Cuisine: Mexican
Enchiladas, burritos, quesadillas - our list of Mexican recipes includes all your favorites. Put your own twist on these staples or try a new dish out!
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EntreeElote (Mexican Corn on the Cob)
Typically served by Mexican street vendors, elote is served hot with mayonnaise, Cotija cheese, and Ancho chile powder. (Recipe courtesy of…
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EntreeMango Shrimp Tacos
Combine grilled shrimp and mango for a summertime taco. People can assemble their own combinations.
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BeverageHorchata
From Adrianna Adarme of the Fresh Tastes blog: This horchata recipe is a Mexican beverage topped with cinnamon and served iced cold.
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AppetizerSalsa Verde
Learn two methods of cooking tomatillos to make a homemade salsa verde recipe from food blogger Aube Giroux of the Kitchen Vignettes blog.
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EntreeShrimp Cilantro
Shrimp is a staple of many Latin American cuisines and this shrimp cilantro dish is a classic way to serve this ubiquitous seafood.
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AppetizerSalsa Verde or Salsa Roja
Salsas verde and roja are staple Mexican sauces, used daily by the average family. Salsa verde, or green sauce, is typically made with…
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Breakfast and BrunchGreen or Red Chilaquiles
Chilaquiles, or tortilla casserole, is a traditional Mexican dish usually served during breakfast or brunch, although it can be eaten at…
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AppetizerCeviche Acapulco
Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled…
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EntreeSpice-Rubbed Pork Tenderloin in Corn Husks
This dish by Chef Barbara Pool Fenzl requires just 20 minutes in the oven and can cook while you entertain your guests.
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EntreeSeared Tuna Tortilla Sandwich
This sandwich by Chef Vincent Guerithault bypasses bland tuna in a can for fresh tuna steaks, which are layered with tortillas—the bread of…
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Side DishDutch Oven Green Chili Corn Bread
Chef Chuck Wiley likes to bake this flavorful corn bread in a Dutch oven over a campfire. The cast iron pan makes it especially crispy. You…
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EntreeSugar and Chile Cured Duck Breasts
This is Chef Robert McGrath's contemporary take on trail food, inspired by the Old West. It's a whole other world from hardtack, however,…
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EntreeCoffee-Roasted Fillet of Beef with Pasilla Chili Broth
Chef Robert del Grande's unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give…
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Soup and StewTraditional Posole
Try Chef Barbara Pool Fenzl's take on posole, an original Southwest comfort food. Posole is an ancient feast day dish and is a favorite on…
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EntreeAncho-Glazed Chicken
Chefs Mary Sue Milliken and Susan Feniger use one of their favorite chiles—the aromatic, coffee-scented ancho—in a marinade that is…
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EntreeGoat Cheese and Crab Rellenos with Fiery Black Bean-Pineapple Salsa
Chef Stephan Pyles prefers to "roast" the chiles for rellenos by frying them in hot oil for a few minutes until they blister. He then dips…