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This is a simple yet tasty version of the Tex-Mex classic.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
In the border towns of El Paso, Texas, and Juárez, Mexico, only true white cheddar will do for this classic dip.
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.
Out of season, use canned squash blossoms.
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