This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
This Colorado twist on a Mexican favorite uses surprisingly mild big jim chiles to delicious effect.
These are smaller than traditional huaraches.
This is a simple yet tasty version of the Tex-Mex classic.
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
Out of season, use canned squash blossoms.
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