Welcome to the Mex Mundo Kitchen! My name is Alexandra and I am a Mexican-American living in Switzerland. The guy behind the camera is Alexander, my Swiss-British husband and we are the Mex Mundo team!! We both enjoy cooking and we enjoy sharing our love of food through our youtube channels. Having such a diverse cultural background in our home means we get to enjoy a big variety of recipes, but to be honest we LOVE Mexican food and enjoy it the most often. Life as an expat means comfort food is not always available because your beloved neighborhood panaderia (bakery) or taqueria , or basically any food establishment you enjoyed is no longer available in the new country which has become your home. But our mission is to show you guys how easy it is to cook AUTHENTIC MEXICAN meals anywhere that you may live! If you love our recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. Videos in Spanish at ru-vid.com
Can you demonstrate how to use those tops when you can food for longer presentation? I use the 2 piece canning lids, but I bought a few jars that have those lids and I want to know the proper way to use them. Thank you
For me the opposite! Since peeled is when it causes me an allergic reaction in my hands. I look online and yes that's such a thing, the chayote releases a sap that causes this.
I'm happy to have found your recipe for besitos in English. They're my favorite Mexican bread and wanted to make them. I'm in Mexico now and can buy them everywhere but back home in New Hampshire I won't find them. Happy New Year!
Thank you for using the Kitchen Aid mixer because I have a weak wrist due to an injury and hurts too much whenever I have to knead dough 😖. So I cannot make tortillas often by hand. Thank you for your recipe.
Ive been making eucalyptus tea for 5 years. I didn't get covid. I do breathing exercises to but i haven't gotten real sick since I've been doing both. I ad honey , cinnamon or lemon. Sometimes I ad a couple black tea bags if i want a little caffeine. In my opinion it tastes better than most soft drinking and it really boosts my immune system. Thanks for the mullein tip.if i can find some ill try it.
Thank you for this interesting video! Does the rice HAVE to be soaked for 12 hours or could it be cooked/boiled to shorten the time of preparation? What would be the result if the rice was cooked beforehand?
OMG - made these tortillas yesterday and they turned out soooo good!Thank you for sharing your recipe and for providing details how to make them. This was my second attempt at making tortillas - first ones I made were just ok so I thought I’d try a different recipe and thankfully I found your recipe!! The other recipe also called for butter but I think one of the reasons this turned out so great is that I weighed all the ingredients (per your recipe). I won’t be trying any other tortilla recipes - yours is a keeper!!
I’ve added this to my playlist of Mexican recipes I want to make. Looks amazing! Pistachio has been one of my favorite dessert flavors since I was a little girl. New subscriber here! Hope you are doing well and hope to see many more videos.
Every video that I’ve seen everyone says to let the Maza rest for 1015 2030 minutes they all saying it’s got a rest I’ll found out being that it’s my first time they put that in because I needed a rest I was exhausted from doing all that needing that’s who needs the rest
@@MexMundoKitchen Thank for your reply. So many posts I had read stated do not peal before freezing. My wife grows the spiny variety and I didn’t want to deal with trying to remove the spiny peal on diced chayote. Thanks again.
Hi. I tried the recipe today. Using exact ingredients my dough was not sticky I had to add a little water. I made balls the size of a small egg. I fried them up until dark browned. I coated half of them with confectioners sugar and the other half with cinamon/sugar. I took a bite and there was still raw dough in the middle. I ate around the raw dough and they tasted good like a donut. I was unsure if I was to measure the yogurt in a liquid or a dry cup so I measured it in a dry measuring cup perhaps that's the reason the dough wasn't sticky? With a little practice I can get the process to run a little smoother next time I'm sure. Thank you....
You're a life saver. Earlier today I started boiling my apples to make Apple Empanadas (a new recipe) and I needed Apple Pie Spice. No problem I had some in the cabinet - so I thought. I had Pumpkin Pie Spice NOT Apple Pie Spice. I have made two of your recipes so far and noticed you had a video on Apple Pie Spice so I mixed up a batch and the empanadas came out delicious. Thanks again for a great recipe. Make more Mexican dish videos please.....
Hello from New Mexico. I just made them. I made half your recipe and they taste delicious! I'm taking them over to my mom's so we can eat beans and chile. I'll be trying more of your other recipes too. God bless and be well.
Hello. I was brought up making tortillas using pork lard which is traditional in our family in New Mexico. Many people use Crisco too. I'm going to try using butter and see how they come out. Thanks for sharing.
Nice video. Just made chayote stir fry tonight. It’s delicious but my hands got irritated from the thorn and peeling the skin. Will follow your advice next time 👍
Thank you for the useful video, Mex Mundo! My questions are why you don't like to peel cooked chayote and is it effect the taste of it if we peel after cooking? I just bought chayote with thorns for the first time and checked on RU-vid the ways to peel it.:) My favorite way to cook chayote is stuffed with shrimp and want to try the same recipe with chayote with thorns. Thank you again!
Good question! It doesn't have an effect on taste, at least not one that I notice. But somehow the thorns sometimes tend to stick on the chayote and it is a bit of a nuisance. It also takes longer to cook the chayote whole. I jumped over to check your channel and it is absolutely wonderful! Thanks for your lovely videos as well!
@@MexMundoKitchen Thank you for your kind words to me about my channel and answer! Just cooked both smooth and with thorns chayote to compare. I like thorns more because they are less watery. I peeled raw and cooked with thorns chayote. I agree completely with you, I will be peeling only raw now before cooking. Skin after boiling does not come out easy, we still need to peel it with a knife. Thank you again for the useful video!
