults. Honestly, we didn’t need to invite anybody to have a party, because our family is so big that only with us my grandma’s house used to get packed.

I love everything my mummy cooks, for me she is a brilliant cook because she always cooks from the heart, so all the food she makes tastes delicious, so thanks to my amazing mother and father I have so many lovely and unforgettable Mexican food memories.

Serves 4

Prep 45 min approx

Cook 30 min approx

Ingredients

To cook the meat and make the consommé 

  • 300 gr one piece of beef skirt 
  • 1 piece of bone
  • 2 medium tomatoes cut in half 
  • 1 medium onion cut in half 
  • 1 garlic
  • 1 tablespoon tomato purée 
  • Salt to taste
  • Pinch pepper
  • Pinch dried oregano 
  • 1 litre water 
  • 2 medium white potatoes

For the sopes 

  • 500 gr maseca or nixtamalized corn flour
  • 500 ml warm water or more if needed
  • Salt to taste
  • ½ teaspoon garlic powder (optional)
  • ½ onion finely very finely chopped

To garnish

  • 1 small iceberg lettuce shredded 
  • 2 medium carrots peeled and grated
  • 7 radishes cut in thin slices
  • ½ cucumber peeled, deseeded and cut in thin half moons
  • 1 ripe avocado cut in thin slices 
  • 100 gr fresh cheese or feta cheese crumbled 
  • 50 gr sour cream mixed and add a pinch of salt
  • 1 red onion shredded thinly and pickled with lime and salt
  • Spicy salsa of your choice

Method 

Making the shredded beef and potato filling 

Put the meat, bone, tomatoes, onion, garlic, salt and water in a casserole dish, cook for 25 min, then take the piece of meat out and wait for it to cool down and shred the beef into thinly strings and chop them, set aside. Leave the broth with the tomato, onion and garlic on the side to make it into a consommé later.

At the same time put the two potatoes in a sauce pan to cook with skin on, until the potatoes are cooked all through, set aside and when they are cool, mashed them and mix them with the shredded beef, add salt to taste and set aside.

Preparing the consommé

Put some of the broth in a blender with the tomatoes, onion and garlic, blend, put this broth back to the casserole dish and add the tomato purée, salt if needed and oregano, boil for 15 min and then discard the bone. 

Making the masa for sopes and preparing the sopes (patties)

In a large salad bowl put the maseca, add the salt, chopped onion and garlic powder and start adding the water bit by bit, mix until you get the consistency of a dough. Work the dough until it feels moist but it keeps a shape, remember you are going to do some small patties with the dough, so if it too loose the patties won’t keep its shape but the same thing will happen if the dough is too dry.

After you get the right dough consistency, heat a large pan and start making patties the size of 15 cm diameter and 1 cm thick, put each pattie on the hot pan and cook on each side for about 5 min or until theu look firm and cooked.

Then pinch then edges all around making it like a little tortilla plate.

  
How to pickled the red onion

First wash the shredded red onion and then put it in a bowl and add ½ teaspoon of salt and the juice of a lime. Leave to pickle for 15 min and wash again, then add a bit of lime and it is ready.

Assembling the sopes to be eaten

On a plate put the pattie then on top put the beef and potatoe filling, then some shredded lettuce, then grated carrot, 2 avocado slices, 3 cucumber slices, 4 radish slices, some fresh cheese crumbled, some sour cream and at the end some pickled onion. Add some salsa if you want some heat on your sopes. Serve the consommé in a separate cup. Some people like to add the some consommé to each sope or other people, like me, add all the consommé at once.

Listo!

Provecho!

Arroz a la Mexicana (Mexican Style Rice)

by 5 Comments

 

 This is a very simple but useful side dish recipe to have in your repertoire of Mexican recipes. 

This rice is so delicious and it goes with almost everything. 

Serves 4

Prep 10 min

Cook 20 min approx 

Ingredients

  • One cup Basmati* or long grain rice 
  • 2 medium tomatoes
  • ½ onion peeled
  • 1 clove garlic peeled
  • 1 teaspoon tomato purée 
  • 1 carrot cut into little cubes
  • ½ frozen peas
  • 2 cup and a half chicken stock or an organic chicken stock cube dissolved in hot water
  • 2 tablespoon rapeseed oil
  • Salt (add salt if you are using unsalted chicken stock, if you are using the organic chicken stock cube, don’t add salt)

Method

In a blender put the tomatoes, onion, garlic and chicken stock and blend very well, put the sauce aside (add the salt here, if you are using the organic chicken stock, there is no need to add salt anymore).

Then in a sauce pan heat the oil at medium heat and add the rice, fry it for 2 min and add the carrot and continue frying for 2 more min and then add the tomato purée and fry for one min and add the tomato stock and low the heat to very low and put the lid on and let it simmer after 10 min add the frozen peas and continue simmer until the water has evaporated.

Tips

  • *I usually use basmati rice because I like the consistency when cooks.

Listo!

Provecho!


Mole Negro con Cuitlacoche (Cuitlacoche Black Mole)

by Leave a Comment

 

As I mentioned in my recent post quesadillas with Cuitlacoche this Mexican ingredient is consider a delicacy in Mexico and I had found out that this fungus that grows in maize is very common not only in Mexico, but in other countries like France and China, but we, Mexicans, are the only people that eat it. 

So, I had some Cuitlacoche left and I wanted to cook something very special with it, but I didn’t know what, therefore I decided to do some research in the very handy Internet and I found this amazing recipe from Yuri Gortari, that I believe it does Cuitlacoche justice and also sounds very posh, fancy, interesting and, have I mentioned it is utterly delicious as well? 

If you have never tried “Mole” before, well, this is your chance, and the good thing, it is very easy to make that YOU can make it yourself and impress your mates or girlfriends with a fancy Mexican dinner on your next gathering.

But, you might be asking yourself! What a heck is Mole??? Well, when somebody in England ask me what Mole is, I always tell them that it is like curry, the Indian dish, because it has the consistency of a sauce, but  what it makes mole different from curry are its ingredients. The word Mole comes from the Nahuatl (the language from the Aztecs) Mōlli, which in Spanish means sauce. In Mexico, there are different types of Mole made, each one made with different ingredients, but the most popular is Mole Poblano, this type of Mole, created in Puebla, is made with lots of ingredients and is very well known internationally. 

But this recipe is very simple with very little ingredients.

So, come on! Give this recipe a shot and see what you think!

Makes around 1 litre of fresh Mole

Prep 5 min

Cook 30 min 

Ingredients

  • 150 gr Cuitlacoche or Huitlacoche*
  • 4 pasilla chillies, washed and deseeded
  • ½ white onion peeled and cut
  • 1 clove garlic peeled or 2 if they are small
  • 1 ½ tablespoon maseca
  • Salt to taste or an organic chicken stock cube
  • Pinch of Dried epazote (optional)
  • 250 ml boiled water
  • 2 tablespoon rapeseed oil 

Method

Put the pasilla chillies to cook with 250 ml boiled water for 10 min.

 
Then put them in a blender with just half the water where they were boiled, the raw onion and garlic and blend, pass the sauce through a sieve to eliminate any skin from the chilli.  

Put the oil to heat at low heat in a saucepan, add the chillie sauce and start cooking it.

In a bowl put the maseca and add some hot water and stir until you get a runny consistency with no lumps and add it to the chillie sauce to thicken it, then blend the Cuitlacoche with the chicken cube or salt and add it to the chillie sauce, add the epazote and cook for 15 min at low heat and stirring from time to time.

  
Before turning the heat off, check if it is well seasoned.

  
Have it with grilled chicken breasts and Mexican style rice.

  

*A lot of people know it as “Huitlacoche” but both words are correct to use.

Listo!

Provecho!

Pozole Rojo de Pollo (Chicken Red Pozole)

by Leave a Comment

  
Pozole! What do you do when it has been raining all day in London and you feel miserable, bored and hungry? Well, you do Pozole! 

Pozole is a dish that has been eaten in Mexico for centuries, before spaniards conquered us. Maize has always been one of the main ingredients in Mexico, its importance goes back to pre-columbian times, maize was a sacred plant for the Aztecs, pozole has always been cooked since those times for special occasions. 

Pozole is a type of stew made with hominy, meat and dry chillies to give flavour to the consomé, it tastes amazing, it is garnished with fresh vegetables so the dish becomes just very cozy. In my family we always eat it with pork and my sister Sonia is the best pozole maker ever! When everybody in my family wants to eat pozole, we all ask her to make it, she kind of has this special touch or maybe she has a secret ingredient, but the pozole she makes always tastes wonderful. We usually cook a massive pot of pozole and when I say massive, I mean “MASSIVE” and  believe it or not, it all gets finished. 

So I hope you get inspired by my little family story and feel brave to try this recipe out.

Serves 4

Prep 15 min

Cook 1 hr approx

Ingredients

  • 4 organic chicken breasts and 3 organic chicken drumsticks 
  • 300 gr white hominy, drained and washed
  • 2 dried guajillos and 5 dried Anaheim chillies washed, deveined and deseeded
  • 2 medium tomatoes cut in half
  • 1 medium onion peeled and cut in half
  • 4 cloves garlic peeled
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • 2 Organic chicken stock cube or salt to taste
  • 1 litre water or more if needed 

To garnished

  • Half head shredded lettuce or white cabagge
  • 1 white onion chopped finely
  • 100 gr coriander chopped finely
  • A bunch radishes chopped in slices
  • Lime wedges
  • Spicy salsa

Method

  

Put the water, bay leaves, garlic, onion, oregano and chicken in a casserole dish and put it to cook first on medium heat and when starts boiling, turn the heat down to low.

In the meantime, put the chillies and tomatoes to cook at medium heat in sauce pan with water just covering the chillies for 15 min, then put them to the side.

After 30 min take the the chicken out of the casserole dish, shred the chicken and put to the side.

  
Then put the chillies and tomatoes with some of the water where they were boiled, 2 garlic cloves from the chicken and the chicken stock cubes into a blender and blend until smooth. Pass this salsa through a sieve and add it to the stock together with the shredded chicken and add the hominy and let it to cook for 30 to 40 min at low heat. Before turn it off, taste it if it needs more salt.  

  
 Serve it in a bowl and garnish with lettuce or white cabbage, coriander, onion, radishes and squeeze some lime and add spicy salsa if you want.

  
Tips

  • I bought my white hominy tin from www.mexmarket.co.uk the brand they sell is call “Carey” and the tin weights 3 kilos, it is a lot, but it is worth it, as you can freeze the rest that you don’t use and use it for another dish.
  • Some people have tortilla chips to accompany the pozole.

Listo!

Provecho! 

Chiles en Nogada 

by 2 Comments

I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty making them one of the most popular Mexican dishes and everybody’s favourite.

The story of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. In the original recipe the poblano pepper is covered with a mixture id stiff peak egg and then fry in oil before putting the nogada sauce.

Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally  this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.

Anyway, I do hope you enjoy this recipe as much as we did. Remember to tell me if you like the recipe by leaving a comment below. Your comments are very important for me.

Gracias

Love,

Karla X

Chiles en Nogada

Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Servings: 7 peppers
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Poblano Filling
  • 7 fresh poblano peppers the bigger the better
  • 250 g mince pork 5% fat
  • 250 g mince beef 15% fat
  • 2 medium tomatoes finely chopped
  • 1 small white onion finely chopped
  • 1 garlic clove peeled and finely chopped
  • ¼ cup raisins
  • ¼ teaspoon ground cinnamon
  • 2 tablespoon pinenuts chopped
  • 6 blanched almonds chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1 tablespoon fresh chopped parsley
  • ¼ fresh perfectly ripe pear finely diced
  • 4 dried pitted prunes finely diced
  • ½ plantain platano macho, finely diced and fried
  • 1 teaspoon salt
  • 4 tablespoon rapeseed oil
Nogada Sauce
  • 250 g soft goat cheese
  • 1 cup double cream
  • ½ cup milk
  • ½ cup walnuts
  • ½ teaspoon salt
Toppings
  • 1 cup fresh pomegranate seeds
  • ½ cup fresh chopped parsley

Method
 

To Prepare the Poblanos
  1. Charr the poblano peppers on the burners of the hob. Turn them around so all the skin gets blacken.
  2. Once the skin gets blacken, wrap the peppers in a kitchen tea towel and put them inside a plastic bag. Leave them to rest for 15 min, then take them out and peel the black skin off, making sure to keep the shape of the pepper intacted.
  3. Then carefully make an incision from top to bottom of the pepper and take the seeds out, leaving the stem on, making sure to keep the pepper shape, then leave aside. They are ready to be stuffed.
To make the filling
  1. While the peppers are resting, start by preparing the filling. Heat a saucepan to medium heat and add the oil. Once the oil is hot, add the chopped onion and garlic, cook for 3 min, mixing continuously, then add the minced meats and mix very well, cook for 10 min. Making sure the meat is in small pieces.
  2. Then add the chopped tomato and fry for 5 more minutes.
  3. After some time cooking the meat with the tomatoes, onion and garlic, start adding the rest of the ingredients: cinnamon, oregano, thyme, salt, the pinenuts, raisins, chopped almonds, cook for 10 min, then add the pear, the prunes and parsley and cook for 5 minutes more.
  4. Put the lid on and lower the heat. Let it simmer for 10 minutes. Turn the heat off and set aside.
To make the Nogada Sauce
  1. Put all the ingredients for the Nogada sauce: goats cheese, double cream, milk, salt, walnuts into a blender and blend until getting a smooth consistency.
  2. I find it easier to use the hand blender as I have more control over the mixture. Be careful not to over blend, the sauce has to be runny and thick so sticks onto the Poblanos.
To serve
  1. Carefully stuff the poblanos one by one with the stuffing. To keep them warm before serving, I heat the oven and I place them there for 5 minutes.
  2. Place the poblanos with the incision down and cover them with the nogada sauce. (see picture below)
  3. Then scatter at one end the pomegranate seeds and at the other end the chopped parsley. (see picture below)

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in north London.

Listo!

Provecho!

Ensalada de Nopales (Cactus Salad)

by Leave a Comment

  
Today is the evening of Mexican Independence Day and I didn’t know if I was going to go out with El inglés, aka, my husband to celebrate, so I organised to cook a proper Mexican dinner and I bought everything to make “Chiles en Nogada” but at the end we ARE going out, so my plans have changed and l decided to cook something easy, simple and delicious, my Cactus Salad is the perfect dish, you can make it a more filling meal if you grilled some chicken breast and have some rice as well.

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourselve, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live outside of Mexico and there is no way that you could get fresh cactus anywhere, the second option is for you, buy cactus in a jar, nopalitos, yes! I know they won’t taste the same, but it would do the job and if you find one that doesn’t have a lot of vinegar, it would taste nice. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.

Anyway, I will give you the recipe for both, fresh cactus and cactus in a jar.

Serves 4

Prep 10 min

Cook depending if you are using fresh cactus or from a jar

Ingredients

  • 300 gr fresh cactus or cactus from a jar
  • 2 large finely chopped tomatoes 
  • 1 large finely chopped onion
  • 100 gr finely chopped coriander
  • Salt to taste 
  • Pinch oregano

Method

If you are using fresh cactus, chopped them into little cubes, put them in a casserole dish with a small garlic, half an onion and cover them with water, cook them at medium heat for aroun 30 min or when the cactus have change to a pale green colour, there is no need to add salt, as you add the salt later.

If you are using cactus from a jar, drain them very well, remove all the onions and chillies and wash them through very well, then chopped them into little cubes.

Then add all the chopped vegetables, add salt the taste and a pinch of oregano and it is done! Leave it in the fridge for 15 min to rest so all the ingredients mix nicely and enjoy.

So easy, but so tasty. 

Tips

  • I used cactus in a jar from “La Costeña” and I found them quite nice, you can get them from www.mexmarket.co.uk 

Happy Mexican Independence Day! Viva Mexico!

Listo!

Provecho! 
  

Frijoles de la Olla (Beans from the Pot) 

by 4 Comments

Beans! One of the main ingredients in a Mexican diet. We, Mexicans, have been eaten beans for centuries. Beans are as important as maize for us, we literally eat them almost every day in many different ways, from the pot, fried, in soups, as a cream, etc., but all beans always start this way, cook in a pot, well, traditionally in a clay pot, like the one you see on the picture, people say that beans that have been cook in a clay pot taste different and it is true, well at least that is what I discovered. [Read more…]

Sopa de Papa (Potato Soup)

by Leave a Comment

  
In my family we have some dishes that we call emergency dishes, dishes that my parents used to cook when they didn’t have time or money and this is the case of this soup as the ingredients are very basic and cheap, but the result is a soup pack with tons of nice flavour. Feel free to add more ingredients if you want t make it even nicer, but in this occasion I will tell you the way my dad used to make it.

Serves 4

Prep 10 min

Cook 15 min approx

Ingredients

  • 2 organic large potatoes cut in chunks or a 500 gr baby potatoes peeled and cut in chunks 
  • 1 organic tin chopped tomatoes
  • 1 organic vegetable or chicken stock cube
  • 1 small chopped onion finely
  • 1 clove garlic peeled
  • 1 tablespoon rapeseed oil

To garnish (optional)

  • 200 gr cheddar cheese cut in cubes or
  • Chopped avocado
  • Sour cream
  • Chopped coriander

Method

Blend the chopped tin tomatoes with half an onion until getting a smooth consistency.

Heat a sauce pan at medium heat and add the oil, rest of onion and garlic, fry for 5 min and add tomato purée, cook for 5 min.

Disolved the stock cube in hot water and add it to the tomato purée, add the potatoes and cook for 10 min or until the potatoes are tender. Check the salt before turn the heating off, if it needs more salt, add it and continue cooking for 3 more min.

Serve with cheddar cheese cubes or avocado or any other garnish mentioned here.

Listo!

Provecho!

Paletas Heladas de Sandía (Watermelon Ice Lollies)

by Leave a Comment

  
I remember when I was a child my mum used to make “Hielitos” which were like a sort of ice lollies but instead of being lollies with a stick, my mum used to used a little plastic bag, this is a very common way to make ice lollies in Mexico, I used to love them, but I remember that my mum used to use cool-aid, a sort of flavour powder, my watermelon lollies are much nicer and healthier, so, sorry mum! 

Makes 6 small ice lollies

Ingredients

  • Half a watermelon cut in chunks and deseeded
  • 1 tablespoon Organic Agave Syrup or more if you have a sweet tooth

You need:

Ice lollies cases

Method 

Put the watermelon with the Agave syrup in a blender or in a jar and blend with a hand blender. Pour into the lollies cases and freeze until they are frozen. 

To take them out of their cases, just pass them through some hot water and they will come out with no problem.

Listo! 

Provecho! 

Salsa de Molcajete (Molcajete Salsa)

by 4 Comments

The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle  and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour. [Read more…]

Salpicón Mexicano de Res (Mexican Beef Salpicon)

by Leave a Comment

 

I have been craving Salpicón since I was in México, it is my second favourite dish after my mum’s sopes, so today I thought that even though I am still jetlag, I was going to make it, so I went to get the meat at my local organic butcher, Grahams, who sells amazing meats, I came back home, got myself into the kitchen and didn’t stop until was done.

Salpicon is quite a laborious dish to make, but if you organise yourself it will take you less than an hour, it is worth the effort because when it’s done, it tastes wow! 

Apparently I read that Salpicon comes from a Spanish dish, which is made with seafood, in Mexico is very common to find it with shredded beef, the other ingredients are the one that change depending on how each family prepares it.

So here I am sharing my family’s Salpicon dish, actually it is kind of my sister’s recipe, she is the queen of the Salpicón. Well let’s start with the recipe, I hope you enjoy it as much as we do in my family. 

Serves 4

Prep 30 min

Cook 50 min approx

Ingredients

For the meat

  • 300 gr beef skirt
  • 1 piece of beef bone 
  • 1 large tomato cut in half
  • ½ onion peeled
  • 1 garlic clove peeled
  • 1 tablespoon salt
  • Water 

Vegetables

  • ½ head shredded lettuce
  • ½onion cut in thin julienned
  • 2 medium carrots peeled and julienned
  • 1 large courgette julienned
  • 1 potatoe peeled and julienned 
  • 1 green pepper roasted on the hob, skin and seeds off and cut in strings 

Extra 

  • 3 tablespoon light soy sauce

To garnish

  • Avocado slices
  • Fresh cheese crumble (feta or anari)
  • Spicy salsa
  • Tortilla chips or tostadas

Method

Cook the meat with the tomato, onion, garlic, salt and bone for around 25 min or until to prick the meat and the fork goes right through easily and the juices come out clear. Then take the meat out of the broth and leave aside to cool down then shred it. 

Have all the vegetables cut. Take the bone, tomato, onion and garlic out and cook th carrots in the broth for 5 min at medium heat, then do the same with the courgettes and potatoes.

Mix with your hands all the ingredients on a big salad bowl and add the soy sauce and mix again.

Enjoy it with some avocado, fresh cheese, spicy salsa and tortilla chips.

Tips

  • If you can’t get a beef bone use organic low salt beef stock cube.
  • Ask your butcher to cut the bone.

Listo! 

Provecho! 

Gallina Pinta (Ox Tail, Pinto Beans and Maize Soup)

by Leave a Comment

 
This is a traditional recipe from the state of Sonora in Mexico. Sonora is located in the north of Mexico, bordered by the states of Baja California, Chihuahua and Sinaloa.

If we translate the name of this dish into English it would be, “spotted hen”,  I know, it doesn’t make any sense, as the dish isn’t cook with chicken, but apparently they call it like that because of the combination of colours between the beans and the maize.

This recipe was given to me by my brother’s mother-in-law, she invited us for lunch one afternoon and surprised us with this delicious meal. It is very easy to cook and extremely yummy, El inglés, my husband, had seconds.

Serves 5

Prep 10 min

Cook over 1 hr 

Ingredients 

  • 500 gr ox tail or beef skirt cut in chunks 
  • 150 gr pinto beans
  • 1 kg Maize or Hominy
  • 1 small onion cut in half
  • ½ green California pepper or green pepper
  • 2.5 L water
  • Salt to taste 
  • A pinch dried oregano

To garnish

  • Chopped coriander
  • Chopped onion
  • Limes cut in quarters 
  • Spicy salsa or dry chillie flakes

Method

Put the beans and meat to cook in a large sauce pan with the water, cook until the beans are partially cook, then add the onion, green chillie and salt, cook for 15 min and add the maize and add the pinch of oregano. Cook until the meat is tender and the beans are cook properly.

Garnish with coriander, juice lime to taste, onion and spicy salsa or chillie flakes.

Tips

  • If you find dried maize, add the maize at the beginning with the beans and meat.
  • You can get tin maize or hominy in www.mexmarket.co.uk

Listo!

Provecho!

Sopa de Flor de Calabaza (Courgette Flower Soup) 

by 4 Comments

 When I was a child, I grew up eating literally everything! My parents used to hate wasting food, so whatever they used to cook we had to eat it and we used to eat lots of weird stuff like liver, kidneys, pigs trotters, moronga (clotted blood) and lots of  vegetables like Guajes, watercress, wild spinach and as a child I always hated them, so imagine what I thought about courgette flowers!, it was a big “NO” straight away. [Read more…]

Langosta al Estilo Puerto Nuevo (Lobster Puerto Nuevo Style)

by Leave a Comment

  
Yesterday we had a day trip to Tijuana and surroundings, we had a lovely time with my brother and his family.  

We made a stop in Puerto Nuevo, a little town just after Rosarito Beach, Baja California, it is known as the “lobster village” and now I know why, when you get  into the town almost everybody has a restaurant and serve lobster.

When we went the little town was very quiet, it was Tuesday evening, but I have been told that during the weekend it gets full up with people trying to taste the speciality of the town, specially during these nice hot summer days.

Anyway, I went into a restaurant called “Ortegas” and talked to the friendly Chef José Antonio Hernández, who is also a composer, he told me how the lobster Puerto Nuevo style is done and served. “Ortegas” Restaurant is like an institution in Puerto Nuevo, it has a very Mexican and inviting decor. 

The kitchen is open plan, so you can see how they prepare your food and it also has its own Mexican bakery and little stand to make homemade flour or corn tortillas.

Chef José Antonio explained me that the secret for Puerto Nuevo’s lobster dish is the freshness of its product, because you literally have your lobster from the sea to your plate.

He also described the traditional way to serve Puerto Nuevo Lobster, a bit of refried beans, red rice and homemade flour tortillas and to eat it, you open the flour tortilla, put some lobster meat, refried beans, rice and spicy salsa on it and eat it as a lobster burrito accompanied by a good glass of white wine from the Valle de Guadalupe region.

We had a lovely time and the food and service was very good, but what I loved the most about the place is the passion of how the chef talked to me about the lobsters he cooks, just like any other Mexican, because we love to talk about our food, it make us feel very proud.

Serves 1

Prep 10 min

Cook 15 min

Ingredients 

  • 1 Lobster cut in half, washed and cleaned 
  • Rapeseed oil and lard enough to cover the lobster
  • Salt and pepper to taste

To serve

  • Refried beans
  • Mexican style red rice
  • Flour tortillas
  • Your favourite Mexican spicy salsa
  • Half a lemon to garnish

Method

To cook the lobster they use a very simple method but it helps the lobster mantain its colour and flavour.

Heat the oil and lard together in a fryer machine or a casserole dish big enough to put the lobster.

Add salt and pepper to taste to the lobster and when the oil is very hot, introduce the lobster and fry for 3 min.

Serve with refried beans, rice an flour tortillas.

Tips 

  • Use only oil if you don’t want to use lard. Rapeseed or sunflower oil is fine.

Listo!

Provecho!

Sopa de Fideos con Maíz (Vermicelli Pasta Soup with Sweetcorn)

by 4 Comments


Here’s the thing! Today I was so busy that first I didn’t have time to cook a long and time consuming dish and second my fridge looked like the Vizcaino desert in Baja, so I decided not to complicate my existence and cook something easy but nice and healthy and when I find myself in those type of situations I always recurred to one of my mum’s recipes that I have very close to my heart.

Well it is not really my mum’s recipe, I think all the mums in Mexico know this recipe, I guess because is easy to do, tasty, healthy and children love it. Anyway, my mum used and still make it for us and she is the queen of sopa de fideos or at least that is what she says.

What I like about this dish is that is very flexible! Mmm! I wonder if somebody have used such a word to describe a recipe, maybe I’m the first person, but what I mean is that you can add as many vegetables as you want. In Mexico, for example, is very popular to have this soup with chopped courgettes, carrots, potatoes and shredded chicken, so it is up to you; be creative and make it your own by adding other ingredients, then you can show off to your friends and family your chef skills and say that you make a sopa de fideos Mexican style with your own touch! Sounds good, right!

Anyway, for this recipe I used the left over tomato salsa I made yesterday, the recipe is on my blog, and some other bits and bobs I found in my poor deserted fridge.

If you decided to give it a try, I really hope you like it and start to cook it for your children and maybe when they grow up they might, like me, think about this recipe as a happy childhood memory and then they will always have a happy Mexican food memory that will pass through generations just like my grandma, my mum, me and my daughter.

Serves 4

Prep 10 min

Cook 20 min approx

Ingredients 

  • 5 vermicelli nests crumbles into tiny pieces
  • Half an onion finely chopped
  • 1 small clove garlic peeled
  • 1 organic chicken stock cube
  • 1 pint of tomato salsa (see recipe on blog)
  • Boiled Water
  • 2 tablespoon organic rapeseed oil
  • 1 cup frozen sweetcorn

To serve

  • Thin avocado slices
  • Chopped coriander
  • Feta or queso fresco
  • Lime (optional)
  • Sour cream (optional)

Method

 Put the oil to medium heat in a casserole dish, add the onions and sauté for 3 min then add the vermicelli nests and fried until the pasta is slightly brown.

Then add the tomato salsa, water and the organic chicken stock cube and let it cool for 10 min, stir occasionally then add the frozen sweetcorn and cook for 5 more min, be careful not to let the liquid to be soak by the pasta, if that happens just add more water.

Taste for salt and if it needs more add at this time. Turn the heating off when the pasta is cook.

Tips

  • If you think it lacks of flavour you can add a little tomato paste.

Listo!

Provecho!

Tacos Dorados de Pollo con Salsa de Jitomate (Chicken Fried Tacos with Tomato Salsa)

by Leave a Comment

In México there is a dilemma about how is a tortilla filled with something, rolled and fried is call, some people call them “flautas” (flutes) others call them “tacos dorados” (fried tacos). I believe the name comes depending on how you make them, for me a flauta is roll very tight and thin, while tacos dorados are more chunky. Whatever the real name, the truth is that they taste divine. [Read more…]

Tacos de Jamaica (Hibiscus Tacos)

by 5 Comments

Yes, you are reading right! Tacos de Jamaica. When I first heard of them, I thought, errr!! Not for me! The whole idea of eating hibiscus flowers that had been soaked in water, didn’t make me excited, but I kept looking in the internet people cooking them and saying wonderful things about it and because I am a very inquisitive person and also I like to try new things I decided to give them a try. [Read more…]

Chilaquiles Verdes (Green Chilaquiles)

by Leave a Comment

 

One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy.

Therefor I decided to cook some this morning for El inglés (my husband) and me, as we had a late night out with some friends.

It is a very easy recipe to cook, but you have to be careful when frying the tortilla chips because they can get burn very easily.

So, let’s begin!

Serves 4

Prep 15 min

Cook 20 min approx 

Ingredients

  • 12 corn tortillas cut into small pieces
  • Rapeseed oil to fry the tortilla chips
  • Salsa verde (green salsa) recipe on the blog

To serve

  • Half Feta or Anari cheese crumbled
  • Half an onion finely chopped
  • 100 gr coriander chopped
  • Small tub sour cream

Method   


 First make the salsa verde, the recipe is on the blog, when the green salsa.
   
 I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife.

   

 

Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuesly as well, in that way all the pieces will fry all around.

When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.

Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.

Listo!

Provecho!
 

Sopa de Chicharrón en Salsa Verde (Pork Crackling in Green Salsa Soup)

by Leave a Comment

 

When we go to Mexico to visit my family, we like to go to this restaurant in Ensenada near the sea called “Los Veleros” where they offer you as a compliment a sopa de chicharron or a quesadilla, I always go for the soup as it is packed full of flavour.

So yesterday after deciding to make enchiladas verdes for our dinner, I went to the supermarket to get some chicken, while I was queuing to pay something that looked like a bag of crisps got my attention, it said Pork Crackling, so I bought it, took it home, tried and yes! You guessed, it tasted similar to the chicharron we have in Mexico.
I thought to recreate the soup we get in “Los Veleros” to use my salsa verde. I have to be honest, it doesn’t have the same texture and flavour, but it tastes very similar, so you ever do a Mexican dinner party and want to impress your guests with a starter, this is a good option. When you serve the soup you garnish it with chopped onion, coriander and avocado and then the dish comes together.

Serves 4

Prep 10 min

Cook 10 min

Ingredients 

  • 4 bags “Hogbites” hand cooked pork crackling
  • Tomatillo Sauce (recipe on the blog)
  • Water

To garnish

  • Chopped onion
  • Chopped coriander
  • Chopped or sliced avocado 

Method

  

In a casserole dish pour some salsa and water to boil enough to get a soup consistency, add the pork cracklings and cook for 10 min. No need to use salt as the pork cracklings are already salted. 

Serve in a small bowl, garnish with onion, coriander and avocado.

Listo!

Provecho!

Pescado Pacífico (Pan Fried Haddock Pacific Style)

by 2 Comments

 

The best recipes are the ones that are past through generations like this one that I found in one of my diaries written by my father many years ago. Had a brilliant day today talking to a very nice fellow Ensenadense about food, childhood memories and projects, so looking through one of my diaries I saw this recipe and I decided to do it. [Read more…]

Salsa Verde (Green Tomatillo Sauce)

by 2 Comments

 

There are some Mexican recipes that I categorised as important and this is one of them, it is the base for many Mexican recipes and it is so versitile that you could use it in many different ways, as a spicy salsa for your tacos or eggs, as a nibble with some totopos (tortilla chips) or as an ingredient for a main dish like enchiladas.

At my home in Mexico my sister makes the most amazing salsa verde, obviously in Mexico is very easy to get tomatillos (green tomatoes), but here in London is almost impossible, although I have a friend that grow hers own once, but she said that they didn’t taste as good as the ones you get in Mexico and they were very small, I guess because of the fact that tomatillo plants need a lot of sun light which, unfortunately is one of the things that here in England we lock of.

When I need tomatillos I always buy them in a tin, I know they are not going to taste the same as the fresh option, but they are a great alternative and I have try a few brands and I found the one from “La Costeña” the best, they are not very vinegary, which gives the finish dish a good taste.

Once you do this sauce you can keep it in the fridge for up to three days or you can freeze it for up to six months.

Prep 5 min

Cook 15 min

Ingredients

  • A tin of 794 g or 28 oz La Costeña tomatillos drained and washed 
  • 1 small onion
  • 3 fresh jalapeño peppers
  • 1 garlic 
  • Salt to taste

Method

  

In a saucepan put the jalapeño peppers, onion and garlic to cook with some water until the jalapeños turn a bit pale and the onion looks cook.

Discard the water and put those ingredients in a blender tigers with all the tomatillos from the tin, blend until the sauce has a smooth consistency and heat for about 5 more min, check the salt and if you think they need some salt, add some and cook for 2 min and your sauce is done.

Have some with coriander or avocado to garnish your tacos and keep the rest to cook other dishes.

Tips

  • To buy “La Costeña” tomatillos check their website, they have a list of the places you can get them from www.mextrade.co.uk 

Listo!

Provecho!
 

Salsa Verde

by 2 Comments

There are some Mexican recipes that I categorised as important and this is one of them, it is the base for many Mexican recipes and it is so versatile that you could use it in many different ways, as a spicy salsa for your tacos or eggs, as a nibble with some totopos (tortilla chips) or as an ingredient for a main dish like enchiladas. [Read more…]

Repollo o Col a la Mexicana (Cabbage Mexican Style

by Leave a Comment

  
I remember when I was a child my dad use to make cabbage when we would be running out of money, it is a very cheap and unappreciated vegetable that people tent to use it only to garnish other dishes, but this is a very good example that the humble cabbage can deliver 100% satisfaction.

It is a very simple recipe to follow and make, but pack with flavour, specially if you sprinkle it with dry chili, in this case I use árbol chili, but my dad used to use piquín chili, which is a bit more spicy, I also used a cheese that I get here in London called Anari and it is similar to the Panela cheese we have in Mexico.

You can have it as a main vegetarian dish accompanied with rice or as a side dish.

So however you have it with, you will love this recipe. Enjoy!

Serves 6

Prep 10 min

Cook 15 min approx

Ingredients

  • 1 medium cabbage shredded finely
  • 3 medium fresh chopped tomatoes 
  • 1 chopped onion
  • 10 ml water
  • 2 tablespoon rapeseed oil
  • Salt and pepper to taste

To serve

  • Anari or feta cheese 
  • Any dry chili of your preference

Method

In a big casserole dish eat the oil, add all the vegetables and stir, add the water and put the lid and let simmer at low heat for 5 min, then stir again and continue cooking for 10 min, check if the cabbage is cook but still a bit firm and turn the heat off.

Listo!

Provecho!

Papas con Chorizo (Potatoes with Chorizo)

by 2 Comments

  

Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket.

The city of Toluca in Mexico is call the capital of chorizo, there they made delicious chorizo rojo (red) or chorizo verde (green) which is made with tomatillos, coriander, chilies and other ingredients, the red chorizo is made with different types of dry chillies like guajillo and ancho, they also use paprika and other aromatic herbs. The Mexican chorizo is different than the Spanish, first of all the meat is mince and not cut like the spaniards do, so when you are cooking with it, the chorizo kind of melts on the frying pan, so it mixes very well with anything you cook. 

So let’s begin with the recipe and I hope you enjoy it.

Serves 4

Prep 10 min

Cook 15 min approx

Ingredients

  • 4 small chorizo sausages, skin off  and chopped finely 
  • 3 large white potatoes peeled and cut in small cubes
  • 1 small onion finely chopped
  • A pinch of cumin*
  • Salt to taste
  • 2 tablespoon rapeseed oil

Method

On a large skillet or frying pan heat the oil on medium heat and add the potatoes and stir continuesly so the potatoes cook evenly, then add the chorizo, onion and pinch of cumin and continue stirring for 10 min, taste the potatoes to check if they are cook and also if you think they need salt add it at this time. Cook for 2 more min and by then everything should be cook. Have them on a tortilla as a taco or in a flour tortilla as a burrito, also you can have them in quesadillas, sopes or by themselves. It is a very versitile dish.

  • The chorizo I used is unearthed Spanish cooking chorizo

Listo!

Provecho!

Ensalada César Receta Clásica (Cesar Salad)

by Leave a Comment

 

Yes! Believe it or not, Cesar Salad is Mexican! There are a few versions about how the Cesar Salad was invented, but I will tell you the version that the Baja California government website says. 

In 1940 some pilots were staying in the “Cesar Hotel” located in Tijuana,  one of the nights they arrived late and they wanted something to eat, the employees from hotel’s kitchen told the pilots that the kitchen was closed and there wasn’t anything to serve apart from a few lettuce leaves, so the pilots said to the Chef to cook them a simple salad and the Chef Livo Santini, prepared this salad, the pilots were so impressed that they called it “Ensalada Aviadores” (pilot’s salad).

Later on the owner of the hotel, César Cardini, called himself the creator of the salad, formally patenting the dressing and calling it “Ensalada César” 

Nowadays the Cesar salad is famous around the world and it makes me feel very proud every time I say this story to people.

Serves 2

Ingredients 

  • 1 head Romaine lettuce washed, dried and leaves separated
  • 4 anchovies finely chopped
  • 1tbsp Dijon mustard
  • 1 small mince garlic 
  • 1 egg yolk
  • Ground pepper to taste
  • 30 gr grated Parmesan
  • Juice of half a lime
  • 1 teaspoon Worcestershire sauce
  • ¾ cup Extra virgin oilive oil
  • ½ baguette for croutons

Method

Traditionally the dressing is made in a large wooden salad bowl and the dressing is mix with two wooden spoons, but I start making mine with a hand blender and finish mixing it by hand to avoid thickining it.

So if you do the dressing on a wooden bowl, put the anchovy paste, mince garlic, mustard, lime juice, egg yolk, Worcestershire sauce, pepper and mix very well, then start adding the olive oil in small quantities and mix continuously, once you get a consistency with body, add some Parmesan and mix a bit more.

Add the romaine lettuce leaves and dress them very well with the dressing, sprinkle some Parmesan and serve with croutons.

To make the croutons

You can cut big pieces like I did and put them in the oven, tossed them with some oilive oil before and bake for around 15 min at 375 F or until harden or you can make little ones and do the same process.

Listo!

Provecho!

Tamales de Res Estilo Sinaloa (Beef Sinaloa Style Tamales)

by 2 Comments

  
I think everybody in the world has a family recipe, a recipe that it is very special, a recipe that nobody else does or knows and this is the case of my tamale recipe. It belongs to my mum’s family and it has been with us for generations. 

It made me feel very proud to belong to a family with so many mexican traditions, especially food traditions. El inglés, my husband, says that to see my aunties cooking in the kitchen is like watching a scene of the Matrix movie, one cooking the beans, while the other one is chopping vegetables and the other one is preparing the salsa, etc, so you can imagine how my childhood was, always eating very good food.

It took me a while to decide to put the recipe on my blog because as it doesn’t belong to me, I was waiting for permission to share it with you.

This recipe is only done in my family for very special occasions, like Christmas, New Year’s Eve or birthdays and when we do tamales at my mum’s house, we tend to do lots, when I say lots, I mean we make around 150 to 200 tamales, but here in London I only made a few for me and my small family.

It is quite laborious recipe, so be prepared to be busy in the kitchen for a while, but once the tamales are done, you will love them and would want to make them all the time.

So let’s start!

Makes around 30 tamales

Ingredients

To cook the meat

  • 500gr skirt beef
  • 1 L water
  • 2 or 3 pieces of bone marrow 
  • 3 small tomatoes cut in half
  • 1 medium onion cut in half 
  • 2 small cloves of garlic peeled 
  • Salt to taste

For the California Chili sauce

  • 8 dried California chillies or New Mexico, deseeded and cooked in water for 5 min.
  • The tomatoes, onion, garlic and some beef stock from when you cooked the meat.
  • Some of the beef stock from the meat

For the Guisado (beef filling)

  • Shredded beef (the beef you cooked)
  • 50 ml of beef stock
  • 2 big tomatoes chopped in thin semi slices.
  • 1 medium onion julienne
  • 1 green pepper julienne
  • Some California Chili sauce 
  • Salt to taste

For the maseca dough 

  • 500 gr maseca
  • 250 ml luke warm water
  • 250 ml beef stock 
  • 350 ml California Chili sauce
  • 200 gr pork lard 
  • Salt to taste

Extra ingredients

  • 1 large potato julienne
  • 1 large carrot julienne
  • 1 large courgette julienne
  • A small jar of olives pitted 
  • A small jar of jalapeños  
  • Corn husk leaves 

Method

Cooking the meat

  

In a casserole dish put the piece of meat with the tomato, onion, garlic, bone marrow and salt to taste and add water until the meat is covered. Cook for 20, while is cooking remember to remove the impurities (the frothy broth that forms on top). When the meat is cooked, remove it from the broth, leave the beef broth aside and shred the beef with your hands or with the help of a fork. When it is all thinly shredded, cut it into small pieces and set aside.

 Cooking the Guisado (beef filling)
 

Use a big frying pan. Heat the oil and add the tomatoes, onions and green pepper.

  

After 7 min add the shredded beef and cook for 5 min more.

  

Then add some of the California chili sauce to give some flavour. Use 50 ml of the beef stock, add a spoon of maseca flour and add it to the Guisado. Taste if it needs salt and cook for 5 more min and set aside.

  

Preparing the extra ingredients 

   
Chop the potato and cover with water so it doesn’t darken, chop the carrots and the courgettes the same way as the potatoes. Have all the ingredients ready and put them aside.

 
Soak the corn husk leaves in water for around 1 to 2 hours so they are manageable. Once they have been soaking for a while, separate the large leaves from the small ones. You will use the large leaves to wrap the tamales and the small ones to make strings.

Preparing the dough 

  

To prepare the maseca dough you will need a big bowl. Melt the pork lard either in the microwave or on the hove. Have the ingredients ready to get them mix in the big bowl.

   
Add some of the luke warm water and mix, then the rest of the California chili sauce and the rest of the beef broth. 

 
Work the dough until all the liquid has been absorbed then start adding The piel lard and continue mixing. The dough will tell you if it needs more water, it has to be firm and not sticky, taste the dough for salt, if it needs salt add it at this stage.

Assemble the tamales  

Take a large corn husk leaf and add some masa (dough) and spread it over the leaf, you can do it with the help of a back of a table spoon or with your hands.

  
  
Add some beef Guisado, one or two sticks of each vegetable, one olive and a jalapeño slice.

  

  

Wrap the filling with the corn husk leaf and tie a knot at each end with the corn husk leaf strings you made earlier. Repeat the procedure for each tamal until you run out of dough.

To cook the tamales

  

You can get a special tamale casserole or you can improvise one, like I did. On the bottom of the pan put 1L water with salt, put a little ramekin up side down and a plate on top of the ramekin, lay some leftover corn husk leaves then lay the tamales like in the picture, covered them with some more leftover leaves and close the pan very well (very tightly). 

Cook with high heat for 10 min then turn down the heat very low and cook for 1 hour and 30 min. Before turning the heating off, make sure they are cook, take a tamal out, give 2 min to cool down first, cut the strings, open it and if it comes out of the leave easily, that means that is cooked if not, continue cooking for 30 more min and check again until cooked.

Tips

  • You can find all the ingredients in www.mexgrocer.co.uk or www.coolchile.co.uk
  • I have seen a tamal casserole pot on Amazon for around £30
  • Any questions don’t hesitate to send me a message.

Listo!

Provecho!


Close Popup

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

I accept My Preferences I decline
Privacy Center Privacy Settings Cookie Policy
Close Popup
Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

Necessary Analytics Marketing Privacy Center Privacy Policy Cookie Policy
These cookies are necessary for the website to function and cannot be switched off in our systems.
Technical Cookies
In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec
WooCommerce
We use WooCommerce as a shopping system. For cart and order processing 2 cookies will be stored. This cookies are strictly necessary and can not be turned off.
  • woocommerce_cart_hash
  • woocommerce_items_in_cart
  • wc_fragments_#
Decline all Services
Save
Accept all Services
Open Privacy settings