Recipes and Specials - El Mariachi Market

Recipe Ideas and Weekly Specials!

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You heard it right! It’s the mother of all dinne

You heard it right! It’s the mother of all dinners, and resistance is futile. 😉 This recipe for Authentic Steak Fajitas is here to help you create a meal that’ll have everyone asking for seconds. Get ready for sizzling perfection! Recipe below…

Ingredients:

• 1 ½ lbs skirt steak
• ½ cup fresh lime juice
• 2 scallions diced
• 3 cloves garlic minced
• 3 tbsp fresh cilantro, chopped
• 2 tsp vegetable oil
• 1 tsp red pepper flakes
• ¼ tsp coriander ground, optional
• 2 large onions sliced
• 3 tbsp vegetable oil or lard
• 1 tbsp soy sauce

Fajita Seasoning:

• 1 tbsp cornstarch
• 2 tsp chili powder
• 1 tbsp salt
• 1 tsp smoked paprika
• 1 beef bouillon cube crushed
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• ¼ tsp cumin ground

The Fixin’s:

• 10 flour tortillas warmed
• Refried beans warmed
• Sour cream
• Guacamole
• Shredded cheddar
• Pico de gallo
• Salsa

Instructions:

1. Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, coriander.

2. Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.

3. Heat the oil (or lard) in a large non-stick skillet. Add the onions.

For full recipe instructions visits our Facebook page at:

Facebook.com/ElMariachiMarketSarasota

Craving something flavorful that’ll really kicks

Craving something flavorful that’ll really kickstart your day? This recipe for Mexican Breakfast Cups is the answer! Packed with eggs, bacon, cheese, black beans, avocado, and corn, it’s a fiesta in every bite. Get the recipe below and grab all the ingredients you need at our market!

Ingredients:

• 1/2 cup drained and rinsed canned black beans
• 1 ripe Hass Avocado peel and seed removed, chopped
• 1 cup frozen corn kernels
• 1/2 cup cooked bacon bits or crumbled bacon pieces
• 1/2 cup shredded cheddar cheese
• 10 large eggs
• 1/4 cup skim milk or any milk
• Optional: 1 - 2 tbsp. hot sauce
• 1 tsp. salt
• ½ tsp. ground black pepper
• Optional toppings: sour cream and salsa

Instructions:

1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.

2. Add the black beans to a large bowl. Lightly pat the beans with a paper towel to absorb any excess moisture. Add the avocado, corn, bacon, and cheese to the bowl. Lightly stir to combine. Use a spoon to divide the corn mixture evenly in the muffin tin.

3. In a large bowl, add the eggs, milk, hot sauce, salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.

4. Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.

5. Bake for 20 minutes. Cool for at least 5 minutes before serving. Optional: Top with sour cream, and salsa.

¡Feliz Pascua! We wish you and your family a joyo

¡Feliz Pascua! We wish you and your family a joyous Easter filled with love, laughter, and delicious food! 🐰 Our store will be open from 7am to 6pm on Easter Sunday so you can get all the ingredients you need to celebrate.

¡Feliz Pascua! Les deseamos a su familia una Pascua llena de alegría, amor, risas y comida deliciosa. 🐰 Nuestra tienda estará abierta de 7 am a 6 pm el Domingo de Pascua para que puedan obtener todos los ingredientes que necesitan para celebrar.

Get ready for Easter Sunday with a taste of tradit

Get ready for Easter Sunday with a taste of tradition! 🐰 This recipe for Capirotada, a delicious Mexican Bread Pudding, is the perfect way to embrace the holiday. Find all the fresh ingredients you need at our market to make this special treat right at home!

Ingredients:

• Oil or butter, for greasing
• 4 large bolillo bread rolls, cut into 1-inch thick pieces (about 10-12 cups)
• 5 cups nonfat milk
• 1 (8-ounce) cone piloncillo (or 1 1/4 cup dark brown sugar)
• 3 cinnamon sticks
• 2 whole cloves
• 3 large bananas, sliced into rounds
• 1 cup raisins
• 1/2 cup sliced almonds
• 2 cups shredded Oaxaca cheese ( Can also use Monterey Jack, Provolone or Mozzarella)

Instructions:

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish (or a dish that’s slightly bigger) with oil or butter. Set aside.

2. Place the cubed bolillo bread onto a large baking sheet. Bake it for 5 minutes so that bread become a little toasted and dried out. Remove it from oven and set aside.

3. Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.

4. Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally. Remove it from the heat and discard the cinnamon sticks and cloves.

5. Assemble the capirotada by spreading half of the toasted bread in a single layer in the prepared baking dish. Top it with all of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process with the remaining ingredients to make one more layer.

6. Carefully pour the sweetened milk all over the capirotada, paying close attention to the bread on the edges.

7. Cover the dish with aluminum foil and bake for another 15 minutes, then remove the foil and bake it uncovered for 15 more minutes.

8. Remove it from the oven, let it cool for 5 minutes, and serve warm. Or let it cool completely, cover and refrigerate, and serve cold.

Nothing beats the taste of warm, homemade tortilla

Nothing beats the taste of warm, homemade tortillas! 😋 Our tortillas are made fresh daily right here in our store, using only the finest ingredients. Come early to grab yours before they’re gone!

Available Monday - Saturday, 6am until sold out.

El Mariachi Market - Mexican-based market offering a wide variety of standard and specialty grocery items 🇲🇽

📍 6350 15th St E, Sarasota, FL 34243

☎️ (941) 751-0906

💻 https://elmariachimarket.net

Looking for the perfect sunshine state cocktail re

Looking for the perfect sunshine state cocktail recipe? This unique twist on a classic margarita is the perfect blend of sweet and tart, with a hint of smoky tequila. See the recipe below for Iced Tea Margaritas! 😎☀️

Ingredients:

• granulated white sugar for coating rim of glass
• 1 cup brewed iced tea
• 1.5 oz tequila
• 1 oz triple sec
• 1.5 oz fresh squeezed lime juice
• 1.5 oz fresh squeezed lemon juice
• 1/4 cup simple syrup
• fresh fruit such as blueberries, raspberries, peaches

Instructions:

1. Moisten rim of glass with lime wedge, then dip in sugar until rim is coated in sugar.

2. Mix tea, tequila, triple sec, lime juice, lemon juice and simple syrup into glass. You may want to add more simple syrup if you desire your cocktail to be sweeter. Add ice and fresh fruit. Garnish with lime wedge before serving.

We love hearing from our customers! Your business

We love hearing from our customers! Your business means so much to us and we want to hear about your experience at our market. Please take a moment to leave us a review on Google. Your feedback helps us to continue to provide the best possible shopping experience for our customers. Click the link below to leave us a review. We thank you for your support and look forward to hearing from you!

https://g.page/r/CXHocZOQdSxgEAE/review

¡Nos encanta saber de nuestros clientes! Su preferencia significa mucho para nosotros y queremos conocer su experiencia en nuestro mercado. Por favor, tómense un momento para dejarnos una reseña en Google. Sus comentarios nos ayudan a seguir ofreciendo la mejor experiencia de compra posible para nuestros clientes. Hagan clic en el enlace abajo para dejarnos su reseña. Les agradecemos su apoyo y esperamos saber de ustedes.

https://g.page/r/CXHocZOQdSxgEAE/review

Happy National Empanada Day! Join us in celebratin

Happy National Empanada Day! Join us in celebrating this delicious Latin American tradition with this mouthwatering recipe for beef empanadas.

Ingredients:

• 1 pound of lean ground beef
• 1/4 cup diced yellow onion
• 1/2 medium diced bell pepper, any color
• 1 teaspoon cumin
• 1 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1 cup Mexican blended cheese
• 1 egg

Instructions:

1. Preheat oven to 350*F

2. Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.

3. In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft.

4. Drain any excess fat.

5. Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.

6. Remove from hot burner.

7. Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.

8. With leftover pie crust, mix together and roll out and continue cutting circles, until all dough is used. I can get 8 total.

9. Lay a pie crust circle down. on prepared cookie sheet. Add 2 - 3 Tablespoons of filling to the middle of the circle. Top with 1 Tablespoon a cheese.

10. Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork.

11. Repeat steps 9 and 10 for all empanadas.

12. Arrange empanadas on cookie sheet.

13. Beat egg in a small bowl and brush on top of each empanada.

14. Bake for 12 - 15 minutes or until tops are golden.

15. Remove from oven and serve with your favorite salads, salsas and guacamole.

Now available: Premium honey from our partners at

Now available: Premium honey from our partners at Sanchez Sons Honey Bees. Find on our shelves today!🍯✨

Spring season is in full swing! Stop in this weeke

Spring season is in full swing! Stop in this weekend and stock up on all your favorite fresh produce to embrace the flavors of the season! 🥕🧅🥬

April 3rd is National Burrito Day and we’ve got

April 3rd is National Burrito Day and we’ve got an amazing recipe to help you celebrate with flavor! This ground beef burrito recipe uses simple ingredients but really hits the spot. It’s comfort food at it’s finest. See the recipe below and let’s get celebrating!

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoon Mexican oregano
• 1 teaspoon garlic powder
• 1 teaspoon cumin

For assembly

• Cooking spray
• 6 large flour tortillas
• 1 ½ cups shredded Mexican cheese blend
• 1 ½ cups cooked rice
• 1 (15-ounce) can black beans rinsed and drained

Instructions:

1. In a large skillet over medium-high heat, heat the olive oil, then add ground beef and onion, season with salt and pepper and cook and crumble until completely browned.

2. Add the water, tomato paste, chili powder, oregano, garlic powder, and cumin. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.

3. Lay one tortilla on a flat surface. Layer with ¼ cup of cheese, ¼ cup of rice, ½ cup of the ground beef mixture and ¼ cup of black beans.

4. Starting at that end, roll the tortilla up, folding in the sides. Set aside.

5. Wipe down the skillet used to cook the taco stuffing and spray with cooking spray. Place the burrito on the skillet with the seam side down. Gently turn the burrito to the other side after 2 minutes and continue to turn until it is golden and crispy on all sides.

6. Repeat with the remaining tortillas. Serve warm with guacamole, salsa and sour cream, if desired.

Remember that delicious Lizano Salsa we mentioned?

Remember that delicious Lizano Salsa we mentioned? Well, we’ve got the perfect recipe for you! This Costa Rican gem is a must-try for anyone who loves bold flavors. Think of it as the Latin American cousin to your favorite salsa – it’s fantastic on tacos, eggs (especially huevos rancheros!), and adds a special zing to fresh Mexican cheeses like queso fresco. Trust us, once you try Lizano, you’ll want to keep a bottle in your fridge all year long. It’s the secret ingredient you didn’t know you were missing! See the recipe below and start spicing up those meals!

Ingredients:

• 4 dried Guajillo chilies
• 2 teaspoon vegetables bouillon
• ½ onion chopped
• ½ carrot peeled (3 oz.)
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon black pepper to taste
• 2 teaspoons molasses
• hot sauce optional

Instructions:

1. Place the dried chilies in a bowl and add about 2 cups of boiling water.

2. Let it rest for about 15 minutes, until the chilies are softened.

3. Chop the onion and carrot into smaller pieces.

4. Drain the chilies, but reserve the water.

5. Cut the softened chilies into smaller pieces.

6. In a food processor, combine the chilies, bouillon powder, onion, carrot, sugar, lemon juice, vinegar, cumin, salt, black pepper and molasses in the food processor.

7. Add hot sauce, if using.

8. Add 1 cup of the reserved liquid and process well, until all ingredients are mixed and pureed.

Embrace the flavors of South America with this bel

Embrace the flavors of South America with this beloved national dish of Nicaragua and Costa Rica.

Gallo Pinto is a humble yet extraordinary combination of black beans and rice that truly comes alive when infused with the delightful blend of flavors in Lizano hot sauce, adding that perfect touch of sweetness and a hint of spice. 🌶️✨

Stop by our page next week and we’ll share with you a delicious Lizano Salsa recipe that will be sure to add an extra dimension to your culinary creations! See recipe below and let’s get cooking!

Ingredients:

• 3 cups cooked rice brown or white
• 2 Tbsp. olive oil
• 1 red bell pepper finely diced
• 1 sweet onion finely diced
• 2 cloves garlic crushed
• ⅓ cup Lizano salsa
• ½ tsp. cumin
• ¼ tsp. paprika
• ⅛ tsp. cayenne pepper
• ½ tsp. salt to taste
• 15- oz. can black beans drained

Instructions:

1. In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.

2. Add crushed garlic and continue sautéing for 1 minute.

3. Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.

4. Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.

5. Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.

6. Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Freshness you can taste! Our Carnicería prides it

Freshness you can taste! Our Carnicería prides itself on providing the freshest meats, cut to order daily. We believe in quality over quantity, so you can always count on delicious, flavorful results. Visit us today and experience the difference!🥩🥓🍖

🥬 Tomorrow is National Spinach Day, and we have

🥬 Tomorrow is National Spinach Day, and we have the perfect recipe to share so you can celebrate properly. That’s right, it’s Spicy Spinach Quesadillas! So stock up on your greens tomorrow and let’s get cooking! See recipe below...

Ingredients:

• 6 oz. baby spinach
• pinch kosher salt
• 8 small tortillas (or 4 large)
• 8 oz. pepper jack cheese grated
• fresh spicy salsa or pico de gallo
• diced or shredded cooked chicken optional

Instructions:

1. Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.

2. Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.

3. Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.

4. When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas and your ready to serve!

Margaritas for dessert? Yes please! 🍹🍰 Get r

Margaritas for dessert? Yes please! 🍹🍰 Get ready to fiesta with this irresistible recipe for Margarita Tarts, a certain crowd pleaser! See recipe below!

Ingredients:

• 2 gold-strength gelatine leaves
• 4 eggs
• 3/4 cup (185ml) lime juice, plus 1/3 cup finely grated zest
• 1 cup (220g) caster sugar, plus extra 2 tablespoons
• 50g unsalted butter, chopped
• 1/2 cup (125ml) tequila blanco
• 200ml thickened cream
• 1 tablespoon icing sugar, sifted, plus extra to dust
• Mint leaves, to serve

For the Pastry:

• 1 3/4 cups (260g) plain flour
• 2 tablespoons icing sugar
• 125g chilled unsalted butter, chopped
• 1 egg, separated

Instructions

1. For the pastry, place flour and icing sugar in a food processor and whiz to remove any lumps. Add the butter and whiz until mixture resembles coarse breadcrumbs.

2. Add the yolk and 1 tablespoon iced water, then whiz until the mixture just comes together. Shape into a smooth ball, then enclose in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured work surface to 5mm thick, then use to line eight 10cm loose-bottomed tart pans. Prick the base with a fork and chill for 15 minutes. Preheat the oven to 180°C. Line the tart shells with baking paper, then fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights and brush with the reserved lightly frothed egg white. Bake for a further 2 minutes or until golden and dry. Allow to cool completely.

3. Soak gelatine leaves in cold water for 5 minutes to soften.

For full recipe instructions visits our Facebook page at:

Facebook.com/ElMariachiMarketSarasota

March 23rd is National Chip and Dip Day and we’r

March 23rd is National Chip and Dip Day and we’re celebrating by sharing this mouthwatering recipe for homemade restaurant style queso dip! This side dish is sure to become the life of the party. See the recipe below and let’s get dipping!

Ingredients:

• 2 1/2 cups (tightly packed) shredded cheddar cheese
• 1 tbsp cornflour / cornstarch
• 1/2 tbsp (10g) unsalted butter
• 1 large garlic clove, finely minced
• 1/4 small white onion, very finely chopped (1/4 cup)
• 13 oz evaporated milk (1 can) , not low fat
• 1 small tomato, finely diced (3/4 cup)
• 1/4 tsp each onion powder, garlic powder, cumin
• 4 oz can chopped green chile, fire roasted
• 1/4 cup coriander / cilantro, finely chopped
• 2 – 3 tbsp milk, any type (to loosen, as needed)
• Salt, to taste

Instructions:

1. Toss – Place cheese and cornflour in a bowl, toss to coat.

2. Melt butter over medium heat in a large saucepan or small pot.

3. Sauté – Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

4. Add evaporated milk and cheese. Stir, then add chiles and Spices.

5. Melt – Stir until cheese melts and it becomes a silky sauce.
6. Add salt to taste – amount required depends on saltiness of cheese used – and stir through coriander.

7. Adjust consistency – Stir in milk or water to adjust consistency (about 2 tbsp) – the dip thickens when it cools, and milk can be added later to adjust to taste.

8. Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.

9. Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens. Freezes 3 months, fridge 5 days.

¡Feliz Primavera! 🌸 Welcome the flavors of Spr

¡Feliz Primavera! 🌸 Welcome the flavors of Spring with fresh produce and vibrant ingredients at El Mariachi Market!

Spruce up your tableside game with this delicious

Spruce up your tableside game with this delicious recipe for restaurant style salsa, a must have dinner companion for any meal! 🌶️🍅 See the recipe below and let’s get spicy!

Ingredients:

• 1 pound Roma tomatoes (about 6 medium-large tomatoes)
• 1/2 medium white onion
• 1 jalapeño pepper, stem removed
• 2 teaspoons minced garlic
• 1 cup cilantro sprigs, packed
• 1 lime, juiced (about 2-3 tablespoons)
• salt, to taste

Instructions:

1. Add all ingredients to a blender or food processor. Pulse until salsa is blended to your liking - chunky, a little chunky or smooth.

2. Taste and season with more salt, if necessary.

3. Serve immediately or refrigerate until ready to serve.

Ready to think outside the box (and the bottle) th

Ready to think outside the box (and the bottle) this St. Patrick’s Day? 🍀 Try out this recipe for Irish Margaritas! A delicious twist on a classic, this cocktail is sure to impress. See the recipe below and let’s get celebrating!

Ingredients:

• Reposado tequila
• Irish whiskey
• Blue curacao
• Peach schnapps
• Aperol
• Pineapple juice
• Lime juice
• Shaved ice
• Lime
• Gold sugar crystals
• Corn syrup - (Helps the sugar to stick)

Instructions:

1. Carefully spread corn syrup on the rims of 2 margarita glasses.

2. Pour the gold sugar crystals out on a plate.

3. Run the rims of the glasses through the sugar crystals to coat.

4. Use a big cookie scoop add a rounded scoop of crushed ice to each of the glasses.

5. Add the tequila, curacao, schnapps, whiskey, Aperol, and juices to a shaker filled with ice.

6. Shake for a few seconds.

7. Strain half into each glass.

8. Garnish with a round of lime and serve!

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6350 15th St East Sarasota, FL 34243

(941) 751-0906

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Sun: 7AM-8PM

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