Mexican Main Dishes

Mexico's vast and varied menu includes both regional specialties and dishes like guacamole and carne asada that have transcended geography to become widely-loved classics. The recipes that follow were gathered on our travels to Mexico over the last year or shared by the Mexican chefs who were our trusted guides, including Iliana de la Vega, Hugo and Ruben Ortega, and Roberto Santibañez.

Credit: Todd Coleman

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Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas)

These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.

See the recipe for Enchiladas de Chile Ajo »

Comments (6)

by VALERIEC on 2012-07-31

FYI 'horno' means 'oven,' so 'al horno' is Spanish for 'baked.' Grilled would be 'a la plancha.' Spanish being far more commonly spoken worldwide than English, shouldn't the recipe name reflect the recipe?

by CHEFSTEBAN on 2012-07-31

@Valeriec....who cares? Just shut up and eat.

by CYGNET2 on 2012-08-01

Actually, Valerie, grilled would be a la brasa -- cooked over embers -- or a la parilla -- on the grill.
A la plancha means grilled, but more on an indoor restaurant grill, not a bbq type grill.
But I agree with Chefsteban...let's all just EAT!

by THATWASEASY on 2012-08-05

I don't subscribe to this magazine, but usually see it online or at the library. The Mexican Issue, is on of my favorites! I came home and tried the sauteed potatoes with chilis, chili spiced chicken and pickled peppers, FANTASTIC! I have several others that I plant to try next.

by BEBOPLUVR on 2012-09-28

So, here in Boston I *can* get Central American sour oranges fairly often. Not easy maybe, but much easier than finding, say, epazote.

How would I adapt this recipe given I can get the real thing?

thanks!