Food City /link> Welcome to Food City Arizona's Hispanic focused super market. Food City offers a full variety of ethnic and Hispanic food choices. Thu, 07 May 2020 17:04:32 +0000 en hourly 1 /?v=5.6 Pico-de-Gallo /pico-de-gallo-recipe/ Fri, 28 Feb 2020 17:17:22 +0000 /?p=538   Homemade Pico de Gallo is so quick and easy to make that there is no excuse for buying the prepackaged store-bought variety! It will keep well in the refrigerator for several days and is great for jazzing up eggs, tacos or just enjoy it with tortilla chips

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pico-de-gallo recipe
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Pico-de-Gallo

Homemade Pico de Gallo is so quick and easy to make that there is no excuse for buying the prepackaged store-bought variety! It will keep well in the refrigerator for several days and is great for jazzing up eggs, tacos or just enjoy it with tortilla chips

Ingredients

  • 6 Tomatoes
  • 1 Onion
  • 1 Bunches of Cilantro
  • 2 Fresh Jalapenos
  • 3 Canned Jalapenos (La Costena)
  • 3 oz Juice from the Canned Jalapenos
  • 3 Fresh Lemons or 3oz Lemon Juice Concentrate
  • Salt to Taste

Instructions

  • Chop Tomatoes in to ¼ inch pieces
  • Finely Chop Onions
  • Trim Stems from Cilantro and chop
  • Chop both types of Jalapenos
  • Combine chopped ingredients with the juices of the Lemon and the Jalapenos and mix together adding salt to suit your taste

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Nopalito Salad /nopalito-salad/ Fri, 28 Feb 2020 17:13:50 +0000 /?p=534 The post Nopalito Salad appeared first on .

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Nopalito Salad prickly pear cactus fruit
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Nopalito Salad

The pads of the prickly pear cactus, called Nopalitos, are a popular vegetable on both sides of the border. When cut up, they look like green beans, but have a tart flavor. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus.

Ingredients

  • 2 32 oz. jars of Nopalitos
  • 4 lbs. of Pico de Gallo
  • 1/2 lb. Crumbled Casero Cheese…$1.60
  • 1/2 Tablespoon Salt

Instructions

  • Add pico de gallo, a majority of the crumbled cheese, salt and toss thoroughly.
  • Place in salad bowl or in containers and top with remaining crumbled cheese.

Notes

To prepare fresh nopalitos, simply soak them in water overnight. After the water has been discarded the nopalitos should be cut into long, thin pieces (there is no need to peel them), and are then ready to be used in the recipe above

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]]> Jalapenos w/ Carrots & Onions /529-2/ Fri, 28 Feb 2020 17:11:22 +0000 /?p=529   There are many versions of this tasty snack packed in a spicy brine (escabeche). This combination of pickled vegetables is a favorite in the Mexican households as a sauce, a side dish, or just plain "out of the container" good eating snack food.

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Jalapenos w/ Carrots & Onions

There are many versions of this tasty snack packed in a spicy brine (escabeche). This combination of pickled vegetables is a favorite in the Mexican households as a sauce, a side dish, or just plain "out of the container" good eating snack food.

Ingredients

  • 2 lbs Carrots sliced at an angle
  • 2 medium onions sliced
  • 2 #10 cans Jalapenos with juice

Instructions

  • Bring carrots to a boil for about 10 minutes. Check periodically to make sure not too hard or too soft.
  • Remove from heat, add sliced onions and let stand for 5 minutes.
  • Drain carrots and onions.
  • Add Jalapenos with juice toss together and chill.

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]]> Ceviche /creviche-recipe/ Fri, 28 Feb 2020 17:06:55 +0000 /?p=526   Ceviche, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of […]

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Ceviche

Ceviche, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. It can be eaten as a first course or main dish, depending on what is served with it.
Course Main Course
Cuisine hispanic
Keyword ceviche, seafood, shrimp

Ingredients

  • 2 lbs Shrimp Raw
  • 2 whole Cucumbers Seeds Removed
  • 5 oz Lemon Juice Fresh Squeezed or Bottled
  • 2 lbs Pico-de-Gallo
  • 8 oz Clamato
  • 12 oz V8 Juice
  • 1 whole Onion chopped

Instructions

  • 1. Chop Shrimp into desired size
    2. Chop Onions and mix with shrimp
    3. Add lemon juice to mixture and set aside for 30 minutes to 1hour
    4. Shrimp will turn pink color when done
    5. Add Pico-de-Gallo, Cucumbers, Clamato and V8 Juice mixing well
    6. SALT if needed
    7. Place in refridgerator and let stand for al least 30 minutes

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]]> Capirotada (Bread Pudding) /capirotada-recipe/ Thu, 27 Feb 2020 17:57:18 +0000 /?p=499   This is sort of the Mexican version of bread pudding.  This dessert was originally created to use up leftovers before the Lenten fast

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Capirotada Bread Pudding Recipe
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Capirotada (Bread Pudding)

This is sort of the Mexican version of bread pudding.  This dessert was originally created to use up leftovers before the Lenten fast

Ingredients

  • 18-20 pieces  bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter
  • cups brown sugar
  • 2-3 cinnamon sticks
  • 3 whole cloves
  • 6 tablespoons butter
  • cups water
  • cups crumbled white Mexican cheese
  • 4 cups raisins
  • 2 cups cooked peanuts
  • ½ cup prunes
  • ½ cup dry fruit
  • ½ cup walnuts
  • 2 bananas (cut up in thin circles)
  • 2 apples (cut-up in thin circles)

Instructions

  • Slice the bread and butter it before cutting it into pieces and then place the pieces on a baking sheet and toast until lightly brown.  Boil the brown sugar, cinnamon and cloves in the 4 cups of water.  Add butter.  In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water.  Bake for approximately ½ hour at 350 degrees.  If preferred, butter the baking dish and add a layer of corn tortillas at the bottom to keep the capirotada from sticking.

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