Mexican Food, Recipes and Cuisine

25 results for "appetizers"
Narrow Results You've Selected: Mexican Vegetables Appetizers Remove all Source Saveur (20) Food.People.Want (1) SF Gate (1) Week of Menus (1) What's Cooking? (1) Difficulty Easy (17) Medium (3) Season Summer (13) Spring (3) Winter (3) Fall (2) Occasion Backyard BBQ (2) Cocktail Party (1) Technique No Cook (6) Fry (5) Saute (3) Bake (2) Broil (1) Show all... Chill (1) Grill/Barbecue (1) Marinate (1) Poach (1) Roast (1) Slow Cook (1) Steam (1) Topic Recipe (24) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Course:Appetizers"; var omni_prop8 = "Cuisine:Mexican,Main Ingredient:Vegetables,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 01/28/2008 Nopales Salad with Jalapeño Dressing Beneath the prickly exterior of nopales lies pure, delicious flavor. Issue #92 01/09/2006 Roasted Serrano Chiles These chiles are a common bar snack in Monterrey. Issue #76 05/02/2007 Guacamole This simple recipe showcases the pure flavor of ripe avocados. Issue #20 05/02/2007 Chipotle Mayonnaise This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico. Issue #12 08/23/2012 Cóctel de Mariscos (Seafood Cocktail) This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Issue #149 08/14/2012 Tostadas de Camarón Seco (Shrimp Tostadas) A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca. Issue #149 12/07/2005 Tampico-Style Avocados This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas. Issue #89 05/03/2007 Sour Cream Nachos Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. Issue #68 05/02/2007 Pickled Vegetables This Mexican favorite is a crunchy, vinegary salad of mixed vegetables. Issue #10 01/02/2013 Beef Brisket and Picadillo-Stuffed Empanadas Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. Issue #152 11/24/2009 Kimchi Quesadillas Quesadillas are always a crowd pleaser, and are perfect to munch on while watching the big games. This traditionally Mexican dish takes on a Korean flair with kimchi and pork belly. Does Not Apply Source: Week of Menus 01/16/2008 Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba) The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad. Issue #96 05/08/2013 Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco) This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy. 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 06/03/2010 Mexican-Style Roasted Corn The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue... Issue #130 04/19/2010 Step-by-Step Guacamole This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue... Issue #104 10/24/2000 Unfilled Tamales The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking. Issue #36 03/01/2002 Squash-Blossom Quesadillas Out of season, use canned squash blossoms. Does Not Apply 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 « Previous 1 2 Next »