Mexican Food, Recipes and Cuisine

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Narrow Results You've Selected: Mexican Vegetables Winter Remove all Source Saveur (25) Food Blogga (1) Healthy Cooking Community (1) Herbivoracious (1) New York Times (1) Show all... What's Cooking? (1) Difficulty Easy (18) Medium (10) Course Main Course (11) Soups & Stews (7) Side Dish (5) Condiments and Sauces (4) Appetizers (3) Show all... Dessert (1) Sandwich (1) Occasion Thanksgiving (4) Christmas (3) Easter (1) Technique Saute (9) Slow Cook (8) Bake (5) Stew (3) Marinate (2) Show all... Roast (2) Steam (2) Broil (1) Fry (1) Grill/Barbecue (1) No Cook (1) Topic Recipe (30) 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:Winter"; var omni_prop8 = "Cuisine:Mexican,Main Ingredient:Vegetables,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 07/16/2012 Sopa de Poro y Papa (Potato and Leek Soup) 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 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 05/07/2007 Purslane and Pork Stew The subtle bitterness of the purslane gives way to the tang of the tomatillo broth. Issue #102 01/16/2008 Pork and Hominy Stew (Posole Rojo) A Mexican favorite this hearty stew is loaded with pork, chiles and hominy. Issue #96 07/07/2011 Fajitas 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. Issue #68 05/03/2007 Sour Cream Nachos Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. Issue #68 11/28/2007 Salt Cod Vizcaya Style Salt cod appears on Christmas Eve tables throughout Mexico. Issue #55 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 11/28/2007 Turkey with Spiced Ground Pork Stuffing Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas. Issue #55 10/24/2000 Beef Tongue in Tomatillo Sauce This is one of the best dishes served at the Maxwell Street market in Chicago. Issue #36 11/07/2000 Shrimp with Tequila and White Cornmeal Sauce Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar. Issue #25 05/02/2007 Guacamole This simple recipe showcases the pure flavor of ripe avocados. Issue #20 12/05/2000 Seasoned Mashed Potatoes This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat. Issue #16 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 12/04/2000 Mexican Beef Stew 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 Oranges Stuffed with Coconut This refreshingly sweet dessert is a variation of a typical Mexican treat. Issue #12 05/02/2007 Soupy Black Beans with Dumplings This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans. Issue #12 05/02/2007 Fish Veracruz-Style The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers. Issue #12 09/11/2007 Steamed Spicy Lamb Shanks Steaming the lamb makes the meat so tender it falls off the bone Issue #10 01/19/2007 Little Red Mole Sauce Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory. Issue #1 « Previous 1 2 Next »