Drinks
Pitaya (organ-pipe cactus fruit) agua fresca
Strawberry Lima agua fresca
Prickly pear agua fresca with lime and chia
Salsas
Mango pico de gallo
Guacamole de molcajete
Hot-ass chile piquín salsa
Red taquería-style salsa
Simple Oaxacan pasilla salsa
Salsa with tomatillos and Oaxacan chile pasilla
Smoky, spicy chile mora salsa
Tomatillo salsa with huauzontles
Diana Kennedy’s Salsa de Jitomate (used as an enchilada sauce)
Salads
Smoky grilled romaine and radicchio salad
Green bean and chayote salad with queso cotija
Snacks
Tostilocos
Sikil pak (creamy pumpkin seed dip)
Mex-Tex green queso with huauzontle and chorizo verde
Deliciously smutty huitlacoche quesadillas
Hibiscus flower quesadillas
Crispy quesadillas with rajas, chicken and cheese
Stuffed nopales with black beans and roasted peppers
Squash flower, corn and poblano pepper soup
Samosa-inspired croquettes with peas and potatoes
Spicy camote fries with creamy cilantro dip
BLTs with ancho-pasilla spread and sauteed red onions
Trout tacos with spicy Oaxacan pasilla cream sauce
Breakfast
Pre-hispanic parfait: mamey, amaranth, raw oats, pumpkin seeds and yogurt
Chicharrón in salsa verde with nopal
Homemade strawberry tamales
Comida (lunch in Mexico, or the heaviest meal of the day)
Chiles rellenos with panela cheese and epazote
A simple guisado de quelite (stewed Mexican greens)
Savory pumpkin and chorizo tamales
Side Dishes
Sopa seca de quinoa (Mexican-style quinoa with tomatoes and onions)
Who is Mija?
Mija is Lesley Téllez, a food writer and culinary guide in New York City. I spent four years in Mexico's Distrito Federal, which launched my deep love for Mexican food and culture. In 2010 I co-founded the tourism company Eat Mexico.
