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01/16/2008
Mexican-Style Fermented Pineapple Drink
A refreshing beverage of sweet, sour and spice.
Issue #96
09/07/2009
Chile Rub
This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
Issue #123
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
03/04/2002
Green Rice (Arroz Verde)
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Issue #26
05/09/2013
Mexican Breakfast Dishes
Rich, spicy, and invigorating, Mexican breakfast dishes are perfect for any occasion—and any time of day.
Does Not Apply
02/03/2011
Paloma
Tequila-based Mexican cocktail with grapefruit juice and lime.
Does Not Apply
03/19/2013
Capirotada (Mexican Bread Pudding)
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Issue #149
08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
05/27/2009
Mexican Seafood Cocktail
This dish goes perfectly with fried tortilla chips and cold beer.
Issue #121
01/27/2009
Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Issue #121
01/10/2009
Agua de Jamaica
Dried hibiscus flowers lend their flavor to this sweet, refreshing drink.
Issue #121
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
05/07/2007
Purslane and Pork Stew
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Issue #102
08/29/2007
Sweet Tamarind Drink
Sweet, tart, and highly refreshing, this drink belongs to a family of Mexican chilled drinks called aguas frescas.
Issue #98
08/14/2008
Watermelon Punch
This summery Mexican beverage can be turned into a refreshing cocktail with the addition of cachaca or white rum to taste.
Issue #51
05/02/2007
Cactus Paddle Salad
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
Issue #10
05/02/2007
Mexican Wedding Cookies
These traditional wedding cookies can be prepared, calmly, days in advance of the big day.
Issue #10
07/16/2012
Guisado de Pollo (Chicken and Potato Stew)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
02/03/2012
Chavela (Mexican Beer with Tomato Juice)
A classic version of a Mexican cerveza preparada (prepared beer), the chavela couldn't be simpler: tomato juice, hot sauce, beer, lemon, and ice, with a salted rim.
Does Not Apply
11/28/2007
Romeritos with Shrimp Cakes
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
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