Posole and tortillas star alongside beans, chicken and beef in Mexican cooking. From the humble taco, enchilada and burrito to Swordfish Steaks with Yucatecan Garlic-Spice Marinade, Mexican food has something for every taste and style of cooking.
Red Chile Sauce
Dried red chiles are skilled roasted them cooked into a thick, piquant sauce, perfect with fried eggs, chicken or pork.
This is a simple and tasty dish that fills the kitchen with the savory aromas of the Southwest.
Arroz con Seitan
A veggie tribute to the enduring Hispanic dish (arroz con pollo) that lets the chicken cross the road for yet another day.
Quick Red Posole with Beans
Posole is a Mexican long-simmered stew chock full of history, endless variations of ingredients, and the common thread of hominy.
Mexican Scallop Fajitas
Lower your carbohydrates and make this a salad by not using the tortillas. Place shredded lettuce on plates, spoon salsa over salad and then add scallops.
Avocado Tomatillo Salsa
Tomatillos are friendlier than they look — the rough husk is just a wrapper for the sweetish green fruit. This salsa is served as a dip, but it is also delicious atop grilled fish and Mexican dishes.