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153
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Recipe (153)
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04/16/2010
The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. Continue...
Issue #112
08/27/2010
Sweet, tart, savory, and spicy, this Mexican Salad from Eating Out Loud is just right for a picnic.
Continue...
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Source: Eating Out Loud
08/14/2009
Elote translates as roasted corn on the cob, and Mexico is famous for its version, where corn is slathered with an addictive mix of sour cream or mayonnaise, chile powder, and crumbled cheese. Continue...
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Source: Homesick Texan
05/20/2011
This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
Issue #139
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/15/2012
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
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.
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09/21/2009
Refried beans and tortillas are the easiest of snacks, and can be kept in the fridge for spontaneous snacking at any time of the day.
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Source: New York Times
07/29/2008
Instant transport to the streets of a Mexican city can be achieved by eating this tasty snack of grilled corn on the cob with cheese.
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Source: Epicurious
05/08/2013
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Issue #149
01/10/2008
A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime.
Issue #114
05/07/2008
Watermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick.
Issue #112
03/01/2007
Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking.
Issue #100
01/16/2008
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
Issue #96
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
05/03/2007
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Issue #68
05/03/2007
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
10/24/2000
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
Issue #36
05/02/2007
The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.
Issue #12
05/02/2007
For a tangier, spicier way to enjoy your tequila, try this tasty sangrita.
Issue #10
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