Inspired by México
Douglas | Inspired by México, Andrés | Inspired by Mexico, Jenn SharpAn inspirational look into Mexican food, culture, and travel by Andrés Carnalla and Douglas Cullen.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 55 | Subscribers | Read | inspiredbymexico.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Ribeye Tacos with Habanero Salsa
Ribeye Tacos with Habanero Salsa
Salpicón
When you’re craving a light, refreshing salad, look no further than salpicón. A cold Mexican salad made with shredded beef, chicken or fish, you can serve salpicón as a main dish on tostadas, or on the side of your favorite Mexican meal. Ou...
Authentic Mexican Frijoles Puercos
If you’re a fan of refried beans, you’re going to love this recipe for frijoles puercos (pork beans). Smooth and creamy, this savory dish can be served as a bean dip, an appetizer, or a side dish, paired perfectly with Mexican Carne Asada o...
Mexican Charro Beans
When you’re craving a bowl of soul-soothing warmth, nothing but a steaming bowl of frijoles charros (cowboy beans) will do.
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Authors
The writers behind this newsletter.
Publisher of Inspired by México where I share my love for Mexican food, culture and travel which developed over the 20+ years I lived in Mexico.
Andrés Carnalla (Cuernavaca Morelos, México) Is a photographer and Co-Founder of Mexican Food Journal / Inspired by Mexico based in Madrid.
A Bohemian sharing a love language…cooking, hosting and building a place for others to feel included and appreciated one celebration at a time. The Roux & Choux Social Club \ud83e\udd42Salut!
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