Mexican Food, Recipes and Cuisine

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Narrow Results You've Selected: Mexican Saveur Easy Side Dish Remove all Main Ingredient Vegetables (15) Potato (3) Rice (3) Beans (2) Cheese (2) Show all... Fruit (2) Shrimp (2) Bread (1) Chicken (1) Eggs (1) Fish (1) Tomato (1) Season Summer (10) Fall (7) Spring (3) Winter (3) Occasion Thanksgiving (6) Backyard BBQ (1) Christmas (1) Technique Slow Cook (4) Fry (3) Grill/Barbecue (3) No Cook (3) Saute (3) Show all... Bake (2) Chill (2) Marinate (2) Broil (1) Poach (1) Steam (1) Stew (1) Topic Recipe (23) 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 = "Course:Side Dish"; var omni_prop8 = "Cuisine:Mexican,Source:Saveur,Difficulty:Easy,Course:Side Dish"; var omni_pageName="saveur:"+omni_prop12; 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 07/17/2012 Frijoles de Olla (Stewed Pot Beans) These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Issue #149 06/03/2010 Mexican-Style Roasted Corn The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue... Issue #130 10/13/2009 Creamed Roasted Onions The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce. Issue #124 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 10/13/2009 Sweet Potatoes in Syrup with Guava This sweet and citrusy dish can be served as a side or as a dessert. Issue #124 10/13/2009 Mexican Rice Pilaf We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners. Issue #124 04/19/2010 Step-by-Step Guacamole This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue... Issue #104 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 01/16/2008 Candied Squash and Sweet Potatoes (Calabaza y Camote) This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo. Issue #96 01/28/2008 Nopales Salad with Jalapeño Dressing Beneath the prickly exterior of nopales lies pure, delicious flavor. Issue #92 01/09/2006 Refried Beans with 'Venom' This is a favorite Monterrey side dish. Issue #76 05/03/2007 Flour Tortillas When making these, remember that raw tortillas shrink a bit when they're cooked. Issue #68 05/03/2007 Corn Tortillas You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells. Issue #68 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 10/24/2000 Charcoal-Grilled Corn on the Cob with Mayonnaise, Cheese, and Chile This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise. Issue #36 03/04/2002 Green Rice (Arroz Verde) This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986). Issue #26 12/05/2000 Seasoned Mashed Potatoes This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat. Issue #16 05/02/2007 Pickled Vegetables This Mexican favorite is a crunchy, vinegary salad of mixed vegetables. Issue #10 04/06/2012 Baja Ceviche Tostadas Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor. Does Not Apply « Previous 1 2 Next »