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Capirotada (Bread Pudding)
This is sort of the Mexican version of bread pudding.  This dessert was originally created to use up leftovers before the Lenten fast

Ceviche, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. It can be eaten as a first course or main dish, depending on what is served with it.

Jalapenos w/ Carrots & Onions
There are many versions of this tasty snack packed in a spicy brine (escabeche). This combination of pickled vegetables is a favorite in the Mexican households as a sauce, a side dish, or just plain "out of the container" good eating snack food.

Nopalito Salad
The pads of the prickly pear cactus, called nopalitos, are a popular vegetable on both sides of the border. When cut up, they look like green beans, but have a tart flavor. Available in the Mexican section of many supermarkets,  they're sometimes labeled natural tender cactus.

Homemade Pico de Gallo is so quick and easy to make that there is no excuse for buying the prepackaged store-bought variety! It will keep well in the refrigerator for several days and is great for jazzing up eggs, tacos or just enjoy it with tortilla chips

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