Featured
Homemade Tortillas
Sugar Editorial Picks
Robert Rodriguez's 10 Minute Cooking School
Any of you guys fans of director Robert Rodriguez? Well, did you know that he includes his own 10 minute cooking school videos on many of his DVDs? In each episode you get footage of Rodriguez walking you through one of his favorite recipes, intermixed with footage of his films.
Other Search Results
Fast & Easy Dinner: Grilled Shrimp Tacos
Happy Mexican Independence Day! Although many Americans confuse Cinco de Mayo with Mexico's independence, it's actually celebrated on Sept. 16.
Chicken Posole Two Ways — Beginner and Expert
I don't often throw big blowouts like Party does, but I still love an excuse to celebrate in my own way. So, to honor Mexican Independence Day (which just happens to be today — olé!), I'm making a spicy soup called chicken posole. With chicken broth, roasted chicken, hominy, and chiles, this rustic stew is down-home, South-of-the-border cooking at its best.
Have You Ever Made Your Own Tortillas?
Last week I attended a cooking club hosted by six of San Francisco's finest ladies. It was a fresh Mexican meal with the highlight being piping-hot homemade tortillas.
I was incredibly impressed by the gal who made them and surprised when she told me they were easy to make.
Come Party With Me: Engagement Party — Menu
Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement!
Chicken Tortilla Soup
Chicken Tortilla Soup
Modified From Muir Glen
6 (6-inch) corn tortillas
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
2 tablespoons olive oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium jalapeño , veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
1 teaspoon chopped chipotle in adobo
3/4 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro
1 lime, cut into wedges
Tasty Tacos With Chile Verde
Over the weekend the weather in San Francisco was exceptionally nice; it was the perfect time to enjoy a delicious homemade Mexican meal with icy cold beers and a few wonderful friends. I had a couple days to plan, so I opted to make a slow-cooked chile verde, which combines the complex flavors of melt-in-your-mouth pork, sauteed onions, tangy tomatillos, and a variety of roasted chiles. Prepping all of the ingredients takes a couple of hours, but the work and patience required to make this dish are worth it.
Not Your Regular Nachos: Crab Nachos
What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto — who said Mexican food can't be high end?
FoodShouldTasteGood: It's Their Name and Their Motto
I came across this new brand of snack food called FoodShouldTasteGood. Intrigued by the name, I picked up a bag of the Jalapeño chips. I will admit they were on sale too.
Weekend Well-Being: Make Your Own Garden Tortilla Pizza
Hooray for the weekend! Not only do I love having two days off to spend with my family, but Saturdays are farmer's market days. I love strolling past all the baskets of crisp greens, brightly colored veggies, and the bunches of aromatic herbs.
More on YumSugar
Fall Award Season
Top Brands
Birkenstock
Forzieri
Fantasie