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Celiac.com 08/09/2024 - In the heart of Mexico's culinary heritage lies a tradition of marinated grilled chicken that dates back centuries, influenced by indigenous cooking methods and Spanish culinary techniques. Known for its vibrant flavors and tender texture, marinated grilled chicken has long been a staple in Mexican cuisine, celebrated for its ability to transform simple ingredients into a feast for the senses. Originally, this dish evolved from the practice of marinating meats in citrus juices and native herbs to tenderize and infuse them with robust flavors before grilling over open flames or hot coals, a technique perfected over generations across different regions of Mexico. This recipe for Authentic Mexican Gluten-Free Marinated Grilled Chicken honors this rich culinary tradition with a marinade that balances the tang of fresh lime juice with the earthy warmth of cumin and smoked paprika. Enhanced by hints of honey or agave syrup for sweetness and dried oregano for depth, the marinade not only enhances the chicken's natural flavors but also encapsulates the essence of traditional Mexican spices. Grilled to juicy perfection, this dish promises to transport you to the bustling markets and sun-drenched streets of Mexico, where the aroma of sizzling chicken over an open grill tantalizes the taste buds and embodies the spirit of authentic Mexican cooking. Authentic Mexican Gluten-Free Marinated Grilled Chicken Recipe Ingredients: 4 boneless, skinless chicken breasts 3 cloves garlic, minced ¼ cup fresh lime juice ¼ cup olive oil 2 tablespoons honey or agave syrup 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon sea salt ¼ teaspoon black pepper Fresh cilantro, chopped (for garnish) Lime wedges (for serving) Instructions: Prepare the Marinade: In a bowl, whisk together the minced garlic, fresh lime juice, olive oil, honey or agave syrup, ground cumin, smoked paprika, dried oregano, chili powder, sea salt, and black pepper. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to meld. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and grill marks appear. The internal temperature should reach 165°F (74°C). Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve: Slice the grilled chicken and serve it alongside Authentic Mexican Gluten-Free Pico de Gallo (see recipe above) and a side of gluten-free tortillas or rice for a complete meal. Tips: Variations: Feel free to adjust the seasonings and spices in the marinade to suit your taste preferences. Add a pinch of cayenne pepper for extra heat or swap out smoked paprika for regular paprika for a different flavor profile. Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. It's great for slicing and adding to salads or making sandwiches. Enjoy this flavorful and tender Authentic Mexican Gluten-Free Marinated Grilled Chicken, perfect for a delicious and satisfying meal!

Celiac.com 08/03/2024 - Pico de Gallo, a vibrant and refreshing salsa, traces its origins to the rich culinary tapestry of Mexico. Known for its bright flavors and crisp textures, this traditional dish has deep roots in Mexican street food culture, where vendors would skillfully prepare it fresh to accompany tacos, quesadillas, and other savory delights. The name "Pico de Gallo," which translates to "rooster's beak," is believed to evoke the idea of small, finely chopped ingredients resembling the pecking of a rooster. Originally crafted from simple ingredients like tomatoes, onions, and chili peppers, Pico de Gallo has evolved over time, incorporating regional variations and becoming a beloved staple both in Mexican homes and international kitchens. This Authentic Mexican Gluten-Free Pico de Gallo recipe stays true to its heritage by focusing on fresh, wholesome ingredients that celebrate the essence of Mexican cuisine. With ripe Roma tomatoes providing a juicy base, crisp white onions adding a pungent bite, and jalapeño peppers lending a hint of heat, each element harmonizes to create a salsa that is as vibrant in flavor as it is in color. Enhanced with zesty lime juice, fragrant cilantro, and a touch of sea salt, this Pico de Gallo offers a burst of freshness that complements a variety of dishes or stands deliciously on its own. Embrace the spirit of Mexico with every bite of this irresistible salsa, perfect for elevating your culinary creations to new heights of authenticity and flavor. Authentic Mexican Gluten-Free Pico de Gallo Recipe Ingredients: 6 Roma tomatoes, finely diced 1 medium white onion, finely chopped 2 jalapeño peppers, finely chopped (seeds removed for less heat) ½ cup fresh cilantro, chopped 3 cloves garlic, minced 2 limes, juiced ½ teaspoon sea salt ¼ teaspoon black pepper Optional: 1 teaspoon apple cider vinegar for a tangy twist Instructions: Prepare the Vegetables: Finely dice the Roma tomatoes, chop the white onion, and finely chop the jalapeño peppers. Combine them in a large mixing bowl. Add Fresh Herbs and Garlic: Add the chopped cilantro and minced garlic to the bowl with the tomatoes, onions, and jalapeños. Mix gently to combine. Season: Squeeze the juice of the two limes over the mixture. Add the sea salt and black pepper. If you want a tangier flavor, add the optional apple cider vinegar. Stir well to ensure all ingredients are evenly distributed. Marinate: Let the pico de gallo sit for at least 15-20 minutes before serving. This allows the flavors to meld together. Serve: Transfer the pico de gallo to a serving bowl. Enjoy it fresh with gluten-free tortilla chips, as a topping for tacos, grilled meats, or any of your favorite Mexican dishes. Tips: Adjusting Heat: If you prefer a milder pico de gallo, use only one jalapeño pepper or remove the seeds entirely. For more heat, keep the seeds or add an extra jalapeño. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Enjoy this authentic, gluten-free Pico de Gallo that captures the essence of fresh, vibrant Mexican cuisine!

Celiac.com 07/31/2024 - Chicken mole, a cherished gem in Mexican cuisine, embodies a legacy steeped in ancient culinary traditions and cultural fusion. Originating from the Mesoamerican era, mole traces its roots back to the rich culinary practices of indigenous communities in Mexico. Legend has it that mole was first created in the convent of Santa Rosa in Puebla, where nuns combined local ingredients with Spanish influences to craft a sauce that would later evolve into the intricate dish known today. The word "mole" itself derives from the Nahuatl word "molli," meaning mixture or sauce, reflecting its diverse blend of flavors and ingredients. This Authentic Mexican Gluten-Free Chicken Mole recipe pays homage to centuries of tradition, featuring tender chicken simmered in a velvety sauce enriched with the nuanced flavors of dried chilies, chocolate, and aromatic spices. Each element of this dish speaks to the cultural tapestry of Mexico, where culinary craftsmanship and reverence for ingredients converge. Whether served during festive celebrations or cherished family gatherings, chicken mole stands as a testament to the enduring allure of Mexican gastronomy, inviting diners on a sensory journey that celebrates history, flavor, and the art of cooking. Authentic Mexican Gluten-Free Chicken Mole Recipe Ingredients: 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks Salt and black pepper, to taste 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 2 tomatoes, chopped 2 dried ancho chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded 2 cups chicken broth ¼ cup raisins ¼ cup slivered almonds ¼ cup sesame seeds ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground cumin ¼ teaspoon dried oregano 1 ounce unsweetened chocolate, chopped 1 tablespoon honey or agave syrup Fresh cilantro, chopped (for garnish) Toasted sesame seeds (for garnish) Instructions: Season and Brown the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside. Prepare the Sauce: In the same skillet, add chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add chopped tomatoes, ancho chilies, guajillo chilies, and chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes, until the chilies are softened. Blend the Sauce: Transfer the sauce mixture to a blender. Add raisins, almonds, sesame seeds, ground cinnamon, ground cloves, ground cumin, dried oregano, unsweetened chocolate, and honey or agave syrup. Blend until smooth, adding more chicken broth if needed to reach desired consistency. Simmer with Chicken: Return the blended sauce to the skillet or Dutch oven. Add the browned chicken pieces back into the sauce. Bring to a simmer, cover, and cook over low heat for 45-60 minutes, or until the chicken is cooked through and tender. Serve: Remove from heat and let it rest for a few minutes. Serve the chicken mole hot, garnished with chopped fresh cilantro and toasted sesame seeds. Serve with rice or corn tortillas for an authentic Mexican meal. Tips: Adjusting Heat: For a spicier mole, add more dried chilies or include some of the chili seeds. Adjust sweetness with more honey or agave syrup if desired. Storage: Chicken mole develops even richer flavors when allowed to sit overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this Authentic Mexican Gluten-Free Chicken Mole, a dish that celebrates the complex flavors and rich culinary heritage of Mexico!

Celiac.com 07/24/2024 - Chili con carne, a beloved staple of Tex-Mex cuisine, has roots deeply embedded in the culinary traditions of the American Southwest. Originating in the 19th century, this hearty dish was first popularized by the "Chili Queens" of San Antonio, who served up bowls of spicy, meat-filled chili at public gatherings and festivals. Over the years, chili con carne evolved, incorporating a variety of ingredients and spices influenced by Mexican, Native American, and Spanish cooking. Today, it stands as a symbol of comfort and warmth, bringing together a rich tapestry of flavors that tell the story of its diverse heritage, and it's usually naturally gluten-free. This Spicy Smoky Chili con Carne recipe captures the essence of its historical roots while adding a modern twist. The combination of ground beef and beef chuck provides a robust texture, while the blend of smoked paprika, cumin, and a touch of cocoa powder creates a depth of flavor that is both complex and satisfying. The addition of liquid smoke and apple cider vinegar adds a unique smoky tang, enhancing the chili's overall profile. Perfect for a cozy family dinner or a lively gathering with friends, this dish promises to deliver a memorable and comforting culinary experience. Spicy Smoky Gluten-Free Chili con Carne Recipe Ingredients: 1 pound ground beef 1 pound beef chuck, cut into small cubes 2 tablespoons olive oil 1 large onion, finely chopped 4 cloves garlic, minced 2 jalapeño peppers, finely chopped (seeds removed for less heat) 1 red bell pepper, diced 1 yellow bell pepper, diced 2 cans (14.5 ounces each) diced tomatoes 1 can (15 ounces) tomato sauce 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) kidney beans, drained and rinsed 1 cup beef broth 1 tablespoon tomato paste 2 tablespoons chili powder 1 tablespoon smoked paprika 1 tablespoon ground cumin 1 teaspoon dried oregano 1 teaspoon ground coriander 1 teaspoon cocoa powder 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper (optional, for extra heat) 2 teaspoons brown sugar 1 tablespoon apple cider vinegar 1 teaspoon liquid smoke Fresh cilantro, chopped (for garnish) Sour cream (for serving) Shredded cheddar cheese (for serving) Lime wedges (for serving) Instructions: Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and beef chuck, cooking until browned. Remove the meat with a slotted spoon and set aside. Sauté the Vegetables: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, jalapeños, red bell pepper, and yellow bell pepper, and cook for another 5 minutes until softened. Add the Liquids and Beans: Stir in the diced tomatoes, tomato sauce, black beans, kidney beans, beef broth, and tomato paste. Return the browned meat to the pot and stir well. Season the Chili: Add the chili powder, smoked paprika, cumin, oregano, coriander, cocoa powder, salt, black pepper, cayenne pepper (if using), and brown sugar. Stir to combine. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together. Finish the Chili: About 15 minutes before serving, stir in the apple cider vinegar and liquid smoke. Adjust seasoning with more salt and pepper if needed. Serve: Ladle the chili into bowls and garnish with chopped cilantro. Serve with a dollop of sour cream, shredded cheddar cheese, and a wedge of lime on the side. Enjoy your hearty and flavorful Spicy Smoky Chili con Carne!

Celiac.com 07/16/2024 - Guacamole, a cornerstone of Mexican cuisine, has delighted palates for centuries with its rich history and vibrant flavors. Originating from the Aztec civilization, the word "guacamole" itself comes from the Nahuatl word "ahuacamolli," which means "avocado sauce." The Aztecs revered avocados not only for their creamy texture and rich taste but also for their nutritional value. As the recipe traveled through generations and across borders, it retained its essence of simplicity and freshness, making it a beloved dish worldwide. This Authentic Mexican Gluten-Free Guacamole recipe pays homage to its ancient roots while ensuring it meets modern dietary needs. Combining ripe avocados with the zest of lime, the crunch of red onions, and the subtle heat of jalapeños, this guacamole offers a perfect balance of flavors and textures. Fresh cilantro and a hint of cumin add aromatic depth, while the optional smoked paprika provides a unique twist. Whether served as a dip with gluten-free tortilla chips or as a topping for your favorite Mexican dishes, this guacamole promises to bring a taste of history and tradition to your table. Authentic Mexican Gluten-Free Guacamole Recipe Ingredients: 4 ripe avocados 1 medium red onion, finely chopped 2 Roma tomatoes, seeded and diced 2 jalapeño peppers, finely chopped (seeds removed for less heat) ¼ cup fresh cilantro, chopped 2 cloves garlic, minced 1 lime, juiced ½ teaspoon ground cumin ½ teaspoon sea salt ¼ teaspoon black pepper Optional: ½ teaspoon smoked paprika for a hint of smokiness Instructions: Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash the avocados with a fork or potato masher until you reach your desired consistency. For a chunkier guacamole, leave some larger pieces of avocado. Add Fresh Ingredients: Add the finely chopped red onion, diced tomatoes, jalapeños, chopped cilantro, and minced garlic to the mashed avocados. Gently mix to combine. Season: Squeeze the juice of one lime over the mixture to add freshness and prevent browning. Add the ground cumin, sea salt, black pepper, and smoked paprika (if using). Stir gently to incorporate all the ingredients evenly. Adjust to Taste: Taste the guacamole and adjust the seasoning as needed, adding more lime juice, salt, or pepper to suit your preference. Serve Immediately: Transfer the guacamole to a serving bowl. For the best flavor, serve it immediately with gluten-free tortilla chips, fresh vegetables, or as a topping for tacos and other Mexican dishes. Tips: Storage: If you need to store the guacamole, place it in an airtight container and press a piece of plastic wrap directly onto the surface of the guacamole before sealing the lid. This helps prevent oxidation and keeps it fresh longer. Customization: Feel free to customize your guacamole with additional ingredients like diced mango for a touch of sweetness or a splash of hot sauce for extra heat. Enjoy this authentic, gluten-free Mexican guacamole that bursts with fresh flavors and vibrant textures!

Celiac.com 07/21/2023 - Embarking on a journey to explore the vibrant landscapes, rich culture, and tantalizing flavors of Mexico is an adventure that many dream of. However, for individuals with celiac disease, careful planning and preparation become paramount to ensure a safe and enjoyable trip. Fear not, fellow gluten-free travelers, for Mexico has much to offer, especially in the realm of gluten-free dining. From indulging in authentic Mexican cuisine to finding gluten-friendly accommodations, this guide will provide you with the confidence and knowledge to navigate the country with ease. Join us as we embark on a gluten-free adventure through Mexico, where we'll uncover the secrets of booking gluten-free flights, discovering gluten-friendly hotels and vacation rentals, savoring gluten-free Mexican dishes, navigating local grocery stores, and the importance of packing gluten-free snacks for your travels. With a little preparation and a sense of culinary exploration, you can savor the vibrant flavors of Mexico while keeping your dietary needs in check. Get ready to indulge in mouthwatering delights and immerse yourself in the rich cultural tapestry of Mexico, all while confidently navigating a gluten-free journey that's sure to leave you with unforgettable memories. Booking a Gluten-Free Meal on Your Flight When planning your trip to Mexico, it's crucial to consider your dietary needs, especially when flying. Many major airlines understand the importance of accommodating passengers with gluten intolerance. Many airlines such as American, Aero Mexico, United, Aeroméxico, Delta, Volaris, Interjet, Viva Aerobus and TAR Aerolíneas may offer gluten-free meal options. When booking your flight, be sure to request a gluten-free meal in advance to ensure a safe and enjoyable journey. Whether or not they offer a gluten-free meal, be sure to bring your own gluten-free food on the flight, just in case. The worst way to begin a vacation is to start out hungry, so be prepared with some safe food whenever you board a plane. Booking Gluten-Friendly Hotels and Vacation Rentals in Mexico Finding gluten-friendly accommodations is essential for a worry-free trip. Utilize popular apps like Booking.com, Expedia, and TripAdvisor to search for hotels or resorts that offer gluten-free options and are willing to accommodate your dietary needs. Additionally, consider vacation home/apartment rentals through platforms like Booking.com, Airbnb, Vrbo, and HomeToGo. Opting for vacation rentals in Mexico offers several advantages for gluten-free travelers. These accommodations usually provide more space, privacy, and access to a kitchen. Having a kitchen allows you to have full control over your meals and ensures that they remain gluten-free throughout your stay. The Benefits of Staying at a Mexican Resort Hotel When planning a trip to Mexico, staying in a resort hotel can offer a luxurious and stress-free experience. Not only do Mexican resort hotels provide world-class amenities and breathtaking views, but they also excel in catering to guests with dietary restrictions like a gluten-free diet. Here are some of the top Mexican resort hotel chains known for their dedication to guest satisfaction and accommodating dietary needs: The Royal Resorts: This renowned chain operates several luxury resorts in Cancun and the Riviera Maya. The Royal Resorts have a reputation for exceptional service and are known for their commitment to meeting specific dietary requirements. Grupo Vidanta: With stunning resorts in popular destinations like Nuevo Vallarta, Riviera Maya, and Los Cabos, Grupo Vidanta offers an array of dining options that include gluten-free choices. Their attentive staff can assist in arranging a gluten-free diet to ensure your culinary needs are met. Palace Resorts: Known for their all-inclusive luxury, Palace Resorts have properties in Cancun, Cozumel, and Riviera Maya. Their skilled culinary teams understand the importance of gluten-free options and are prepared to accommodate guests with special dietary requests. Dreams Resorts & Spas: With multiple locations in Mexico, including Puerto Vallarta, Cancun, and Tulum, Dreams Resorts & Spas pride themselves on providing a high level of service and personalized attention. Their restaurants offer gluten-free menus and are happy to cater to specific dietary needs. Karisma Hotels & Resorts: Karisma operates a collection of luxury resorts in Mexico, such as El Dorado Spa Resorts, Azul Beach Resorts, and Generations Resorts. They offer a gourmet inclusive experience with a focus on personalized service, including specialized menus for guests with dietary restrictions. When staying at these Mexican resort hotels, it is advisable to contact the hotel in advance and inform them of your gluten-free requirements. Most of these establishments have well-trained staff who can work with you to pre-arrange meals and ensure your dining experiences are safe and enjoyable throughout your stay. By communicating your needs ahead of time, you can have peace of mind knowing that your gluten-free diet will be well-catered for during your luxurious resort getaway in Mexico. Security is another factor to consider when staying in Mexico, and major resort hotels typically offer better security than smaller hotels, or staying in private vacation rentals. Catalonia Royal Tulum Resort. Image: CC BY 2.0--GOC53 How to Eat Gluten-Free in Mexican Restaurants Mexican cuisine offers a variety of gluten-free options, but it's crucial to understand how certain dishes are prepared and their potential for containing gluten. Apps and like Yelp and TripAdvisor can help you find restaurants that cater to the gluten-free crowd, and you can read reviews that are written by other gluten-free travelers. Here are some popular Mexican dishes that are typically gluten-free, but this may vary depending on their ingredients: Arroz (Rice) Birria Caldo de pollo (Chicken soup) Carne Asada (Grilled meat) Chorizo (Mexican sausage) Empanadas (if made from corn) Enchiladas (if made from corn) Guacamole Nachos Quesadillas (if made from corn) Salsa picante (Spicy sauce) Salsa rojo (Red salsa) Salsa verde (Green salsa) Sopes Tacos (if made from corn) Tostadas (if made from corn) It's important to be cautious of potential gluten-containing ingredients and preparations. Wheat flour, bread, and bouillon cubes can be used as thickeners in sauces, soups, mole sauces, and meats. Some dishes like taco meat are usually naturally gluten-free, but some variations may use wheat in ingredients like salsa Inglesa, Maggi sauce, or Knorr cubes. Communicate your gluten-free needs clearly to the restaurant staff, and they will guide you through safe options. Whenever you order be sure to ask if the tortillas are 100% masa / maiz, and below is a restaurant card you can present to the staff at hotels, restaurants, resorts, etc. Sope Ahogado. Image: CC BY 2.0-- eekim Gluten-Free Spanish Restaurant Card: English Translation: While traditional Mexican cuisine includes many naturally gluten-free dishes, there are some foods that may contain gluten due to specific ingredients or preparation methods. It's important to note that variations can exist, and it's always best to double-check with the specific restaurant or cook to ensure gluten-free options. Mexican Foods / Dishes That Might or Usually Do Contain Gluten Flour tortillas: Traditional flour tortillas are made with wheat flour, which contains gluten. However, corn tortillas are typically gluten-free. Tamales: The masa dough used to make tamales can sometimes contain wheat flour. It's advisable to inquire about the ingredients and preparation method. Churros: These delicious fried pastries are typically made with wheat flour and are not gluten-free. However, some establishments may offer gluten-free versions. Breaded dishes: Some Mexican dishes, such as milanesa (breaded meat cutlets) or empanadas (pastries with savory fillings), are coated in breadcrumbs or wheat flour. Mole sauce: Traditional mole sauces may contain gluten as they often use bread or wheat-based thickeners. Gluten-free variations or homemade versions can be found. Beer: Many traditional Mexican beers are made with barley, which contains gluten. However, gluten-free beer options are becoming more widely available. Some sauces and condiments: Certain sauces, such as adobo or enchilada sauce, can contain flour or gluten-based thickeners. It's important to check the ingredients or ask for gluten-free alternatives. Flan: While the base ingredients of flan (caramel custard) are generally gluten-free, it's essential to confirm that no wheat-based additives are used. Chile Rellenos: Wheat flour is typically used to coat these stuffed chili peppers before they are deep fried. Remember, these examples highlight potential sources of gluten in Mexican cuisine, but variations can exist. Always communicate your dietary needs to restaurant staff or cooks, and seek out establishments that offer gluten-free options or modifications. Super Chedraui Isla Mujeres. Image: CC BY-SA 4.0--Larry D. Moore Finding Gluten-Free Foods in Grocery Stores Major Mexican Supermarket Chains with Gluten-Free Food Options: Bodega Comercial Mexicana Casa Ley Chedraui City Market City Club Costco Fresko H-E-B Mexico MEGA Sam's Club Soriana Soriana Mercado Sumesa Superama Wal-Mart Popular Mexican Gluten-Free Food Brands: KuidaT Somos Nature's Heart Schar Herdez Doña Maria Old El Paso Don Poncho Goya Ortega Explore their gluten-free sections or inquire with store staff to find suitable options for your dietary needs. Museo Soumaya, Mexico City. Image: CC BY-SA 2.0--Rod Waddington The Importance of Packing Gluten-Free Snacks and Sandwiches While Traveling When traveling, especially during flights, train rides, bus trips, or car rentals, it's essential to have gluten-free snacks and sandwiches readily available. Pack your own snacks to ensure you have safe options during your journey. Portable gluten-free options include pre-packaged snacks, nuts, gluten-free bars, fresh fruits, and homemade sandwiches made with gluten-free bread. By planning ahead, utilizing travel apps, researching gluten-friendly options, and packing gluten-free snacks, you can confidently embark on your trip to Mexico while ensuring a gluten-free experience. Enjoy the rich flavors of Mexican cuisine and explore the vibrant culture without compromising your dietary needs. ¡Buen viaje!!

Celiac.com 03/31/2023 - We see a lot of questions about the gluten-free status of certain foods, candies, or snacks. One of the most common questions we see recently is about frozen products. Specifically, are Delimex taquitos gluten free? Delimex Beef Corn Taquitos and Delimex Chicken Corn Taquitos are a popular brand of frozen taquitos that are available at major retailers in the U.S. The Delimex website reveals that the company does not label their taquitos as gluten-free. They also contain no gluten ingredients, and the only allergens listed are soy and milk. Delimex Beef Corn Taquitos Ingredients: Tortilla (Corn Masa Flour [Corn Masa Flour, Lime], Water, Salt), Cooked Beef (Beef, Beef Broth, Salt), Water, Soybean Oil, Corn Masa Flour (Corn Masa Flour, Lime), Contains Less Than 2% Of Textured Soy Protein (Soy Flour, Caramel Color), Modified Food Starch, Flavoring (Dried Onion And Garlic), Roasted Beef And Concentrated Beef Stock, Salt, Soy Protein Isolate, Hydrolyzed Soy Protein, Corn Syrup Solids, Spice, Lemon Juice Concentrate, Beef Extract, Yeast Extract, Whey (From Milk), Natural Flavor (Contains Milk), Caramel Color, Chicken Fat. Allergens & Warnings: Contains soy, milk. Target Website Shows Wheat Warning In many cases, the above labeling might be sufficient for some celiacs to feel safe, but, according to their website, Delimex taquitos may contain wheat. This might be because Delimex also makes taquitos using wheat flour tortillas in the same facility. Because the gluten-free status of this product is not clear, and until it can be trusted, this product should not be regarded as gluten-free or safe for people with celiac disease.

Celiac.com 01/20/2022 - This delicious, gluten-free Mexican-style meatball soup is rich, yet remarkably light. Perfect for cold weather, this savory, easy-to-make, Mexican-inspired meatball soup will be a major winner at the dinner table, and a welcome addition to your recipe book. Ingredients: 2 tablespoons olive oil 1 onion (large, chopped) 1 large garlic clove (minced) 3 quarts chicken stock (or beef stock OR water OR a mixture of both, we usually use half stock half water as the meatballs will create their own stock*) ½ cup tomato sauce ½ pound string beans (strings and ends removed, cut into 1 inch pieces) 2 carrots (large, peeled and sliced) ⅓ cup raw white rice 1 pound ground beef ¼ cup fresh mint leaves (chopped) ¼ cup chopped parsley 1 egg 1½ teaspoons salt ¼ teaspoon black pepper 1 dash cayenne (optional) 1½ cups fresh peas (or frozen) 1 teaspoon dried oregano (crumbled, or 1 Tbsp fresh chopped oregano) salt pepper ½ cup chopped fresh cilantro Directions: Make the broth: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. Make the meatballs: Mix raw rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. Add meatballs, simmer: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for ½ hour. Add peas: Add the peas right at the end. Add a dash of oregano, salt and pepper, and cayenne, to taste. Serve hot and and garnish with chopped fresh cilantro.

Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more. Ingredients: 3 pounds skinless striped bass, cut into 1-inch strips 10 guajillo chiles 3 morita chiles ½ cup fresh orange juice ¼ cup store-bought or homemade achiote paste 5 garlic cloves, divided ¼ cup plus 3 tablespoons fresh lime juice 1 tablespoon plus 1½ teaspoons kosher salt ½ red onion, finely chopped 1 habanero chile, finely chopped 2 cups finely chopped pineapple (from about ½ medium pineapple) 3 tablespoons chopped cilantro, plus whole leaves for serving Vegetable oil (for grill) 16 gluten-free corn tortillas Lime wedges (for serving) Note: Make pineapple salsa up to 4 hours ahead. Keep chilled. Directions: Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. Cover, remove from heat, and let sit 30 minutes until chiles soften. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours. Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use. Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Place fish on the hot grill, leaving a few inches of space between each piece. Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes. Grill tortillas until just beginning to char, about 30 seconds per side. Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges.

Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love. Ingredients: 2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions. Directions: Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot. Add chicken and brown lightly on both sides. Remove chicken to paper towels to cool. Cut cauliflower into small pieces and place in the oiled pan. Roast in oven at 350F until browned on both sides. Remove from the oven when tender. Allow roasted cauliflower to cool. Chop cauliflower, or break into small pieces and set aside. Chop cooled chicken and set aside. Heat 1 inch of cooking oil in a small frying pan. When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. Remove soft tortilla to a paper towel and repeat with remaining tortillas. Pour enough enchilada sauce to coat the bottom of a large casserole pan. Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed. Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape. When pan is full of rolled enchiladas, top with remaining sauce. Cook at 350F until sauce bubbles. Remove and top with fresh cotija cheese and scallions. Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.