Bombas de Sabor

Sold mostly in food trucks on the busy streets of Mexico, the piquancy of all of these street foods stays true to the bold palate of the Mexican culture. Even though it may seem as if all of these recipes have something in common, each one stands on its own as a nosh and each has its own uniqueness and kick to offer.


Dori Nachos

A twist to an all-time favorite, DoriNachos pack a mighty punch to the taste buds. This snack can be prepared in a million and one ways. We’ve even seen them with grated carrots and jicama and topped with corn and Japanese peanuts. We didn’t get too crazy with this one; instead we opted for a simple, yet delicious treat!

Ingredients

1 (3.375 oz) bag of Doritos
½ cup pinto beans
½ cup Velveeta Cheese, melted
¼ cup queso fresco (Mexican fresh cheese), crumbled
Pickled serrano peppers, optional

Preparation

  1. Cut along the side of the Doritos bag to create a makeshift bowl.
  2. Add the melted cheese, beans, queso fresco, and serrano peppers.


Chilindrinas

This treat is made with chicharron de harina –a puffy, fried wheat sheet– as a base and then topped with a variety of ingredients. Chicharrones de harina are reminiscent of pork rinds and can be found at most Mexican food stores.

Ingredients (per serving)

Chicharron de harina
½ cup pickled pig skins, sliced thinly
½ cup cabbage, thinly shredded
½ cup tomatoes, diced
¼ cup Mexican cream
2 tbsp queso fresco (Mexican fresh cheese), crumbled 
1 avocado, sliced thin
Valentina or Tapatio (hot sauce), to taste
Cilantro

Preparation

  1. Drizzle the chicharron with the cream.
  2. Layer the cabbage, tomatoes, pickled pig skins, crumbled queso fresco and avocado.
  3. Top it off with another drizzle of cream, hot sauce, and chopped cilantro.


Piña Loca

The sweeter of the bunch, Piña Loca or Crazy Pineapple, can be prepared with any fresh fruit you have on hand. We used what was in season and even threw in some cucumbers! This snack marries a myriad of flavors and textures and that’s what makes it so special. Piña Locas taste best when they are cold and refreshing. 

Ingredients

1 pineapple
½ cucumber
1 apple, cored
½ cup watermelon
½ cup jicama
Lime, to taste
Tajin (powder chili), to taste
Chamoy (sweet and spicy sauce), to taste
Valentina or Tapatio (hot sauce), to taste

Preparation

  1. Cut off the top portion of the pineapple and core to one inch from the bottom with a pineapple corer. Cut the spiral that came out of the pineapple in chunks, saving some bigger rings for the rim. The pineapple will release its juice, try to conserve as much as possible in the pineapple.
  2. Peel the cucumber and cut it long way in half. Remove the seeds and slice it long way into fourths so that you have four long pieces.
  3. Core the apple and slice it into eighths.
  4. Cut the watermelon into 1 inch chunks
  5. Cut the jicama into thin slices.
  6. Add lime, Tajin, Chamoy, and hot sauce to the bottom of the pineapple, to taste. 
  7. Layer in the chunks of fruit and the condiments until you reach the rim. 
  8. Arrange the pineapple rings, cucumbers and apples and top with lime juice, Tajin, Chamoy and hot sauce to taste.


Pepihuates

No one knows exactly where this snack originated, but all signs seem to point to Hermosillo, Mexico. The word pepihuates comes from joining pepino (cucumber) and cacahuate (peanut).

Ingredients

½ cup Japanese peanuts
½ cup cucumber, seeded and diced
2 cups Clamato
Lime, to taste
Salt, to taste
Tajin (powder chili), to taste
Chamoy (sweet and spicy sauce), to taste
Valentina or Tapatio (hot sauce), to taste

Preparation

  1. Distribute the cucumber and the peanuts evenly in layers in a cup.
  2. Add approximately ½ cup of Clamato to each cup.
  3. Season with lime, salt, Tajin and hot sauce to taste.


Elotes Asados

Although roasted corn is popular pretty much everywhere during this time of year, it’s the toppings that make these different. The zest that the seasonings give the juicy corn is like an explosion of flavor in your mouth. 

Ingredients

4 Ears of corn
¼ cup queso Cotija
½ cup Mexican crema
2 Limes
Jalapeño seasoning mix, to taste
Chili powder, to taste
Salt and pepper, to taste

Preparation

  1. Roast the corn on medium high on a grill until cooked, abour half hour.
  2. Peel back the husk and remove the silk.
  3. Rub the lime liberally on the corn.
  4. Coat the corn with crema.
  5. Top with Cotija, jalapeño seasoning mix, chili powder, salt and pepper, to taste.
Summer 2015
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