Food Blogga (1)
Main Course (6)
Side Dish (5)
Soups & Stews (3)
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.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
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.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
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.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Any variety of small, tender summer squash will do for this recipe. Even winter squash will be fine, as long as it's young and tender.
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