Mexican Food, Recipes and Cuisine

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Narrow Results You've Selected: Mexican Winter Easy Remove all Source Saveur (19) Food Blogga (1) Healthy Cooking Community (1) Herbivoracious (1) New York Times (1) Show all... What's Cooking? (1) Main Ingredient Vegetables (18) Chicken (4) Beef (3) Cheese (3) Fruit (3) Show all... Pork (3) Potato (3) Tomato (3) Beans (2) Eggs (2) Bread (1) Chocolate (1) Non-Alcoholic (1) Nuts (1) Rum (1) Shrimp (1) Course Main Course (6) Soups & Stews (6) Appetizers (4) Condiments and Sauces (3) Side Dish (3) Show all... Beverages (2) Breakfast/Brunch (1) Salad (1) Sandwich (1) Occasion Christmas (4) Thanksgiving (3) Cocktail Party (1) Technique Slow Cook (7) Saute (6) Bake (3) Fry (1) Grill/Barbecue (1) Show all... Marinate (1) No Cook (1) Stew (1) Topic Recipe (24) 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 = "Difficulty:Easy"; var omni_prop8 = "Cuisine:Mexican,Season:Winter,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 07/16/2012 Guisado de Pollo (Chicken and Potato Stew) Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef. Issue #149 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 11/10/2008 Mexican Eggnog Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays. Issue #116 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 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 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 Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. 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 Christmas Salad This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving. Issue #55 11/28/2007 Ponche This favorite drink kicks off the festive holiday parties in Mexico City. Issue #55 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 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 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 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 01/19/2007 Black Mole Sauce Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce." Issue #1 01/19/2007 Squash Blossom Soup Squash blossoms impart a delicate flavor and color to this delicious soup. Issue #1 01/19/2007 Yellow Mole Sauce This versatile mole is infused with herbs, giving it an almost medicinal flavor. Issue #1 01/25/2010 Spicy Sweet Potato Soup Sweet potatoes give creamy body to this soup, while spicy chipotle peppers balance the sugary flavor of the tubers. Continue... Does Not Apply Source: What's Cooking? « Previous 1 2 Next »