Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
This is one of the best dishes served at the Maxwell Street market in Chicago.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Steaming the lamb makes the meat so tender it falls off the bone