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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.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
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.
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.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This is one of the best dishes served at the Maxwell Street market in Chicago.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Carne asada, a staple of Mexican cooking, is seasoned and grilled beef. This recipe calls for thinly slicing juicy flatiron steak, as opposed to the more typical skirt steak, and grilling it quickly, making this an excellent warm-weather weeknight meal. Serve with warm tortillas, if you like. Continue...
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Source: Over the Hill and on a Roll