When it comes to cooking, there are hundreds of utensils we can use, that’s why sometimes it could get difficult to give each of them the proper use, and most of the time we end up using what’s handier.
At San Marcos we want you to know everything you need to give the best of you in the kitchen, that’s why we will tell you the right use to every kitchen utensil you may have. Knowledge is power, and in this case, a better cooking experience.
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In Mexico we have tasty food, not only for your palate, but for your ears too! Yes, our cuisine is so important to us, it has inspired Mexicans to popularize some sayings such as “A darle que es mole de olla” (Let’s do it like we make mole), “Pareces ajonjolí de todos los moles” (You suit everything just as the sesame seed suits every mole) or “Salió más caro el caldo que las albóndigas” (The broth was more expensive than the meatballs).
This tradition has been handed down from generation to generation, helping preserve our identity. Here you have some of our favorites.
At first, the European merchants where the ones who wore it back in the 20th century, but cooks were the ones who were more concerned about its greatness in the kitchen. There are different styles, but there’s no doubt that the Mexican one is a special one.
Its beauty is based not only on its colors and ornaments, but specially on its functionality, as it’s the perfect place to put small utensils while we cook. Keys, recipes, candies, money, even small peppers, you name it, Mexican chefs have everything they need, kitchen wise or not, on their apron.
Recipes • San Marcos • Saint bean cream with chipotle
01. Cool your onion and garlic, add the beans and let it sit for 10 minutes, then add the Chipotles, epazote and pepper, let that boil.
02. Let that cool for a few minutes and blend it with cream, put it back to the heat and pour the chicken broth in.
03. Cook until lightly thick and finally serve with the tortillas, avocado and cheese.
¡Delight everyone at home with this divine flavor!
Yielding tipsRemove the excess fat
Has it ever happened to you that your dishes turned out greasier than you expected? Don’t worry, sometimes mistakes can happen, but there’s nothing that a paper towel can’t solve instantly.
As we know, sometimes there are situations where the excess is not removed with a piece of paper towel, so we recommend the following advice: Wrap a couple of ice cubes inside of the paper towel and pass them on the surface of the food, you will see how the excess disappears and your dish will look incredible again.
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Recipes • San Marcos • Tlalpeño broth with cheese and chipotle
01. Cook the chicken pieces in a pot over medium heat with the carrots, green beans, onion and one clove of garlic in water. Once that is cooked, remove it and shred it.
If needed, strain the broth and pour it back to the same pot with the rest of the ingredients.
02. Heat some oil in a frying pan over medium heat, once it is hot add the onion, garlic and tomato. When the tomato changes its color, add one San Marcos Chipotle and season.
03. Cook for 5 minutes, blend and try it to taste the level of spiciness. Now is the moment to add another San Marcos Chipotle if you want your dish to be spicier.
04. Add the tomato sauce and the epazote to the broth. Keep cooking to integrate the flavors.
05. Serve with strings of quesillo, avocado cubes, San Marcos Chipotles and a dash of lemon juice.
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Recipes • San Marcos • Papas con chorizo and jalapeños (potatoes with sausage)
01. Fry the crumbled chorizo in a pan with very little oil. Once it is fully fried, remove and reserve.
02. Fry the onion in the same pan with the chorizo fat until transparent, add San Marcos Jalapeños and blend.
03. Once everything is fried, add the tomatoes and season for 5 minutes or until the tomato is soft and liquid.
04. Add the tomato sauce and the epazote to the broth, and keep cooking it to integrate the flavors.
05. Add the potatoes and the chorizo, and mix everything. Let it boil.
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Recipes • San Marcos • Picadillo stuffed jalapeños
01. Cook the San Marcos Jalapeño Peppers on a comal.
02. After 15 minutes, put them inside a plastic bag for them to sweat. This will make them easier to peel and the flour and egg will stick better.
03. Chop the onion and the potato in small squares.
04. Pour the seasoned meat in a pan with oil until golden. Add the onion and the potato, and turn the heat off when the potato is soft.
05. Make a small opening in each pepper and remove the seeds. Fill them with the picadillo and use the toothpicks to close them. In a plate, put the flour and pass each pepper through.
06. Mix the whites of two eggs until they rise. Add each yolk one by one and mix again.
07. Heat the oil.
08. Pass each jalapeño through the egg mixture and pour it into the hot oil. Once they are golden on both sides, drain in absorbent towels. Ready to enjoy!
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Recipes • San Marcos • San marcos tlayudas
01. Fry the oil or lard with the San Marcos chipotle beans.
02. Toast the tlayudas on a comal on both sides until crispy. Spread a thin layer of beans with a spatula.
03. Serve with lettuce, quesillo and cream.
04. For decoration, add San Marcos Rajas and slices of tomato.
San Marcos Tip. You can use extra-large flour tortillas instead of tlayudas.
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Recipes • San Marcos • Chipotle meatballs
01. Mix the first six ingredients with a fork.
02. Form your meatballs and put one cheese square in the middle.
03. For the broth: Blend the tomatoes, white onion, garlic and chipotles with ½ cup of water.
04. Fry the broth with some oil, let it boil for 10 minutes and add the meatballs for another 15 minutes. Serve while hot.
San Marcos Tip. You can also stuff your meatballs with boiled eggs.
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