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Cuca's Mexican Food - Inland Empire

Cuca's Mexican Food

de NYT Cooking

New Mexican Pozole

NYT Cooking: In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifyin...

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Going out for Mexican...

All the time!

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Corn and Black Bean Guacamole

Corn and Black Bean Guacamole - This guacamole is stuffed full of corn, black bean, diced tomatoes and onions for a delicious flavorful guacamole. Perfect served with chips or on top of your favorite mexican dishes!

It's always nice to have a simple green chili sauce recipe at your fingertips. Adjust the heat of your green chili sauce by using mild to hot green chilies.

Doll’s house-sized ‘watermelons’ that taste of pure cucumber with a tinge of lime. These little guys are officially the cutest food known to man & oh-so-easy to grow even for real beginners. Let me show you how to get started… HOW TO GROW CUCAMELONS: Cucamelons can be grown in pretty much the exact same way […]


Mole Poblano

Esta receta típica de Puebla se dice que fue creada en el siglo XVII y constaba de mas de 100 ingredientes. Hoy en día, existen versiones más simplificadas pero igual de deliciosas.

Southwestern Homemade Flour Tortillas -- a great twist on a classic. Find the recipe on

de Food, Folks and Fun

Easy Horchata

Horchata Frappe recipe