results for "mexican"
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
El Topil restaurant in Oaxaca serves these with mezcal.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeńos, and, on special occasions, capers.
This simple, overstuffed burrito is typical of those found at local lunch counters across New Mexico.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists.
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
This beef-enriched soup is a local favorite in Juchitan, Mexico.