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24 results for "mexican"
Narrow Results You've Selected: Easy No Cook Remove all Source Saveur (22) Eating Out Loud (1) Food Network (1) Main Ingredient Vegetables (13) Fruit (6) Shellfish (5) Shrimp (3) Tomato (3) Show all... Cheese (1) Chicken (1) Fish (1) Non-Alcoholic (1) Course Appetizers (10) Condiments and Sauces (9) Side Dish (4) Beverages (2) Main Course (2) Show all... Salad (2) Sandwich (1) Soups & Stews (1) Cuisine Mexican (22) Gluten-Free (6) Vegan (3) Vegetarian (3) Central/South American (1) Show all... Cuban (1) Tex-Mex (1) Season Summer (17) Spring (5) Fall (1) Winter (1) Occasion Backyard BBQ (3) Cocktail Party (2) Topic Recipe (24) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"mexican"; var omni_prop11 = omni_channel+":"+"mexican"; var omni_prop12 = omni_channel+":"+"mexican"; var omni_prop18 = "mexican"; var omni_prop20 = ""; var omni_prop5 = "Technique:No Cook"; var omni_prop8 = "Difficulty:Easy,Technique:No Cook"; var omni_pageName="saveur:"+omni_prop12; 09/07/2009 Chile Rub This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless. Issue #123 05/27/2009 Mexican Seafood Cocktail This dish goes perfectly with fried tortilla chips and cold beer. Issue #121 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 06/06/2012 Michelada The Michelada combines Mexican cerveza with ingredients usually associated with a Bloody Mary - lime, tomato juice, Worcestershire sauce, and hot sauce - for a refreshing summer cocktail. Does Not Apply 05/27/2009 Tomato Salsa This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope. Issue #121 05/07/2007 Cactus Salad Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste. Issue #102 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 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 03/06/2007 Mango and Queso Blanco Salsa Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese. Issue #85 05/03/2007 Corn Tortillas You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells. Issue #68 05/02/2007 Guacamole This simple recipe showcases the pure flavor of ripe avocados. Issue #20 05/02/2007 Shrimp Cocktail Veracruz-Style This citrusy shrimp appetizer comes from Veracruz, Mexico. Issue #12 05/02/2007 Shellfish Cocktail In Veracruz, Mexico, this dish, whose Spanish name literally means "Return to Life," is reputedly a hangover remedy. Issue #12 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 08/27/2010 Mexican Jicama and Pineapple Salad Sweet, tart, savory, and spicy, this Mexican Salad from Eating Out Loud is just right for a picnic. Continue... Does Not Apply Source: Eating Out Loud 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 04/06/2012 Baja Ceviche Tostadas Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor. Does Not Apply 10/31/2011 Escabeche De Cebolla (Yucatecan Pickled Red Onions) Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico. Issue #142 03/01/2007 Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico) Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking. Issue #100 05/02/2007 Salsa Verde The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico. Issue #12 « Previous 1 2 Next »