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Mexican Food, Recipes and Mexican Cuisine from Saveur
Twist of the Knife: Tequila's Authentic Batanga
At a little bar in Tequila, Mexico, nonagenarian Don Javier Delgado Corona makes the best batangas around—after all, he invented them.
Salsa de Albañil
(Tomatillo Salsa with Avocado and Queso Fresco)
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Mexican-Inspired Drinks for Cinco de Mayo
14 Mexican-inspired cocktails for your Cinco de Mayo celebration.
From a zesty seafood cocktail to thick tortillas bathed in two types of salsa and garnished with shredded chicken, and more these eight recipes for small bites and first courses are gathered from across Mexico.
How to Make Salsa Verde with Avocado
Bright and fruity salsa verde is made thick and luscious with the addition of fresh avocado. In this video Iliana de la Vega shows us how to make the condiment in a blender.
Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken)
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Recipes from our Mexico Issue
Authentic Mexican recipes from our August/September 2012 special issue on Mexico.
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
(Mexican Bread Pudding)
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Menu: A Warming Mexican Dinner
Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter.
Using the plate like a canvas, chef Martha Ortiz, daughter of the celebrated Mexican artist Martha Chapa, crafts vivid designs at her Mexico City restaurant Dulce Patria.
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Pollo en Mole Poblano
(Chicken with Puebla-Style Mole Sauce)
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
Chile Ancho Sopa de Chocolate
Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
The best thing to happen lately to the Mexican lunch counter in Los Angeles is Cook's Tortas, a cozy chalkboard-menu café in Monterey Park, just east of downtown.
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