results for "mexican"
Main Course (7)
Soups & Stews (4)
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.
Mango-chile is one of hundreds of flavors of paleta (ice-pops) you can find in Mexico.
Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.
This refreshing frozen treat is a Mexican version of granita.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
This dessert is a symphony of sweet and tart.
After a spicy meal, the bright and simple taste of this sorbet is quite refreshing.
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.
Tamarind-chile is one of the hundreds of flavors of paleta that you'll find in Mexico. Other popular flavors include arroz con leche, pineapple, and strawberries and cream.
These Mexican milk candies get their silky texture from sweetened milk.
Ruben Ortega, pastry chef at Hugo's in Houston, Texas, gave us the recipe or this fruity atole.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Masa harina, a dried, floury form of masa (Mexican corn dough), is sold in many supermarkets.
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Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.