MexConnect
Cuisine  >  Recipes with ingredient “main-dishes”
Columns
Tags
Showing 251—258 of 258 results

Pasta salad with jalapeno vinaigrette: Coditos con salsa Karen Hursh Graber

This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead... read more

Mexican seafood: Pescados y mariscos Karen Hursh Graber

During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfi... read more

Harvest cornpatch soup: Sopa de milpa Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more

Meat steamed in maguey leaves: Mixiotes Karen Hursh Graber

The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrap... read more

Chicken in green mole: Pollo en mole verde Karen Hursh Graber

A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" north of the border. In Mexi... read more

Stuffed chiles in walnut sauce: Chiles en nogada Karen Hursh Graber

There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit... read more

Stewed pork with chipotle on tostadas: Tinga poblana Karen Hursh Graber

Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ... read more

Mexican fava bean soup: Caldo de habas vegetariano Karen Hursh Graber

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more
Showing 251—258 of 258 results
All Tags