Mexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients For the carame... read more

This is a quick, easy and delicious dessert. Like any flan, it needs to be prepared in advance and refrigerated. There are many instant flan mixes in Mexico that are now widely used by housewives-in-a-... read more

Considered one of the classic Mexican desserts, flan takes on a far more distinctive character when prepared using fragrant vanilla beans. Mexican vanilla flan should be made one day ahead of time and ... read more

This classic Mexican flan is adapted from Essential Cuisines of Mexico by Diana Kennedy, who based it on a recipe by Josefina Velazquez de Leon, who collected recipes from all over Mexico and wrote sev... read more

Spring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients ... read more

Here Mexico's favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by put... read more

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

Coconut ready to drain the milk © Sergio Wheeler, 2011 This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients ... read more

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

This dessert has coconut in the cream filling and on top — a double dose for coconut lovers. Ingredients ¾ cup sugar 1/3 cup flour 4 eggs 1 cup milk 1 cup coconut cream (... read more

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

A pot of freshly made frijoles de la olla is my absolute favorite way to eat beans. I love how pure and fresh they taste fresh from the olla, or pot. As soon as they were ready to eat I would fill a large bowl, add some fresh salsa and scoop them up with a homemade tortilla. read more

This guacamole recipe is super simple and fresh. Beware — it’s also addictive. The best part about guacamole is experimenting and making it uniquely yours. Here is our version, but you can add more or less of each ingredient to satisfy your personal palate. read more

El Chupacabra Martini will set your honey’s heart afire. The fiery red blood orange juice infused with the explosive Brazilian aphrodisiac of acai is sure to make sparks fly. Hints of guava and pineapple nectar in this drink are fruits from Puerto Rico (where Chupacabra sightings were first reported). You can barely taste the coconut rum in this sweet drink, which makes it extra dangerous, just like its namesake. read more

This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school. Ingredients 1 ½ pounds jicama,... read more

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

When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates ... read more

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

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it rea... read more

This recipe is adapted from one taught at Susana Trilling's Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room tem... read more

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

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

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more

This is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this... read more