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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
07/15/2012
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
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
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
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
05/02/2007
Stacked Cheese Enchiladas
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
Issue #10
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
04/05/2012
Baja Ceviche Tostadas
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
Does Not Apply
12/17/2010
Roasted Peaches in Bourbon Syrup with Smoked Salt
In his cookbook Salted, Mark Bitterman writes of this recipe: "Your first bite will expand the boundaries of sensation separating your mouth from the rest of your body, and you'll be feeling spiciness in the warmth of your hands and smokiness in the tingling of your toes."
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05/21/2010
Veracruz-Style Fish Tostadas
A richly tangy but not too spicy tomato-based salsa creates a distinctive fish tostada in this blog from Homesick Texan. The Spanish influence over the cuisine of the Mexican state of Veracruz is apparent in the complexity of flavors that create a dish both savory and satisfying. Continue...
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Source: Homesick Texan
01/27/2010
Chipotle Wings
Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema.
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11/24/2009
Kimchi Quesadillas
Quesadillas are always a crowd pleaser, and are perfect to munch on while watching the big games. This traditionally Mexican dish takes on a Korean flair with kimchi and pork belly.
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Source: Week of Menus
02/12/2008
Chipotle-Lime Glazed Shrimp
We love this recipe not only because the shrimp have a perfectly spicy kick, but also because it is a great recipe to serve with a round of cold margaritas.
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Source: Ezra Pound Cake
02/02/2008
Shrimp Quesadillas
Shrimp quesadillas are a perfect appetizer for a Mexican-themed party.
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Source: Chaos in the Kitchen