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.
Oaxacan Red Chile Enchiladas (Enchiladas de Chile Ajo)
Pollo en Escabeche Oriental (Yucatan-Style Chicken and Onion Stew)
Delicately spiced, tangy escabeche, a preparation typical of the Yucatan, makes a vibrant marinade and sauce for stewed chicken. The grapefruit, orange, and lime juices called for in this recipe approximate the flavor of the Yucatan's sour oranges, which are difficult to get here. Get the recipe for Pollo en Escabeche Oriental (Yucatan-Style Chicken and Onion Stew) »
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Mexican Noodle Casserole (Sopa Seca)
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side. Get the recipe for Mexican Noodle Casserole (Sopa Seca) »
Mexican-Style Scrambled Eggs (Huevos a la Mexicana)
Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious. Get the recipe for Pollo Pibil (Yucatan-Style Chicken with Achiote) »
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Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
