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Narrow Results You've Selected: Recipe Mexican Nuts Remove all Source Saveur (13) Martha Stewart (1) Difficulty Easy (6) Medium (5) Course Main Course (5) Dessert (3) Appetizers (2) Condiments and Sauces (2) Salad (1) Season Fall (3) Spring (3) Summer (1) Winter (1) Occasion Christmas (2) Thanksgiving (1) Technique Fry (5) Bake (3) Broil (1) Chill (1) No Cook (1) Show all... Roast (1) Saute (1) 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 = "Main Ingredient:Nuts"; var omni_prop8 = "Topic:Recipe,Cuisine:Mexican,Main Ingredient:Nuts"; var omni_pageName="saveur:"+omni_prop12; 02/12/2013 Pollo en Mole Poblano (Chicken with Puebla-Style Mole Sauce) Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. 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 07/11/2011 Pepita and Cilantro Pesto Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish. Issue #140 07/11/2011 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. Issue #140 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 11/10/2008 Milk Fudge with Fruit and Nuts These Mexican milk candies get their silky texture from sweetened milk. Issue #116 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 11/11/2011 Spicy Fried Peanuts This is a mezcal-friendly snack. Issue #29 03/06/2007 Chicken with Pumpkin Seed Sauce This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists. Issue #22 05/02/2007 Mexican Wedding Cookies These traditional wedding cookies can be prepared, calmly, days in advance of the big day. 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 Peppered Pineapple Upside-Down Cake This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics. Does Not Apply 10/12/2009 Spiced Pecans and Pepitas Pepitas (pumpkin seeds) and pecans tossed with chili powder and salt are delicious and a cinch to prepare. Does Not Apply Source: Martha Stewart