results for "mexican"
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A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Dallas-based candy maker R. J. Williams believes his “Mexican fudge” to be richer, smoother, and easier to make than American fudge.
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 delicious filling is almost as Spanish as it is Mexican.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
Eggplant is not a crop that has traditionally been grown in New Mexico, but this dish is very much in the traditional Mexican style.
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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.
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
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.
Saveur magazine's executive food editor, Todd Coleman, shows you how to make the quintessential Mexican breakfast: chilaquiles.
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Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation.
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Bartender Phil Ward, of Mayahuel in New York City, developed this cardamom-spiked cocktail to pair with white rum.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.