This long-simmered soup matches spiced black beans with a roasted tomato purée.
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
This sweet and citrusy dish can be served as a side or as a dessert.
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.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
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.
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.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Salt cod appears on Christmas Eve tables throughout Mexico.
This is one of the best dishes served at the Maxwell Street market in Chicago.
This mole traditionally accompanies unfilled tamales.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of 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.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.