Backyard BBQ (1)
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
This is a simple yet tasty version of the Tex-Mex classic.
A richly tangy but not too spicy tomato-based salsa creates a distinctive fish tostada in this blog from Homesick Texan. The Spanish influence over the cuisine of the Mexican state of Veracruz is apparent in the complexity of flavors that create a dish both savory and satisfying. Continue...
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Source: Homesick Texan