Category Archives: Mexican

Machaca Burrito

This is another “My Best Recipe” printed in the Food section of the Los Angeles Times, some time in the mid-80s. The meat can be also cooked in a crock pot on low setting for several hours or until it shreds with a fork.
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Mexican Corn

This is a delicious side dish to serve with enchiladas or another Mexican main course. Published in Bon Appetit, July 1995.
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