Food Blogga (1)
Main Course (17)
Side Dish (10)
Soups & Stews (7)
This long-simmered soup matches spiced black beans with a roasted tomato purée.
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
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.
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
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.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This sweet and citrusy dish can be served as a side or as a dessert.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
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.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.