This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me... read more

This seasonal adaptation of a traditional manchamanteles — "tablecloth stainer" — uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes... read more

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias... read more

This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more

Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ... read more

The filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian ... read more

The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of suga... read more

Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou... read more

This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place... read more

I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredien... read more

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. A cousi... read more

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yu... read more

These crunchy plantain fritters, or "little Mexican spiders," made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains,... read more

Horchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata i... read more

In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima's signature candy. read more

This is not the classic margarita, but it's a great summer blender drink that can be made in quantity. Try this frozen margarita with strawberries instead of mangos. Ingredients 10 ounces froze... read more

Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling's Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and n... read more

These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi... read more

Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dr... read more

Called chispas, chispitas, or in some places just the English "sprinkles," these colored decorations are fun and festive. They add pizzaz to that favorite Mexican cake — pastel de tres leches. Ingre... read more

No kids' party in Mexico would be complete without a gelatin, and this one is so easy and attractive. It really does look like sparkling mosaic tiles set in a background of white, and is just like the ... read more

Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy subst... read more

Here's a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avo... read more

This Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup a... read more