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09/17/2012
Sopa de Frijol (Black Bean Soup)
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
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
07/18/2012
Salsa Roja (Tomato and Chile Salsa)
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
07/16/2012
Sopa de Fideo (Mexican Noodle Soup)
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
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
12/20/2011
Vuelve a La Vida (Veracruzan Seafood Cocktail)
Roberto Santibañez, chef at Fonda restaurant in Brooklyn, New York, shared his recipe for this bracing seafood cocktail, a popular Mexican hangover cure.
Issue #144
04/13/2011
Arroz a la Mexicana (Mexican Rice)
This vibrant rice is served with virtually every meal in Zacatecas.
Issue #138
04/13/2011
Guiso de Flor de Calabaza (Squash Blossom Sauté)
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
Issue #138
03/24/2010
Huevos Rancheros
Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in "Best Breakfast in Town," about La Abeja, a café in the Highland Park neighborhood of Los Angeles.
Issue #127
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
10/10/2008
Chile-and-Cheese Dip
A foolproof take on a party favorite.
Issue #115
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
04/19/2010
Step-by-Step Guacamole
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
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
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