Spice it up! – Mexico’s spiciest party snacks

Dancing Chef cristina likes it hotThere is something about eating spicy food that is down-right addictive. Even though you feel that your tongue is on fire, you can’t feel your lips and you’ve broken out in a sweat, you will continue to crave spicy food! Mexico has a huge variety of dishes that involve chilis: ranging from the mild Poblano or Pasilla chili to the fiery Habanero. The spiciness of a chili is due to the natural active component ‘Capsaicin’ and it’s measured in Scoville Heat Units. Eating spicy food is not a competition though: we love to still be able to taste the flavor of our food, without our taste buds being blown out.



If this chart hasn’t scared you, you’re a true Hot Chef as we call them at Salsa and Salsa. It’s time to bring out Mexico’s spiciest snacks that you can prepare for  a Mexican party at home or just as a side-dish to spice up your meals.

Stuffed Jalapeño peppers

This is the spicy brother of a well-known Mexican dish “Chile Relleno”. This breaded Jalapeño chili is bursting with flavor and will be the star of the party.chiles-rellenos-300x204

  • Oil to fry
  • 20 Jalapeño chilis
  • 1 1/2 litres water
  • 1/4 cup vinegar
  • 1 tbsp salt
  • 1 package cream cheese
  • 1/2 cup white flour
  • 1 egg, slightly beaten
  • 200 grams grated Parmesan cheese

Heat the oil in a deep skillet until smoking hot.  Put the chilis, one by one, into the hot oil for about 10 seconds. Use kitchen tongs to turn around and fry evenly. Submerge into cold water to cool down and make it easier to remove the skin.

Peel off the skins carefuly, using a kitchen cloth or gloves. Make sure they don’t break. Make a small cut on the side of the chili and remove the seeds and veins.

Once the chilis are clean, submerge them into a bowl with plenty of water, 1 tablespoon of salt and 1/4 cup of vinegar. Leave to rest for at least 2 hours.

Remove the chilis from the water, rinse and pat dry with paper towels. Slice the cream cheese in thin strips and fill the chilis.

Place the flour on a flat plate, the parmesan cheese on anothe plate and the egg in a cereal bowl.

Pass the chilis, one by one, through the flour, then into the egg and finally into the Parmesan cheese. You can repeat this procedure to make a double layer.

Heat oil in a deep skillet and fry the prepared chilis until golden brown. Place on paper towels to absorb the excess oil.


Habanero Salsa – Xnipec 

This spicy version of Pico-de-Gallo is typical from the Yucatan peninsula in the south-east of Mexico. Even if you think you don’t like spicy food, try making this with less Habanero chili. You’ll be surprised by its wonderful flavor!

  • 2 big Roma tomatoesxnipec
  • Cilantro to taste
  • 1 chile habanero
  • ½ Red onion
  • Orange juice and vinegar
  • Sal to taste


Dice the tomatoes, onion and habanero chile finely. You might want to use gloves when cutting the habanero. Chop the cilantro and mix with the other ingredients. Add salt, orange juice and vinegar to taste. This salsa is used for grilled meat and fish.


Enjoy these recipes and make sure to have plenty of Margaritas and napkins at hand!

Greetings from the Dancing Chefs at Salsa and Salsa




Hit the road, Chef!

carretera mexicoIt’s that time of year again. It’s the blissful period where school is a far-away thought on the mind of children and many parents. Some people stay at home to celebrate the 4th of July and others hit the road to visit relatives. Wherever you’re going this summer, the Dancing Chefs want you to bring Salsa and Salsa with you!

When you travel in Mexico, whether it’s by boat, bus or car, you will invariably find ‘antojitos’ on any street corner or at any bus stop. Antojitos literally translates to ‘little cravings’. It’s a variety of snacks that are quick to eat and ready to take away. Antojitos are street and market food and most are made with masa, dough made of corn flour and water.


antojitosThe tortilla is made of masa and serves as bread, plate and cutlery at the same time. Quickly baked on a hot griddle or comal, folded with creamy cheese in between, become a quesadilla. Tacos, soft tortillas, are served with beans, chicken, mole or Poblano chili as well as the crunchy tostadas. Thick stuffed gorditas and panuchos or sopes: their rims folded upwards to keep the filling inside or delicious enchiladas: there’s too much to choose from!

Wherever you eat antojitos, you can find gigantic containers filled with agua fresca: refreshing drinks of mixed fruits with water. Bright-green colors of limes, orange colors of melon or mango are lined up to extinguish the fire after a plate of tacos with salsa! There are two favorites that never miss: agua de tamarindo made from the sticky tamarind pods and the deep-red agua de Jamaica made from hibiscus flowers.


queso-fundidoQueso fundido con champiñones y chile poblano

(Melted cheese with mushrooms and poblano chili)

Queso fundido is a tasty appetizer in many Mexican restaurants world-wide. It’s usually served in shallow clay plates with soft flour tortillas. You can use Mexican chorizo too and don’t forget to prepare some spicy Red Salsa!

1 Poblano chili: roasted, skin and seeds removed, cut in slices

2 tbsp butter

Salt and pepper

2 oz. or 60 grams mushrooms, sliced

9 oz or 250 grams grated Chihuahua cheese or Monterrey Jack

10 – 12 flour tortillas

Heat 1 tablespoon of butter in a skillet and shortly fry the poblano chili slices. Sprinkle with salt and pepper and remove from skillet. Heat another tablespoon of butter in the same skillet and bake the mushrooms until softened. Also sprinkle with salt and pepper and remove from skillet.

Grease the inside of 2 cazuelitas or small oven dishes. Place half of the cheese and half of the strips of poblano chili in one dish and the other half of the cheese and half of the mushrooms in the other dish. Cover with aluminum foil and place under a broiler for about 3 minutes until the cheese has melted. Remove the aluminum foil and heat for another 2 minutes until the cheese is bubbly. Add the remaining mushrooms and chili to the dishes.

Serve warm with flour tortillas, so the cheese can be used to make tacos. This is a very tasty snacks with Pico de gallo.





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