results for "mexican"
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
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 sweet and citrusy dish can be served as a side or as a dessert.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This mole traditionally accompanies unfilled tamales.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Squash blossoms impart a delicate flavor and color to this delicious soup.
In the movie Tortilla Soup, the father cooks elaborate meals that his adult daughters reluctantly attend. However, in their search for fulfillment his children discover that sometimes their own family gave them the completion they sought. Often made with leftovers, this recipe for sopa de tortilla from Seasoned Fork finds the perfectly spicy equilibrium that we all seek.
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Source: Seasoned Fork