Mexican Food, Recipes and Cuisine

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Narrow Results You've Selected: Mexican Appetizers Summer Remove all Source Saveur (23) Epicurious (1) Food Network (1) Homesick Texan (1) SF Gate (1) Difficulty Easy (21) Medium (4) Main Ingredient Vegetables (13) Cheese (8) Shellfish (7) Shrimp (5) Tomato (3) Show all... Fish (2) Fruit (2) Beans (1) Bread (1) Pork (1) Occasion Backyard BBQ (5) Cocktail Party (3) Birthday (2) Technique Fry (10) No Cook (8) Grill/Barbecue (3) Saute (3) Slow Cook (3) Show all... Bake (2) Broil (2) Chill (1) Marinate (1) Roast (1) Steam (1) Topic Recipe (27) 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 = "Season:Summer"; var omni_prop8 = "Cuisine:Mexican,Course:Appetizers,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 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 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 07/18/2012 Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo) 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 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) 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 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 06/03/2010 Mexican-Style Roasted Corn 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 Mexican Seafood Cocktail This dish goes perfectly with fried tortilla chips and cold beer. Issue #121 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 05/07/2007 Squash Blossom Quesadilla 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 Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba) 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 01/09/2006 Roasted Serrano Chiles These chiles are a common bar snack in Monterrey. Issue #76 05/03/2007 Tex-Mex Flaming Cheese 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. Issue #68 05/03/2007 Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. Issue #68 05/03/2007 Sour Cream Nachos Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. Issue #68 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 10/24/2000 Little Sandals' with Árbol Chile Sauce These are smaller than traditional huaraches. Issue #36 05/02/2007 Guacamole This simple recipe showcases the pure flavor of ripe avocados. Issue #20 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 05/02/2007 Shrimp Cocktail Veracruz-Style This citrusy shrimp appetizer comes from Veracruz, Mexico. Issue #12 « Previous 1 2 Next »