Gorditas, elote, potato tacos, and all of the recipes from "Mexico Feeds Me", an exploration of the cuisine of Zacatecas, Mexico. Arroz a la Mexicana This vibrant rice is served with virtually every meal in Zacatecas. Todd Coleman Pork in Red Chile Sauce (Asado de Bodas) This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. Todd Coleman Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me » Todd Coleman Enchiladas These enchiladas aren't baked; they're simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away. Todd Coleman Frijoles de la Olla (Stewed Beans With Pico de Gallo) Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas. Todd Coleman Masa Cakes Stuffed With Eggs (Gorditas de Huevos) These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Todd Coleman Zacatecan Baked Masa Cakes (Gorditas Zacatecanas) Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Todd Coleman Squash Blossom Sauté (Guiso de Flor de Calabaza) Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas. Todd Coleman Mole Verde Zacatecano Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Todd Coleman Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me » Todd Coleman Fava Bean Soup (Sopa de Habas) The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Todd Coleman Tacos de Papa These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy. Todd Coleman Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me » Todd Coleman Tags: Recipes Mexican Food View the discussion thread.