Food Blogga (1)
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Main Course (6)
Soups & Stews (6)
Side Dish (3)
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.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
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.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
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.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
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.
This favorite drink kicks off the festive holiday parties in Mexico City.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
This simple recipe showcases the pure flavor of ripe avocados.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
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.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
Squash blossoms impart a delicate flavor and color to this delicious soup.
This versatile mole is infused with herbs, giving it an almost medicinal flavor.