Cuando vas a un restaurante de cocina sonorense tienes dos cosas como garantía: mucha variedad y cortes de excelencia; pero en Mochomos, no solo

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

From Chihuahua, Mexico, a dish consisting of slow cooked pork shredded and then pan fried with onions.

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

Mexicali "The City that captured the Sun” is located on the outskirts of the Colorado river and near the Laguna Salada desert.

Disfruta de unos deliciosos tacos de mochomos estilo Sonora

Cuando vas a un restaurante de cocina sonorense tienes dos cosas como garantía: mucha variedad y cortes de excelencia; pero en Mochomos, no solo

Mexicali "The City that captured the Sun” is located on the outskirts of the Colorado river and near the Laguna Salada desert.

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

Aquí encontrarás la mejor combinación entre delicias sonorenses, ambiente y buenos drinks

Mochomos, el restaurante de cocina sonorense de Grupo Costeño, celebró su octavo aniversario con una serie de cenas con invitados especiales.

El restaurante Mochomos está de estreno con una nueva sucursal en Arcos Bosques. ¿Ya conoces su propuesta gastronómica?

COLIFLOR DEL MOCHOMOS. 😎 . . . #recetadehoy #recetafacil #cocinacasera #coliflor #cocinafacil #restaurantes.

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

Now for something completely different and incredibly sensational Introducing Mochomos Contrasting textures as you chew and unleash the complex flavors of seasoned beef, guacamole, fresh salsa, yellow chilies, and lime juice. Simply spread the guacamole on a tortilla, put the mochomos on top, place a slice of yellow chili on top with a dollop of fresh salsa and a squeeze of fresh lime. The recipe come from Nogales in Sonora and is a specialty of the great restaurant, La Roca, located there. Ingredients: Bison Brisket - 3 pounds Find here at To-Table 1 tsp Cinnamon 4 TBS Favorite Red chili Powder(s). Ancho and Anaheim are milder- I add a little hot as well 3/4 cup Olive Oil Salt and pepper to taste yellow chilies 3/4 cup balsamic vinegar Fresh Salsa See Recipe here Lime wedges Flour or corn tortillas Guacamole Preparation: Simmer on low the brisket for 36 to 48 hours. No seasoning necessary for water bath After letting the brisket cool. Remove all fat from the meat Pull the brisket into naturally occuring strings of meat. the smaller and more thread like the better. In large baking pan, spread meat out and mix in the olive oil, cinnamon, chili powder(s) and salt and pepper. Place in 450 degree oven. Turn meat with thongs every 5 minutes. Lower heat after 30 minutes to 375 degrees and continue to turn meat every 10 minutes. Bake until meat is very crisp and brittle throughout. Place yellow chilies in cast iron pan with balsamic vinegar. Cook over stove top or in oven with the muchomos until chili is browned and vinegar has reduced. Slice chili in quarters, removing seeds, place in serving dish and sprinkle with balsamic reduction. Pour Fresh Salsa (recipe to follow in next posting) into bowl. This salsa is simple to make, very fresh, and good on almost anything. Place finished mochomos into bowl. Arrange Mochomos, Guacamole, Salsa, yellow chilies, tortillas, and fresh limes on serving table and show your guests the serving method. A little guacamole spread on tortilla covered with a couple of tablespoons of Mochomos, one or two slices of yellow chili, a dollop of fresh salsa and a squeeze of lime. It is unlikely they have ever had anything as unique and delicious before. Note: In a taste test, the grass feed bison was chosen as the more flavorful meat over the beef.

A bartender’s story – met Jan Dirk Huijser van Reenen in de hoofdrol! Wij houden allemaal van een goede gin-tonic of een heerlijke cocktail. Maar sta jij