Tex-Mex Recipe Roundup

Published Aug 2, 2009 8:00 AM

Recipes by Cuisine

Photography by Matt Taylor-Gross

17 dishes that showcase this spicy and flavorful crossover cuisine.

Mexican Scrambled Eggs

Sour Cream Nachos

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.

These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio’s Taco Haven. See the recipe for Ralphie’s Special Tacos »

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Hatch Green Chile Enchiladas

Corn Tamales with Tomatillo Salsa

Shredded Beef with Lime and Avocado

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

Jalapeño Corn Bread

Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish. See the recipe for Jalapeño Corn Bread »

Crab-Stuffed Jalapeños

This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.