Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Take a tropical vacation to coastal Mexico with this menu, created by Mary Sue Milliken & Susan Feniger of Border Grill.
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