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04/13/2011
Guiso de Flor de Calabaza (Squash Blossom Sauté)
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
Issue #138
01/27/2011
Pork with Mole Negro Sauce
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
Issue #119
07/27/2011
Steak Fajitas with Green Sauce
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
01/16/2008
Three-Chile Salsa
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
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
12/06/2005
Warm Quail Salad
While At Laja, the best restaurant in the Valle de Guadalupe, chef-owner Jair Tellez maked this dish for us using wild local quail and whatever field greens and fresh herbs were available.
Issue #77
12/06/2005
Squash and Cauliflower Soup with Shrimp
Zucchini or other summer squash may be substituted for pattypan squash.
Issue #77
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
07/07/2011
Fajitas
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
05/03/2007
Flour Tortillas
When making these, remember that raw tortillas shrink a bit when they're cooked.
Issue #68
05/03/2007
Puffy Tacos
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
10/24/2000
Árbol Chile Sauce
This sauce is tarter when made with tomatillos.
Issue #36
03/08/2002
Stuffed Jalapenos
El Topil restaurant in Oaxaca serves these with mezcal.
Issue #29
11/07/2000
Shrimp with Tequila and White Cornmeal Sauce
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Issue #25
11/07/2000
Mexican Fish Soup
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
Issue #25
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
12/04/2000
Pollo Relleno
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Issue #16
12/04/2000
Mexican Beef Stew
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Issue #16
12/04/2000
Masa-Thickened Chile Soup with Beef
This beef-enriched soup is a local favorite in Juchitan, Mexico.
Issue #16
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