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01/02/2013
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
05/08/2013
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
08/27/2012
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
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
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
08/14/2012
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
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
07/15/2012
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
07/15/2012
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.
Issue #149
12/20/2011
Roberto Santibañez, chef at Fonda restaurant in Brooklyn, New York, shared his recipe for this bracing seafood cocktail, a popular Mexican hangover cure.
Issue #144
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
05/13/2011
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.
Issue #138
06/03/2010
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
Continue...
Issue #130
05/27/2009
This dish goes perfectly with fried tortilla chips and cold beer.
Issue #121
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04/19/2010
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
05/07/2007
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Issue #102
05/07/2007
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
01/16/2008
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.
Issue #96
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