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08/08/2012
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.
Issue #149
07/18/2012
This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping.
Issue #149
07/18/2012
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
Issue #149
07/17/2012
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
07/16/2012
This sweet-tart drink is a popular streetside cooler in Mexico.
Issue #149
06/28/2011
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
07/13/2010
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.
Issue #131
07/13/2010
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.
Issue #131
03/12/2010
Adding beer to the batter helps the fish for these tacos fry up golden brown. Continue...
Issue #127
10/13/2009
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.
Issue #124
11/10/2008
These Mexican milk candies get their silky texture from sweetened milk.
Issue #116
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
01/16/2008
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.
Issue #96
02/27/2007
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
09/30/2008
This soup with a decidedly Mediterranean look was actually discovered by the author in Mexico.
Does Not Apply
Source: New York Times
02/02/2008
Shrimp quesadillas are a perfect appetizer for a Mexican-themed party.
Does Not Apply
Source: Chaos in the Kitchen
08/26/2010
While exploring the differences between Mexican rice and Spanish rice, Chef in You created this recipe for a quick and easy tomato rice dish that will go with all your Mexican-themed dishes.
Continue...
Does Not Apply
Source: Chef In You
02/12/2013
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.
Issue #149
07/27/2012
This Mexican chocolate tablet recipe comes from Hugo and Ruben Ortega of Hugo's restaurant in Houston, TX. The hardened chocolate tablets can be used to make hot chocolate for drinking with churros or in savory dishes like mole poblano.
Issue #149
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