Food Blogga (1)
New York Times (1)
Main Course (11)
Soups & Stews (7)
Side Dish (5)
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.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Salt cod appears on Christmas Eve tables throughout Mexico.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
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 simple recipe showcases the pure flavor of ripe avocados.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
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.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
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
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.