Rocio Mexican Kitchen



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Ellen's Food Moments

Better Connecticut

Hartford Magazine


Enchiladas (makes 8):

1 chicken breast with bone
½ white onion
2 cloves of garlic
1 tbsp of salt
8 tortillas
1 cup shredded Mexican cheese

Boil the chicken breast with the garlic, onion and salt.
Shred it when cooked, using 2 forks, pulling apart.
Heat enough canola oil to cover the bottom of a small frying pan, once the oil is hot, pass the tortilla through it and quickly remove it. Do this with each one.
Place tortilla in plate and add shredded chicken in the middle and roll it tightly.
Repeat with each tortilla.
Cover with salsa (your favorite verde or roja).
Sprinkle Mexican shredded cheese and Mexican sour cream on top.


Creamy Poblano Chicken

1 poblano pepper (seeded)
1 pint of sour cream or mexican cream or natural yogurt (whatever you like or have handy)
1 tsp of chicken bouillon

Blend all ingredients to a smooth consistency.
Simmer on top of pan seared chicken, fish or pork.
Variation: Fry a little bacon and add with corn when simmering!


Shrimp Ceviche
6 servings

18 medium size shrimp peeled
1 cucumber
½ cup of chopped red onion
½ cup of chopped cilantro
1 avocado
1 jalapeno pepper, seeded
4 limes (if not very juicy, use more)

Cook shrimp by placing it in boiling water with salt for a minute (turns pink).
Cut shrimp in cubes.
Chop all the ingredients in small pieces, except the avocado.
Mix all ingredients in a bowl, add salt & pepper.
Squeeze the juice of the limes and refrigerate for about an hour.
Cut the avocado in squares and add to the ceviche, serve chilled.


2 lbs. skirt steak or sirloin tips, cubed
½ lb bacon, cut in small pieces
2 poblano peppers, seeded, chopped
2 tomatoes, chopped
1 white onion, chopped
1 cup cilantro, chopped

Sautee the onions until soft.
Add meat and peppers, cook on high heat, moving continuously for about 5 mins.
Add tomatoes, cilantro, salt and pepper to taste.
Reduce heat and let simmer for 10 more mins.
Serve on tortillas to make tacos or accompany with rice and beans.


Asado de Puerco

6 servings

3 lbs. pork loin in cubes
4 ancho chiles
2 cascabel chiles
1 pasilla chiles
¼ white onion
1 tsp of:

Brown the pork meat with the garlic.
Add spices to meat when golden.
Seed the chiles and place them in pot with water.
Boil the chiles until soft.
Blend the chiles with the salt and pepper.
Add blend to meat and let simmer.