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.
Sopaipillas with Honey Ice Cream
This is an easy version of a Mexican doughnut made with flour tortillas, similar to a Louisiana beignet.
Peach and Brie Quesadillas
Ripe but firm peaches work best. If the peaches are too ripe, the quesadillas will be soggy. Placing the fillings on one side of the tortilla and folding the other half over like a taco makes the quesadillas easier to handle.
Seitan in Mexican Gravy
This dish works best over a bed of brown rice, with a fresh green salad on the side.
Pollo en Mole Verde
Epazote is a fresh herb that can be found in Latino markets. Its flavor is strong, acidic and lemony. The most common use of epazote is to flavor beans and sauces.