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08/09/2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
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.
Issue #149
07/17/2012
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
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.
Issue #149
07/16/2012
Pollo al Horno (Chile-Spiced Grilled Chicken)
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.
Issue #149
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
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.
Issue #149
11/25/2009
Chile-Rubbed Roast Turkey
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
Issue #124
01/16/2008
Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos)
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.
Issue #96
01/16/2008
Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota)
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Issue #96
01/09/2006
Shredded Dried Beef with Scrambled Eggs
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
12/04/2000
Pollo Relleno
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Issue #16
12/04/2000
Shrimp in Creamy Chile Sauce
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
Issue #16
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
04/26/2010
Carne Asada With Cilantro Chutney
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...
Does Not Apply
Source: Over the Hill and on a Roll
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.
Does Not Apply
Source: New York Times
09/21/2009
Achiote-Rubbed Butternut Squash Tacos
Soft cubes of spicy squash with sour cream and cheese make these vegetarian tacos satisfying enough even for meat-lovers.
Does Not Apply
Source: Herbivoracious
09/21/2009
Curried Tempeh Taco Salad
Curry powder and a splash of soy sauce give this tempeh salad a round and satisfying flavor.
Does Not Apply
Source: Healthy Cooking Community