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	<title>Vino &#187; mexican</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Mom&#8217;s Mexican-style Soup</title>
		<link>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/</link>
		<comments>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 01:01:50 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=979</guid>
		<description><![CDATA[Source: Niru&#8217;s kitchen Serves: 6-8 Ingredients 14oz can stewed tomatoes 29oz can tomato sauce 1 bunch celery, chopped into small pieces 4-5 big carrots, chopped into small pieces 1 small packet frozen corn 8-10 pickled jalapenos All pepper seasoning Salt Colby cheese Tortilla chips Cooking Instructions Blend 4 jalapenos along with the stewed tomatoes Chop [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Arroz a la Mexicana (Mexican Rice)</title>
		<link>http://www.eatatvino.com/2010/09/28/arroz-a-la-mexicana-mexican-rice/</link>
		<comments>http://www.eatatvino.com/2010/09/28/arroz-a-la-mexicana-mexican-rice/#comments</comments>
		<pubDate>Wed, 29 Sep 2010 04:38:25 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[mexican]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=922</guid>
		<description><![CDATA[Source: Mark Bittman&#8217;s The Best Recipes in the World Servings: 4 (as a side dish) Time: 45 minutes Ingredients 3 tablespoon lard or neutral oil, like corn or grapeseed 2 cups long-grain rice, rinsed well and drained 4 garlic cloves, peeled 5 poblano chiles 1 medium onion, peeled 1 quart vegetable/chicken stock or water Salt, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Refried Beans</title>
		<link>http://www.eatatvino.com/2010/09/27/refried-beans/</link>
		<comments>http://www.eatatvino.com/2010/09/27/refried-beans/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 02:21:34 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[mexican]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=897</guid>
		<description><![CDATA[In an ongoing effort to reduce the amount of processed and packaged food in our lives, we have started to buy dried beans in bulk instead of canned ones. Of course it requires more effort and some planning, but I was quite thrilled with the end result when I made refried beans from scratch. Ingredients: [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Enchilada Sauce</title>
		<link>http://www.eatatvino.com/2010/09/20/enchilada-sauce/</link>
		<comments>http://www.eatatvino.com/2010/09/20/enchilada-sauce/#comments</comments>
		<pubDate>Tue, 21 Sep 2010 04:19:05 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=889</guid>
		<description><![CDATA[Ok, so the picture is of the whole enchilada, but I figured better to see the sauce in action than just by itself!  This is the promised enchilada recipe from the ancho chili post.  It comes after a series of tweaks and tests.  This is a great example of an item that should not be [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Hibiscus Iced Tea</title>
		<link>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/</link>
		<comments>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/#comments</comments>
		<pubDate>Tue, 21 Sep 2010 03:41:29 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[thai]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[drink]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=882</guid>
		<description><![CDATA[Hibiscus flowers aren&#8217;t found too commonly in grocery stores here, but that&#8217;s surprising given their popularity in many well known cuisines here.  Latin Americans will know them as the jamaica flowers.  Jamaicans know it as sorrel, and Thais often call it roselle.  As you can imagine then, the best place to find this is at [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ancho Chili</title>
		<link>http://www.eatatvino.com/2010/09/19/ancho-chili/</link>
		<comments>http://www.eatatvino.com/2010/09/19/ancho-chili/#comments</comments>
		<pubDate>Sun, 19 Sep 2010 15:06:13 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[chilis]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=849</guid>
		<description><![CDATA[We didn&#8217;t use Ancho chili powder too much until recently, but I have found that it is the secret to really good Mexican cooking.  Sometimes, also called mexican chili powder, this stuff can be found in any grocery store, but often it will be overpriced, especially for the amount they give you.  Go to any [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mexican Tomatillo Avocado Soup</title>
		<link>http://www.eatatvino.com/2010/09/13/mexican-tomatillo-avocado-soup/</link>
		<comments>http://www.eatatvino.com/2010/09/13/mexican-tomatillo-avocado-soup/#comments</comments>
		<pubDate>Tue, 14 Sep 2010 02:30:35 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tomatillos]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=844</guid>
		<description><![CDATA[Source: Sunset Magazine, August 2010 Total: 45 minutes Yield: Serves 6 Ingredients 1 1/4  pounds  tomatillos, husked and rinsed 1  white onion, finely chopped 2 1/2  cups  broth 1  garlic clove, minced 3/4  English cucumber, peeled, seeded, and finely chopped About 2 tbsp. lime juice About 2 tsp. green hot sauce 1 1/2  teaspoons  minced [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/13/mexican-tomatillo-avocado-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blackened Mushroom Tacos</title>
		<link>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/</link>
		<comments>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 10:08:42 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[tacos]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=129</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:3 Another necessity meal! Had some mushrooms and chipotle chiles in the fridge, so we had to use them. Fortunately, it turned out really well! Ingredients: 8-12 ounce mushroom (button) sliced 1/2 medium onion (red) chopped can chipotle in adobo sauce (canned) 1 teaspoon chili powder 6-8 tortillas (corn), or [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mexican Lasagna</title>
		<link>http://www.eatatvino.com/2009/02/11/mexican-lasagna/</link>
		<comments>http://www.eatatvino.com/2009/02/11/mexican-lasagna/#comments</comments>
		<pubDate>Wed, 11 Feb 2009 09:07:05 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=122</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:30-60 Minutes Servings:3 I modified this recipe from a Rachel Ray recipe on the Food Network website. She uses chicken, but I wanted to make the dish vegetarian and substituted fresh spinach&#8230; which admittedly may sounds strange, but it tasted really good. Also, I used a homemade taco sauce (recipe in Vino). [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/11/mexican-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Tacos</title>
		<link>http://www.eatatvino.com/2008/12/07/chicken-tacos/</link>
		<comments>http://www.eatatvino.com/2008/12/07/chicken-tacos/#comments</comments>
		<pubDate>Mon, 08 Dec 2008 05:55:02 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[tacos]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=117</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:2 Yes, we are obsessed with tacos, but they are just so versatile and delicious! Ingredients: 4 tortillas (corn) 2 chicken (thigh meat) 2 teaspoon garlic powder 2 teaspoon cumin powder 1/2 teaspoon salt 1 teaspoon oregano (dried) 1 teaspoon chili powder 1 large tomato, cut in half and grated [...]]]></description>
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