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Future Food Entries — What do you want to try?

Home UncategorizedFuture Food Entries — What do you want to try?
Future Food Entries — What do you want to try?

Future Food Entries — What do you want to try?

April 24, 2013 Posted by Super Mexican Recipes Uncategorized 3 Comments

I have on this blog about 40 more recipes in draft (not started, just ideas at this point) off the top of my head for authentic Mexican food.

I would like to hear from you. What do you want to learn to make? See in video or picture?

Let me know and I might be able to accommodate your request.

Maybe it fits in a category, like breakfast food, or dinner, or dessert, or perhaps you have something specific, like Flan, per chance?

Please leave a message in
the comments.

Tacos de pollo on our first sunny day this spring.
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About Super Mexican Recipes

I love making food. I began to collect Mexican recipes when I met my husband, back in 1994. His family teased me and said I was looking to earn my way into his heart through his stomach. I'm glad to say that it worked. Here is my compilation of recipes from family and friends over the years. My family enjoys them and I hope you do, too.

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3 Comments

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  • Fritzemama
    · Reply

    April 29, 2013 at 1:13 AM

    -Chicken Tinga with pics would be great!

    -A primer on fresh peppers – because I am totally intimidated by peppers, esp. the hot and chili peppers, etc.

    -What would be considered a Mexican breakfast meal?

  • Super Mexican Recipes
    · Reply

    May 16, 2013 at 3:03 PM

    I have a section started with breakfast foods, but since I'm new to blogging, I have to take some time to get that to the front. Arroz con Leche, fruit salad, toasted bread with sugar, tamales, menudo, chilaquiles. Bread with refried beans, cheese, and salsa.

    I see more savory items than sweet in Mexican breakfasts.

    Tinga is on my list! 🙂

    I'll take a look at the primer idea, too.

  • Reyna Martinez
    · Reply

    October 17, 2013 at 6:45 PM

    I too am intimidated by peppers. I would like to know how to make chile rojo for enchilades, tamales, pozole etc etc. I know when my mother made it…it was all mystery. I think she started out be soaking the chile rojo ??? Lots of questions. Help please.

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