20
results
Narrow Results
You've Selected:
Tomato
Recipe
Summer
Mexican
Source
Saveur (17)
Farmgirl Fare (1)
Homesick Texan (1)
NPR (1)
Difficulty
Easy (15)
Medium (4)
Course
Main Course (8)
Condiments and Sauces (6)
Appetizers (3)
Breakfast/Brunch (2)
Side Dish (2)
Occasion
Backyard BBQ (2)
Christmas (2)
Thanksgiving (1)
Technique
Fry (6)
Saute (4)
Slow Cook (4)
Bake (3)
Broil (2)

Advertisement
09/04/2012
Sopa Fría de Aguacate (Chilled Avocado Soup)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
05/27/2009
Tomato Salsa
This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope.
Issue #121
01/27/2009
Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Issue #121
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
01/16/2008
Grilled Tomato Salsa
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
Issue #96
05/03/2007
Ralphie's Special Tacos
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Issue #68
05/03/2007
Tex-Mex Flaming Cheese
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
05/03/2007
Puffy Tacos
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
05/03/2007
Tex-Mex Chile con Queso
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Issue #68
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
11/07/2000
Dried Shrimp Cakes with Cactus Salsa
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Issue #25
05/02/2007
Salsa Roja
We like to eat this "roasted" tomato salsa with tortilla chips.
Issue #12
08/01/2012
Menu: A Summer Fiesta
Succulent tacos, spicy salsas, and slow-simmered rice and beans—these classic Mexican dishes are some of what we love most about the country's cuisine. Gather friends to savor the summer with cool and creamy avocado soup, pan-fried crabs smothered in a smoky chipotle sauce, juicy carne asada tacos, frosty margaritas, and more.
Does Not Apply
05/05/2010
Roasted Corn And Tomatillo Salsa
White corn from Mexico is the centerpiece of this tasty, refreshing salsa. Continue...
Does Not Apply
Source: NPR
04/14/2010
Green Tomato Relish
Not all relishes are sweet. This chunky version, seasoned with cilantro and cumin, makes a great alternative to salsa—dig in with chips, mix it into guacamole, or use it to top quesadillas and tacos. Or, go with the relish concept and use it on a cheeseburger in place of ketchup and a pickle.
Does Not Apply
Source: Farmgirl Fare
04/14/2010
Ninfa’s Green Sauce
Green is good, and the proof is in this salsa, made with green tomatoes, tomatillos, jalapenos, avocadoes, and cilantro. Garlic and sour cream add the finishing touches on this recipe that was featured on the Homesick Texan blog.
Does Not Apply
Source: Homesick Texan