Recipes and Ideas
From new and innovative creations to cherished old favourites, we're constantly sharing mouth-watering recipes that will inspire your inner chef. If you have any of your own recipes to share, join us on Instagram @CoolChileCo and become part of our vibrant community.
Recipes
Mojo de Ajo
Mojo de ajo means dunked in garlic, this heavenly concoction is great with prawns, mushrooms or spinach plus you can make garlic mayonnaise with the extra oil.
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Cornbread with masa harina and chilli
Cornbread is typically American and very nice served on the side of stew or warmed and topped with butter and maple syrup. Using stone ground cornmeal is the best as the corn kernels are milled at a cooler temperature helping to retain the corns natural sweetness and leaving the germ intact. We have been using the Marino Brand stone ground organic fine maize from Bakery Bits with great results. The masa harina adds another corn dimension which we find very pleasing.
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Nacho's Special
A homage to Ignacio Anaya, who is said to have invented Nacho in the 1940s when hungry women came into the hotel he was working at out of kitchen hours. As there were no chefs in, he quickly put together some ingredients to make a snack: totopos topped with cheese and pickled jalapeños and threw it in the oven. The women loved it, asked for seconds calling it Nacho's Special, Nacho being a nickname for Ignacio. Our Nacho's recipe involves a little more, adding salsas, pink pickled onions, liqu...
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Homemade tortillas
There's nothing like getting your hands into masa and making tortillas – it feels, smells and tastes great.
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Tostadas, totopos & tortilla strips
Frying adds texture and flavour and is a great way to use of stale tortillas, waste not want not.
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Chilaquiles Rojos by Gicela Morales
Fancy being more adventurous with those leftover tortillas? This is the recipe for you. Chilaquiles rojos can be served with beans or shredded chicken, or add a fried egg and serve with a mug of coffee to make the perfect brunch. Buen provecho!
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Quesadillas
Quesadillas are the ultimate satisfying snacks: quick to prepare, all they need is some cheese and a little salsa on the side, but you can also get creative and fill them with whatever you fancy. Chorizo, garlic fried mushrooms, leftover roast veg... make your own creations and hit that snackable spot.
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Mojo de Ajo mushrooms with epazote
Mojo de ajo means dunked in garlic, this heavenly concoction is great with mushrooms and makes a great filling for quesadillas.
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Frijoles de Charro (Cowboy Beans)
‘Frijoles de charros’ are typical in north México where pinto beans are grown. We have translated this bean dish into 'cowboy beans' which doesn't really do justice to the horsemen of northern Mexico called charros, who wear traditional dress and a large hat. Serve this dish as a side to meat or fish. It is also delicious in a bowl with a poached egg on top, for a brunch dish, served with tortillas or toast on the side. Any leftovers can be made into refry.
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Frijoles de la Olla
Mexican black beans, known as ‘frijoles de la olla’ are common to central and south México, cook these beans with onion to make this dish, then add smoked paprika to any leftovers to make into refry.
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Chilli-cured fish tacos by Stevie Parle
The fish in these light, fresh-tasting tacos is 'cooked' by being marinated in citrus juice (what's known as ceviche), so it's important to use the freshest you can find.
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Mackerel tostadas with chipotle mayo by Valentine Warner
A twist on Valentine Warner's excellent tuna tostadas using our time-saving chipotle mayonnaise.
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