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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
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Squash Bread Pudding with Rum Sauce
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
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
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
01/16/2008
Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota)
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Issue #96
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
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
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
02/27/2007
Stuffed Chiles in Walnut Sauce (Chiles en Nogada)
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
07/04/2010
Hot Pepper and Cool Watermelon Salsa
Sriracha chile sauce and rice vinegar spice up this sweet and savory salsa. Continue...
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Source: In the Kitchen and On the Road with Dorie
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...
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Source: What's Cooking?
09/21/2009
Soft Black Bean Tacos
Refried beans and tortillas are the easiest of snacks, and can be kept in the fridge for spontaneous snacking at any time of the day.
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Source: New York Times
09/21/2009
Achiote-Rubbed Butternut Squash Tacos
Soft cubes of spicy squash with sour cream and cheese make these vegetarian tacos satisfying enough even for meat-lovers.
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Source: Herbivoracious
09/21/2009
Curried Tempeh Taco Salad
Curry powder and a splash of soy sauce give this tempeh salad a round and satisfying flavor.
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Source: Healthy Cooking Community
08/28/2009
Mexican Breakfast Torta
Food Blogga reinvents the endlessly versatile Mexican torta as a breakfast food with a hearty topping of eggs and chorizo. Continue...
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Source: Food Blogga
08/22/2002
Corn with Squash
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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