Keep family traditions alive with our homemade recipes.
Mantén Vivas las Tradiciones con Nuestras Recetas Caseras.
Pata de Puerco
By: Alexa Obeso
Pork feet, also known as trotters and pettitoes, are a cut of meat that is a staple of Mexican cuisine. It is also popular in Southern United States, China, Scandinavia, Hungary, Poland, Korea, and Ireland. Pork feet is moist, succulent, and packed with flavor.
By: Maria del Carmen Renteria
Costillas de Puerco
Pork ribs, also known as spare ribs, are taken from the belly side of the rib cage, below the back ribs, and above the sternum. They are flatter and contain more bone and fat than back ribs, making them more tender. Spareribs are a popular dish in Mexican cuisine and are often cooked in adobo sauce, a chili-based sauce.
By: Esperanza Madrigal
Carne de Cordero
Mutton is the meat of mature sheep, harvested between 2 to 3 years of age to produce mutton cuts. This is one of the meats that can be used to make birria, a Mexican meat stew or soup. Mutton is often described as having a strong, grassy taste that some consider to be gamey.
Menudo de Res Recipe
By: Rafael Zavala
Beef tripe, also known as honeycomb tripe, is the edible lining of a cow's stomach. It's a common dish in traditional cuisines from Asia, Africa, Europe, and the Americas, and is often prepared in soups, stews, braised dishes, and sausages. Tripe has a chewy texture and mild flavor that lends itself to more ways of being served than you might think. Check out our homemade recipe below!