Showing 26—50 of 262 results

Whole fish in Mexican green sauce: Pescado en verde Karen Hursh Graber

What better recipes to accompany a still from the 1944 film Pasión Jarocho, or "Veracruz Passion?" This classic regional dish goes perfectly with the story of lovers in a small Mexican fishing village who seem destined to be kept apart by rumors and jealousy. read more

fish main-dishes

Jalisco style chicken stew: Cuachala Karen Hursh Graber

From Tuxpan, Jalisco, this dish is traditionally eaten in a clay bowl called a plato cuachalero, but it can be served in any kind of soup bowl. read more

poultry main-dishes Jalisco

Mushroom and spinach enchiladas: Enchiladas de champiñones y queso Karen Hursh Graber

In the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom's protein content and meaty texture. Use a variet... read more

vegetables masa main-dishes vegetarian

Mexican guava glazed chicken: Pollo con salsa de guayaba Karen Hursh Graber

Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create ... read more

fruit poultry main-dishes

Mexican Yucatan-style lentil stew: Potage de lentejas estilo yucateca Karen Hursh Graber

This hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xca... read more

meat main-dishes beans-and-legumes Yucatán Peninsula

Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño Karen Hursh Graber

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more

vegetables main-dishes side-dishes Oaxaca

Oaxacan yellow mole: Amarillo Karen Hursh Graber

Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol... read more

vegetables poultry main-dishes mole-and-pipian Oaxaca

Mexican turkey in a dark spice sauce: Chilmole from the Yucatan Karen Hursh Graber

A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig... read more

poultry main-dishes Campeche, Campeche

Mexican-style rabbit in red pipian with wild mushrooms: Pipian rojo con conejo y hongos silvestres Karen Hursh Graber

This colorful alabrije rabbit by Jacobo Angeles races across the Mexican mountain meadows. © Alvin Starkman, 2008 I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I ... read more

meat main-dishes Puebla

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more

poultry main-dishes Puebla

Smoked pork chops with orange and Mexican maguey sauce: Chuletas ahumadas con salsa de naranja y miel de maguey Karen Hursh Graber

Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked ... read more

meat main-dishes

Coconut shrimp: Camarones al coco Karen Hursh Graber

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by... read more

seafood main-dishes Campeche

Baked coconut shrimp with mango sauce: Camarones con coco y mango al horno Karen Hursh Graber

This is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the froze... read more

fruit seafood main-dishes

Mexican beef brisket tacos: Tacos de carne deshebrada Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

Mexican tacos of shredded beef brisket.
© Jeanine Thurston, 2011

As a working mother, I love preparing dishes that keep on giving for a couple more meals. Every Tuesday is Taco Tuesday in my home and as a working of two very picky eaters, brisket tacos is one of our favorites. I love it because my slow cooker does all the work for me. read more

meat main-dishes tacos-and-enchiladas

Mexican potato patties: Tortitas de papa Karen Hursh Graber

Potato, onion, garlic and eggs are essential for tortitas de papa. © Daniel Wheeler, 2010 Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens make... read more

vegetables main-dishes vegetarian side-dishes

Meat and vegetable stew: Mole de olla de res Karen Hursh Graber

Ancho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook... read more

vegetables meat main-dishes soups

Sonora style beef stew: Guisado de res sonorense Karen Hursh Graber

Cooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground a... read more

vegetables meat main-dishes soups Sonora

Stewed beef shanks with vegetables: Guisado de chambarete Karen Hursh Graber

This is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat refle... read more

vegetables masa meat main-dishes soups

Mexican Spanish style beef and vegetable stew: Chambarete español Karen Hursh Graber

Although classified under "soups," this is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also m... read more

vegetables meat main-dishes soups Aguascalientes

Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina Karen Hursh Graber

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ... read more

fish main-dishes side-dishes

Stuffed roasted turkey roulade: Rollo de pavo relleno Karen Hursh Graber

This traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness ... read more

poultry main-dishes

Baked chilaquiles: Chilaquiles al horno Karen Hursh Graber

We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out t... read more

poultry masa main-dishes side-dishes

Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups g... read more

cheese vegetables main-dishes vegetarian side-dishes

Chorizo stuffed chayote: Chayote relleno con chorizo Karen Hursh Graber

The mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ poun... read more

vegetables meat main-dishes side-dishes

Fish quesadillas: Pescadillas Karen Hursh Graber

These could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature ... read more

seafood masa main-dishes

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Showing 26—50 of 262 results