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Recipes by Cuisine
Mexican
Café de Olla
By
KATE HILL
Tequila Sunrise
By
AMANDA SCHUSTER
Pan de Muerto (Bread of the Dead)
By
DAVID AND JOSÉ CÁCERES
Toasted Rice Horchata
By
FANY GERSON
Fany Gerson’s Horchata Paletas
By
FANY GERSON
Huevos a la Mexicana
By
SAVEUR EDITORS
Our Most Popular Guacamole Recipe Ever
By
ROBERTO SANTIBANEZ
Baja Fried Fish Tacos
By
KAT CRADDOCK
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Coconut Fried Shrimp Tacos
By
KAT CRADDOCK
Soft-Shell Crab Tacos with Basil Guacamole and Sesame Salsa Roja
By
EDUARDO RÍOS
Swiss Chard and Chipotle Tacos
By
SAVEUR EDITORS
Pescado Embarazado (Grilled Fish Skewers)
By
ESTHER SANCHEZ
Summer Squash Tacos with Queso Fresco and Avocado Salsa
By
FATIMA KHAWAJA
Chile de Árbol Salsa
By
STEPHEN TANNER
Agua de Jamaica (Hibiscus Water)
By
SAVEUR EDITORS
These 44 Cinco de Mayo Recipes Feed a Crowd—From Yucatan Tostadas to Oaxacan Mole
By
FATIMA KHAWAJA
Caldo de Pollo (Mexican Chicken and Vegetable Soup)
By
SAVEUR EDITORS
Blue Corn Pellizcadas with Salsa and Queso Fresco
By
KATE HILL
Potato and Leek Soup (Sopa de Poro y Papa)
By
SAVEUR EDITORS
Scallop Aguachile with Mezcal and Pumpkin Seed Oil
By
TAMMIE TECLEMARIAM
Chicken Tortilla Soup (Sopa Azteca)
By
FARIDEH SADEGHIN
Elote-Style Corn Chowder
By
KAT CRADDOCK
Ceviche de Atún con Piña
By
CARLOS RABA
Yellow Mole with Fish and Cactus Paddles (Mich Mole)
By
SAVEUR EDITORS
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