results for "mexican"
Side Dish (4)
Main Course (2)
This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
This dish goes perfectly with fried tortilla chips and cold beer.
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.
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
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.
Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
This simple recipe showcases the pure flavor of ripe avocados.
This citrusy shrimp appetizer comes from Veracruz, Mexico.
In Veracruz, Mexico, this dish, whose Spanish name literally means "Return to Life," is reputedly a hangover remedy.
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
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.
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
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking.
The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.