Homesick Texan (2)
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Main Course (21)
Side Dish (5)
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.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
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.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
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.
These chiles are a common bar snack in Monterrey.
When making these, remember that raw tortillas shrink a bit when they're cooked.
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.
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.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
This is a simple yet tasty version of the Tex-Mex classic.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Empanadas, or turnovers, can be found throughout Mexico. One of our favorite fillings is minilla, a spicy mixture of shark, olives, and capers.
This delicious filling is almost as Spanish as it is Mexican.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.