results for "mexican"
Soups & Stews
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter.
Does Not Apply
This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
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.
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
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.
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.