results for "mexican"
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
These chiles are a common bar snack in Monterrey.
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.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.
Juicy roast suckling pig paired with a sweet corn salad is an inspired combination from chefs Jimmy Bradley and Bill McDaniel, of New York City's The Red Cat.
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