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.
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
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.
Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish.
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
These Mexican milk candies get their silky texture from sweetened milk.
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.
This is a mezcal-friendly snack.
This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists.
These traditional wedding cookies can be prepared, calmly, days in advance of the big day.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
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Pepitas (pumpkin seeds) and pecans tossed with chili powder and salt are delicious and a cinch to prepare.
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Source: Martha Stewart