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01/27/2009
Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Issue #121
07/18/2012
Salsa Roja (Tomato and Chile Salsa)
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
03/24/2010
Huevos Rancheros
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.
Issue #127
10/24/2000
Árbol Chile Sauce
This sauce is tarter when made with tomatillos.
Issue #36
05/02/2007
Salsa Roja
We like to eat this "roasted" tomato salsa with tortilla chips.
Issue #12
05/27/2009
Tomato Salsa
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.
Issue #121
12/04/2000
Mexican Beef Stew
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.
Issue #16
04/19/2010
Step-by-Step Guacamole
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
10/10/2008
Chile-and-Cheese Dip
A foolproof take on a party favorite.
Issue #115
01/16/2008
Grilled Tomato Salsa
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
Issue #96
05/03/2007
Ralphie's Special Tacos
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Issue #68
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
05/03/2007
Puffy Tacos
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
04/13/2011
Arroz a la Mexicana (Mexican Rice)
This vibrant rice is served with virtually every meal in Zacatecas.
Issue #138
05/03/2007
Tex-Mex Flaming Cheese
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.
Issue #68
05/03/2007
Tex-Mex Chile con Queso
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Issue #68
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
08/01/2012
Menu: A Summer Fiesta
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
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
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.
Issue #114
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