Mexican Independence Day - Viva Recipes!

 On this auspicious day  in 1810 a brave Roman Catholic priest (and a real Father of two daughters) in the village of Dolores rang a church bell and made a powerful speech that set in motion the War of Independence from Spain. To read all about it, just click here. 

¡Viva México!

 I can think of no better way to celebrate bashing away shackles from an oppressor than a deep cultural dive into Mexico's culinary arts. And, boy, do I have a barricade of recipes for you to attempt to go through. And, of course, the ingredients are cheap but tasty. So join the charge and follow the Revolutionary Chef !

(By the way, Hispanic Heritage Month begins the day before, on September 15.)

Flag of the Mexican Empire of Iturbide - template for the modern Mexican flag. 

Fire the first volley with a Calabasitas -- a Mexican veggie stew made of a bunker full of summer squash. It's lightly spicy comfort food, a dish always ordered by my late wife at our fave local Hollywood Mexican restaurant and shared over Happy Hour frosty margaritas.

Along with squash, you'll need an ammunition belt of onion, corn (fresh or from a can), tomatoes, a can of mild green chiles, cilantro, and, finally, some melting cheese as a topping.

Be sure to choose a cheese that is firm, like Jack, mozzarella, Swiss, mild cheddar, or my favorite, Mexican Queso Fresco (avoid processed American cheese; it will melt into a soup - save it for a gringo grilled sandwich).

They say the military marches on its stomach, well Calabasitas is hearty enough to satiate any soldier's appetite.

Pozole is a rich pork dish, a stunning stew of hominy (corn,) red chilies, and pork. If you had a bit too much Tequila the night before, or, just coming off a firefight, recuperate with a rich bowlful. 

The American Revolution broke British rule over our original 13 colonies, and later Mexico removed the yolk of Spain's oppressive reign. And speaking of "yolk," in the Battle of Breakfast Huevos Rancheros wins hands down. 

I've been making Huevos Rancheros often lately. And the reason is, it's the bomb! You got corn tortillas, creamy refried beans, crumbly Mexican cheese, and fried eggs topped with more cheese and tangy salsa. 

You are hit from all sides with this Gatling gun of disparate flavors. And it's an easy recipe to make. Just heat up some tortillas and refried beans to add to your fried eggs. I prefer Mexican cheese, but you can use what you have on hand. Deliver the coup de grâce with your favorite salsa, either fresh (simple recipe click here) or from the jar.

Just check out my video below to see my cheap$kate version.

I come from illegal stock. As young men, my grandfather and his brother crossed into Texas from Mexico, and after a few years, they applied for and became U.S. citizens. He spent his working life as a Shrimp Boat captain. Now you know the genesis of Tex-Mex cuisine. His daughter, my Mom, has a classic Tex-Mex Chili-Cheese Enchilada recipe my high school buddy Marvin raves about to this day. Check it out below.

My Mom learned to cook from Big Mama, her mom. A mess kit can easily contain heaps of her Shrimp and Rice. This hand-me-down recipe is a keeper, and you can be sure any private will line up for seconds. Check it out below, it's really easy to do. It's the kind of recipe soldiers dream about on a cold night in a wet foxhole.

Fusion or multiculti cuisines are made by true Americans, and my "brother from another daddy," the Swamp Chef, has his own version of a Cajun-Mex dish called Cajun Natchos. You have to see it to believe it below.

Tacos are THE secret weapon. I can have tacos morning, noon, and night. So read on and you'll know what I mean - just click on any taco name, or highlighted text, to see all the tasty details from my blog post recipe or review.

In the morning it's spicy Mexican chorizo with scrambled eggs and refried beans nestled into a warm corn or flour tortilla.

Breakfast Tacos

And my Chorizo & Egg Taco is about as cheap as you can get. I get Mexican chorizo from my local Latin grocer natch, and all kinds too, like beef, pork, and even soy (which is a recent favorite.) Eggs aren't as cheap as they used to be, but still affordable on soldier's wages.

*Click on any recipe name to see the original blog post recipe or review*

The simplest breakfast taco to make is one made of Scrambled Eggs & Refried Beans. You can use canned refried beans or make my Homemade Mexican-style Pinto Beans.

This breakfast taco blows all others out of the water! It's a killer recipe and the title says it all: Shrimp, Jalapeño & Egg Tacos. Thanks, Mom for this recipe, I can now hand it down to my fellow food warriors.

And for Breakfast Tacos, it's all about the salsa toppings. I like salsa from a jar especially when I'm in the food trenches, but sometimes I just gotta go for it and make my own Homemade Salsa, and it's easy to do.

My Mango Salsa recipe with yummy photos and tasty text is right here, but you can check out the video below:



I'm ready to party on this awesome day, and when this cheap$kate does it you can bet pennies will be pinched without a sacrifice in flavor. For my backyard soirée, it's my favorite taco: slow-cooked pork Carnitas. Just check out my video below to see what I'm writing about.



I buy a 5 to 6-pound budget pork shoulder, and I can get a couple dozen tacos out of it, too.

 And, boy, it's the perfect budget recipe that your friends, neighbors, and troops will line up for. You let them do most of the work -- they get to build each taco to suit their taste. I like to set out some chopped onion and cilantro. You can make your taco bar any way you like, go ahead and add a bowl of shredded cheese, chopped lettuce, and tomato, and a cheap jar of salsa, too.

Here's another gringo fusion rip-off recipe based on a classic Mexican salsa, Peach Salsa. Take your ripe Georgia peach and mix it with onion, jalapeño, cilantro, and lime juice. All it takes is a bit of chopping. What a great and refreshing appetizer on a hot summer day under the shade of a sombrero.

Mexico is a major producer/exporter of produce (and labor,) and Californians get the benefit of Hass Avocados about two for a $1. As far as these invasions go....bring it on!

A lighter version of pork Carnitas, and just as delish, is my Turkey Carnitas made with dark leg meat. After a long day on the battlefield, gather around the campfire and make a few tacos or a fat burrito.

Carne Asada, or grilled steak, is a favorite taco of mine. Just make my marinade for thinly sliced steak, let it sit for half an hour or so, then slap it on the grill. After the Carne Asada is done you chop it up and serve on a corn tortilla.

Carne Asada Taco - The marinade is a simple mix of lime juice, oil, cilantro, cumin, garlic, salt, and pepper.

Drive anywhere in Los Angeles and you will see taco trucks, sidewalk taco vendors, and taquerias on almost every street keeping the Mexican Culinary Revolution alive and kicking. And I've stopped at most of them. What follows are a few of my faves - with a few recipes I cribbed from them, too.

When I moved to Los Angeles over 40 years ago, I discovered the taco truck. Boy, have they evolved over the years. In the beginning, it was just hamburgers and tacos made with ground beef. Well, that all changed about 10 years ago when a hotel chef named Roy Choi, who was down but not out, rebounded from couch surfing to start Kogi Taco Truck.

A fellow co-conspirator came up with the idea of a Korean taco, and Roy Choi assembled the taco ingredients of Korean barbecue short ribs with a kimchi-style coleslaw, served on corn tortillas. His truck was an instant hit, and Kogi jump-started the neverending nouveau taco truck renaissance.

Kogi is still around and I still love them. Check out my video below, where I hang out night and day, for L.A.'s most uniquely mouthwatering taco. 

¡Viva Taco Revolution!

Inspired by Kogi's mashup of Korean BBQ and Mexican Tacos, I came up with the Loxaco, which combines Jewish and Mexican cuisines. A Loxaco is comprised of homemade lox (cured salmon) in a fast food crunchy taco shell topped with cream cheese and thin sliced red onion. 

I introduced this preposterous concoction at a book signing in Libros Schmibros, a lending library in East Los Angeles. How did it go over with book lovers? 

The following video is a twofer, you get a recipe plus a literary happening scene -- even the late great food critic Jonathan Gold makes an appearance - while his wife and kid tried them Jonathan gave them a pass )-:



After a double feature at my fave art house cinematheques like the Egyptian or New Beverly Theater, on the way home I swing by Leo's Taco for a few al pastor pork tacos. They're still cheap, and the line can be long, now that the word is out.

This is porcine perfection on a paper plate. It's tender and flavorful grilled marinated pork, that's cooked in front of a gas grill called a trompo. A cook manning the grill slices off thin slivers, finishing the taco with flare: a flying slice of pineapple. Check out the yummy action below.



I've followed the Two Hot Tamales from the beginning when the Border Grill was in a storefront with half a dozen tables on Melrose Avenue. Susan Feniger and Mary Sue Milliken are fixtures on the L.A. dining scene who jumped on the taco truck train, bringing their nuevo take on Mexican cuisine to four wheels. They primarily park their taco truck in the environs of Silicon Valley West Coast, Santa Monica.



My Tacos El Primo video review has gone viral. That means this YouTube video gets thousands of views per month - right now it is pushing half a million. Why? I'm not sure. Let's see... in this video, I review Buche and Tripas tacos, or tacos made from slow-cooked stomach and intestines. Gross right? One thing I noticed is half my visitors are from Mexico, so maybe half my audience is curious about how gringos react to offal?

I did the taco review because Tacos El Primo was a midnight munchies stop on my return home from various Hollywood treks. When you have a neighborhood food stop, you eventually dive deeper and try eats you would not normally taste.

Tripas (intestine) Taco

Well, join the multitudes and check out my Cheap$kate video review of Tacos El Primo.

Deep-fried Fish Tacos are one of Mexico's great culinary contributions. These battered depth charges of crunchy perfection are based on the street food of Baja Mexico and other coastal communities. If you like British Fish & Chips, you'll love Fried Fish Tacos.

Fish Taco

The battered fillets of fish are typically served on corn tortillas and topped with a white crema and chopped cabbage. I have my own recipe for Fish Tacos you can see by clicking on the recipe name.

And this is the best taco deal in town: Wednesdays are $1.59 Fish Taco Day at Tacos Baja! (When the video was made they cost $1 each!) Yeah, that's what you heard - don't believe me? Just watch the video below that I shot in Whittier (East L.A.) and see it for yourself.

Chicken is one cheap protein. My Chicken Tinga recipe will have your compadres coming back for seconds...and thirds! Chicken Tinga is a stew simmered in tomato sauce with a can of spicy chipotle peppers, but you can make a mild version with a can of enchilada sauce.

                                                        Chicken Tinga

My no-cook Fake Krab Ceviche just takes some veggie chopping. Because Krab is cooked you just shred it and add as much as you like to the chopped veggies and cilantro. Of course, I know that real Mexican Ceviche uses "citrus-cooked" raw fish and/or shellfish, but I'm a Cheap$kate Internet Chef, right? So you will have to grant me amnesty for this recipe! But I make up for any shortcomings with the addition of creamy avocado and flavorful black beans. Give my recipe a shot and let me know if it's a successful maneuver.

So do celebrate Mexican Independence Day with me today now that I've shown you an ammunition dump of taco recipes you can make easily and cheaply. I guarantee your family or guest will light up the sky with praise!

And, what the heck, I'll end with a queasy taco review, from Jack In The Box with its 2 for 99 cent tacos (the price has risen since I made the video, but the taste is the same)...ugh, whoever came up with this abomination should face a firing squad!!

Hey, I know these tacos are affordable and actually liked, so skip the firing squad, just put the chef-inventor in solitary confinement...please.

Baltimore Bologna Hot Dog - Video Recipe

What do you get when you combine Baloney with a Hot Dog? You may not want to know.

Well, I'll spill the beans, you get a Baltimore Bologna Hot Dog. Locals call it a Baltimore Hot Dog. That's right, it's a regular Hot Dog wrapped in fried baloney with a smear of mustard, all tucked into a bun. 

The local paper, The Baltimore Sun, goes into greasy detail about the origins a click away here (quickly copy and paste the article before the paywall pops up). Basically, it was during the 1920s Depression that baloney started showing up with a hot dog in a bun to add extra calories and was popularized in the 1940's at a local deli run by Nathan Ballow. 

When you visit Baltimore get a Baltimore Bologna Dog at Attman's Delicatessen. There is a fun video visit when you click here. One notable difference between theirs and mine is they use three slices of baloney per hot dog. I use only one slice of baloney per hot dog. It could be that their hot dogs are longer or the baloney slices very thin? For my Baltimore Bologna Dog I cooked one grocery store bologna slice and one hot dog - it was a perfect balance.

        Baltimore Bologna Hot Dog

The main requirement for the recipe is that the baloney (or bologna) and hot dog are fried together so the greasy meaty flavors mix. I usually steam my hot dogs, but for a Baltimore Baloney Hot Dog you gotta go with the fried version. 

I do find that nowadays baloney and hot dogs are much leaner, so I used a teaspoon of oil to prevent the baloney and hot dog from sticking to the frying pan.

One note on frying baloney. Sometimes a slice of baloney will bubble up during frying. I will make a half-inch slice into the middle and press the slice to contact with the hot pan and get an even surface grilling.

Rotate the hot dog while grilling. Both hot dog and baloney are precooked so all you are doing is heating them both up and adding a little char or browning.

I like to steam my Hot Dog Buns, but you can grill or serve them right out of the bag. Click here Click here to see how I steam Hot Dog Buns.

Thank god that baloney, hot dogs, and buns are still cheap. I find them at my local Dollar Tree for just over a buck apiece. Use any favorites you have locally.

I still get mustard, ketchup, and sweet pickle relish for the same prices. 

The combination of Bologna and a Hot Dog is a killer combination, literally. You don't want to eat these too often, but as a tasty gimmick, it works. 

The flavors complement each other as they are similar. Some meat purveyors call baloney a large sliced hot dog. I find that baloney has more seasoning flavors, especially if you compare hot dogs made with mild pork and poultry.

I made my Baltimore Balogna Dog topped with mustard, but I would add sweet pickle relish or even sauerkraut next time. And believe me, there will be a next time! 

Baltimore Bologna Hot Dog - VIDEO      Play it here. Video runs 1 minute, 54 seconds.

My YouTube video link for viewing or embedding, just click here. just click here. 

Ingredients

• Hot Dog - any type like beef, pork, poultry, or vegan.
• Baloney - any favorite type, thick or thin-sliced.
• Hot Dog Bun - I like to steam mine. Okay to grill or serve right from the bag.
• Mustard - okay to add any favorite Hot Dog toppings.
• Vegetable Oil - 1 teaspoon. Leaner hot dogs and baloney may need some oil to keep them from sticking to a frying pan.

Directions

Nothing to this recipe. A Baltimore Bologna Dog has fried baloney and a fried hot dog.

Add a little oil to a frying pan or grill. You can fry the hot dog whole or slice it down the middle. 

Baloney may fry quicker than a hot dog, so it's okay to start the hot dog first for a minute then fry the baloney.

Don't fry the baloney too long, only a minute or two, or it will dry out. You want a slight browning on at least one side. (No need to brown both sides, just present Baltimore Bologna Dog with the browned side showing.)

I make a small slice or two in the middle of the baloney. It may bubble up so a small slice will let the air out from under the baloney. Press down in the middle to get even browning. I like to slice in the middle, not on the outer edge, so the baloney stays perfectly round.

When the baloney and hot dog are lightly browned add them to a hot dog bun. 

I like mustard on my Baltimore Bologna Dog, and you can add any other condiments you like including chopped onion, chili, sauerkraut, cheese, and pickle relish.

Pineapple Salsa - Video Recipe

Pineapple is not only for a Thai or Chinese stir fry, it makes a great salsa, too. This refreshing salsa combines the best of two worlds, sweet pineapple from Hawaii and spicy jalapeño from Mexico. 

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I use canned pineapple, but fresh is even better. My local Latin market carries them for less than a dollar per pound, and if you live in Hawaii, then you know where (and when) to get them for sure. 

Of all the canned fruit out there pineapple holds up the best while peaches are a close second. Canned pineapple retains some crunchy texture, and doesn't seem to lose any tart sweetness.

Canned pineapple comes crushed, in chunks, or rings. It's all good. Just make the pieces bite-sized. I prefer pineapple in its own juice. If you use pineapple in light syrup, the pineapple will be a little sweeter, that's all. This recipe does not use juice or syrup, save that for a smoothie or cocktail.

I also used fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut. 

The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Pineapple Salsa and regular Red Chili Salsa. Guess which one disappeared first - yep, it was the Pineapple Salsa. 

Of course, cheap Tortilla Chips are what I serve Pineapple Salsa with, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion, I would indulge.

The fruity salsa is good in tacos and in burritos. Pineapple Salsa is even a light accompaniment to grilled chicken and fish.

For a fresh take on traditional tomato-based or red chili salsas, give my Pineapple Salsa a taste. All it takes is a little veggie chopping...and sweet pineapple!

Pineapple Salsa - VIDEO        Play it here. The video runs for 1 minute, 43 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Pineapple - 15-ounce canned pineapple chunks, drained. About 2 cups.
• Onion - 1/4 chopped or about 1/2 cup. I used a red/purple onion, but okay to use a white or yellow onion. Add as much onion as you like.
• Lime or Lemon juice - juice of 1/2 lime. Okay to add more lime juice to taste. 
• Cilantro - 2 tablespoons chopped. Okay to add more or less to taste.
• Jalapeño - 1/4 chopped, optional. I removed seeds and white inner veins or piths. Okay to use jalapeño from the jar. Play with the amount to reach your spice level.

Directions

Add drained pineapple chunks to a bowl. 

Chop the onion into small pieces. I used about a cup. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 4 tablespoons or 1/4 cup. Okay to add more or less to taste.

Add cilantro and onion to the bowl of pineapple chunks.

Squeeze in the juice of 1/2 lime or lemon. Okay to use lime juice from the jar. Add more or less lime juice to taste. A good trick to get extra lime juice is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Finally, add a little chopped jalapeño at a time to reach the desired spiciness.

Mix well and serve with tortilla chips or crackers, in a taco or burrito, as a tasty cool side dish, or a topping on grilled fish.

Hindsight

This recipe is easy to double or triple for more guests.

You can adjust the ingredients to suit your taste - add more pineapple or less jalapeño, more cilantro, or leave out the onion.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.