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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
11/09/2011
Grilled Spot Prawns with Finger Lime and Basil
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
06/28/2011
Fish Tacos with Roasted Tomato Salsa
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
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
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
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 Jalapeńo Dressing
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Issue #92
01/09/2006
Roasted Serrano Chiles
These chiles are a common bar snack in Monterrey.
Issue #76
05/03/2007
Flour Tortillas
When making these, remember that raw tortillas shrink a bit when they're cooked.
Issue #68
11/28/2007
Christmas Salad
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
Issue #55
04/06/2007
Fresh Ham with Red Chile Marinade
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Issue #55
10/24/2000
Shrimp and Octopus Cocktail
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
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
01/29/2008
Nachos
This is a simple yet tasty version of the Tex-Mex classic.
Issue #18
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
Veracruz-Style Empanadas
Empanadas, or turnovers, can be found throughout Mexico. One of our favorite fillings is minilla, a spicy mixture of shark, olives, and capers.
Issue #12
05/02/2007
Shark Empanada Filling
This delicious filling is almost as Spanish as it is Mexican.
Issue #12
05/02/2007
Fish with Acuyo Sauce
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
Issue #12
05/02/2007
Stacked Cheese Enchiladas
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
Issue #10
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