A first-generation Mexican-American, Orozco-Moore grew up eating authentic home-cooked Mexican meals every single day. But according to her, it wasn’t until she got older and moved away to go to college when she really started to appreciate the Mexican food and culture that she grew up with.

“It’s full of rich flavors that are as diverse as the country itself,” said Orozco-Moore in an interview with National Geographic, describing Mexican food culture. “Corn is a staple, used in everything from tacos and tamales to enchiladas and menudo. Ingredients like chili peppers, tomatoes, garlic and onions are transformed into some of the most robust flavors in the world.”

Having grown up, she started paying attention to the ingredients her parents were using in the kitchen, and how they made certain Mexican dishes. She then began exploring the different foods the Mexican cuisine offered and recreating those recipes on her own.

“My mum’s red enchiladas will always have a special place in my heart,” admits Orozco-Moore. “The sauce is made with a blend of guajillo, ancho and arbol chilies and a small piece of Mexican chocolate. No fancy stuffing either—just a handful of Mexican cheese and diced onions.”

After searching for a place to document all of her recipe experiments, creating a reference guide for herself—her now successful food blog Isabel Eats was born.

Her blog and accompanying Instagram page offers a mix of authentic Mexican recipes as well as Mexican-inspired dishes with a twist. Anything from Mexican Stuffed Peppers and a Healthy Avocado Salad to ooey-gooey cheesy Red Chicken Enchiladas and delicious Tres Leches Cake.

But when it comes to Orozco-Moore favorite dish, the choice is clear. “Tacos, especially carnitas tacos made in the slow cooker. The shredded pork is highly seasoned and tender—perfect for scooping into a homemade corn tortilla and topping with queso fresco [Mexican white cheese], coriander and onions.”

The post Learn the Secrets to Mexican Cooking with Isabel Orozco-Moore appeared first on thedancingcucumber.com.

If you’ve ever wanted to learn how to make your own version of a Mexican hot dog at home, here’s how.

Instructions:

• 1 hot dog sausage
• 1 bun
• 4 slices jalapeno pepper
• 2 tablespoons pico de gallo
• 2 slices cheddar cheese
• 2 teaspoons Valentina hot sauce

Ingredients:

1. Start off your recipe by preparing your hot dog sausage however you would like. This could be in a pan, on the grill, or even boiled. The preparation is totally up to you.
2. While you are preparing your hot dog, turn your oven on to 175 degrees F and place the bun inside with two pieces of cheddar cheese in its interior. Leave in for around 5 minutes, or until the bun becomes crunchy and golden brown and the cheese has melted.
3. After this, place the hot dog sausage inside the bun and then add the jalapeno pepper, pico de gallo, and the Valentina hot sauce. Be sure to aim for an even distribution of these ingredients so that the flavor doesn’t change from bite to bite.
4. Serve and enjoy!

The post Make a Delicious Mexican Hot Dog at Home appeared first on thedancingcucumber.com.

The recipe below is meant for two people, but you can always double up on ingredients if you have more friends coming.

Ingredients:

• 1/4 cup minced cilantro
• 2 cloves minced garlic
• 5 diced roma tomatoes
• 2 tablespoons freshly squeezed lime juice
• 1/4 diced large yellow onion
• 5 1/2 minced large jalapeno peppers
• salt

Instructions:

This dip is so easy to make, you will be surprised. The only thing that takes time is the prep. Get ready to do some serious chopping.

1. You will need to dice, mince all the ingredients.
2. Once you’re done, get a large bowl. Add all the ingredients in and mix them very well.
3. Add salt to your taste.
4. Leave the bowl in the fridge for half an hour.
5. Serve the dip with salsa chips on the side. So delicious and so fast!

The post Grab The Tortilla Chips, This Pico De Gallo Is So Good appeared first on thedancingcucumber.com.

Instructions

1. Chop up half an onion finely and cook over medium heat in a pan with olive oil until they’re translucent. Add in a few pinches of salt to extract the water and allow them to cook faster and be more flavorful.
2. While that is cooking, drain and rinse two cans of pinto beans and leave to the side.
3. Add in 2 cloves of diced garlic into the pot along with chili powder and cumin to your taste. Allow everything to cook for another minute or less.
4. Add in the beans and put a lid on the pan and cook for 5 minutes.
5. Reduce the heat and use a potato masher or a large fork to smash the beans so that it is mostly smooth but still has a little texture.
6. Take the beans off the heat, add cilantro and a squeeze of lime juice and serve with your favorite dishes.

The post These Vegan Refried Beans Are a Winner appeared first on thedancingcucumber.com.

A first-generation Mexican-American, Orozco-Moore grew up eating authentic home-cooked Mexican meals every single day. But according to her, it wasn’t until she got older and moved away to go to college when she really started to appreciate the Mexican food and culture that she grew up with.

“It’s full of rich flavors that are as diverse as the country itself,” said Orozco-Moore in an interview with National Geographic, describing Mexican food culture. “Corn is a staple, used in everything from tacos and tamales to enchiladas and menudo. Ingredients like chili peppers, tomatoes, garlic and onions are transformed into some of the most robust flavors in the world.”

Having grown up, she started paying attention to the ingredients her parents were using in the kitchen, and how they made certain Mexican dishes. She then began exploring the different foods the Mexican cuisine offered and recreating those recipes on her own.

“My mum’s red enchiladas will always have a special place in my heart,” admits Orozco-Moore. “The sauce is made with a blend of guajillo, ancho and arbol chilies and a small piece of Mexican chocolate. No fancy stuffing either—just a handful of Mexican cheese and diced onions.”

After searching for a place to document all of her recipe experiments, creating a reference guide for herself—her now successful food blog Isabel Eats was born.

Her blog and accompanying Instagram page offers a mix of authentic Mexican recipes as well as Mexican-inspired dishes with a twist. Anything from Mexican Stuffed Peppers and a Healthy Avocado Salad to ooey-gooey cheesy Red Chicken Enchiladas and delicious Tres Leches Cake.

But when it comes to Orozco-Moore favorite dish, the choice is clear. “Tacos, especially carnitas tacos made in the slow cooker. The shredded pork is highly seasoned and tender—perfect for scooping into a homemade corn tortilla and topping with queso fresco [Mexican white cheese], coriander and onions.”

The post Learn the Secrets to Mexican Cooking with Isabel Orozco-Moore appeared first on thedancingcucumber.com.

If you’ve ever wanted to learn how to make your own version of a Mexican hot dog at home, here’s how.

Instructions:

• 1 hot dog sausage
• 1 bun
• 4 slices jalapeno pepper
• 2 tablespoons pico de gallo
• 2 slices cheddar cheese
• 2 teaspoons Valentina hot sauce

Ingredients:

1. Start off your recipe by preparing your hot dog sausage however you would like. This could be in a pan, on the grill, or even boiled. The preparation is totally up to you.
2. While you are preparing your hot dog, turn your oven on to 175 degrees F and place the bun inside with two pieces of cheddar cheese in its interior. Leave in for around 5 minutes, or until the bun becomes crunchy and golden brown and the cheese has melted.
3. After this, place the hot dog sausage inside the bun and then add the jalapeno pepper, pico de gallo, and the Valentina hot sauce. Be sure to aim for an even distribution of these ingredients so that the flavor doesn’t change from bite to bite.
4. Serve and enjoy!

The post Make a Delicious Mexican Hot Dog at Home appeared first on thedancingcucumber.com.

The recipe below is meant for two people, but you can always double up on ingredients if you have more friends coming.

Ingredients:

• 1/4 cup minced cilantro
• 2 cloves minced garlic
• 5 diced roma tomatoes
• 2 tablespoons freshly squeezed lime juice
• 1/4 diced large yellow onion
• 5 1/2 minced large jalapeno peppers
• salt

Instructions:

This dip is so easy to make, you will be surprised. The only thing that takes time is the prep. Get ready to do some serious chopping.

1. You will need to dice, mince all the ingredients.
2. Once you’re done, get a large bowl. Add all the ingredients in and mix them very well.
3. Add salt to your taste.
4. Leave the bowl in the fridge for half an hour.
5. Serve the dip with salsa chips on the side. So delicious and so fast!

The post Grab The Tortilla Chips, This Pico De Gallo Is So Good appeared first on thedancingcucumber.com.

Instructions

1. Chop up half an onion finely and cook over medium heat in a pan with olive oil until they’re translucent. Add in a few pinches of salt to extract the water and allow them to cook faster and be more flavorful.
2. While that is cooking, drain and rinse two cans of pinto beans and leave to the side.
3. Add in 2 cloves of diced garlic into the pot along with chili powder and cumin to your taste. Allow everything to cook for another minute or less.
4. Add in the beans and put a lid on the pan and cook for 5 minutes.
5. Reduce the heat and use a potato masher or a large fork to smash the beans so that it is mostly smooth but still has a little texture.
6. Take the beans off the heat, add cilantro and a squeeze of lime juice and serve with your favorite dishes.

The post These Vegan Refried Beans Are a Winner appeared first on thedancingcucumber.com.