Food and Beverage

Give Comfort Food Classics an Authentic Mexican Twist

Published

2 years ago

February 29, 2024

Rod Washington

Last Updated on July 7, 2024 by Daily News Staff

(Family Features) If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.

Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.

This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.

For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.

Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.

Find more comforting recipes at caciquefoods.com.

Smoky Chorizo and Chicken Pozole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8

2 tablespoons olive oil
1 large white or yellow onion, finely chopped
1 teaspoon kosher salt, plus additional, to taste (optional)
1 package (9 ounces) Cacique Pork Chorizo
2 teaspoons smoked paprika
1 teaspoon dried Mexican oregano
1 container (16 ounces) Cacique Medium Homestyle Salsa
1quart chicken stock
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
1 can (25 ounces) white hominy, drained and rinsed
1 lime, cut into wedges
3/4 cup crumbled Cacique Ranchero Queso Fresco
1/2 cup chopped cilantro

In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.
Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.
Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.
Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.
Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.

Mexican Loaded Mashed Potatoes

Prep time: 35 minutes
Cook time: 40 minutes
Servings: 10

3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed
water
6 bacon strips, chopped
1 package Cacique Pork Chorizo
12 ounces Cacique Crema Mexicana
1/2 cup butter, cubed
1 1/2 teaspoons onion powder
1 teaspoon salt
1teaspoon garlic powder
1/2 teaspoon pepper
1 cup Cacique Oaxaca or Queso Quesadilla, shredded
1/2 cup Cacique Crema Mexicana Agria, for topping (optional)
3 green onions, chopped

In Dutch over, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes, or until tender.
In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes.
Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
Preheat oven to 350 F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through.
Drizzle with crema Mexicana agria and chopped green onions.

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SOURCE:
Cacique

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy

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Author

Rod Washington
Rod: A creative force, blending words, images, and flavors. Blogger, writer, filmmaker, and photographer. Cooking enthusiast with a sci-fi vision. Passionate about his upcoming series and dedicated to TNC Network. Partnered with Rebecca Washington for a shared journey of love and art. View all posts

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Beverages

Grazing and Gifting: Sweet Solutions for the Holiday Rush

Grazing and Gifting: hMake holiday entertaining and gifting easy with Florida Citrus. Discover delightful recipes—like Scallops with Grapefruit Butter and Citrus Salad with Burrata—and send sweet, healthy citrus gift baskets to loved ones for a memorable, stress-free season.

Published

15 hours ago

December 12, 2025

Daily News Staff

Grazing and Gifting: A festive display of Florida Citrus gift baskets filled with fresh tangerines, grapefruits, oranges, and mandarins, surrounded by holiday-themed recipes and drinks.

Grazing and Gifting: Sweet Solutions for the Holiday Rush

(Family Features) If you feel yourself slipping into the last-minute rush of the holiday season, still searching for dazzling recipes and abundant gifts, rest assured – you’re not alone. Light, refreshing ingredients for spectacular meals are just a click away, and they can make for the perfect presents, too. 17755 detail embed 4

Abundantly sweet and simple, Florida Citrus Gifts are a simple way to share holiday cheer with family, friends and loved ones. From cheerful boxes to beautiful baskets and more, they offer options in all shapes and sizes, loaded with freshly picked tangerines, grapefruits, oranges and mandarins. They’re easy to send and even easier to enjoy, providing a one-of-a-kind (and healthy) way to share holiday cheer in memorable meals like Scallops with Florida Grapefruit Butter, sure to become a household favorite for years to come. Pair it with a light and refreshing Florida Citrus Salad with Burrata featuring fresh grapefruit and oranges mingling with peppery arugula and creamy burrata to bring a bit of balance to holiday dining. No festivity is complete without libations, and this Florida Grapefruit Brandy Sour can be a staple at your beverage station. Just mix freshly squeezed Florida Grapefruit juice with brandy, simple syrup, bitters and egg white (for froth) then finish with sparkling water. Find deliciously thoughtful ways to share the sweetness of the season with loved ones by visiting PickFLA.com, which features an interactive map to find a range of gift options that fit your holiday needs. 17755 detail embed 1

Florida Grapefruit Brandy Sour

Recipe courtesy of the Florida Department of Citrus Prep time: 5 minutes Servings: 1

1 3/4 ounces brandy
2 1/2 ounces freshly squeezed Florida Grapefruit Juice
1/3 ounce simple syrup, or to taste
2 dashes bitters
1 egg white
ice cubes
1 ounce sparkling water
Florida Grapefruit twist, for garnish

In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
Add ice cubes to shaker and shake 15 seconds to chill drink.
Strain into chilled coupe or rocks glass filled with fresh ice.
Pour light splash of sparkling water over top to enhance eﬀervescence.
Garnish with grapefruit twist.

Scallops with Florida Grapefruit Butter

Recipe courtesy of the Florida Department of Citrus Prep time: 30 minutes Cook time: 3 minutes Servings: 4

2 Florida Grapefruit
1 fennel bulb
3 tablespoons olive oil, plus additional for searing, divided
1 tablespoon sherry vinegar
1/8 teaspoon, plus 1 pinch, salt, divided, to taste
1/8 teaspoon, plus 1 pinch, pepper, divided, to taste
1 small bunch fresh cilantro
12 scallops with empty shells
1 tablespoon butter

Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
Mix and add fresh cilantro. Keep a few leaves for garnish.
In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
Finish with reserved cilantro leaves and fresh grapefruit segments.

Florida Citrus Salad with Burrata

Recipe courtesy of the Florida Department of Citrus Florida Citrus Vinaigrette:

1/3 cup Florida Grapefruit Juice
1/3 cup Florida Orange Juice
2 teaspoons orange zest
2 tablespoons cider vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/3 cup olive oil
2 tablespoons shallots
sea salt, to taste
fresh pepper, to taste

Pickled Onion:

1 red onion, thinly sliced
1/2 cup white vinegar or cider vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

Burrata Salad:

4 Florida Grapefruit, peeled and cut into segments
3 oranges, peeled and cut into segments
1 bunch radishes, sliced thin and cut into sticks
1/3 cup pistachios, grilled and coarsely chopped
1 cup arugula
2 tablespoons dill, chopped
sea salt, to taste
pepper, to taste
8 ounces burrata

To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
To make pickled onion: Place sliced onion in airtight canning jar.
In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.

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SOURCE: Florida Department of Citrus

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Author

Daily News Staff
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