With fall right around the corner, what better way to welcome the final quarter of 2020 than by talking about the most popular Mexican foods to eat in the fall! Around the world, there are different customs that take place toward the ending of the year, and foods are often involved in such traditions. If you grew up eating authentic Mexican food such as that offered at Redlands Ranch Marketplace, you know fall is a season that boasts distinct dishes filled with flavor and intense preparation processes.
From the masa used to create tamales to summer essentials that are sure to have your tastebuds jumping with excitement, we’ve talked about several seasonal treats that are staples in Mexican cuisine.
While there are many popular Mexican dishes for fall such as albondigas and beverages like hot chocolate, today we’ll be showcasing pozole, menudo, and rice pudding. With recipes and a list of ingredients included, this blog is sure to get you into the kitchen this fall!
Pass the Pozole...or Menudo
You can’t have a list of popular Mexican recipes for fall without including pozole and menudo. When talking about these two dishes, they are like close relatives. Each of these hearty Mexican dishes is a traditional soup or stew that generally includes hominy (whole corn kernels that have been soaked in a solution of lime or lye in order to soften their tough outer hulls), meat, a seasoning mix that contains dried onion, crushed red pepper, and oregano, and garnishes such as shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa, or limes.
While there is a strikingly unpleasant historical difference between both soups, we won’t go into detail in this article. Focusing on the more palatable differences, according to this article on Mashed, an online platform for all things food-related, “The main difference between the two soup recipes lies in the meat.” Pozole includes pork (and sometimes chicken or inclusion of both) while menudo uses tripe (beef stomach).
We came across this great 5-star rated recipe that’s been posted by Mama Maggie’s Kitchen. As expected, the recipe calls specifically for beef honeycomb tripe, onion, garlic, and bay leaves, hominy, and, of course, a red chile sauce. Whether you choose to make pozole or menudo, one thing’s for certain — you will have a rich and deeply satisfying soup that is authentic to Mexican cuisine and even more popular during the fall!
Here are the ingredients you’ll need in order to successfully execute this hearty bowl of menudo:
You can’t have a list of popular Mexican recipes for fall without including pozole and menudo. When talking about these two dishes, they are like close relatives. Each of these hearty Mexican dishes is a traditional soup or stew that generally includes hominy (whole corn kernels that have been soaked in a solution of lime or lye in order to soften their tough outer hulls), meat, a seasoning mix that contains dried onion, crushed red pepper, and oregano, and garnishes such as shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa, or limes.
While there is a strikingly unpleasant historical difference between both soups, we won’t go into detail in this article. Focusing on the more palatable differences, according to this article on Mashed, an online platform for all things food-related, “The main difference between the two soup recipes lies in the meat.” Pozole includes pork (and sometimes chicken or inclusion of both) while menudo uses tripe (beef stomach).
We came across this great 5-star rated recipe that’s been posted by Mama Maggie’s Kitchen. As expected, the recipe calls specifically for beef honeycomb tripe, onion, garlic, and bay leaves, hominy, and, of course, a red chile sauce. Whether you choose to make pozole or menudo, one thing’s for certain — you will have a rich and deeply satisfying soup that is authentic to Mexican cuisine and even more popular during the fall!
- 6 lbs beef honeycomb tripe chopped into 2-inch pieces
- Water
- 1 onion + ¼ onion divided 7 garlic cloves divided
- 2 bay leave
- 6 cups hominy
- 8 chile guajillo
- 3 chile de árbol pinch whole cumin
- salt
- diced raw onion
- chopped cilantro
- lime
- chile de árbol
Rember to remove, devein, and seed the chilis prior to use. You will also need a large stockpot and a blender. And while this recipe calls for quite a number of chiles, there is also quite a lot of water in the pot so the sauce will be diluted, making for a less-spicy sauce (for all you anti-spice foodies out there…this one is for you!).
Arroz Con Leche (Rice Pudding)
We know that rice in itself is common to Mexico cuisine year-round, and when it comes to traditional fall dishes in Mexico, this creamy dessert recipe combines the perfect blend of cinnamon, sugar, and silky rice.
Even Food Network has a popular recipe on its website! With a rice pudding recipe courtesy provided to us by Marcela Villadolid, this simple yet delicious rice pudding recipe could be eaten warm during the fall! As one reviewer says, this recipe is “perfect every time!” Here are the ingredients you’ll need in order to successfully execute this silky, sweet pot of pudding (instructions included!):
- 7 cups water
- 1 cup long-grain white rice
- one 4-inch cinnamon stick one 12-ounce can evaporated milk
- one 14-ounce can condensed milk
- 1 cup whole milk 3/4 cup golden raisins
- ground cinnamon, for dusting
Instructions:
First, rinse the rice under cold water then put it in a saucepan over medium heat to where the rice is just barely covered with water. Put the water, rice, and cinnamon stick in a medium-size heavy saucepan then set over medium-high heat.
Once brought to a boil, leave uncovered and cook until the rice is tender (roughly 18 minutes). After, strain out the liquid, discard the cinnamon (reserving the rice) then return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk and continue cooking over medium-high heat until the mixture comes to a boil.
Reduce the heat to low and cook, uncovered, stirring constantly until the mixture is thick (roughly 20 minutes). Add the raisins, stir well, transfer the pudding to a serving bowl, dust the top of the pudding with ground cinnamon, and serve!
Lauren Aloise from Spanish Sabores also gives us some extra tips to make this the best rice pudding ever! You could also add in the milk about half a cup at a time, stirring each time until all the liquid is absorbed. Continue adding in milk until when the rice-milk mixture seems creamy enough. She also reminds us to taste throughout the cooking process to make sure the texture of the rice is correct.
It’s also good to note that if you plan to make this for several people, some prefer it al dente while others like it very cooked (almost mushy). We’d recommend either making two batches (one al dente and one mush) or asking those who you plan to serve if they have a preference.
It’s also good to note that if you plan to make this for several people, some prefer it al dente while others like it very cooked (almost mushy). We’d recommend either making two batches (one al dente and one mush) or asking those who you plan to serve if they have a preference.
Cooking Popular Fall Mexican Dishes In the Comfort of Your Home
From savory pozole to sweet and silky rice pudding, there’s no denying that popular Mexican fall dishes tap into every flavor profile. If you’re ever in the mood to whip up some popular Mexican dishes this fall, don’t hesitate to stop by the Redlands Ranch Market for your ingredients.
Our goal is to bring the world to your plate…including Mexico! From authentic spices to specialty products from around the world, your search to make the perfect Mexican dish in your kitchen doesn’t need to be a trip around the world. If you want to make something new and delicious but can’t travel to Mexico, we’ve got you covered with our selection of international groceries.
