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Narrow Results You've Selected: Fry Main Course Mexican Remove all Source Saveur (29) Chaos in the Kitchen (1) Ezra Pound Cake (1) Homesick Texan (1) The Paupered Chef (1) Show all... Week of Menus (1) Difficulty Easy (17) Medium (11) Main Ingredient Vegetables (17) Fish (9) Cheese (8) Pork (8) Chicken (7) Show all... Tomato (5) Beef (4) Shrimp (4) Bread (3) Fruit (3) Nuts (3) Shellfish (2) Beans (1) Chocolate (1) Rice (1) Season Summer (18) Spring (11) Fall (4) Occasion Backyard BBQ (3) Topic Recipe (34) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Mexican"; var omni_prop8 = "Technique:Fry,Course:Main Course,Cuisine:Mexican"; var omni_pageName="saveur:"+omni_prop12; 08/01/2012 Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins. 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 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 07/16/2012 Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas) These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas. 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 04/23/2012 Grilled Fish Tacos with Creamy Chipotle Sauce These delicious fish tacos go great with a chipotle-mayonnaise sauce. Issue #146 04/12/2013 Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken) Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Issue #138 02/07/2012 Asado de Bodas (Pork in Red Chile Sauce) This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. Issue #138 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 03/12/2010 Beer-Battered Fish Tacos Adding beer to the batter helps the fish for these tacos fry up golden brown. Continue... Issue #127 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 01/16/2008 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 01/16/2008 Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba) The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad. Issue #96 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 12/05/2005 Pork Braised with Ancho Chiles Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador. Issue #76 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 Puffy Tacos The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco. Issue #68 03/06/2007 Big Jim Chiles Stuffed with Corn and Jack Cheese This Colorado twist on a Mexican favorite uses surprisingly mild big jim chiles to delicious effect. Issue #52 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 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 « Previous 1 2 Next »