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04/05/2012
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
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
07/16/2012
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
07/15/2012
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
01/09/2006
These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard.
Issue #73
05/03/2007
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
10/24/2000
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
Issue #36
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
01/02/2013
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Issue #152
01/19/2012
Fresh chorizo, without a casing, is simple to make; here, it features in a potato dish.
Issue #144
04/11/2013
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
04/12/2011
Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast.
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
01/21/2008
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
Issue #90
01/16/2008
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
08/01/2012
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
Issue #149
07/16/2012
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Issue #149
07/15/2012
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
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