results for "mexican"
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Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping.
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
This sweet-tart drink is a popular streetside cooler in Mexico.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.
Tamarind-chile is one of the hundreds of flavors of paleta that you'll find in Mexico. Other popular flavors include arroz con leche, pineapple, and strawberries and cream.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
These Mexican milk candies get their silky texture from sweetened milk.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.