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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
Pork and Hominy Stew (Posole Rojo)
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Issue #96
01/16/2008
Three-Chile Salsa
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
Issue #96
01/28/2008
Nopales Salad with Jalapeño Dressing
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Issue #92
03/06/2007
Mango and Queso Blanco Salsa
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
Issue #85
01/09/2006
Roasted Serrano Chiles
These chiles are a common bar snack in Monterrey.
Issue #76
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
12/04/2000
Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Issue #16
05/02/2007
Shark Empanada Filling
This delicious filling is almost as Spanish as it is Mexican.
Issue #12
05/02/2007
Cactus Paddle Salad
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
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
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.
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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.
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Source: Homesick Texan
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
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
08/17/2009
Avocado Chicken Salad
Chicken salad—maybe the most underrated of all salads—is revamped with a fresh seasonal twist in this recipe from Serious Eats. Continue...
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Source: Serious Eats
03/01/2002
Squash-Blossom Quesadillas
Out of season, use canned squash blossoms.
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