Food

Tex-Mex Recipe Roundup

August 2, 2009

17 dishes that showcase this spicy and flavorful crossover cuisine.

Mexican Scrambled Eggs — This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »Matt Taylor-Gross

Classic Guacamole — Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »Matt Taylor-Gross

Fajitas — Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo Leon, under the name arrachera al carbon.Jasmine P. Ting

Chile con Queso — This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.Matt Taylor-Gross

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.Laurie Smith

Ralphie's Special Tacos — 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 »Laurie Smith

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.Helen Rosner

Hatch green chile enchiladas — Roasted Hatch chiles are the most important ingredient for this recipe. You can purchase green chiles fresh or frozen online (find our favorite Hatch chile sources here), available in mild, medium and hot varieties. From July to October, some produce shops and farmers markets carry them fresh. As a substitute, use roasted Anaheim or other green chiles (but don't tell anyone from New Mexico). Get the recipe for Hatch Green Chile Enchiladas »Matt Taylor-Gross

Corn Tamales with Tomatillo Salsa — This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for Corn Tamales with Tomatillo Salsa »Heami Lee

Red Chile Enchiladas — The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for Red Chile Enchiladas »Matt Taylor-Gross

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.André Baranowski

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

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.André Baranowski

Puffy Chicken Tacos — Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine.Todd Coleman

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa — Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the fire along with the meat.Todd Coleman

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