macayode_admin, Author at Macayo's Mexican Food

Mexican Themed Party Recipes

Fall marks the beginning of the end of summer, but that doesn’t mean you can’t enjoy one last “hurrah” by gathering with family and friends to celebrate. Many people choose to grill on a fall weekend, so if you’re planning on firing up the grill, you’ll definitely want to give some of these delicious and Mexican-inspired Mexican themed party recipes a try. They’re sure to be a hit!

Mexican Corn on the Cob

Nothing says summer like the taste of fresh, grilled corn right off the grill. So, how can you adapt a basic corn on the cob recipe to your next Mexican food night or weekend party? It’s actually quite simple. Here’s what you’ll need:

four ears of corn, shucked
a tablespoon of butter
a quarter cup of sour cream
a half cup of grated cotija cheese
fresh-squeezed lime juice (optional)

Over medium-high heat, grill the corn (turning as needed) until it’s nice and brown all around—typically about seven to ten minutes. Then, brush the corn with the butter and grill for a few more minutes before removing the corn from the grill. Spread the sour cream over the corn and top with the cotija cheese. Add a little bit of fresh-squeezed lime juice for an added kick, and enjoy!

Portobello Fajitas

So, you’ve got at least one of your side dishes figured out…but what about a main course? You can’t go wrong with portobello fajitas. This healthy yet delicious option is perfect for just about everybody, regardless of dietary needs. For these, you’ll need:

a quarter cup of balsamic vinegar
a quarter cup of quality olive oil
a clove of minced garlic
salt to taste
four portobello mushrooms, sliced thinly
half an onion, sliced
strips of bell peppers
eight corn tortillas
salsa of your choice

Start by mixing together the balsamic vinegar, olive oil, salt, and garlic in a bowl. Then, add the sliced mushrooms to the mixture and allow them to marinade for at least 30 minutes. Once ready, heat more olive oil in a pan and add the onion and peppers; cook until soft and tender. Add the mushrooms to the pan and let cook until soft and brown. Serve on corn tortillas with salsa, guacamole, and other desired toppings!

Sauteed Potatoes and Chorizo

Looking for another side to go with your dish? This is a must-try. Plus, it’s so simple. All you need is:

a tablespoon of vegetable oil
a pound of Mexican chorizo, removed from casing
one small onion, diced
a pound of potatoes, diced and boiled
salt and pepper to taste

Start by cooking the chorizo over medium-high heat, using a spatula while cooking to break the chorizo into small pieces. Then, set the chorizo aside to cool while you add the onions and potatoes to the pan to brown. Finally, toss the chorizo into the potato/onion mixture and cook for an additional minute. Season with salt and pepper, then enjoy!

These three Mexican dishes are just a few possibilities for your next party. Be sure to give these a try and see just how quickly your guests gobble them up!

Choosing the Perfect Chile Pepper

Chile peppers are a staple of Mexican cuisine; they can add the perfect amount of heat to a dish in addition to beautiful color. However, with so many different types of chile peppers on the market, choosing the perfect chile pepper for your next Mexican dish can be a bit of a challenge. Fortunately, by learning just a little bit about four of the most commonly used chile peppers in Mexican cuisine and how to choose a chile pepper for your dish, you’ll be better prepared for Mexican food night at your home.

Habanero Chile Peppers

Habanero chile peppers can vary in color, but are typically a yellowish-orange in hue and measure around two inches long. These particular peppers are among the hottest out there on the Scoville rating and are very popular for use in Mexican dishes. They can be chopped up and incorporated into a hot salsa or even added to pico de gallo to provide some extra heat. For those who enjoy spicier foods, habanero peppers can also be chopped up and used in a marinade for skirt steak fajitas or even chicken. However, these aren’t generally a good choice for those who prefer a mild taste.

Jalepeño Chile Peppers

Another popular type of chile pepper in Mexican cooking is the jalepeño pepper; these are almost always green in color and are very hot. They’re most commonly used in salsas and even guacamole, where they’re chopped up and incorporated for added bite and heat. However, sliced jalepeño coins are also commonly used in quesadillas or even as a topping for tacos. You can either buy them fresh and cut them up yourself or buy them pre-sliced and pickled in a jar.

Poblano Chile Peppers

Another excellent chile pepper for use in salsas and sauces is the poblano chile pepper. These tend to look like miniature versions of bell peppers and can vary in color, ranging from green to nearly black. These are often used to make green chile and when dried are referred to as ancho chile peppers. Poblanos certainly pack some heat, but are far from the hottest pepper out there. They also have a bit of a sweeter taste, making them a great choice for those who don’t like spicy foods as much.

Chipotle Chile Peppers

Last but not least, there’s the chipotle pepper, another staple in Mexican cooking. You may be surprised to learn that the chipotle pepper is actually just a dried version of the jalepeño pepper. They’re simply dried and smoked, which also means they last longer before going bad. Chipotle peppers have an excellent smoky flavor in addition to a little bit of heat. They’re most commonly used to make adobo sauces, but they are sometimes added to dishes chopped or whole to impart a smoky flavor.

Now that you have a better idea as to the characteristics of various chile peppers used in Mexican cuisine, hopefully you’ll have a better idea of which pepper is the right choice for your next dish. From there, you can add some heat and flavor to your food!

How to Cook Mexican Rice in the Oven

Mexican rice makes a wonderful side dish for any Mexican-inspired dish. Unfortunately, unless you’re buying the pre-made rice in a box, it’s also notorious for taking a while to prep and cook. What if there was a way to enjoy the delicious taste of Mexican rice without having to slave over your cooktop? Believe it or not, there is; this oven-baked Mexican rice recipe will save you time while still yielding the same delicious results. So here is our easy recipe for how to cook Mexican rice in the oven.

What You Need

The most time-consuming aspect of this recipe is the prep work, but with about 15 minutes of prep, you’ll be ready to toss the rice in the oven and let your oven take care of the rest. Here’s a list of ingredients that you’ll need to create this yummy Mexican rice dish:

a medium-sized onion, chopped
a half cup of your favorite cooking oil
three cups of uncooked rice
one can of tomato sauce
two teaspoons of chicken boullion
four cups of chicken broth
a tablespoon of paprika
a tablespoon of garlic powder
a teaspoon of chili spice
salt and pepper to taste

Of course, you can also add your own spices and ingredients—such as cumin or even diced peppers—to customize this dish as desired. That’s the beauty of it!

Throwing it Together

Start by preheating your oven to 350 degrees and rinsing the rice in water, which will help it cook more quickly. Then, in a large bowl, combine all of the ingredients until they’re mixed together well. Next, pour the mixture into a sheet pan and spread it out so that everything lays on the pan as evenly as possible. Finally, cover the pan with aluminum foil and place the entire thing into the oven. Check on it regularly; it should be done within an hour, but you’ll want to avoid overcooking, as the rice can become hard and crunchy if it’s left in the oven for too long.

Once the rice is done, carefully remove the foil so as not to burn yourself. Let the rice sit for about five minutes, then use a fork to fluff and mix the rice before serving. It really is as simple as that!

A Helpful Tip

The key to successfully cooking Mexican rice in the oven is to make sure you’ve got a tight seal on the pan. Therefore, it’s recommended that you use at least two layers of aluminum foil to cover the pan and that you avoid gaps in the foil that would allow steam to exit the pan. Keeping the steam in the pan is important to ensuring that the rice cooks properly and ends up with the correct texture. If you have a pan that came with an oven-safe lid, this would be an even better option for covering the pan while the rice cooks.

Cooking Mexican rice in the oven can save you a lot of time when compared to cooking it on your stove top, so be sure to give this a try the next time you have a craving for this yummy dish. You’ll probably find yourself wondering why you didn’t think to try cooking rice in the oven before!

The Traditions of the Day of the Dead

The Day of the Dead, also known as Dia de Muertos in Mexico, is an official holiday celebrated throughout Mexico on October 31 through November 2 of every year—the same day that most Americans celebrate the holiday known as Halloween. So, just what is the Day of the Dead, what are its origins, and how is it celebrated? We’ve got all the details in this blog!

The Origins of the Holiday

It is believed that the origins of the Day of the Dead date back to the 16th century. Interestingly enough, the rituals used to celebrate the Day of the Dead originally took place during the summer months (the celebration actually lasted the entire month of August). It wasn’t until the late 20th century that the celebration was moved to the end of October and beginning of November.

Specifically, the Day of the Dead is a holiday celebrated in Mexico to honor and remember loved ones who have passed away. November 1st is a day dedicated to remembering those who passed during childhood, whereas November 2nd is used to remember deceased adults. Today, the holiday is celebrated not only across Mexico (especially in central Mexico), but in some areas of the United States and beyond.

Traditions Associated With Dia de Muertos

There are many interesting traditions associated with this unique holiday. For example, as part of the Day of the Dead celebrations, families “invite” their deceased loved ones to a memorial dinner in their honor. This is usually done by placing photos of the loved ones on altars and elsewhere around the home, while also offering up food, drinks, colorful skulls, and even poems that have been written for them.

Some families will even meet a local cemeteries where loved ones are buried to hold a meal or other memorial ceremonies for their passed loved ones. The creation of colorful sugar skulls is also a huge part of Day of the Dead traditions. This was first introduced as part of the holiday back in the 17th century, and today, large sugar skulls are often placed on gravestones of loved ones as offerings on this holiday.

Great Dishes for Celebrating

For those planning on participating in the traditions of the Day of the Dead this year, an important part of the planning process is making sure to have meals figured out ahead of time. Generally, the best thing to do is to serve up authentic Mexican dishes. Many people celebrating the Day of the Dead like to prepare their deceased loved ones’ favorite dishes, whether they be appetizers, snacks, full-course meals, or desserts.

Some common dishes prepared for the Day of the Dead include pan de muerto, sugar skulls, tamales, and candied pumpkin.

As you can see, the Day of the Dead has a very rich history, dating back more than 500 years. For people in Mexico and beyond, this holiday is a great opportunity to celebrate and remember loved ones who have passed on while also getting together with family to better appreciate life.

3 Warm Fall Drinks to Make with Friends

Fall is here, and for most of us, that means a welcome drop in temperatures. However, it also means that our traditional, beloved Mexican drinks (like margaritas and sangrias) might not be the perfect choice on a crisp, autumn night. Instead, it’s time to explore three warm fall drinks to keep you warm around the bonfire with friends. No worries; we’ve got you covered with three unique and delicious Mexican drink recipes for fall.

Boozy Mexican Hot Chocolate

Transform traditional hot chocolate with a little chocolate liqueur and dried chiles for a kick of flavor. For this recipe, you’ll need:

a few packets of your favorite hot chocolate mix (or you can make it from scratch)
Mexican cinnamon sticks
small dried chiles, chopped into small pieces
Mexican chocolate of your choice, finely chopped
chocolate liqueur of your choosing
Start by making your hot chocolate; then, add a pinch of the dried chiles, the Mexican chocolate shavings, and about an ounce of your favorite chocolate liqueur to each mug. Garnish with a cinnamon stick and stir well before serving. Yum!

Hot Mexican Cider

If chocolate isn’t your thing, how about some adult Mexican cider for this fall? You can’t go wrong with the crisp taste of apples. For this recipe, here’s what you’ll need:

five cups of your favorite apple cider
a quarter cup of fresh lemon juice
two cups of tequila
a third cup of orange liqueur
a pinch of salt
Start by combining the cider, lemon juice, and salt in a medium-size sauce pan on “simmer.” Once warm, add the tequila and the orange liqueur, stirring until well combined. Kick the heat up to medium, and allow to heat until the cider is hot. Just don’t heat for too long (a few minutes is enough), or the alcohol will burn off. Serve in mugs and enjoy! You can also garnish each with a fresh lemon wedge, if you’d like.

Delicious Hot Horchata

Horchata is a famous Mexican beverage that’s deliciously sweet and often served chilled. However, this recipe is perfect for the fall because it involves the sweet flavor of horchata with rum! Plus, it’s served up warm. Here’s what you’ll need to get started in whipping up a hot horchata:

two ounces of your favorite rum
four ounces of horchata
an ounce of coffee
ground cinnamon
whipped cream
a drop of whiskey bitters
Start by combining the horchata, rum, and coffee before heating (either over your stove top or in the microwave). Then, add the bitters and top with your desired amount of whipped cream and ground cinnamon. Serve in a large mug. Yes, it really is that easy…and this recipe is perfect for doubling as your drink and dessert in one!

These are just a few fun Mexican drink recipes to try out this fall. Whether enjoying around the camp fire, around your fireplace, or anywhere else, these recipes are sure to please the adults in your home. Plus, they’ll had the added effect of keeping you warm and getting those cheeks nice and rosy.

5 Day of the Dead Decorations

With the Mexican holiday, Day of the Dead, quickly approaching, you may find yourself looking to incorporate your own Day of the Dead celebration into your Halloween party or gathering. Or, maybe you’re even thinking about throwing your own Dia de Los Muertos celebration. Either way, the good news is that there are all kinds of simple yet impressive Day of the Dead decorations you can create on your own or with help from some friends.

Sugar Skull Masks

If you’ll have children attending your Day of the Dead gathering, consider printing out some pre-made sugar skull masks. You can simply cut them out and glue them to popsicle sticks. Then, arrange a decorating table for your guests to customize their own masks at your celebration. Set out colored pencils, markers, glitter, and the like. Children and adults alike will enjoy making their own masks, and they provide a great prop for photos as well.

Decorative Lanterns

In celebrating the Day of the Dead, many people like to set out paper lanterns with candles inside as an offering with the feast. However, these lanterns can be dangerous, especially when lit indoors with children present. Consider a safer and more fun alternative by taking some plastic or paper cups and decorating them with sugar skull drawings, using colorful permanent markers. Then, instead of candles, place flameless candles inside for the same effect without the hazard.

DIY Marigolds

Marigolds are a huge part of Day of the Dead decorations, but for those on a budget, it might not be feasible to run out and buy bouquets of real marigolds. No worries; you can easily make your own paper marigolds by simply cutting rectangles out of colored tissue paper, stacking them, folding them, and holding them together using a small piece of wire. You can find a full tutorial on making paper marigolds here.

Painted Sugar Skull Rocks

Another fun, easy, and inexpensive project for decorating for your Day of the Dead gathering is to find some various sized rocks and paint them with sugar skull decorations. These can then be placed around the home or even on an offering table as a decoration. We recommend using an acrylic paint for the best results. This is also a great project if you have children who want to participate.

Custom Skull Mugs

The next time you’re at your local dollar store, pick up a few coffee mug kits that you can decorate and bake in the oven for a lasting design. You can draw sugar skulls or other holiday-appropriate images on each mug and then use them to serve beverages out of during your celebration. You could even write each guest’s name on a mug and allow them to take them home as a favor.

As you can see, you don’t need to spend hundreds of dollars on decorations for your Day of the Dead celebration for things to look great; all it takes is a little bit of creativity to come up with some simple yet fun decor items.

The Etymology of the Taco

The taco is probably the most common Mexican food ordered today—especially in America. Today, you can order tacos in just about any variation imaginable, but what did the very first taco look like? Where did the taco originate, and how has it changed over the years? Explore the answers to these questions and more as we unveil the intriguing history of the taco as we know it today.

Where Did the Taco Originate?

Believe it or not, there’s some disagreement out there when it comes to where and when the first taco was made. However, most people believe that the first tacos were made in Mexico at some point during the 18th century. As for who invented the taco: this is something we’ll probably never know for sure. It is also assumed that the taco’s history in Mexico pre-dates the arrival of Europeans within the country.

A Side Note About the Etymology

While the exact history of the taco isn’t known with 100 percent certainty, one thing we are pretty sure about is the etymology of the taco—that is, the history of the word itself. It’s actually quite interesting, because back in the 18th century, mine workers in Mexico used the word “taco” to refer to a small piece of dynamite (gunpowder wrapped up in pieces of paper) that they used to excavate large areas of rock. It’s not exactly known how the word began to be used to be apply to the food version—meat wrapped up in a tortilla—but it is easy to see how this translation in meaning was made.

Variations of Tacos Today

Today, there are so many different types of popular taco dishes. It’s believed that among the first taco dishes that gained popularity was the fish taco, as early European settlers in Mexico documented enjoying tacos filled with fish at the time. Today, fish tacos are still quite popular, as are tacos al pastor. This particular type of taco refers to one stuffed with thin pork steaks that have been seasoned liberally with adobo seasoning.

Street tacos have also grown massively in popularity, and these days, you can go to just about any major city and come across several street taco vendors. These vendors tend to sell their tacos directly out of a food truck, and they can come with any variety of meat options, ranging from pork and steak to chicken and beef.

And of course, there are even more creative takes on the traditional taco, such as the dessert taco. These tacos tend to be made of a sweet tortilla shell with cinnamon and sugar, wrapped around some sort of sweet filling. Some common filings include fresh chopped fruit, whipped cream, chocolate, and the like. Dessert tacos are prepared similarly to traditional tacos and may even be garnished with powdered sugar or chocolate chips.

While the specific history of the taco is arguable, there’s no denying the impact the taco has had on today’s cuisine. So, the next time you order a taco, be sure to consider its long-standing history in Mexico, the Unites States, and across the globe.

A Look at the Blue Agave Plant

When most people think of popular Mexican food, they tend to think of tacos and burritos. Just the same, if you were asked to name a popular Mexican adult beverage, tequila would probably be the first to come to mind. What many people don’t think about as they’re enjoying tequila on the rocks or in a margarita, however, is its history. Actually, tequila has a very long and interesting history, both in Spain and North America. By having a more thorough understanding of tequila and where it comes from, you’ll find that you have a greater appreciation for it the next time you enjoy it for yourself!

Tequila’s Early Years

It is believed that tequila was first produced at some point in the 1500s in a town that would later be named “Tequila” itself. Most believe that tequila was a spirit born out of necessity when the Spanish conquistadors found that they had run out of the brandy they were used to drinking; from there, they created the first tequila by distilling the agave plant. It wasn’t until nearly a century later, however, that tequila became popular enough to become mass produced. It was actually the Cuervo family (now known for the Jose Cuervo brand of tequila) that obtained the first license to mass produce the spirit!

Exportation Into the United States

It wasn’t Jose Cuervo, however, that was the first brand to export its tequila to the United States. It was actually Sauza tequila that first had that honor in the late 1800s. Since then, there’s been no doubt that tequila is a popular spirit across not only the United States, but North America as well. Many other brands of tequila have sprung up due to high demand, and different types of tequila can also be found today. Some are aged, whereas others aren’t.

How Tequila is Made

So, how exactly is tequila made and what is its relation with the blue agave plant? Harvesters start by cutting off the leaves from the plant when it’s ready, leaving only its core (known as the piña); the piñas are then baked in ovens to break down their sugars, at which point they are mashed to extract the agave juice. The juice, in its pure form, is known as wort, and needs to be distilled and fermented to create the actual tequila. From there, the tequila can be aged in barrels for varying amounts of time; the longer the tequila is aged, the more flavor it will develop (and the more expensive it will likely sell for when it hits the shelves). Tequila can be aged for a year or more to help develop more complex flavors.

Well, there you have it: a brief history of tequila as we know it, including an overview of the step-by-step process used to transform the piña of a blue agave plant into the delicious tequila we know and love. Now that you know what tequila is all about, who’s ready for a margarita?

Macayo’s Tequila Dinner Featuring Chef Eric Justice

If you enjoy tequila and fine Mexican food, then you’re in luck because Macayo’s is currently hosting their Tequila Dinner series every other Thursday night through mid-November at the Scottsdale Shea location. During our Tequila Dinners, we proudly serve up our choice of tequila, along with an expertly prepared appetizer, meal, and dessert to accompany that tequila. This is a great opportunity to get out and have some fun with loved ones while enjoying some delicious food and tequila pairings in the process, so bring your friends

What We’re Serving Up

Our next Tequila Dinner will take place this coming Thursday, October 22, and will begin promptly at 6:00 in the evening. For past dinners, we’ve served up Azunia and Milagro tequilas, so for this one, we’ll be serving Patron. For just $40 per person (or $70 per couple), you can enjoy an appetizer, meal, dessert, and tequila sampling. This coming Thursday, we’ll be pairing Patron with a delicious grilled chicken taco salad with queso fundido, which incorporates four different cheeses, along with jalepeño, chiles, and onions for a huge flavor boost.

We’ll also be serving fried avocado with picante salsa, queso fresco, and chipotle crema; if you’ve never had fried avocado before, you’re missing out. We coat ours in Japanese breadcrumbs and lightly fry them so that they’re nice and crispy without losing their flavor. We’ll also be serving up some Mexican roasted corn served off the cob. All of our Tequila Dinner meals are designed and prepared to complement the taste of the tequila you’re being served, so these dishes will go great with your Patron sampling.

More About Chef Eric Justice

And we’ll also be having a special guest chef in the house during the Tequila Dinner on Thursday, November 5th, so you don’t want to miss it! Eric Justice is the co-founder and board member for Chefs4Kids, an organization that raises money for children in need. Eric Justice began his career as a businessman, but has since forayed into culinary arts. Having earned a culinary arts degree in 1993, he went on to become a successful consultant and restaurateur. We’re proud to be having him in our kitchen assisting with this upcoming Tequila Dinner!

Make Your Reservation Today

Due to the popularity of our Tequila Dinner events, we do require advance reservations, so be sure to secure your seat today by giving us a call and booking yours. And if you can’t get enough tequila, you can also check out our Ultra Premium Tequila Window at the bar to sample nine other tequilas that we have available. We also have a new menu that we’ve just recently debuted, so even if you’re unable to make it to our Tequila Dinner, we encourage you to drop by and give some of our new menu items a try. For those who can’t make this dinner but would like to attend one in the future, we have two more coming up on November 5th and November 19th, respectively. We look forward to seeing you at Macayo’s for what’s sure to be a great time with delicious food and tequila!

Enchiladas Around the World

When you think of an enchilada, what comes to mind? More than likely, you think of a flour tortilla wrapped tightly around some sort of delicious filling and covered in a spicy sauce. And for the most part, that’s what an enchilada is. However, different areas of the world tend to have different ideas about what constitutes a proper enchilada. For example, you’re going to get two different dishes if you order authentic Mexican enchiladas and Latin American or Tex-Mex enchiladas. So, what are the differences between the three? Let’s take a look at enchiladas around the world!

Mexican Enchiladas

For starters, when you order an authentic Mexican enchilada, it’s going to be wrapped in a corn tortilla—not a flour one. Furthermore, the tortillas are generally dipped in the sauce and then fried to make them nice and crispy before they’re stuffed with a yummy filling. One common filling you’ll find in Mexican enchiladas is Mexican queso fresco, but you can also get them filled with meats, such as chicken or steak. Usually, Mexican enchiladas are topped a little more simply than what you might be used to as well; rather than smothering them in enchilada sauce, they’re usually topped with some sour cream chopped tomato, lettuce, and green onion.

Latin American Enchiladas

Let’s move over from Mexico to the countries of Latin America. If you were to order some enchiladas here, you might actually confuse your waiter. That’s because the term “enchilada” isn’t generally used there, but they do have a similar dish that is essentially the same as a Mexican enchilada, with the main difference being that they’re served up in rolled-up puff pastry dough, rather than a corn tortilla. In some Latin American countries, they’ll even use whole wheat pasta to create the shell around the enchilada filling. It’s very rare for traditional corn or flour tortillas to be used here. The puff pastry is stuffed with meat and can be topped with enchilada sauce or some other version, such as a spicy pepper sauce. The funny thing about this is that in Mexico, this would be known as an empanada.

Tex-Mex Enchiladas

In America, we have a version of enchiladas that have been Americanized; these are Tex-Mex enchiladas, and they’re quite different from what you’d expect with a traditional Mexican enchilada or even a Latin American enchilada. Specifically, Tex-Mex enchiladas tend to use flour tortillas. And in many cases, there’s actually no meat involved. Instead, they’re usually stuffed with cheese—and then topped with more cheese! The tortillas themselves usually aren’t fried; instead, they’re simply heated up in a skillet to crisp them up a little. Tex-Mex enchiladas are also typically smothered in enchilada sauce, though they may also be topped with some fresh ingredients such as olives, chopped tomatoes, green onion, and the like.

This is just a sampling of what enchilada dishes tend to look like in different areas of the world. Isn’t it interesting to see how our perception of a dish we love can be so different across the border? If you’re like us, you’re probably craving some enchiladas right about now!