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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.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
These chiles are a common bar snack in Monterrey.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
This delicious filling is almost as Spanish as it is Mexican.
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
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
Out of season, use canned squash blossoms.
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