Mexican-Restaurants.net News Blog

Ingredient & Amounts

• Rum, vanilla 1 1/2 oz.
• Triple Sec 1 1/2 oz.
• Orange Juice

Glass to Use - Highball glass

Mixing Instructions
Shake ingredients in a cocktail shaker with ice.
Strain into glass over ice

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 4 cans chicken broth
• 2 cups chunky salsa
• 2 cups frozen corn
• 2 cups chopped onion
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons lemon juice
• 1 pound corn tortilla chips

DIRECTIONS
Saute the chicken in olive oil for 5 minutes. Add the garlic and cumin and mix. Add chicken broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for 25 minutes. Break up tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Serves 8

Howling Dingo

Ingredient & Amounts
Amaretto 2 oz.
Rum, overproof/151 proof 1 shot
Dr. Pepper 12 oz.

Glass to Use - Mason Jar

Mixing Instructions
Add ice to jar, then amaretto, then add rum. Then fill the rest of the Mason-jar up with Dr.Pepper, stir slowly.

Bloody Mary

Ingredient & Amounts
Vodka 1 1/2 oz.
Lemon Juice 1 dash
Tomato Juice 3 oz.
Lime 1 wedge
Tabasco Sauce 2-3 drops
Worcestershire Sauce 1/2 tsp.

Glass to Use - Old Fashioned glass

Mixing Instructions
Shake ingredients in a cocktail shaker with ice. Strain into a rocks glass over ice cubes. Garnish with a wedge of lime, and salt and pepper if desired.

Vanilla Coke #2

Ingredient & Amounts
Rum, vanilla 1 1/2 oz.
Cola (Coca-Cola) Fill with

Glass to Use - Highball glass

Mixing Instructions
Build over ice in a highball glass.

Start with Whole Bean Gourmet Coffee.

Grind 1 tablespoon of coffee per cup. i.e. 10 cup pot=10 Tablespoons.

Use a drip brewer with a paper filter that will brew a pot of coffee
in no less than 3 minutes, nor more than 4 minutes. A longer
brewing time could cause over extraction which will make the
coffee bitter. Remove grounds immediately.

Store unused coffee in an airtight container in the freezer

Buttery Crown

Ingredient & Amounts
Crown Royal 1/2 shot
Schnapps, butterscotch 1/2 shot

Glass to Use - Shot glass

Mixing Instructions
Pour Crown Royal into shot glass first, then layer schnapps on top.

Collection of cocktail and drink recipes. Search, vote and browse for drinks and cocktails. A bartender guide, web site index and forums are also included.

Holy Water

Ingredient & Amounts

• Curacao, blue 1 oz.
• Sour Raspberry Pucker 1 oz.
• Sprite 3 oz.

Glass to Use - Highball glass

Mixing Instructions
Mix it all together with ice.

Buttery Nipple

Ingredient & AmountsBailey's Irish Cream 1 part

Schnapps, butterscotch 1 part

Glass to Use - Shot glass

Mixing Instructions
Layer Irish cream on top of the schnapps in a shot glass.

"Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you’ll find restaurants with familiar names and ‘gringo’ menus, though the offerings will often be over-priced and not of a high standard."

mexican food, mexican recipes, tortilla maker-press, salsa maker, receipes

INGREDIENTS:

• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 cans chicken broth
• 1 cup diced tomatoes
• 2 tablespoons taco seasoning mix
• 1 tablespoon vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 2 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 1 cup water
• 1 tablespoon chopped fresh cilantro
• 1 cup shredded Cheddar cheese
• 1 cup crushed tortilla chips
• 1 avocado - peeled, pitted and diced

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips. While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

ZACATECAN ENCHILADAS

Ingredients:

• 18 tortilllas
• 1/4 kg of pork back
• 6 chilis poblanos (poblano peppers)
• 1 cup of queso fresco (farmer's cheese may be substituted), broken up
• 1 cup of sour cream
• 1 head of lettuce

Directions:
Cook the meat, let cool a little, pick off any remaining hairs, and then fry lightly. Toast, peel, hollow out and grind up the chilis. Mix with the sour cream and add half of the queso fresco. Bring the mixture to a boil and then remove from heat (but do not let it get cold). Fry the tortillas lightly, soak them in the sauce, fill them with the pork and close them. Place the enchiladas on a plate and pour the remaining salsa on top. Garnish with lettuce and cheese. Serve hot.

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Grand Opening coming soon!

Restaurant owner builds on success
Enrique Roman opened Mexico Tipico on Dixie Highway in 1993, and since then he's been scattering Mexican restaurants around Louisville like treats from a piñata.

With other eateries operating under the names El Nopal, El Nopalito and Tequila, Roman and a combination of partners have nine family-style restaurants in the Louisville area and another in Corydon, Ind., all with the same menu.

Altura Pluma (high grown) indicates the finest coffee of Mexico.

Ingredients

• 2 cups long-grain rice
• 3 cups chicken stock
• ½ cup pureed tomato
• 1 small chopped onion
• 1 garlic clove
• 2 small chopped carrots
• ½ cup peas
• 2 small chopped chillies oil

In a pot heat oil and fry chopped garlic and onions. Fry rice until gold and sauté. Pour excess of oil. Add tomato puree and cook for 2-3 minutes. Pour the chicken stock and when it boils add chopped vegetables, stir once. Turn heat to a low point and cover 15 minutes.
Check that the rice is floppy and dry.

Chicharrón flæskesvær in green sauce
Chicharrón is the skin of the pork deep fried in oil. It becomes crunchy and it is also eaten as snack. In Denmark the chicharrón is called "flæskesvær".

Ingredients

• 2 spoons oil
• 1 large chopped onion
• ½ l chicken broth (chicken bullion)
• 2 cans of green sauce
• 250 g Chicharrón (flæskesvær)

In a pan, fry oil and add chopped onion, sauté and cover for 5 minutes.
Add the flæskesvær and and green sauce with chicken broth. Be careful that it does not become too watery. Cover and cook at low heat for 15 minutes. Serve with rice and enjoy.

Ingredients

• 3 cups peeled and cubed potatoes
• 1 chorizo

Instructions:
Cook the potatoes in boiling water with salt, once they are tender, drain and place in a bowl and mash with a fork. Place the mixture in the middle of the tortilla and fold it in half, serve it with guacamole or sauce.

• Green Enchiladas
• Red Enchiladas
• Enchiladas of Mole Poblano

There are three different types of enchiladas but the method is the same for all three. First of all choose your preference, you can buy a cup of Mexican Green Sauce (salsa verde), red sauce or mole Poblano for making enchiladas.

Ingredients

• 1 whole chicken breast, boiled and finely shredded
• 12 corn tortillas
• cooking oil
• ½ cup of sour cream
• ½ cup of crumbled feta cheese
• ½ cup of sesame seeds (for enchiladas with mole Poblano)
• salad onion cut in onion rings

Directions

Heat in separate saucepans your sauce of choice and the shredded chicken. Heat oil to boiling point in a frying pan and dip one tortilla at a time for two seconds each side. Dip the tortilla in the sauce and fill with chicken, roll it up and place on a serving dish. Pour the remaining sauce over the tortillas once they are filled and rolled up. Sprinkle onion rings and the feta cheese over the tortillas, cover with sour cream and heat in an oven until it melts and becomes golden. For the Mole Poblano recipe decorate with sesame seeds.

The Burrito Blog Mexican Restaurants directory

Simple recipe for Quesadillas with cheese

Place manchego cheese or another cheese that melts in the middle of the tortilla, fold it in half. In a frying pan, heat half a cup of oil and fry the Quesadilla 2 or 3 minutes on each side, until it is brown and serve it with guacamole, green or red sauce. It can be done also without oil. You can fill quesadillas with beans or combine them with cheese.

Our Guacamole Recipe

Ingredients

• 2 large avocados
• 1 large tomato, peeled and chopped in cubes
• 1 or 2 green chillies (chiles), sliced
• 2 tablespoons of onion roughly sliced
• 3 spoons of coriander sliced
• salt
• 5 drops of lime juice

Instructions

Cut the avocados in half, remove the pits and mash the avocado with a fork. Place the avocado flesh in a bowl and mix chillies, onion, tomato, coriander, add 5 drops of lime juice, and enjoy!

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Ingredients

• 24 Corn Tortillas
• 1 lb. boneless cubed pork or chicken
• 1 onion sliced in chunks
• 4 tablespoons chopped coriander
• 1 clove garlic, peeled
• 3 black peppercorns
• 4 cups of water
• cooking oil
• salt to taste

Directions
In a saucepan place the pork, garlic, peppercorn and 1 teaspoon salt, add the water and boil the mixture under a lid for 30 minutes until the meat is tender. Place a large spoonful of shredded meat to one side of the tortilla, mix onion and coriander and roll up the tortilla. You can add red or green hot sauce or avocado dip. If you prefer you can fry the tacos. Heat half a cup of oil in a frying pan, put in the tacos with a toothpick to ensure that they do not unroll and fry them until they are golden. Remove the toothpicks and serve the tacos with sauce or guacamole.

MEXICO CITY — With Mexico scrambling to find and help thousands of its citizens stranded by Hurricane Katrina, an unprecedented convoy of Mexican military vehicles was set to cross into Texas today ferrying relief supplies for disaster victims.

Carnes - Meats
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Cabra: Goat
• Carne de Res: Beef
• Carnero: Lamb
• Hígado: Liver
• Jamón: Ham
• Lengua: Tongue
• Pavo: Turkey
• Pato: Duck
• Pollo: Chicken
• Puerco: Pork
• Salchicha: Sausage
• Ternera: Veal
• Tocino: Bacon or salted pork

Pescado y Mariscos - Seafood
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Abulón: Abalone
• Atún: Tuna
• Cabrilla: Sea Bass
• Calamar Squid
• Callos: Scallops
• Camarones: Shrimp
• Almejas: Clams
• Cangrejo or Jaiba: Crab
• Jurel: Yellowtail
• Pargo: Snapper
• Huachinango: Red Snapper
• Langosta: Lobster
• Ostiones: Oysters
• Pez Espada: Swordfish
• Tiburón: Shark
• Lenguado: Flounder or Sole

The Oldest, Most Trusted Online Guide To Mexico.

Other
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Avena: Oatmeal
• Caldo: Broth
• Fideos: Noodles
• Huevos: Eggs
• Pan: Bread
• Queso: Cheese
• Sopa: Soup

Postres y Dulces - Baked Goods
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Bolillos: French-style Rolls
• Flan: Custard
• Galletas: Cookies
• Helado: Ice Cream
• Paleta: Flavored Ice on a Stick
• Pan Dulce: Sweet Bread
• Pastel: Cake
• Pay: Pie

Especias y Condimentos - Spices & Condiments
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Ajo: Garlic
• Azucar: Sugar
• Canela: Cinnamon
• Cilantro: Fresh, Green Coriander
• Mantequilla: Butter
• Mayonesa: Mayonaise
• Miél: Honey
• Mostaza: Mustard
• Parejíl: Parsley
• Pimienta: Pepper
• Sal: Salt
• Vainilla: Vanilla

Bebidas - Beverages
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Agua: Water
• Aguardiente: Brandy
• Cafe: Coffee
• Cerveza: Beer
• Crema: Cream
• Ginebra:: Gin
• Jugo de Naranja: Orange Juice
• Leche: Milk
• Refrescos: Soft Drinks
• Ron: Rum
• Té Caliente: Hot Tea
• Té Helado: Iced Tea
• Vino Blanco: White Wine
• Vino de Champaña: Champagne
• Vino Rosado: Rose Wine
• Vino Tinto: Red Wine

Frutas y Nueces- Fruits & Nuts
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Aguacate: Avocado
• Cacahuates: Peanuts
• Coco: Coconut
• Duraznos: Peaches
• Fresas: Strawberries
• Guayaba: Guava
• Higo: Fig
• Limón: Lime or Lemon
• Manzana: Apple
• Melón: Melon
• Naranja: Orange
• Nuez de Castilla: Walnuts
• Piña: Pineapple
• Plátano: Banana
• Sandía: Watermelon
• Toronja: Grapefruit
• Uvas: Grapes

Legumbres - vegatables
Food & Beverages of Mexico
Mexican Cuisine Kitchen Terms

• Aceitunas: Olives
• Apio: Celery
• Arroz: Rice
• Betabeles: Beets
• Calabazas: Pumpkins or Squash
• Camotes: Sweet Potatoes
• Cebolla: Onion
• Cebollita: Green Onion
• Chícharos: Peas
• Champioñes: Mushrooms
• Ejotes: String Beans
• Elote: Corn on the Cob
• Ensalada: Salad
• Frijoles: Beans (cooked)
• Lechuga: Lettuce
• Maiz: Corn off the Cob
• Nopales: "young" leaves of the Prickly Pear Cactus
• Pepino: Cucumber
• Papas: Potatoes
• Rábano: Radish
• Repollo: Cabbage
• Tomate: Tomato
• Zanahoria: Carrot

Louisville Kentucky Yellow Pages. RESTAURANTS ETHNIC NORTH AMERICAN Listings

Mexican Restaurants News continually updated from thousands of sources around the net.

Mexican Restaurants News continually updated from thousands of sources around the net.

Mexican Restaurants News continually updated from thousands of sources around the net.

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"In Mexico City, you'll be able to find the full range of national cuisine. Because it is the capital, cooking from every region is available here. Keep in mind that Mexican food tends to be quite spicy and seasoned, and often uses any several of the countless varieties of indigenous peppers."
"The nightlife in Mexico City is vibrant and lasts until dawn."

MSN Local Results Near Elizabethtown, KY

• el Rodeo Mexican Restaurant
  1105 Dixie Hwy, Elizabethtown, KY 42701
  (270) 352-2230
• Los Nopales Mexican Restaurant Incorporated
  440 Dixie Blvd, Radcliff, KY 40160
  (270) 352-1070
• el Camino Real
  133 Lincoln Trail Blvd, Radcliff, KY 40160
  (270) 358-0344

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