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The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Out of season, use canned squash blossoms.
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Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.