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07/07/2011
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
02/27/2007
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
02/12/2013
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
Issue #149
05/25/2013
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Issue #157
07/17/2012
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Issue #149
07/16/2012
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Issue #149
07/27/2011
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
03/06/2007
This Colorado twist on a Mexican favorite uses surprisingly mild big jim chiles to delicious effect.
Issue #52
04/06/2012
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
Does Not Apply
08/16/2012
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
Issue #149
07/17/2012
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.
Issue #149
01/16/2008
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Issue #96
01/09/2006
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
05/03/2007
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
08/01/2012
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
05/03/2011
Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling.
Does Not Apply
08/22/2002
This simple dish is a staple of home cooking throughout Spain and Latin America.
Does Not Apply
04/12/2013
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Issue #138
02/07/2012
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
Issue #138
02/18/2013
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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