Mexican Cooking
Welcome back to The Half Jalapeño, where we like our snacks hot, fried, and stuffed with cheese. This week, we’re diving into Quesadillas Fritas — crispy, golden corn pockets that prove once and for all that deep-frying your carbs is a sacred art form. Unlike your run-of-the-mill folded tortilla with cheese, these beauties are made … Read more
Tostadas de Tinga are one of Mexico’s most craveable street foods—crispy tortillas piled high with smoky chipotle chicken, fresh toppings, and just enough heat to keep you coming back for another bite. This is the kind of recipe that hits fast: bold flavor, simple ingredients, and perfect for weeknights, parties, or anytime you want something … Read more
Gorditas de chicharrón are a classic Mexican street food — and this authentic recipe shows you how to make them at home. Crispy on the outside, soft inside, and filled with rich, flavorful chicharrón, they’re one of the most satisfying bites in Mexican cooking. Welcome back to The Half Jalapeño’s Street Food & Antojitos series! … Read more
Walk past any tianguis in Mexico City, and you’ll know you’ve found them. The air turns rich with toasted masa, the scent of sizzling corn rises from a hot comal, and there it is—that unmistakable oval shape being flipped with one practiced hand. Flat. Oval. Slightly puffed and charred. Topped with nopales, cheese, and salsa, … Read more
We did it—32 states, 32 iconic dishes, and one very full belly later… The Half Jalapeño is kicking off a whole new adventure! This time, we’re hitting the streets (figuratively… unless you’re hungry) for the bold, crave-worthy world of Mexican Street Food & Antojitos. Because let’s be real—the heart of Mexico’s food scene isn’t just … Read more
In Mexico City, the food doesn’t just sizzle — it spins. And nothing turns heads (and trompos) faster than Tacos al Pastor, the capital’s most beloved street food legend. Picture a vertical spit stacked high with pork, its crimson edges crisping over flame. Picture a taquero’s knife flicking with practiced precision as slices of juicy, … Read more
Zacatecas doesn’t do subtle — it does silver mines, pink-stone streets, and big, bold flavors that make a statement. And nothing says “celebration” in this northern Mexican state like a simmering pot of Asado de Boda, or Zacatecan Wedding Stew. This deep-red, spice-laced pork stew isn’t reserved for shy family dinners — it’s a dish … Read more
The Yucatán doesn’t whisper its flavors — it slow-smokes them into your memory. And nothing captures that smoky, citrusy, achiote-stained magic quite like Cochinita Pibil. This isn’t just pork — it’s history wrapped in banana leaves. It’s the ancient Maya tending underground pits long before the Spanish set foot here. It’s modern Yucatecos waking early … Read more
The heartbeat of Veracruz isn’t just in the jarana strumming of a son jarocho or the salty crash of Gulf waves against the Malecón. It’s simmering away in kitchens, in saucepans of tomatoes, garlic, olives, and capers — a briny, bold melody of old-world and new. And no dish captures that coastal rhythm quite like … Read more
You don’t just eat tacos de canasta — you unwrap them like a gift. Soft, steamy, and dripping with flavor, these tacos are the crown jewel of Tlaxcala street food. They don’t come from a fancy kitchen or a televised chef showdown. They come from a basket, usually strapped to the back of a bicycle, … Read more
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