3 Mexican recipes (and secret ideas) from my 99-year-old abuelita

My grandmother on my mom’s aspect will flip 100 years outdated in December and is one of the best prepare dinner I do know. She married at 18, had 10 youngsters, and spent over half her life cooking for her household, solely stopping at age 93.

Because the household grew and her youngsters received married, my granny all the time had meals prepared on the range in case one among my aunts, uncles or cousins stopped by to have lunch. That was the case with my sisters and I, who had lunch at her home not less than twice per week whereas we had been younger.

Abu Ene (brief for Abuelita) with one among her great-granddaughters in 2019. (Courtesy of Gabriela Solis)

Having grown up very near my grandmother’s cooking, I requested her to show me the right way to prepare dinner her finest Mexican recipes earlier than I received married. Immediately, I put together these recipes nearly each week.

Refried beans

I’m in all probability one among only a few Mexicans who will not be followers of beans. Rising up, I’d by no means eat them – I hated the flavour, the feel and particularly, the scent.

However as I grew up and realized how bizarre it was that I didn’t like beans, I ventured to strive my grandma’s recipe as a result of everyone praised them. Even my dad would say that nobody, not even my mother, might prepare dinner frijoles like my grandma.

I lastly tried her frijoles refritos as a young person, and whereas I didn’t fall in love with frijoles themselves, that is the one bean recipe that I fancy to eat at house.


  • 1 cup of pre-cooked Mexican beans (bayos)
  • ½ chile guajillo with out seeds
  • ½ piece of chile de árbol with out seeds
  • 50 g of Mexican chorizo (it doesn’t style the identical should you prepare dinner the frijoles with Spanish chorizo, but when that’s all you’ve received, go forward)
  • 1/3 cup of bean inventory (the water the place you cooked the beans)
  • 1 Tbsp of vegetable or olive oil
  • Salt to season

Don’t be afraid to mess around with the portions relying on how spicy and liquefied you just like the beans.


In a sizzling pan, pour the oil and stir fry the chiles with the chorizo till brown.

Mix the pre-cooked beans with the chiles, chorizo and bean inventory utilizing a blender or meals processor. Pour the blended beans again into the identical pan the place you stir fried the chiles and add salt to style. Stir with a picket spoon and warmth till the beans start to bubble.

If the consistency of the beans is simply too thick, you possibly can add extra bean inventory.

Serve sizzling and sprinkle cotija, adobera or cheddar cheese on prime. Take pleasure in as a aspect dish for carne asada, scrambled or sunny aspect up eggs, on tostadas, on molletes…and past.

Granny's tip:

*When you stay overseas like me and may’t discover Mexican beans, use canned frijoles refritos and blend them with the browned chilis and chorizo for added taste.


Enchiladas are my favourite Mexican dish. I might eat enchiladas on daily basis if an excessive amount of fried tortillas didn’t tip the size!

This recipe is so tasty that, save for a couple of eating places I do know that make nice enchiladas, I hardly ever order enchiladas at a Mexican restaurant as a result of I do know I’ve one of the best recipe at house.


  • ¼ cup of water to boil
  • ¼ cup of water to combine
  • 2 chiles guajillo with out seeds
  • ½ chile de árbol with out seeds
  • ½ clove of garlic, minced
  • 1 tsp. of white vinegar
  • Tortillas
  • Vegetable oil or olive oil

Enchilada fillings:

  • Shredded rooster
  • Mashed potatoes combined with salt

To garnish:

  • Lettuce
  • Shredded cheese (should you’re in Jalisco, have your enchiladas with tannery cheese. In any other case, use cotija or cheddar cheese)
  • Sliced radish
  • Contemporary crema


In a small saucepan, place water to boil on excessive. As soon as it begins boiling, add within the chiles and decrease the flame to medium warmth. Boil for 2 minutes and switch to a blender with the opposite ¼ cup of water.

Add the garlic, vinegar and salt to the blender and blend till you get a easy consistency. Place the chile combine on a plate and reserve.

Pour the oil right into a sizzling pan, ensuring it covers the entire floor. Hold the warmth on low to medium. In the meantime, dip your tortillas within the chile combine and fry them one after the other within the pan. Depart for a couple of seconds earlier than flipping every tortilla. After a couple of seconds, take away and place your chile-flavored tortillas on a plate.

Add the filling of your selection to every tortilla and fold it over twice. Repeat till you’ve got not less than three enchiladas and serve sizzling on the identical plate.

Garnish with cheese, thinly sliced lettuce, contemporary cream, and some slices of radish.

Granny's tip:

*You possibly can add one uncooked egg to the chile combine if you wish to add in additional protein. It additionally helps the sauce and oil to not “bounce” once you place the tortilla within the sizzling oil.

*Be beneficiant with the oil. It should cowl the entire pan and the tortilla should float, in any other case the tortilla will stick with the pan.


If you wish to impress your family and friends with a scrumptious breakfast, nothing is extra genuine than this flavorful chilaquiles recipe. Take pleasure in it with contemporary orange juice and sliced bread or rolland also you’re in for a real Mexican feast!


  • Totopos or tortilla chips
  • 8 plum tomatoes
  • 1 Tbsp of tomato paste
  • 1 small clove of garlic, minced
  • 4 guajillo chiles with out seeds
  • 1 chile de árbol with out seeds
  • 1/3 of an onion, chopped
  • 1 cup of water
  • 1 Tbsp of vegetable or olive oil
  • 1 tsp of oregano
  • Salt to season

To garnish:

  • Contemporary crema
  • Shredded cheddar, brick or cottage cheese
  • Diced onion


In a saucepan, place the tomatoes and the chiles and canopy with water. Prepare dinner till the pores and skin on the tomatoes begins to interrupt.

Drain the water from the saucepan and place the tomatoes and chiles in a blender together with the onion, garlic and water. Pressure the combo and reserve.

In a sizzling saucepan over low warmth, warmth the oil and add the tomato paste. Toastry for a minute and add the tomato sauce. Add salt and oregano to style and boil over low to medium warmth for 10 minutes or till the sauce thickens barely.

To serve, place the totopos on a plate and pour the sauce evenly on prime. Garnish with contemporary crema, finely diced onion and shredded cheese.

¡Take pleasure in! I hope you take pleasure in these recipes with your loved ones and family members!

By Mexico Information Every day author Gabriela Solís

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