Tips from a Mexican Restaurant: Keep Your Guac Green
No one likes brown guac. Take these tips from the pros at our Mexican restaurant to keep your guacamole green and fresh.
Mexican Restaurant Favorites: Fish Tacos
Are you hungry for some fish tacos this late summer weekend? Come to California Burritos! Read on to learn more about this Mexican restaurant favorite.
Mexican Food History: Carne Asada
Carne asada is a staple of Latin American and Mexican food, but it didn’t start that way. Let’s dive into its origins and evolution.
The Tasty History of Cheese in Mexican Food
Let’s take a look at the history of cheese in Mexican food and settle the debate over whether it’s a traditional ingredient.
Fun Facts About Traditional Mexican Christmas Decorations
We all have our special decorations that we have to put up as part of our Christmas traditions. In Mexico, Christmas is a very important holiday, and everything involved in the celebration is steeped in tradition and full of meaning.
Why Do We Call Them Burritos?
Burritos are versatile and self-contained, making them the perfect meal for any situation. But have you ever wondered why we call them “burritos”?
Tropical Fruit in Mexican Cuisine
Mexican cuisine is full of bold flavors and bright colors. Many of those flavors come from tropical fruit, which is what we’re talking about this month because National Tropical Fruit Day is coming up on July 18th.
How Mexican Food Stands Out from the Crowd
The cuisines of countries throughout Central and South America are popular throughout North America, but none of them have reached the level of Mexican cuisine.
Judge a Mexican Restaurant by Its Tortilla Chips
There are a couple of surefire ways to know whether or not you’ve found an authentic Mexican restaurant. One of those is its tortilla chips.
The History of Flour in Mexican Food
You might think that it’s a little odd to explore the history of such a basic foodstuff as flour, but in the grand scheme of history, flour is actually a relatively new addition to Mexican cuisine.
