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Narrow Results You've Selected: Easy Mexican Saveur Fall Remove all Main Ingredient Vegetables (12) Beef (3) Potato (3) Bread (2) Cheese (2) Show all... Chicken (2) Fruit (2) Pork (2) Rice (2) Shellfish (2) Tomato (2) Eggs (1) Fish (1) Game (1) Non-Alcoholic (1) Nuts (1) Rum (1) Course Main Course (7) Side Dish (7) Appetizers (3) Soups & Stews (3) Beverages (1) Show all... Breakfast/Brunch (1) Condiments and Sauces (1) Dessert (1) Occasion Thanksgiving (6) Backyard BBQ (1) Technique Saute (5) Slow Cook (5) Bake (3) Fry (2) Braise (1) Show all... Broil (1) Grill/Barbecue (1) No Cook (1) Roast (1) Steam (1) Stew (1) Topic Recipe (21) 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 = "Season:Fall"; var omni_prop8 = "Difficulty:Easy,Cuisine:Mexican,Source:Saveur,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 08/09/2012 Pescado Encarcelado (Fish Stuffed with Pico de Gallo) This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. 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 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 07/16/2012 Guisado de Pollo (Chicken and Potato Stew) 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. Issue #149 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. 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 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 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 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 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 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 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 05/02/2007 Chile con Queso In the border towns of El Paso, Texas, and Juárez, Mexico, only true white cheddar will do for this classic dip. Issue #10 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 10/12/2007 Horchata with Chocolate and Pumpkin Seeds This decadent adaptation of horchata is spiked with cinnamon and dark chocolate, making it a delightful liquid dessert. Does Not Apply « Previous 1 2 Next »