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.
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.
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.
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.
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.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
This dish goes perfectly with fried tortilla chips and cold beer.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
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.
These chiles are a common bar snack in Monterrey.
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 Tex-Mex favorite is warm, gooey, and totally satisfying.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
These are smaller than traditional huaraches.
This simple recipe showcases the pure flavor of ripe avocados.
This is a simple yet tasty version of the Tex-Mex classic.
This citrusy shrimp appetizer comes from Veracruz, Mexico.