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Occasion
Thanksgiving (1)
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01/14/2013
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/08/2012
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
Issue #149
07/27/2012
Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.
Issue #149
07/17/2012
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
Issue #149
07/16/2012
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
Issue #149
07/16/2012
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.
Issue #149
07/15/2012
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.
Issue #149
07/15/2012
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
01/26/2012
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
Issue #138
04/13/2011
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
Issue #138
05/07/2007
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Issue #102
01/16/2008
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Issue #96
12/06/2005
Zucchini or other summer squash may be substituted for pattypan squash.
Issue #77
11/07/2000
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
Issue #25
12/04/2000
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Issue #16
05/02/2007
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
Issue #12
01/19/2007
Squash blossoms impart a delicate flavor and color to this delicious soup.
Issue #1
02/11/2013
Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
Does Not Apply
01/25/2010
Sweet potatoes give creamy body to this soup, while spicy chipotle peppers balance the sugary flavor of the tubers. Continue...
Does Not Apply
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