results for "mexican"
Main Course (14)
Soups & Stews (5)
Side Dish (3)
Quick & Easy (1)
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in "Best Breakfast in Town," about La Abeja, a café in the Highland Park neighborhood of Los Angeles.
This sauce is tarter when made with tomatillos.
We like to eat this "roasted" tomato salsa with tortilla chips.
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.
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.
A foolproof take on a party favorite.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
This vibrant rice is served with virtually every meal in Zacatecas.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Succulent tacos, spicy salsas, and slow-simmered rice and beans—these classic Mexican dishes are some of what we love most about the country's cuisine. Gather friends to savor the summer with cool and creamy avocado soup, pan-fried crabs smothered in a smoky chipotle sauce, juicy carne asada tacos, frosty margaritas, and more.
Does Not Apply
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.