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Narrow Results You've Selected: Fry Spring Easy Mexican Remove all Source Saveur (8) Homesick Texan (1) Main Ingredient Fish (4) Cheese (3) Bread (2) Nuts (1) Pork (1) Show all... Shellfish (1) Shrimp (1) Vegetables (1) Course Main Course (7) Appetizers (4) Sandwich (1) Side Dish (1) Occasion Backyard BBQ (3) Topic Recipe (9) 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,Season:Spring,Difficulty:Easy,Cuisine:Mexican"; var omni_pageName="saveur:"+omni_prop12; 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 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 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 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 04/06/2012 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." Does Not Apply 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... Does Not Apply Source: Homesick Texan