|American Mexican Recipes
A collection of handwritten, homemade, vintage recipes of American Mexican dishes.
These recipes were found ion index cards stuffed into small recipe boxes, that our mothers
use to keep on top their kitchen counters or stoves.
Many of these recipe are being lost and tossed out. I started collecting these little pieces of
recipe history. Needed something to pass the time, so I am doing this website.
The recipes I collect are from the 1950.s 1960's, and 1970's.
I remember when I first discovered the glorious taste of Mexican food. My mother, my
grandmother, my sister and I went on a road trip during the summer of 1966. I remember
mom traveled Route 66 all the way down, we came back a northern route.
My memories of that summer are filled with taste, sounds, smells, and pictures of an
|Spanish Meat Balls
1 lb Ground Beef
1/2 Cup Un-cooked Rice
1 T. Chili Mixture
1 Pint Tomatoes
1 Pint Hot Water
Salt to Taste
2 T. Minced onion
Combine meat, rice, onion, and seasonings. For into balls and
place into pan, pour in tomatoes and water. Cook slowly, about 1
1/2 hours. More water can be added if needed. Enough sauce
should remain to pour over meat balls when served.
This lady's recipe card did not say to cook in an oven or pan on
top the stove. I can not guide you here, as I am not a professional
cook. Frankly, I am going to try this at 325 in an oven. I am
going to cover the baking dish too......just so you know. I'll let
you know how this turns out.
|I discovered Mexican food for a second time during my college days in Portsmouth
We, meaning the gang of kids I ran around with then, would often go out to eat. About
8 of us had rented an old three story, plus attic, house on Front Street and naturally no
one wanted to do dishes, cook, or clean up afterwards, so we ate out.....alot.
When I remember those days, I just have to chuckle. There was 8 or so of us. The
numbers rose and fell daily. I remember, we had one bathroom, which literally grew it's
own assortment of mushrooms from all the summer humidity.
One day, Marty announced that they had opened up a new restaurant, a Mexican
Now this may not seem as amazing to someone who grew up in New York, L.A.,
Miami, or some other exotic city, but in Portsmouth, Ohio, this was big news! Real
Mexican food was non existent south of Columbus.
We arrive, sat down, looked at the menu and didn't have a clue what to order. We relied
on the owners for knowledgeable guidance.
They spoke little English and not a smidge of Spanish did we speak.
The whole experience was purely delightful.
A wonderful way to experience Spanish cuisine. Hot and spicy dishes, guacamole and
salsa dips, I fell in love with saucy Mexican edibles that very day.
Now here are some free Mexican and Spanish Dishes from those little handwritten index
cards, taken from little vintage recipe boxes.
1 1/4 cup dried pink or pinto beans - 1/2 lb rinsed and picked over
2 cups water
1 teaspoon salt
1/2 cup lard or oil
In a two quart saucepan, bring the beans and water to a boil. Cover and
simmer over low heat for two hours or until beans are very tender, adding
more water if necessary. Stir in salt.
In a medium skillet, heat a little lard over low heat. Add some beans and a
large spoonful of bean liquid, mashing beans and fat into a thick, smooth
paste. Repeat working in more lard, beans, and liquid until all are used up
and beans are smooth. If necessary, add more liquid for good spreading
Makes about 3 cups. Keeps in the refrigerator about 2 weeks.
A mildly hot sauce, increase chilies for more fire. Homegrown chilies best.
1 can or 1 cup fresh tomatoes
1/4 cup chopped green peppers
1/4 cup or 1 small chopped onion
1 Tablespoon chopped green chilies
1/4 teaspoon salt.
In a small bowl, mix all ingredients. Mix well.
Makes 1 1/2 cups.
Note: Refrigerate any left over sauce in airtight container. Will keep about 2
weeks, although chilies will lose some of their punch. Add more.
by Maria Miller
3 whole chicken breast, baked and bone removed
2 cans cream of chicken soup
2 (oz) cans diced chilies (use less chilies to decrease
1 pint sour cream
Grated cheddar cheese
6 flour tortillas
Cooke chicken and shred. Mix soup, chilies and sour
cream. Put a layer of soup mixture on bottom of a 9
x 13 inch casserole. Put a layer of tortillas over soup
mixture. Put a layer of chicken over tortillas. Put a
layer of cheese over chicken. Keep alternating until
gone, end with cheese on top. Bake at 350 degrees
for 30 to 35 minutes. Prepare night before to
1 large package wide noodles
1 1/2 pounds ground meat
1 cup chopped onions
1/2 cup green peppers
1 small can corn
1 small car ripe olives
1 can mushroom pieces
1 can tomato paste and 1 can water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon chili powder
1 clove garlic
1 can tomato soup
1/2 pound sharp cheese
Brown meat, onion, and green peppers.
Add other ingredients - except cheese.
Cook and drain noodles.
Combine with meat mixture.
Cook 30 minutes in oven at 350 degrees.
Add grated cheese and cook 10 minutes more. Serves 8
For topper, reserve 1 cup or 6 ounces of corn chips. Combine remaining
chips with 1 1/2 cups shredded sharp processed American Cheese, one 15
ounce (1 2/3) chili with beans, one 15 ounce can (1 2/3 cup) enchilada sauce,
one 8 ounce can tomato sauce and 1 Tablespoon instant minced onion. Pour
in 11 x 7 x 1 1/2 baking dish. Bake uncovered at 375 degree for 30 minutes.
Spread top of mixture with 1 cup of dairy sour cream, sprinkled with 1/2 cup
additional shredded cheese. Circle reserve corn chips around edge. Bake 5
From Cindy MO7
|This recipe came straight from the Georgia Journal.
Her attempt at humor, I am sure. To my mother, Rat
Cheese was cheddar. I am only typing the recipe as I
find it. So, please don't take offense, where none is
2 pounds ground beef
2 medium chopped onions
2 cans taco sauce
2 cans Mexican Beans
2 packages taco shells
Brown meat. Add onions, cook about 30 minutes.
Fill shells and top with cheese. Warm to melt cheese.
Serve lettuce and tomatoes.
|Lomo De Puerco
3 to 3 1/2 pounds boneless pork loin roast
salt and pepper
1/4 cup oil or lard
Basic easy Mole Sauce
Sprinkle roast with salt and pepper. Sear on all sides in hot fat. Place in
baking pan or put in crock pot, baste with basic Mole Sauce. Roast at 325
about 2 to 2 1/2 hours or 8 hours in crock pot.
Remove and let stand for 20 minutes, then slice.
Both should be served with typical Mexican Style fare. Re-fried beans
heated with shredded mild cheddar or Monterey jack cheese and corn
tortillas, heated till soft. On a griddle, spread liberally with butter and salted.
The Tortillas are eaten rolled as a tempting Mexican substitute for bread.
Read, "The Story of the Missing Cookie Jar" by
PenVampyre. A delightful little Christmas story with
mouthwatering warm tasty recipes for the most
wonderful time of the year!
Read "Santa and the Magic Key", plus recipes for
your holidays. A story by PenVampyre
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs"
Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won
first place in sixth-eighth grade division of
Southeastern Middle School, 2005 by Logan Lyon,
alas, no recipes.
Food and Genealogy - A story By Robin L. Wallace.
Our lives, our families, our very history's are defined
by the foods we eat.
Family Reunion Recipes
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father
and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was
the day when we went out where relatives were
buried in the tiny, local cemeteries and thoroughly
cleaned up each gravesite, carrying away branches
that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater
Homemade Remedies Recipes - Recipes our
grandparents used from a poultice, mustard plasters,
gargles and paste.
College Recipes - Ghost of foods past.
Thanksgiving Day Recipes from our vintage past. A
story by PenVampyre