Homesick Texan (2)
Simply Recipes (2)
Main Course (28)
Side Dish (6)
Soups & Stews (6)
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
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.
Zucchini or other summer squash may be substituted for pattypan squash.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
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.
When making these, remember that raw tortillas shrink a bit when they're cooked.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This sauce is tarter when made with tomatillos.
El Topil restaurant in Oaxaca serves these with mezcal.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
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.
This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
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.
This beef-enriched soup is a local favorite in Juchitan, Mexico.