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Grill/Barbecue (23) Roast (17) Stew (15) Broil (14) Chill (13) Marinate (10) Steam (9) Freeze (7) Braise (3) Poach (3) Brine (1) Stir-Fry (1) Topic Recipe (343) 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 = "Cuisine:Mexican"; var omni_prop8 = "Mexican,Cuisine:Mexican"; var omni_pageName="saveur:"+omni_prop12; 08/01/2012 Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) 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. Issue #149 07/27/2012 Salsa de Chile Pasilla Oaxaqueño y Miltomate (Chile and Tomatillo Salsa) This recipe comes to us from Iliana de la Vega from El Naranjo restaurant in Austin, TX. Its rich spiciness would enhance slow-roasted carnitas or grilled chicken. Issue #149 07/27/2012 Salsa Verde con Aguacate (Green Salsa with Avocado) This green salsa from Iliana de la Vega from El Naranjo restaurant in Austin, TX is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish; especially delicious with roasted pork dishes or tacos carne asada. Issue #149 07/27/2012 Sopa de Chile Poblano (Poblano Chile Soup) Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream. Issue #149 07/27/2012 Mexican Chocolate This Mexican chocolate tablet recipe comes from Hugo and Ruben Ortega of Hugo's restaurant in Houston, TX. The hardened chocolate tablets can be used to make hot chocolate for drinking with churros or in savory dishes like mole poblano. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. 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 07/18/2012 Churros (Mexican Fritters) Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking. Issue #149 07/18/2012 Raspado de Mango (Mango Ice) This refreshing frozen treat is a Mexican version of granita. Issue #149 07/17/2012 Agua de Piña con Nopal (Pineapple and Cactus Drink) The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012). Issue #149 07/17/2012 Frijol con Puerco (Pork and Black Bean Stew) In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient. Issue #149 07/17/2012 Caldo de Res (Beef and Guajillo Chile Stew) Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico. 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 07/17/2012 Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. Issue #149 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 « Previous 1 2 3 4 5 . . .18 Next »