Miriam's Mexican Kitchen
Pipila 274 48300 Puerto Vallarta, Jalisco, Mexico

Have you ever tried enmoladas? I was inspired to try this white almond mole and top with tomato and chili oil from my trip to Oaxaca. I love this combination and can’t wait to share this recipe with you! #moleblanco #molesauce #mexico #mexique #mexico #mexicanfood #mexican #cheflife #homecooking #homecook #delicious #enmoladas #enmolada #moledenovia photography: my friend @elizabethlloyd

My idea of a refreshing salad. After quarantine I’m feeling my jeans too tight so time to get creative on the salads . . . .... . . photo: @elizabethlloyd #salads #salad #ensalada #ensaladasaludable #healthyfood #healthylifestyle #healthy #healthyliving #healthyeating #fresh #freshmexicanfood #mexicanfood #mexican #mexicanfoodporn #delidious #allnatural #homecooking #bombsalad

These chilies are my favorites and the ones used in my recipes. I continue to explore and try new ones every where I go to see how they have changed after traveling the world from Mexico There are over 400 varieties in the world and almost 16 per cent of the world's food production is attributed to the chilli. Photo @elizabethlloyd #chili #chilies #chiles #chiliqueen #spicy #spice #hotsauceheaven #hotandspicy #hotandspicyfood #mexicanfood #mexicana

You know Pipián? . . . #pipian #pipián #moleverde #moléverde #moleconpollo #mexicansauce #mexicanfood #homecooking #homecooked #homecooked #homecookedmeal #mexicanfood #mexican #mexicana #allnatural #organic #delicious #deliciousfood #deliciousness #cooking #cookingclass #cookingclasses #cookbook #cookbookclub photography: @elizabethlloyd

MEMELA WITH PURSLANE AND OAXACA CHEESE -Memela de verdolaga y queso Oaxaca Serves 4 ... Ingredients 1 cup blue corn masa or Maseca flour 1/2 cup + 2 tablespoons tepid water 1 tablespoon coconut oil or lard 1/8 teaspoon salt 1 garlic clove, minced 2 cups purslane (could be substituted with spinach) 1/4 cup queso Oaxaca Salt and pepper to taste Garnish: Thinly sliced radish and salsa verde. Method 1 Start by making your dough. In a large bowl, mix the corn masa flour, salt and oil adding the water little by little until all of the ingredients come together. Kneed until the dough does not stick to your fingers (2 minutes) and roll into 4 balls. Rest at room temperature for 20 minutes in a bowl covered with plastic wrap or a damp cloth. 2 In a small pan on medium heat, add a little oil and sauté the garlic and purslane. Season with salt and pepper and set aside. 3 One at a time, flatten each masa ball between some plastic wrap or parchment paper until they are a circle about 1/4 -inch thick using the tips of your fingers. 4 Heat a comal or skillet to medium-high heat and carefully add the masa disk. 5 Cook on one side for around 1-2 minutes, then proceed to flip it over and do the other side for roughly the same time or until it inflates. This ensures the masa is cooked through. 6 Remove from heat, keep them covered in a cloth napkin to stay warm. 7 Once they are all cooked, top the memelas or sopes with the toppings, starting with the sautéed verdolagas and top it with shredded Oaxaca cheese, salsa verde and radish. Note: Some like the memela fried instead of cooked on the skillet. It's up to you. #memelasdeorizaba #memela #sope #masa #maseca #salsaverde #salsa #mexicanfood #mexican #mexicanfoodporn #bluecorn #comidamexicana #comidamexicana #cheflife #cook #homecooking #delicious #allnatural #vegan #plantbased #plantbaseddiet

You guessed it! cactus salad!

EMPANADA DE CAMARÓN Las empanadas ahora son un clásico en toda América Latina. Las empanadas son bocadillos que pueden ser muy útiles como aperitivo o como comida porque pueden ser lujosos con langosta o simplemente rellenos de queso y papa. También puede intercambiar la porción de camarones por una porción igual de pollo, cerdo o ternera. Si eres como yo y te preparas para las cenas con anticipación, puedes prepararlas, luego envolverlas con papel film y guardarlas en el... refrigerador la noche anterior. El día de su fiesta, ¡llévelos a temperatura ambiente, hornee e impresione! Sirve 6 ingredientes 2 tazas de camarones, pelados, desvenados y cortados en trozos de 14 de pulgada 1 hoja de hojaldre 1 cucharada de aceite vegetal 12 cebolla mediana, finamente picada 2 dientes de ajo finamente picados 2 tazas de tomates Roma o reliquia, sin piel, sin semillas y finamente picados 2 hojas de laurel 1 jalapeño, sin semillas y picado 8 aceitunas verdes finamente picadas 2 cucharadas de alcaparras finamente picadas 1 cucharada de perejil finamente picado Método 1 Lleva un sartén grande a fuego medio y agrega el aceite. Saltee la cebolla, el ajo y el tomate juntos hasta que estén suaves y ligeramente caramelizados. 2 Agregue las hojas de laurel, el jalapeño, las aceitunas, los camarones y las alcaparras, luego sazone con sal y pimienta al gusto. Cocine durante unos 3-5 minutos o hasta que la mezcla se haya combinado y el líquido se haya evaporado. Deje enfriar los ingredientes en un plato plano y retire las hojas de laurel. 3 Precaliente el horno a 375 grados F. o 190 C. Engrase una sartén con un poco de aceite. 4 Espolvoree ligeramente la masa fría y enrolle con un rodillo hasta que tenga un grosor de aproximadamente 1/8 de pulgada. Corta círculos con un cortador de galletas o en cuadrados con un cuchillo. 5 Llena la mitad de cada círculo con el relleno, dobla la mitad vacía y une los bordes uno sobre otro presionando los bordes con un tenedor. 6 Cepille la parte superior con un huevo batido (bata 1 huevo con 1 cucharada de agua) y hornee por 15 a 20 minutos o hasta que esté dorado. Photo: @elizabethlloyd

Beach cooking! Steamed Red snapper in banana leaves then foil. With a Veracruz salsa. #guachinango #redsnapper #fish #cookingwithlove #cookingwithfire #cookingwithfire #beach #beachlife #beachvibes #beachcooking #primitive #raw #organic #allnatural #cheflife #cheflife #backtobasics #backtobasics #allnatural #alnatural photography @elizabethlloyd

Beach cooking! Steamed Red snapper in banana leaves then foil. With a Veracruz salsa. #guachinango #redsnapper #fish #cookingwithlove #cookingwithfire #cookingwithfire #beach #beachlife #beachvibes #beachcooking #primitive #raw #organic #allnatural #cheflife #cheflife #backtobasics #backtobasics #allnatural #alnatural photography @elizabethlloyd

RANCHO STYLE ENCHILADAS - Enchiladas de rancho Every culture has its comfort food and here in Mexico, we have Enchiladas. Enchiladas are warm, savory and filling. We normally make them one by one and hang out around the kitchen waiting for the next hot enchilada to come our way. They are best surrounded by family and friends but can also be enjoyed alone, and in front of a classic movie.... Serves 6 Ingredients for enchilada sauce 5 guajillo chiles, lightly toasted 5 ancho chiles, lightly toasted 2 cloves garlic 12 onion, chopped 1/2 teaspoon dried oregano 1/8 teaspoon ground black pepper 1/8 teaspoon salt 1/4 teaspoon ground cumin 1 teaspoon coriander seed 3 cups Roma tomatoes or heirloom, chopped 2 tablespoons vinegar 14 piece Abuelita chocolate disk (optional) 4 cups chicken broth Sauce method Simmer all ingredients for about 20 minutes, cool and blend in a blender until smooth. Ingredients for enchiladas 12 corn tortillas 3 chicken breasts, or 5 thighs or a mix 1 tablespoon olive oil 1/2 red onion, thinly sliced 1/2 head cabbage, thinly shredded 1 cup Mexican crema or sour cream 1 cup queso fresco or a hard cheese 1 bunch cilantro Method 1 Season the chicken and add 1 tablespoon olive to a non-stick skillet over medium heat. Sauté until the chicken is cooked. Let cool and shred with a fork and set aside. Keep warm. 2 In a shallow dish, add some sauce and then dip a tortilla one by one in the sauce and then sauté on a non-stick pan with a generous amount of oil. Be careful that when the sauce hits the hot oil, it might spit. 3 Take the chicken meat and place in the middle of each fried tortilla, roll it up or fold in half and then top with crema, cheese, cabbage, onion and cilantro. Photo @elizabethlloyd #enchiladas #enchilada #enchiladasauce #enchiladarecipe #mexicanfood #mexicancooking #mexicancookingclass #mexicancook #cheflife #chef #cheflife #homecooking #homecook #delicious #deliciousfood #spicy #spicyfood

Chile relleno for the temperature change ;) simple and delicious! #chilerelleno #chilerellenos #chilepoblano #chile #chiles #tradicion #tradicionesmexicanas #tradicionmexicana #tradicionmexicana #vivamexico #vivamexico #mimexico #mexicanfoodandmezcal #mexicanfood #mexicanos #mexican #allnatural #cheflife #homecooking #home #homecooked #conamor

MIRIAM'S MEXICAN KITCHEN Season 2018-2019 TICKETS ON SALE NOW! Join us from October 1st for our Oaxacan inspired menus. This season, our recipes have been inspired by our recent trip to Oaxaca. Mexico’s state of Oaxaca has some of the best traditional food in the entire country and we wanted to share a taste of this region with you. Purchase tickets now at www.miriamsmexicankitchen.com

WIN A VALENTINE'S COOKING CLASS & 5 COURSE GOURMET DINNER FOR 2 WORTH $270 Enter by Midnight Sunday February 7th Join us for a magical evening taught by Le Cordon Bleu-certified Chef Miriam Flores in a luxurious open-air villa in romantic downtown Puerto Vallarta.... INCLUDES - Hands on authentic Mexican cooking experience - 5 course meal with appetizer, starter, main course, and dessert - Tropical craft cocktail, Mexican wine & Champagne - Recipe booklet to take home - Amor! ABOUT Miriam focuses on sharing the experience of growing up on a tiny sustainable ranch in Jalisco, Mexico, where she learned to cook and farm from her grandmother. TO ENTER 1. Like our page 2. Tag someone you want to bring (friends/singles welcome) and comment why you love them! 3. Share as story or post (both for 2 entries) * Bonus entry via our Instagram MORE INFO & TO BOOK A SPOT ON ANY OF OUR CLASSES INCLUDNG OUR VALENTINE'S SPECIAL https://www.miriamsmexicankitchen.com/cooking-classes/# Winner announced on Monday Feburay 8th Good luck

Jalapeño fried fish Tip of the day! -when frying, add a jalapeño to your oil and you will spice up your veg, chicken or fish in a unique aromatic and spicy way. Serves 4-6... Ingredients: 1lb mahi-mahi or any lean white fish (skinned, boned and cleaned) 1 cup of corn starch or rice flour 1 egg 2 tablespoons soda water 1 cup panko breadcrumbs Salt and pepper to taste Vegetable oil for frying Garnish: I jalapeño to later eat toreado style Method: 1.To prepare the fish, cut the pieces into 2-inch thick strips. 2. In a bowl, lightly beat one egg with one cup of cornstarch or rice flour, soda water, salt and pepper. 3. On a large flat plate, season one cup of panko with salt and pepper. 4. Dip the pieces of fish first in the bowl of batter and then cover the fish in the crumbs. 5. Once all the fish is breaded, deep-fry in small batches in hot oil (375 degrees). Drain on paper towels. Keep warm until ready to serve with corn tortillas. A fresh squeeze of lime and biting on the friend jalapeño is one Mexican way ;) . Photography: @elizabethlloyd #pescadofrito #fishandchips #tacosdepescado #cheflife #cooking #cooking #homecooking #homecookingisthebest #allnature #fish #seatotable #pescado #delicious #mexicanstyle #mexicanfood #mexicana #fire #firecooking

I am Mexican. No, I’m not spicy. Or feisty. Or exotic. I’m just not bland. ... Because my culture is too rich. Because my hips give in to the beat of the drum. And my tongue rolls with passion. Because I come from vibrant colors and full skirts. And intricate patters in my gene pool. J.Arceo Photography: @elizabethlloyd #mexico #méxico #mexico #mexicana #derancho #rancheras #ranchera #pueblo #pabelo #roots #mexicanroots #proud

From its wild origins in Central America and Mexico to the hundreds of different varieties grown around the world today, the squash family includes some of the largest and most diverse fruits in the plant kingdom and is a significant source of food for many cultures. Seed change.org . FRIED ZUCCHINI WITH CHEESE AND TOMATO SAUCE Calabacita frita con salsa de tomate... These fried zucchinis require little effort to make and they are always a hit. What I really like about them is that using a panko breadcrumb is a lighter way to bread and fry food but still achieves that rich flavor and satisfying crunch we crave. The breading and frying method can be used for any ingredient you want to fry so you are also learning a useful technique. (Serves 4 as an appetizer/side dish) Ingredients: Vegetable oil for frying 1 egg Salt and pepper, to taste 2 large zucchinis, cut inch thick 1 cup panko breadcrumbs cup Queso Fresco (Farmer's cheese), crumbled Method: In a deep pot, add about 1 cup oil to prepare for frying. Place the pot on medium-high heat. In a large and deep plate, whisk egg and add salt and pepper. Dip the zucchini in the egg wash and then on the breadcrumbs. Fry till golden brown and place on a dry paper towel to drain off the excess oil. FRIED ZUCCHINI FLOWERS If and when zucchini flowers are available, they make a delicious addition to this dish. Simply make a stuffing mix using requesón or ricotta cheese with salt and pepper to fill the flowers with. Make a small tear lengthwise in each flower and remove the stamen (middle). Using a spoon, place a small amount of the stuffing inside each flower, at the base. Twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet. Repeat until all the flowers are stuffed. Use the same method as the zucchini to bread and fry them, and make sure that you serve the flowers piping hot, before they become soggy as they cool. TOMATO SAUCE Ingredients: 3 Roma tomatoes white onion 1/8 teaspoon chili flakes 1 teaspoon garlic, minced teaspoon fresh or dried oregano Salt to taste . Sauce Method: Boil all ingredients for 10 minutes and blend in a blender until smooth.

Mexican vegetable slaw with lime-chili oil. . Photography: @elizabethlloyd

MIRIAM'S MEXICAN KITCHEN Season 2018-2019 TICKETS ON SALE NOW! Join us from October 1st for our Oaxacan inspired menus. This season, our recipes have been inspired by our recent trip to Oaxaca. Mexico’s state of Oaxaca has some of the best traditional food in the entire country and we wanted to share a taste of this region with you. Purchase tickets now at www.miriamsmexicankitchen.com

Jalapeño fried fish Tip of the day! -when frying, add a jalapeño to your oil and you will spice up your veg, chicken or fish in a unique aromatic and spicy way. Serves 4-6... Ingredients: 1lb mahi-mahi or any lean white fish (skinned, boned and cleaned) 1 cup of corn starch or rice flour 1 egg 2 tablespoons soda water 1 cup panko breadcrumbs Salt and pepper to taste Vegetable oil for frying Garnish: I jalapeño to later eat toreado style Method: 1.To prepare the fish, cut the pieces into 2-inch thick strips. 2. In a bowl, lightly beat one egg with one cup of cornstarch or rice flour, soda water, salt and pepper. 3. On a large flat plate, season one cup of panko with salt and pepper. 4. Dip the pieces of fish first in the bowl of batter and then cover the fish in the crumbs. 5. Once all the fish is breaded, deep-fry in small batches in hot oil (375 degrees). Drain on paper towels. Keep warm until ready to serve with corn tortillas. A fresh squeeze of lime and biting on the friend jalapeño is one Mexican way ;) . Photography: @elizabethlloyd #pescadofrito #fishandchips #tacosdepescado #cheflife #cooking #cooking #homecooking #homecookingisthebest #allnature #fish #seatotable #pescado #delicious #mexicanstyle #mexicanfood #mexicana #fire #firecooking

Fruit of the sea! #fruitofthesea #seafood #savage... #beachcooking #enelmarlavidaesmassabrosa #mar #sea #seafood #seafoods #redsnapper #snapper #guachinango #fish #fresh #freshfood #cheflife #cheflife #cheflifestyle #cookingwithlove #cookingwithfire #cookingwithfire #raw #fromthesea See more

Piña colada! Made from scratch;) #delicious . Photography @elizabethlloyd #pinacolada #cocktails #drinks #drinks #drink #tragos #cocada #coconut #pinaple #tropical #tropicalvibes #refreshing #refreshingdrink #madefromscratch

MIRIAM'S MEXICAN KITCHEN Season 2018-2019 TICKETS ON SALE NOW! Join us from October 1st for our Oaxacan inspired menus. This season, our recipes have been inspired by our recent trip to Oaxaca. Mexico’s state of Oaxaca has some of the best traditional food in the entire country and we wanted to share a taste of this region with you. Purchase tickets now at www.miriamsmexicankitchen.com

Good morning! From Paris!! Recipe:

How many ways can we cook rice? Infinite!!! This one has coconut and corn inspired by the tropical vibes here!! Photography @elizabethlloyd #rice #arroz #ricedish #vegan #vegetarian #plantlover #plantbased #plantbaseddiet #plantbasedfood #plantbaseddiet #plantbasedrecipes #corn #coconut #delicious #deliciousfood #mexicanfood #mexicana #tropical #tropicalvibes

Fruit of the sea! #fruitofthesea #seafood #savage... #beachcooking #enelmarlavidaesmassabrosa #mar #sea #seafood #seafoods #redsnapper #snapper #guachinango #fish #fresh #freshfood #cheflife #cheflife #cheflifestyle #cookingwithlove #cookingwithfire #cookingwithfire #raw #fromthesea See more

Beach cooking! Steamed Red snapper in banana leaves then foil. With a Veracruz salsa. #guachinango #redsnapper #fish #cookingwithlove #cookingwithfire #cookingwithfire #beach #beachlife #beachvibes #beachcooking #primitive #raw #organic #allnatural #cheflife #cheflife #backtobasics #backtobasics #allnatural #alnatural photography @elizabethlloyd

Ensalada con remolacha. Beetroot salad. Photo: @elizabethlloyd #beet #beetsalad #beetroot... #ensalada #ensaladas #salad #fresh #mexicanstyle See more

SHRIMP EMPANADA - Empanadas de Camarón Empanadas are now classic all over Latin America. Empanadas are pastries that can go a long way as an appetizer or as a meal because they can be luxurious with lobster or simply filled with cheese and potato. You can also exchange the portion of shrimp with an equal portion of chicken, pork or beef. If you are like me, and you prepare for dinner parties in advance, you may make them, then wrap them with plastic wrap and store in the fri...dge the night before. On the day of your party, bring them to room temperature, bake and impress away! Serves 6 Ingredients 2 cups shrimp, peeled, de-veined, and cut into 14 inch pieces 1 sheet of puff pastry 1 tablespoon vegetable oil 12 medium onion, finely chopped 2 garlic cloves, finely chopped 2 cups Roma tomatoes or heirloom, skinned, deseeded and finely chopped 2 bay leaves 1 jalapeño, deseeded and minced 8 green olives, finely chopped 2 tablespoons capers, finely chopped 1 tablespoon parsley, finely chopped Method 1 Bring a large sauté pan to medium heat and add the oil. Sauté the onion, garlic, and tomato together until soft and slightly caramelized. 2 Add the bay leaves, jalapeño, olives, shrimp and capers then season with salt and pepper to taste. Cook for about 3-5 minutes or until the mixture has combined and the liquid has evaporated. Let the ingredients cool on a flat plate and remove bay leaves. 3 Preheat oven to 375 degrees F. or 190 C. Grease a sheet pan with a light smear of oil. 4 Lightly dust the cold dough and roll with a rolling pin to about 1/8-inch thick. Cut out circles with a cookie cutter, or into squares with a knife. 5 Fill one half of each circle with the filling, fold the empty half over and bind the edges over one another by pressing the edges with a fork. 6 Brush the tops with an egg wash (whisk 1 egg with 1 tablespoon water) and bake for 1520 minutes or until golden brown. Photo @elizabethlloyd

Ensalada con remolacha. Beetroot salad. Photo: @elizabethlloyd #beet #beetsalad #beetroot... #ensalada #ensaladas #salad #fresh #mexicanstyle See more

From its wild origins in Central America and Mexico to the hundreds of different varieties grown around the world today, the squash family includes some of the largest and most diverse fruits in the plant kingdom and is a significant source of food for many cultures. Seed change.org . FRIED ZUCCHINI WITH CHEESE AND TOMATO SAUCE Calabacita frita con salsa de tomate... These fried zucchinis require little effort to make and they are always a hit. What I really like about them is that using a panko breadcrumb is a lighter way to bread and fry food but still achieves that rich flavor and satisfying crunch we crave. The breading and frying method can be used for any ingredient you want to fry so you are also learning a useful technique. (Serves 4 as an appetizer/side dish) Ingredients: Vegetable oil for frying 1 egg Salt and pepper, to taste 2 large zucchinis, cut inch thick 1 cup panko breadcrumbs cup Queso Fresco (Farmer's cheese), crumbled Method: In a deep pot, add about 1 cup oil to prepare for frying. Place the pot on medium-high heat. In a large and deep plate, whisk egg and add salt and pepper. Dip the zucchini in the egg wash and then on the breadcrumbs. Fry till golden brown and place on a dry paper towel to drain off the excess oil. FRIED ZUCCHINI FLOWERS If and when zucchini flowers are available, they make a delicious addition to this dish. Simply make a stuffing mix using requesón or ricotta cheese with salt and pepper to fill the flowers with. Make a small tear lengthwise in each flower and remove the stamen (middle). Using a spoon, place a small amount of the stuffing inside each flower, at the base. Twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet. Repeat until all the flowers are stuffed. Use the same method as the zucchini to bread and fry them, and make sure that you serve the flowers piping hot, before they become soggy as they cool. TOMATO SAUCE Ingredients: 3 Roma tomatoes white onion 1/8 teaspoon chili flakes 1 teaspoon garlic, minced teaspoon fresh or dried oregano Salt to taste . Sauce Method: Boil all ingredients for 10 minutes and blend in a blender until smooth.

You know Pipián? . . . #pipian #pipián #moleverde #moléverde #moleconpollo #mexicansauce #mexicanfood #homecooking #homecooked #homecooked #homecookedmeal #mexicanfood #mexican #mexicana #allnatural #organic #delicious #deliciousfood #deliciousness #cooking #cookingclass #cookingclasses #cookbook #cookbookclub photography: @elizabethlloyd

My touch on Tartiflette! The greatest potato dish ever created!! Full recipe:

Mexican vegetable slaw with lime-chili oil. . Photography: @elizabethlloyd

I am Mexican. No, I’m not spicy. Or feisty. Or exotic. I’m just not bland. ... Because my culture is too rich. Because my hips give in to the beat of the drum. And my tongue rolls with passion. Because I come from vibrant colors and full skirts. And intricate patters in my gene pool. J.Arceo Photography: @elizabethlloyd #mexico #méxico #mexico #mexicana #derancho #rancheras #ranchera #pueblo #pabelo #roots #mexicanroots #proud

I love spicy This is a great way to preserve any fresh chilies you find in your area. Keeps in the fridge for ages and makes a good addition to tacos, salads, sandwiches and nachos for example. PICKLED VEGETABLES - Escabeche... This escabeche is essentially a refrigerator pickle done with an array of different vegetables. The acidity, color, texture and pungency of the spices makes it interesting to add to any Mexican dish as condiment. This is a staple in my kitchen. Ingredients 1 cup apple cider vinegar or white vinegar 2 bay leaves 1 tablespoon sugar 2 teaspoon salt 12 teaspoon black pepper 2 cups water 1 jalapeño, cut in half 1 onion, sliced 2 carrots, thinly sliced Method In a medium pot, add all ingredients and simmer for about 10 minutes. Transfer to a clean jar, let it cool and store in the fridge. Note: If you like it spicy, simply add more jalapeños or serrano chilies or even habaneros and slice them thin. Photo: @elizabethlloyd #escabeche #jalapeno #jalapeño #spicy #hotsauceheaven #spiceisnice #preserve #delicious #deliciousfood #mexicanfood #mexicanfoodporn #mexicanfoodlover #mexicanfoodisthebest #mexicanfoods #mexico

My touch on the famous French sauce: Hollandaise! Let me know how it goes for you https://youtu.be/eHGnA1E3TQA

MOJO MARINATED FLANK STEAK Carne asada, marinada con mojo A carne asada is the Mexican equivalent of a family barbecue and it also just means ‘grilled meat’. It’s normally a casual affair and everyone knows to expect marinated meats on the grill served with salsa and a stack of warm tortillas. A cooler filled with beers is normal. Here in Mexico, flank steak is considered a luxury cut, as we believe it has lots of flavor. The marinade is designed to tenderize and season at ...the same time. Try this is technique on your next barbecue! Serves 8 Ingredients 2lbs. flank or skirt steak, trimmed of excess fat To serve: tortillas, grilled spring onions, lime wedges, salsa Ingredients for the Mojo marinade 5 garlic cloves, minced 26 1 jalapeño, minced 1 teaspoon cilantro seeds Salt and pepper to taste 2 limes, juiced and zested 1 orange, juiced 1/4 cup olive oil 1 large handful fresh cilantro leaves, finely chopped Marinade method: In a mortar and pestle or food processor, mash together the garlic, jalapeño, cilantro, salt, and pepper to make a paste. Add the lime juice, orange juice, and oil to combine. This will keep in a jar in the fridge for about a month. Method for the flank steak 1 Lay the flank steak in a large dish, pour the mojo marinade over it and wrap tightly in plastic wrap. Refrigerate for a maximum of 1 hour. 2 Preheat a grill or a grill pan over medium-high flame. Grill the steak for 2 to 3 minutes per side, turning once, until medium-rare or keep cooking for well done. 3 Transfer the steak to a cutting board and let it rest for 2 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. 4 Serve on a board with grilled spring onions, soft tortillas, a squeeze of fresh lime and your favorite salsa. Photography @elizabethlloyd #carneasada #carne #asada #mojo

Piña colada! Made from scratch;) #delicious . Photography @elizabethlloyd #pinacolada #cocktails #drinks #drinks #drink #tragos #cocada #coconut #pinaple #tropical #tropicalvibes #refreshing #refreshingdrink #madefromscratch

Que?? Me dicen aquí en Paris que este es un taco?? No, no, y no! Primo Venancio Flores Brambila, ven y ayúdales! No, no, and no this is not a taco! Not bad ...tasting, cost 8 euros (9.60 USD) and I don’t need to have it ever again. This is just mostly for research Chicken, cheese, French fries, yellow peppers, cream and white sauce. See more

Feliz día de la independencia!!! Happy Mexican independence!! . To celebrate we Mexicans love to drink tequila so here is my secret Margarita recipe just for you! .... . This has been a staple in our cooking classes and we now serve it in our cocktail bar, Miriam’s Ceviche Bar. Margarita 2oz TEQUILA (100% Agave, Reposado 2oz FRESH LIME JUICE 2oz OUR LIME/ORANGE SYRUP TOP UP WITH SODA WATER 1 Shake or stir over ice and pour into an ice-lled glass with a half salted rim. 2 If you like it a little less sweet, you can add less syrup or more lime juice/ soda water. 3 Garnish with a slice of orange or lime. marGarita syrup 1 liter WATER 1 liter SUGAR 12 LIMES, zested 4 ORANGES, zested YIELDS 1.5L 1 For simple syrup add equal parts water and sugar to a pot and put to boil on medium heat. With a micro-plane or zester add the zest of limes and oranges to the mixture. 2 Boil until the sugar has dissolved and simmer for 15 minutes on low heat. 3 Pour through a strainer into a container and let it cool at room temperature the refrigerate for up to 3 weeks. cocktail bar, Miriam’s Ceviche Bar. Margarita 2oz TEQUILA (100% Agave, Reposado 2oz FRESH LIME JUICE 2oz OUR LIME/ORANGE SYRUP TOP UP WITH SODA WATER 1 Shake or stir over ice and pour into an ice-lled glass with a half salted rim. 2 If you like it a little less sweet, you can add less syrup or more lime juice/ soda water. 3 Garnish with a slice of orange or lime. marGarita syrup 1 liter WATER 1 liter SUGAR 12 LIMES, zested 4 ORANGES, zested YIELDS 1.5L 1 For simple syrup add equal parts water and sugar to a pot and put to boil on medium heat. With a micro-plane or zester add the zest of limes and oranges to the mixture. 2 Boil until the sugar has dissolved and simmer for 15 minutes on low heat. 3 Pour through a strainer into a container and let it cool at room temperature the refrigerate for up to 3 weeks.

My idea of a refreshing salad. After quarantine I’m feeling my jeans too tight so time to get creative on the salads . . . .... . . photo: @elizabethlloyd #salads #salad #ensalada #ensaladasaludable #healthyfood #healthylifestyle #healthy #healthyliving #healthyeating #fresh #freshmexicanfood #mexicanfood #mexican #mexicanfoodporn #delidious #allnatural #homecooking #bombsalad

The molcajete (derived from the Náhuatl molcaxitl from molli - seasoning or sauce - and caxitl - box) is the Mexican Spanish name for a traditional stone pestle-and-mortar, and is of pre-historic ancestry. Whilst perhaps not quite as ancient as the metate, it is a tool that was being used in Mesoamerica thousands of years ago. No Mexican kitchen is complete without one. Famously its prime purpose is for the preparation of spicy chilli sauce to accompany tortilla-based staple foods. It wasn’t always so... @elizabethlloyd #molcajete #salsademolcajete #chili #chilisauce #pestleandmortar #mortarandpestle #mexicanfood

Mother’s Cake (3 leches) . When I make a cake I like to choose the best quality butter, organic eggs and raw cane sugar. Why? Because I’m a mother now and I am very aware of what other cakes can have. Here I like to slice fresh fruit like mango and toast some fresh coconut for lots of flavor. . Photography: @elizabethlloyd #cake #eatcake #motherscake #miriamsmexicankitchen #pastel #motherslove #mothersrecipe #coconut #mango #cheflife #chef #homecooking #organic

Guanábana Gin Fizz from our cocktail bar! . . .... Ingredients: 1 ounce club soda 2 ounces good quality gin 1 ounce lemon juice 2 ounce wanabana or soursop syrup 1 egg white use a pasturized egg -shake with ice and serve :) . . Photography: @elizabethlloyd #cocktails #cocktail #ginfizz #soursop #wanabana #cocktailhour #tragos #tragos #cocktail #delicious #bar #mexico

Fruit of the sea! #fruitofthesea #seafood #savage... #beachcooking #enelmarlavidaesmassabrosa #mar #sea #seafood #seafoods #redsnapper #snapper #guachinango #fish #fresh #freshfood #cheflife #cheflife #cheflifestyle #cookingwithlove #cookingwithfire #cookingwithfire #raw #fromthesea See more

You guessed it! cactus salad!

Feliz día de la independencia!!! Happy Mexican independence!! . To celebrate we Mexicans love to drink tequila so here is my secret Margarita recipe just for you! .... . This has been a staple in our cooking classes and we now serve it in our cocktail bar, Miriam’s Ceviche Bar. Margarita 2oz TEQUILA (100% Agave, Reposado 2oz FRESH LIME JUICE 2oz OUR LIME/ORANGE SYRUP TOP UP WITH SODA WATER 1 Shake or stir over ice and pour into an ice-lled glass with a half salted rim. 2 If you like it a little less sweet, you can add less syrup or more lime juice/ soda water. 3 Garnish with a slice of orange or lime. marGarita syrup 1 liter WATER 1 liter SUGAR 12 LIMES, zested 4 ORANGES, zested YIELDS 1.5L 1 For simple syrup add equal parts water and sugar to a pot and put to boil on medium heat. With a micro-plane or zester add the zest of limes and oranges to the mixture. 2 Boil until the sugar has dissolved and simmer for 15 minutes on low heat. 3 Pour through a strainer into a container and let it cool at room temperature the refrigerate for up to 3 weeks. cocktail bar, Miriam’s Ceviche Bar. Margarita 2oz TEQUILA (100% Agave, Reposado 2oz FRESH LIME JUICE 2oz OUR LIME/ORANGE SYRUP TOP UP WITH SODA WATER 1 Shake or stir over ice and pour into an ice-lled glass with a half salted rim. 2 If you like it a little less sweet, you can add less syrup or more lime juice/ soda water. 3 Garnish with a slice of orange or lime. marGarita syrup 1 liter WATER 1 liter SUGAR 12 LIMES, zested 4 ORANGES, zested YIELDS 1.5L 1 For simple syrup add equal parts water and sugar to a pot and put to boil on medium heat. With a micro-plane or zester add the zest of limes and oranges to the mixture. 2 Boil until the sugar has dissolved and simmer for 15 minutes on low heat. 3 Pour through a strainer into a container and let it cool at room temperature the refrigerate for up to 3 weeks.

Guanábana Gin Fizz from our cocktail bar! . . .... Ingredients: 1 ounce club soda 2 ounces good quality gin 1 ounce lemon juice 2 ounce wanabana or soursop syrup 1 egg white use a pasturized egg -shake with ice and serve :) . . Photography: @elizabethlloyd #cocktails #cocktail #ginfizz #soursop #wanabana #cocktailhour #tragos #tragos #cocktail #delicious #bar #mexico