Blog Archives

Recipes from locally available ingredients

Green Onion Curry Soup: Makin’ It In Mexico

We LOVE soup so we eat it even in hot weather. With some chopped fresh cucumber and a dollop of sour cream on top, this soup would be just as good served cold. This is a simple soup with green onions which are found here all the time (though I used the ones from my husband’s garden).

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Mango Colada: Makin’ It In Mexico

Do you need something to keep you cool and refreshed during these sweltering summer months? I love mangos and I love pina coladas so how about combining these into one fruity summer drink (with a kick).

1 cup pureed mango
1 cup tequila
1/4 cup lime juice
1/2 cup coconut milk
Club soda

Mix together all ingredients except club soda.

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Roasting Peppers and Chiles: Makin’ It In Mexico

At most every grocery store in Colorado (or street corner) in the summer, you can smell peppers roasting from a mile away. There is nothing better than fresh roasted peppers. I don’t understand why you don’t see the roadside stand with the giant barrel roaster and fresh roasted green chiles available for purchase here.

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Taste of Summer Salad: Makin’ It In Mexico

My step mom shared with me this recipe with me and I altered it to include ingredients we can easily get down here.

1 cups roma tomatoes, quartered
1 ripe avocado
1 1/2 cups frozen corn, thawed
2 TBSP cilantro

Honey Lime Dressing
Juice of 1 lime
3 TBSP vegetable oil
1 TBSP honey
1 garlic clove,

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Mexican Yoghurt Goes Greek: Makin’ It In Mexico

We LOVE Greek style yogurt due to it’s thicker consistency. We like the flavor of Mexican yogurt but HATE the consistency. So here’s a simple way to always have Greek style yogurt on hand while using the Mexican yogurt available here.

1 large carton LaLa Yoghurt Natural Sin Azucar (see photo –

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Papaya Seed Salad Dressing and a BONUS: Makin’ It In Mexico

Did you know that papaya seeds are edible? Yep, they are, and they taste a lot like black pepper so why not use them in a tasty salad dressing.

1/3 cup papaya seeds
1/2 cup olive oil
1/8 cup lemon juice (or 2 TBSP apple cider vinegar)
2 TBSP dijon mustard
2 TBSP agave nectar or honey
1 tsp minced onion (or 1/2 tsp powdered)
2 cloves garlic,

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No-Bake Chia Bars: Makin’ It In Mexico

Chia seeds are readily available at Soya de Guaymas here in San Carlos or Moy in Guaymas. I hear they have wonderful health benefits, give you a boost of energy, and make you feel full longer. Here is a quick no-bake recipe to incorporate chia seeds into a handy snack.

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Homemade Sports Drink: Makin’ It In Mexico

It is getting hot out there and HUMID. For anyone doing any activity outdoors, you are no doubt sweating up a storm. Sometimes water is not enough to replenish the electrolytes lost with physical exertion. Gatorade is expensive and with ingredients like high fructose corn syrup, glycerol ester of wood rosin,

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Beet Hummus: Makin’ It In Mexico

Beets are usually always found in the markets here (though not the beet greens, isn’t that strange?). And I discovered last year that you do not need tahini paste to make a great hummus – peanut butter works just as well.

4 medium sized beets (cooked and cubed)

4 Tbsp peanut butter (or tahini paste)

4 Tbsp lemon juice

3 cloves garlic (chopped)

1 Tbsp olive oil (or sesame oil)

1 Tbsp ground cumin

Generous pinch of sea salt or Kosher salt

Chopped fresh herbs (one of these or a mixture of them;

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Crab and Tomato Quesadillas: Makin’ It In Mexico

Ah, garden tomato season, what can be better? Besides eating so many that my husband and I have sores in our mouths, I’m constantly trying to come up with new ways to use them. We purchase crab meat from the vendors in Guasimas each October and vacuum seal and freeze it,

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Indian Carrot Pudding: Makin’ It In Mexico

Cinnamon chips have been the rage in the USA for the past year. If you can bring some back with you on your next trip North or have a friend bring you some, here is a recipe to use them. If you can’t find these, it is easy to alter this recipe and make it without them,

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Easy Enchilada Sauce: Makin’ It In Mexico

Sure, you can take dried chiles, soak them, cook them, and puree them, but it is also nice to have a quicker option and one that gives you much more flavor choices. The Moy store in Guaymas, located at approximately Calle 20 and the Malecon (adjacent to the Auditorium),

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Flavored Rehydration Waters: Makin’ It in Mexico

We haven’t had much of a winter and it will soon be warming up even more, so it is a good time to familiarize yourself with cool, refreshing, and delicious flavored waters.

As you are purusing the fruits and vegetables at any market here you will see dried flowers and bean pod things.

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Spinach Balls: Makin’ It in Mexico

Now spinach is coming out of our ears from our garden. While we do love a spinach salad, there had to be something else I could make with spinach. These are a variation of a meatball without the meat.

2 cups chopped spinach (frozen or fresh after wilting)

2 cups dry bread crumbs (Herdez now makes one called Verdurizador made with dehydrated vegetables and wheat flour)

3 eggs,

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Swiss Chard: Makin’ It In Mexico

Swiss chard is available at produce stands in Mexico and is now in abundance if you are growing it in your home garden. After the initial uses of it raw in salads, or sauteed in a pan with onions, tomatoes, mushrooms, whole beans, rice, etc., or blenderized in a ‘green’

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