results for "appetizers"
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
These chiles are a common bar snack in Monterrey.
This simple recipe showcases the pure flavor of ripe avocados.
This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico.
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.
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.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
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.
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.
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.
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.
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Out of season, use canned squash blossoms.
Does Not Apply
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.