Mexican Summer Weekend Recipes

There have been a slew of post-pandemic cookbooks published in the past couple of months, but the one that got me most excited is “Mi Cocina” by my friend Rick Martinez. Rick spent the majority of the pandemic at his home in Mazatlan writing this book, having spent several months traversing Mexico for the best home-cooked dishes. This type of Mexican food is my favorite to delve into; Simple, delicious home cooking that you don’t often see in restaurants.

One dish that Martínez stands out for is a dish called Poc Chuc, a Yucatácan dish that marinates thinly sliced ​​pork shoulder in orange and lemon juice before being quickly grilled and served with grilled onions, radishes, and avocado. It instantly gets me in the mood for summer barbecue, pulling me in a bright marinade and simple preparation.

To keep that mood, I’ll make use of other simple Mexican dishes that are perfect for outdoor entertaining and summertime bliss.

Jonathan Melendez’s Grilled Steak with Chunky Guacamole Salad uses store-bought taco seasoning to flavor a steak served with a simple salad made with traditional guacamole ingredients.

Paola Briseño González Shrimp, Mushrooms and Zucchini with Poblano Labneh Sauce and Corn Salad is a great dish that rewards you for having a simple poblano labneh sauce in the fridge – just mix up the corn salad and cook some veggies and shrimp (or just use greens) and you’ve got a great meal with That wet sauce is on top of everything.

Elotes is a traditional corn treat, in which boiled or grilled corn is sautéed with mayonnaise, cotija, and chile for a great side dish or afternoon snack. And to make the most of it all, Esteban Castillo’s traditional Salsa de Molcajete is the perfect accompaniment to keep in the fridge all summer long. Put it on literally anything you eat to instantly lighten it up and transport yourself to Mexico on your mind.

bok choc (roasted pork marinated in lemon and orange)

This is a distinct Yucatan dish with Mayan origins. The pork is sliced ​​very thinly so that it can absorb the fresh orange and lemon broth quickly and thoroughly – this also allows for a quick cooking time on the hot grill. Save yourself two hours and a bit of trouble by asking the butcher to cut the pork shoulder into thin strips.
Get the recipe.
Cooking time: 45 minutes, plus two and a half hours of rest

Grilled Steak with Chunky Guacamole Salad

Using a packet of taco seasoning is a great way to get more bang for your buck at the grocery store. It already has a bunch of different spices and herbs blended in for you, so you don’t have to buy them separately.
Get the recipe.
Cooking time: 1 hour.

Grilled steak with guacamole salad from Jonathan Melendez.

(Jonathan Melendez/For The Times)

Shrimps, mushrooms and zucchini with poblano labneh dressing and corn salad

Poblano Chili Flavor The Creamy Sauce Of Simple Boiled Shrimp And Grilled Vegetables. Combine corn, which is first boiled to puff up its kernels, with mint and lemon juice to add a citrusy crunch to the dish.
Get the recipe.
Cooking time: 1 hour

Los Angeles, CA, August 25, 2021: crunchy oyster mushrooms and zucchini

(Sylvia Razgova/For The Times)

Classic Elotes

Mexican grilled corn, or elotes, is a comfort Mexican food that everyone loves. Prepare the topping before cooking the corn so it’s ready to slip over the ears once heated from the grill or pot.
Get the recipe.
Cooking time: 15 minutes.

Salsa de Mulcajete

Milled in molcajete, a traditional Mexican mortar and pestle made from volcanic rock, this chunky, smoky sauce made with roasted tomatoes, roasted chilies, fresh onions, and cilantro is perfect for fried eggs, chilequiles, and a bowl of frigoletos, tacos, or quesadillas. If you don’t have a mortar and pestle, this can easily be made in a food processor.
Get the recipe.
Cooking time: 30 minutes.

Salsa de Mulcajete

Leave a Comment

Your email address will not be published. Required fields are marked *