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01/16/2008
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Issue #96
12/07/2005
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Issue #89
03/08/2002
Dallas-based candy maker R. J. Williams believes his “Mexican fudge” to be richer, smoother, and easier to make than American fudge.
Issue #29
12/04/2000
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.
Issue #16
05/02/2007
This delicious filling is almost as Spanish as it is Mexican.
Issue #12
05/02/2007
This refreshingly sweet dessert is a variation of a typical Mexican treat.
Issue #12
08/22/2002
Eggplant is not a crop that has traditionally been grown in New Mexico, but this dish is very much in the traditional Mexican style.
Does Not Apply
07/17/2012
This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.
Issue #149
07/18/2012
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Issue #149
06/22/2011
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
Issue #131
04/28/2011
This dish is emblematic of the spare but flavorful cooking favored in El Paso and the neighboring Mexican city of Juárez. Continue...
Issue #121
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04/19/2010
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
02/06/2009
Instead of plain mayonnaise, make a cheesy-mayo spread to turn this simple meal into a winner.
Does Not Apply
Source: Big Oven
01/30/2009
Cotjia cheese, pickled jalapenos and chopped cilantro give new life to green beans.
Does Not Apply
Source: Simply Recipes
01/25/2009
Perfect for a summer barbecue, this chilled salad has layers of beans, cheese, bacon and corn.
Does Not Apply
Source: All Recipes
10/09/2008
Saveur magazine's executive food editor, Todd Coleman, shows you how to make the quintessential Mexican breakfast: chilaquiles.
Does Not Apply
05/28/2013
Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation.
Issue #157
08/03/2012
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Issue #149
03/04/2010
Bartender Phil Ward, of Mayahuel in New York City, developed this cardamom-spiked cocktail to pair with white rum.
Issue #128
10/13/2009
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
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