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.
Unlike the classic basil pesto, this cilantro-based version adds Southwestern flair to pastas and dips.
You’ll find so many uses for this bold, spicy blend of tomatillos, tomatoes, peppers and seasonings
Ensalada with Jicama, Corn and Beans
A super fresh and refreshing salad from Chicago’s Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.
Chile and Cheese Fritters
Dip them in salsa, serve them with Mexican — but make a lot, because they go fast.
Cilantro Lime Rice
The simple addition of lime and cilantro creates a sublime rice that will become your new standard.
Turn stale corn tortillas and some pantry staples into a hearty vegetarian one-dish meal.
Three Sisters’ Mole
Chiles, nuts and chocolate star in the sauce perfect in enchiladas or on baked chicken.
This is not a salsa for wimps. It’s hot enough to bring tears to the eyes of any tall Texan.