Mexican Food, Recipes and Cuisine

32 results
Narrow Results You've Selected: Mexican Saveur Condiments and Sauces Vegetables Remove all Difficulty Easy (22) Medium (1) Season Summer (12) Winter (4) Fall (1) Spring (1) Occasion Backyard BBQ (3) Technique No Cook (8) Roast (4) Saute (4) Slow Cook (4) Fry (3) Show all... Broil (2) Brine (1) Poach (1) Topic Recipe (32) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Cuisine:Mexican,Source:Saveur,Course:Condiments and Sauces,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Issue #149 07/18/2012 Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo) In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Issue #149 10/31/2011 Escabeche De Cebolla (Yucatecan Pickled Red Onions) Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico. Issue #142 08/17/2011 Salsa de Piña Picante (Spicy Fresh Pineapple Salsa) Santibañez sees pineapple's firm texture and sweet-tart tang as perfect for salsa and an ideal foil for rich meats. Issue #140 07/11/2011 Chiltomate (Tomato and Habanero Salsa) This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros. Issue #140 07/11/2011 Guacamole Taquero (Taco-Shop Guacamole) This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus. Issue #140 07/11/2011 Salsa de Chipotle Quemado (Burnt Chipotle Salsa) Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat. Issue #140 07/11/2011 Salsa de Tomatillo y Piña Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood. Issue #140 07/11/2011 Salsa de Tomatillo en Molcajete (Roasted Tomatillo and Serrano Salsa) This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well. Issue #140 07/11/2011 Salsa Playera de Lujo (Fresh Tomato and Olive Salsa) This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. Issue #140 07/11/2011 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. Issue #140 07/11/2011 Salsa de Tomatillo Asado con Chipotle (Roasted Tomatillo Salsa with Chipotle and Roasted Garlic) Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Issue #140 02/06/2010 Mango–Habanero Salsa Adding the mangoes after puréeing gives this salsa a chunky texture. Continue... Issue #121 01/27/2009 Salsa Verde The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas. Issue #121 « Previous 1 2 Next »