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05/02/2007
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
01/27/2010
Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema.
Does Not Apply
01/05/2010
Inspired by the flavors of elote, Mexican corn on the cob, this popcorn topping mixes bright lime zest with spicy chile and salty cheese.
Does Not Apply
07/23/2008
This is a French dessert made with Mexican chocolate.
Does Not Apply
Source: The Perfect Pantry
07/16/2012
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Issue #149
07/16/2012
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/16/2012
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Issue #149
06/03/2010
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
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Issue #130
02/27/2013
Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter.
Does Not Apply
07/18/2012
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
07/18/2012
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
07/17/2012
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/16/2012
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/13/2010
Mango-chile is one of hundreds of flavors of paleta (ice-pops) you can find in Mexico.
Issue #131
07/13/2010
Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.
Issue #131
03/24/2010
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
06/06/2012
The Michelada combines Mexican cerveza with ingredients usually associated with a Bloody Mary - lime, tomato juice, Worcestershire sauce, and hot sauce - for a refreshing summer cocktail.
Does Not Apply
12/17/2010
Flan Imposible (Impossible Chocolate Flan)
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07/09/2008
Similar to Mexican mole, this chocolate-spiced rub is much faster to make.
Does Not Apply
Source: The Hungry Mouse
08/09/2012
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Issue #149
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