Mexican Food, Recipes and Cuisine

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Grill/Barbecue (24) Roast (17) Stew (15) Broil (14) Chill (13) Marinate (10) Steam (9) Freeze (7) Braise (3) Poach (3) Brine (1) Stir-Fry (1) Topic Recipe (344) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Mexican"; var omni_prop8 = "Cuisine:Mexican"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Costillas Adobadas (Mexican Pork Spareribs) Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs. Issue #157 01/14/2013 Sopa de Tortilla (Tortilla Soup) This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Issue #153 01/02/2013 Beef Brisket and Picadillo-Stuffed Empanadas Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. Issue #152 12/07/2012 Grilled Tri-Tip Tacos The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos. Issue #152 11/14/2012 Onion and Olive Enchiladas Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives. Issue #152 11/14/2012 Stewed Beans Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast. Issue #152 05/08/2013 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. Issue #149 03/18/2013 Capirotada (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. Issue #149 02/12/2013 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. Issue #149 09/20/2012 Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce) Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos. Issue #149 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 09/04/2012 Sopa Fría de Aguacate (Chilled Avocado Soup) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. Issue #149 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 08/23/2012 Cóctel de Mariscos (Seafood Cocktail) This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Issue #149 08/17/2012 Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak) Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sautéed steak, and sliced cactus in this classic street food. Issue #149 08/16/2012 Sopa Seca (Mexican Noodle Casserole) 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. Issue #149 08/14/2012 Tostadas de Camarón Seco (Shrimp Tostadas) A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca. Issue #149 08/09/2012 Pescado Encarcelado (Fish Stuffed with Pico de Gallo) This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. Issue #149 08/08/2012 Sopa de Lima (Lime Soup) Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. Issue #149 08/06/2012 Huevos a la Mexicana (Mexican-Style Scrambled Eggs) This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. 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