results for "mexican"
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This sweet and citrusy dish can be served as a side or as a dessert.
Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.
This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
A foolproof take on a party favorite.
The Blue Margarita at Club No Minors in Houston gets its dazzling color from blue curaçao liqueur.
A recipe from the inventor of the machine-made frozen margarita.
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana.
This dessert is a symphony of sweet and tart.
Zucchini or other summer squash may be substituted for pattypan squash.
These chiles are a common bar snack in Monterrey.
Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador.
This chili sauce can kick up any dish, from tamales to eggs.
When making these, remember that raw tortillas shrink a bit when they're cooked.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.