I love Mexican food. It holds a pretty substantial spot on my dinner rotation. And even though each year I mean to celebrate Cinco de Mayo, mostly for the fun of doing something festive and eating more Mexican food, I totally forget. But I don’t feel too bad, because it is something I just don’t need an excuse to eat. It’s delicious, affordable and simple to make, so I make it all year long, and often. I want to share some of my favorite go-to Mexican recipes. All of them are incredibly easy and deliver big on flavor.
My favorite Guacamole, from Alton Brown
For this salsa, I recommend that you drain all 3 cans of tomatoes, and that you increase the salt to about 1 teaspoon, or to taste. I also think it improves SIGNIFICANTLY when you refrigerate it over night.
And last, a ridiculously easy Très Leches Cake. “Tres Leches” means three milks. It is a white caked soaked in a sweet milk sauce and topped with whipped cream and cinnamon, served with fresh fruit. It is so refreshing and light. People will have seconds and ask for the recipe.
Très Leches Cake
- 1 box white cake mix (I use Duncan Hines)
- 2 cups whole milk
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Cinnamon for sprinkling
- Fresh strawberries or mangos
- Bake cake mix in a 13 x 9 pan according to directions on box.
- Let cake cool slightly.
- Pierce cake all over with a fork or toothpick.
- Whisk together the whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake.
- Refrigerate cake for a minimum of 3 hours and let cake absorb liquid.
- Whip whipping cream, powdered sugar, and vanilla together until stiff peaks form. Spread over the top of cake.
- Sprinkle cake lightly with ground cinnamon.
- Refrigerate until ready to serve. Serve with a spoonful of sliced fresh strawberries or mangos.