Mexican Cooking: Hot & Delicious (Review)

Review: Mexican Food Hot & Delicious l LadyD Books

I think you know how much I love to cook. With my garden peaking with an abundance of peppers and eggplants, basil and tomatoes... Well, it's easy to search through my many cookbooks and find the right recipe for the ingredients on hand. This is a nice one and it's free!

It's great to be back with you after having my laptop in the shop for 10 days. I'm back in the saddle and ready to hear about what you're reading this week.

About The Book

Mexican Food: Hot and Delicious includes mouth-watering recipes perfect for hosting a Cinco de Mayo fiesta or for whipping up a quick weeknight family dinner. With forty-eight recipes for drinks, appetizers, main courses, sides and desserts, you’re covered with full-flavored options for the kids or even the 
pickiest foodie. 

Opening Lines

"Whether it's the searing heat of chilies, the crunch of tortilla chips, or the bubbly goodness of melted cheese, lovers of Mexican food can all agree on how addicting it can be. The recipes in this book should help you feed (literally) that addiction.

The Friday #56

"The traditional version of this recipe calls for the eggs to be prepared sunny side up, but I prefer scrambled eggs. If you like tradition this recipe is easy to adjust."

 Scrambled Huevos Rancheros 

4 large eggs
4 6 inch corn tortillas
1 15 oz. can of black beans, drained and rinsed
1 cup of shredded Mexican blend cheese
1/4 cup fresh cilantro, chopped finely
Olive oil
Salt and pepper


Prepare rancheros salsa...
(2 Tbl. canola oil, 1/2 white onion finely chopped, 2 cups canned fire-roasted tomatoes, 2 minced garlic cloves, 2 serrano chiles toasted, Mexican-style hot sauce.)

In a saucepan, drizzle olive oil pan and add garlic for a brief time. Add the drained black beans, a pinch of salt and about 1/4 cup water. Partially mash the beans, and keep them warm over low heat.

In a skillet, heat another drizzle of olive oil and scramble the eggs sunny side up, seasoning to taste with salt and pepper.

Place 1 warm tortilla on each plate. In layers: add beans, the fried egg, salsa and shredded cheese. Top with a sprinkle of cilantro. Serve with the remaining salsa and a bottle of hot sauce on the side.


To heat your tortillas, stack them between damp paper towels and microwave for about ten seconds.

My Review

A neatly organized cookbook right at your fingertips. Easy to fix main course recipes like Slow Cooker Queso, Chorizo and Black Bean Quesadillas and Cheese Stuffed Jalapenos. Enjoy eating Shrimp Ceviche on a hot day and making a colorful appetizer like Mexican Cheesecake. If you like to make your own Red Sauce or Green Sauce for Cheese Enchiladas, you'll find them here. I like the Sides section from soup to salad, plus grilled corn, rice and muffins. In addition to the main course, the dessert choices such as Flan, Bunuelos and Mexican Wedding Cookies are delicious, too. Overall, you can't go wrong with this eCookbook. It's good and I recommend to friends.

5/5 stars.

Mexican Cooking: Hot & Delicious (Something Else Publishing eCookbooks)

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“You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis
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