Uncategorized May 4, 2017

Just In Time For Cinco De Mayo!

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april | may | 2017

street food fiesta

Mexican Food on the Go


Mexican street food never fails to ignite the images of slow cooked and intensely flavored food that makes up the gastronomic landscape of the streets of Mexico City. It has become its own niche in the world of cuisine. Many of these recipes have found their way into mainstream taquerias, traveling food trucks, and even the home cook’s kitchen. In this issue, you’ll find a delicious selection of Mexican street food recipes that are easy to prepare in your kitchen but will make you feel like you’re on vacation!



Elote, corn on the cob, is a popular Mexican street food dish. It’s prepared a variety of ways, but usually grilled and served on a stick for easy eating. For this recipe, I’ve slathered the grilled corn in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese, cotija (the cheese is a perfect complement to Mexican flavors).

Serves 8

  • 8 ears corn, husks pulled back or removed
  • 2 tablespoons vegetable oil
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1 cup crumbled cotija cheese
  • Tajin Clásico, Mexican seasoning

Preheat the grill or a grill pan to 350 degrees F.

Brush the ears of corn with vegetable oil and grill the corn for about 8 to 10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.

Once the corn is done, transfer to a platter.

Mix together the mayonnaise, lime juice, and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Clásico Mexican Seasoning and serve immediately.



The unique flavors of Barbacoa feel festive, which is why I love serving this at dinner parties or other special occasions; however, this delicious beef recipe is so easy to prepare it makes a perfect weekend or Sunday meal.

Serves 4 to 6

  • 3 to 4 pounds brisket
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 limes, juiced
  • 2 chipotle peppers in adobo sauce
  • 4 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 stick cinnamon
  • 1 bunch fresh cilantro
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
  • ½ cup mayonnaise
  • 1 lime juiced
  • 1 teaspoon sugar
  • Dash hot sauce
  • 2 cups Napa cabbage, shredded
  • 1 cup cilantro leaves, lightly chopped
  • ½ cup diced cucumber
  • ½ cup crumbled cotija cheese
  • 1 avocado, sliced
  • 8 to 12 corn tortillas
  • Lime wedges

Preheat a slow cooker on high.

Season the brisket with salt and pepper. Add 1 tablespoon vegetable oil to a large skillet over medium-high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker. Turn the slow cooker on low.

-Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar, and bay leaf to slow cooker. Place the lid on the slow cooker and cook for 6 to 7 hours or until the brisket is fork tender.

Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.

To make the slaw, whisk together the mayonnaise, lime juice, sugar, and hot sauce. Toss together the shredded cabbage, cilantro leaves, and diced cucumber and then toss the slaw with the lime dressing. Place the slaw in warm corn tortillas and then top with the Barbacoa meat.

Sprinkle with cotija cheese and add a slice of avocado to each taco. Serve with lime wedges.


Tacos al Pastor is a delicious little dish filled with marinated pork, pineapple, cilantro, and onion. It’s a simple taco that is big in flavor. I love to serve these tacos in small corn tortillas as appetizers or in a taco bar at a large gathering.

Serves 4 to 6

  • 1 pork tenderloin, about 1½ to 2 pounds
  • 2 dried ancho chiles
  • 2 limes, juiced
  • 1 cup crushed pineapple with juice
  • 1 teaspoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon coriander
  • 2 cloves garlic
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 3 to 4 tablespoons vegetable oil
  • ½ cup diced white onion
  • Corn tortillas
  • 1 cup diced pineapple
  • 1 cup cilantro, coarsely chopped
  • ½ cup crumbled cotija cheese

Slice the pork tenderloin into 8 pieces.

Place the dried ancho chiles in a heatproof bowl and cover with boiling water. When the peppers are soft, transfer to a plate and remove the stems.

In a food processor, add the ancho chiles, lime juice, crushed pineapple, cumin, smoked paprika, coriander, garlic, Mexican oregano, and salt. Pulse until ingredients are combined.

Place the pork tenderloin pieces into a glass or ceramic bowl and toss with the marinade. Let the pork marinate for up to 8 hours.

-To prepare the tacos, strain the liquid from the pork and heat a skillet with oil. While the oil is heating, dice the marinated pork into bite-size cubes. When the oil is hot, add the pork cubes, in batches, to the skillet and brown, adding additional oil as needed. Transfer the panfried pork to a plate and toss with the diced white onion.

To assemble the tacos, place a bit of pork in the center of a warm corn tortilla and top with diced pineapple, chopped cilantro, and cotija cheese. Repeat for your desired number of tacos. Serve immediately.