Recipezaar: Central Mexico,Healthy recipes

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Chicken Fajitas

Wed, 26 May 2004 20:00:10 -0400

This is the perfect dish for casual entertaining. Guests are able to make their very own personalized fajitas right when they want them. This is also great for those picky eaters out there! -- posted by MizEmerilLagasse

Broccoli and Bell Peppers

Tue, 19 Oct 2004 20:00:16 -0400

This is a great healthy side dish for most meats and main dishes. Presentation is great. -- posted by Quiet Man

Tomatillo Sauce

Mon, 21 Mar 2005 16:39:01 -0500

From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, fresh tomatillo sauce! Great on grilled chicken! If you want a really hot salsa, don't seed the jalapenos! -- posted by ChipotleChick

Fat Free Watermelon-cranberry Agua Fresca

Sun, 17 Apr 2005 21:06:10 -0400

Aguas frescas are popular fresh-fruit drinks in Mexico. Although water is a standard ingredient, this undiluted version is a thirst-quenching refresher whether accompanying spicy foods or sipped in the sun. Points 2. -- posted by Dancer^

Habanero Grilled Chicken on a Bed of Pasta

Wed, 26 Oct 2005 14:40:02 -0400

A really tasty and spicy low-fat option. Forget about boring diet chicken dinners. The sauce makes all the difference. -- posted by Molly Bloom

Jicama Y Ensalada Anaranjada Picante (Spicy Oranges & Jicama

Mon, 29 May 2006 20:38:07 -0400

I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead. -- posted by NcMysteryShopper

Homemade Tortillas

Sun, 03 Sep 2006 21:34:31 -0400

It's almost impossible to find tortillas in Japan, so I've started to make my own. They taste so much better than store bought ones, I think I'll keep making them when I move back to the states! -- posted by Ennui on Rice

Salpicon

Fri, 08 Sep 2006 20:36:42 -0400

The radishes add both flavor and an interesting texture to this salsa. Bitter orange juice is dificult to find outside of Yucatan. So, you can approximate the flavor profile by mixing 1 part orange juice with 2 parts grapefruit juice. As a variation to this recipe, you can add 1/4 cup diced tomato or avocado. Serve this salsa as an accompaniment to seafood, chicken, or pork dishes. -- posted by Chef Sean #2

Shredded Chicken for Tostadas (Tinga)

Sat, 24 Feb 2007 21:37:52 -0500

My best friend taught me how to make this and it is authentic. -- posted by mariposa13

Rustic Roasted Tomato Salsa (Salsa De Molcajete)

Fri, 06 Apr 2007 15:50:35 -0400

I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since. -- posted by Witch Doctor

My Personal Chicken Tortilla Soup (Sopa De Tortilla)

Tue, 10 Apr 2007 15:59:48 -0400

I have many recipes on how to make Tortilla Soup, even the ones from Ninfa's, Mansion on Turtle Creek, Felix's, etc. But none really equaled the Tortilla Soup my housekeeper made during my stay in Mexico. This is as close as I can come to her recipe. Good Tasting! -- posted by Witch Doctor

Elote (Mexican Corn-On-The-Cob)

Sun, 15 Apr 2007 23:13:23 -0400

Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten! -- posted by Witch Doctor

Viva Mexico Guacamole

Thu, 19 Apr 2007 17:02:46 -0400

Start with the simplest perfect mash of avocado, garlic and salt. Then add green chili, white onion and red tomato (the colors of the Mexican flag) to create a perfect guacamole thats perfect with a bowl of chips at a Cinco de Mayo party. Adding cilantro and lime to the basic guacamole gives it the flavors to stand alone, as a topping for crispy tacos or tostadas, or even as a dip. -- posted by Witch Doctor

Peach Sangria

Thu, 24 May 2007 23:21:36 -0400

The base of this Sangria is frozen the night before serving and taken out of the freezer two hours prior to serving time. -- posted by Witch Doctor

Spicy Hot Apple Salad

Sat, 14 Jul 2007 16:22:32 -0400

I have always been mad for chili pepper spiced apples that are common as a noon snack in Mexico. So this is where the idea originally came from. I wanted a strong flavor that made good pairs With the sweet sour taste of the apples. So here it is. -- posted by Jacinto

Salsa

Fri, 07 Dec 2007 02:13:13 -0500

This is a mild fresh salsa using really good ingredients. Our friends ask for it all of the time. -- posted by Chef #272314

Sopaipillas

Fri, 25 Jul 2008 18:59:44 -0400

While I was visiting my friend in Arizona, she had me help her make Sopaipillas. I loved them! They're mexican, but sold in Arizona, New Mexico, Texas, and other states near Mexico. You can literally point to the mountains at the back of her house and say "There's Mexico!" Mexican fried breads. Golden fried puffs, usually served with butter or honey for dessert. You can also try them with cinnamon and sugar. -- posted by Giniaa

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374