From 6cbd8d7d3e5d39f807e131f9b15ea15c9fc5173a Mon Sep 17 00:00:00 2001 From: Jake Runyan Date: Mon, 30 Jun 2025 13:59:23 -0700 Subject: [PATCH] Add spanish/mexican and drinks --- recipes/docs/drinks/_category_.json | 8 ++++ recipes/docs/drinks/peach-simple-syrup.mdx | 54 +++++++++++++++++++++ recipes/docs/mexican/_category_.json | 8 ++++ recipes/docs/mexican/elote.mdx | 56 ++++++++++++++++++++++ recipes/docs/mexican/spanish-rice.mdx | 56 ++++++++++++++++++++++ 5 files changed, 182 insertions(+) create mode 100644 recipes/docs/drinks/_category_.json create mode 100644 recipes/docs/drinks/peach-simple-syrup.mdx create mode 100644 recipes/docs/mexican/_category_.json create mode 100644 recipes/docs/mexican/elote.mdx create mode 100644 recipes/docs/mexican/spanish-rice.mdx diff --git a/recipes/docs/drinks/_category_.json b/recipes/docs/drinks/_category_.json new file mode 100644 index 0000000..72278f6 --- /dev/null +++ b/recipes/docs/drinks/_category_.json @@ -0,0 +1,8 @@ +{ + "label": "Drinks", + "position": 2, + "link": { + "type": "generated-index", + "description": "Drinks and components of drinks." + } +} diff --git a/recipes/docs/drinks/peach-simple-syrup.mdx b/recipes/docs/drinks/peach-simple-syrup.mdx new file mode 100644 index 0000000..6a634c9 --- /dev/null +++ b/recipes/docs/drinks/peach-simple-syrup.mdx @@ -0,0 +1,54 @@ +--- +sidebar_position: 6 +--- + +import Admonition from '@theme/Admonition'; +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Peach Simple Syrup + + + + A wonderfully fruity, sweet, and versatile syrup perfect for adding a peachy twist to cocktails, mocktails, iced tea, and lemonade. + + ![image](@site/docs/static/img/not-found.svg) + + + + ## Ingredients + ```text title="Ingredients" + 1 cup peaches (about 2 medium), fresh or frozen, chopped + 1 cup sugar (unrefined cane, granulated, or brown) + 1 cup water + 1/2 tsp vanilla extract (optional) + ``` + + +

+ Unrefined cane sugar is a great choice, but regular granulated white sugar or even brown sugar will also work well. Brown sugar will result in a slightly darker syrup with a hint of caramel flavor. +

+ + + + + 1. Wash and chop the **peaches** into small pieces. There's no need to peel them. + 2. In a medium saucepan, combine the chopped **peaches**, **sugar**, and **water**. + 3. Bring the mixture to a simmer over medium heat, stirring until the **sugar** is fully dissolved. + 4. Reduce the heat to low and let it simmer gently for 15-20 minutes. Use a spoon or potato masher to gently mash the **peaches** to release more flavor. + 5. Turn off the heat and allow the syrup to steep and cool in the pan for at least 30 minutes. The longer it steeps, the more flavorful it will be. + 6. Pour the syrup through a fine-mesh sieve into a clean jar or bottle. Press the peach pulp with a spoon to extract all the liquid. + 7. If using, stir in the **vanilla extract** once the syrup has been strained. + 8. Store in an airtight container in the refrigerator for up to 2 weeks. + + +

+ This peach syrup is perfect for cocktails (like a Peach Mojito or Bellini), mocktails, sweetening iced tea or lemonade, drizzling over pancakes, or adding to sparkling water for a refreshing peach soda. +

+ + + + + [How to Make Peach Simple Syrup](https://www.alphafoodie.com/how-to-make-peach-simple-syrup/) + + \ No newline at end of file diff --git a/recipes/docs/mexican/_category_.json b/recipes/docs/mexican/_category_.json new file mode 100644 index 0000000..3a1ba5c --- /dev/null +++ b/recipes/docs/mexican/_category_.json @@ -0,0 +1,8 @@ +{ + "label": "Mexican", + "position": 2, + "link": { + "type": "generated-index", + "description": "Dishes of Spanish and Mexican origin." + } +} diff --git a/recipes/docs/mexican/elote.mdx b/recipes/docs/mexican/elote.mdx new file mode 100644 index 0000000..16b22ca --- /dev/null +++ b/recipes/docs/mexican/elote.mdx @@ -0,0 +1,56 @@ +--- +sidebar_position: 7 +--- + +import Admonition from '@theme/Admonition'; +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Elote (Mexican Street Corn) + + + + Classic Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with cotija cheese, chili powder, and cilantro. + + ![image](@site/docs/static/img/not-found.svg) + + + + ## Ingredients + ```text title="Ingredients" + 6-8 medium ears of corn, husks removed + 1/2 cup mayonnaise + 1/2 cup Mexican crema or sour cream + 1/2 cup finely crumbled cotija cheese, plus more for serving + 1/4 cup minced fresh cilantro + 1 medium clove garlic, minced + 1/2 teaspoon chili powder (ancho or guajillo recommended), plus more for serving + 1 lime, cut into wedges + ``` + + +

+ Cotija is a salty, crumbly Mexican cheese. If you can't find it, a dry feta or even grated Parmesan can be used as a substitute, though the flavor will be slightly different. +

+ + + + + 1. Preheat a grill to medium-high heat. + 2. While the grill heats, prepare the sauce. In a medium bowl, combine the **mayonnaise**, **crema** (or sour cream), 1/2 cup of **cotija cheese**, minced **cilantro**, **garlic**, and 1/2 teaspoon of **chili powder**. Mix well until combined. + 3. Grill the **corn**, turning occasionally, until it's cooked through and charred in spots, which should take about 10 minutes. + 4. Once the corn is grilled, immediately brush a generous layer of the creamy sauce mixture onto all sides of each cob. + 5. Sprinkle the coated corn with additional **cotija cheese** and a dusting of **chili powder**. + 6. Serve immediately with **lime** wedges for squeezing over the corn just before eating. + + +

+ You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char. +

+ + + + + [Mexican Street Corn (Elotes) Recipe](https://www.seriouseats.com/mexican-street-corn-elotes-recipe) + + \ No newline at end of file diff --git a/recipes/docs/mexican/spanish-rice.mdx b/recipes/docs/mexican/spanish-rice.mdx new file mode 100644 index 0000000..c179f44 --- /dev/null +++ b/recipes/docs/mexican/spanish-rice.mdx @@ -0,0 +1,56 @@ +--- +sidebar_position: 8 +--- + +import Admonition from '@theme/Admonition'; +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Mexican Rice + + + + A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal. + + ![image](@site/docs/static/img/not-found.svg) + + + + ## Ingredients + ```text title="Ingredients" + 2 tablespoons vegetable oil + 1 cup uncooked long-grain white rice + 1 (8 ounce) can tomato sauce + 2 cups chicken broth + 1 teaspoon salt + 1/2 teaspoon ground cumin + 1/4 teaspoon garlic powder + 1/4 teaspoon chili powder + ``` + + +

+ For a vegetarian version, simply substitute the chicken broth with vegetable broth. The result will be just as delicious. +

+ + + + + 1. Heat the **vegetable oil** in a large saucepan or skillet with a lid over medium heat. + 2. Add the **rice** and cook, stirring constantly, until the grains are lightly golden brown. This toasting step is key for flavor and texture. + 3. Carefully stir in the **tomato sauce**, **chicken broth**, **salt**, **cumin**, **garlic powder**, and **chili powder**. + 4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer. + 5. Cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while it simmers. + 6. Fluff the rice with a fork before serving. + + +

+ This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color. +

+ + + + + [Mexican Rice II](https://www.allrecipes.com/recipe/27072/mexican-rice-ii/) + + \ No newline at end of file