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Narrow Results You've Selected: Recipe Mexican Fall Remove all Source Saveur (36) Food Blogga (1) Healthy Cooking Community (1) Herbivoracious (1) In the Kitchen and On the Road with Dorie (1) Show all... Martha Stewart (1) New York Times (1) Over the Hill and on a Roll (1) What's Cooking? (1) Difficulty Easy (29) Medium (12) Main Ingredient Vegetables (24) Beef (8) Beans (6) Cheese (6) Chicken (6) Show all... Fruit (5) Pork (4) Tomato (4) Bread (3) Nuts (3) Potato (3) Rice (2) Shellfish (2) Eggs (1) Fish (1) Game (1) Non-Alcoholic (1) Rum (1) Shrimp (1) Turkey (1) Course Main Course (17) Side Dish (10) Appetizers (7) Soups & Stews (7) Condiments and Sauces (3) Show all... Beverages (1) Breakfast/Brunch (1) Dessert (1) Sandwich (1) Occasion Thanksgiving (9) Backyard BBQ (3) Birthday (1) Cocktail Party (1) Technique Saute (11) Slow Cook (9) Fry (6) Bake (4) Grill/Barbecue (4) Show all... Roast (4) Broil (3) No Cook (2) Steam (2) Stew (2) Braise (1) Chill (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 = "Season:Fall"; var omni_prop8 = "Topic:Recipe,Cuisine:Mexican,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 08/09/2012 Pescado Encarcelado (Fish Stuffed with Pico de Gallo) 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. Issue #149 07/18/2012 Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo) 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. 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 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) 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. Issue #149 07/16/2012 Guisado de Pollo (Chicken and Potato Stew) 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. 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 11/25/2009 Chile-Rubbed Roast Turkey We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue... Issue #124 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 10/13/2009 Sweet Potatoes in Syrup with Guava This sweet and citrusy dish can be served as a side or as a dessert. Issue #124 10/13/2009 Squash Bread Pudding with Rum Sauce This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins. Issue #124 10/13/2009 Mexican Rice Pilaf 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. Issue #124 05/07/2007 Purslane and Pork Stew The subtle bitterness of the purslane gives way to the tang of the tomatillo broth. Issue #102 01/16/2008 Candied Squash and Sweet Potatoes (Calabaza y Camote) 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. Issue #96 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) 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. Issue #96 01/16/2008 Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota) In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in. Issue #96 01/21/2008 New Mexican Sopaipillas Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity. Issue #90 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 11/11/2005 Refried Ayocote Beans Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos. Issue #71 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 « Previous 1 2 3 Next »