Recipezaar: Gulf Coast Mexico recipes

Texas Roasted Jalapeno Hot Sauce

Sun, 08 Jan 2006 20:11:35 -0500

Hot jalapeno salsa to complement any meat dish or for a simple chip and dip tray -- posted by Fantasy Chef

Jalapeno-Lime Shrimp With Yellow Rice

Mon, 06 Feb 2006 19:59:30 -0500

Form Winn-Dixie. -- posted by Mike #2

Habanero Potatoes Au Gratin

Tue, 14 Mar 2006 13:54:01 -0500

These are delicious as a side dish for chicken or fish or on their own. -- posted by Molly Bloom

Baja Fish Tacos

Thu, 16 Mar 2006 15:52:01 -0500

I found many recipes and put the best parts together. A mexican favorite for many. Try them, they are very good! Healthy too! -- posted by littlePirate

Houston-Style Creamy Jalapeno Dip

Tue, 21 Mar 2006 14:12:31 -0500

After some work, we came up with what we feel is pretty close to the addictive jalapeno dip you get as a "pre-appetizer" at Chuy's in Houston, Texas. -- posted by Kerriedoll

Traditional Mexican Shrimp Cocktail

Fri, 14 Apr 2006 14:48:32 -0400

A traditional Mexican shrimp cocktail from recipegoldmine.com. -- posted by Mike #2

Yucatecan Grilled Pork

Mon, 29 May 2006 21:27:31 -0400

In researching Yucatecan cooking I have found this is Mexican region with strong Mayan and European influence which translates into their food. This recipe was found in "Totally Garlic Cookbook" a small book my late DM picked up on one of her many trips to the Gilroy Garlic Festival. Preparation time does NOT include marinating time. -- posted by Chabear01

Confetti Dip

Mon, 29 May 2006 22:08:43 -0400

A nice chilled dip that can be server with corn chips or as topping on a potato bar. -- posted by Erv Kosch

Ensalada De Palmitos (Hearts of Palm Salad)

Tue, 30 May 2006 13:27:41 -0400

I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens. -- posted by NcMysteryShopper

Shrimp Mojo a Ajo

Wed, 31 May 2006 09:57:37 -0400

This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year. -- posted by Chabear01

Shrimp Veracruz-Style (Camarones a La Veracruzana)

Fri, 02 Jun 2006 15:23:36 -0400

Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough. -- posted by Bayhill

Elswet's Deluxe Spanish Rice

Thu, 08 Jun 2006 20:36:42 -0400

The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted. -- posted by Pagan

Crock Pot Texas Pozole (Mexican Pork and Hominy Soup)

Tue, 20 Jun 2006 13:36:36 -0400

Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop. -- posted by littleturtle

Caribbean Pork Bowl

Tue, 20 Jun 2006 19:22:28 -0400

Great dish to serve with black beans and rice. Posted for ZWT 2. -- posted by LoriInIndiana

Shrimp Vera Cruz

Wed, 28 Jun 2006 19:15:18 -0400

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner. -- posted by PaulaG

Elswet's Chili Melt Down

Thu, 13 Jul 2006 16:44:38 -0400

You can leave out the *starred ingredients for a more kid-friendly chili. Otherwise, this is hot, hot, hot! And good, good, good! This makes a HUGE pot of chili, so you can make ahead and freeze in single or custom portions for use as a side item, or larger portions for the main course. -- posted by Pagan

Chuy's Creamy Jalapeno Dip

Thu, 17 Aug 2006 13:44:15 -0400

I love Chuy's dip and wanted a recipe. I took all the recipes I could find, bought some of the real stuff and made a bunch of batches. This is the closest i could get. No one can beat the real thing. You can adjust the jalepenos according to your taste. Also if you want a smoother texture, everything can be thrown in the blender after step 1. The longer is sits, the hotter it gets. -- posted by Kennasmommy

"meat-Ralf" Makeover

Mon, 11 Sep 2006 19:20:22 -0400

I came up with this recipe while working at a small town restaurant. I hated even the idea of, as my mom calls it, "Meat-Ralf" but the owner wanted to add it to our menu. I set out on a mission to create an edible meatloaf. To the delight of our patrons it wasn't only edible it was delicious. Even my mom loves it. For a gourmet twist I substitute ground sausage with slices of Italian sausage links, also diced canned tomatoes and fresh basil leaves instead of tomato sauce. -- posted by ratherbecookin'

Tomato Salsa

Thu, 21 Sep 2006 20:30:42 -0400

Adapted (I halved the ingredients) from a New Mexico State University website. This is absolutely the best "canned" salsa recipe I have tried. The reason? No tomato paste to give the salsa a sweet taste. To find the original recipe, go to: http://cahe.nmsu.edu.pubs/_e/e-ewe.html. -- posted by TJ Musgrove

Pat's Chicken Mole

Mon, 02 Oct 2006 21:23:57 -0400

In the spring of 2001, I happened to be in Vidalia, Georgia, checking out the onion crop, when I made a very good decision to stop in at a small mom and pop Mexican grocery. The lady who was running the store (Laura Medrano) spoke no English and I spoke no Spanish; however, this did not prevent her from answering all my questions about Mexican food -- we used hand signals, Pidgin English/Spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, I've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and I think that your family will like it too! -- posted by Bone Man

Sonoran Enchilada Pancake

Tue, 17 Oct 2006 16:25:46 -0400

I think most people know by now that Sonoran enchiladas are not rolled but stacked. This is a Sonoran enchilada pancake (my husband rates it 5 stars). Not only did his mom and grandma make this, but when we went to Vera Cruz on vacation this year, it was right there on the breakfast menu, YES!!!!! -- posted by STARTERWIFE

Black and White Mexican Bean Soup

Mon, 23 Oct 2006 22:57:55 -0400

A very good, spicy, tasty, and filling soup. -- posted by Chef #367901

Island Grilled Red Snapper

Wed, 10 Jan 2007 14:41:14 -0500

This is my favorite dish of all time. I first had it when in Jamaica. Simple recipe with a wonderful flavour.Recipe from All Around T.H.E World by Sheila Lukins -- posted by Kit^..^ty Of Canada

Best Ever Ceviche!!!

Wed, 14 Mar 2007 22:10:02 -0400

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!! -- posted by AZRoxy63

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Roasted Pork Enchiladas

Tue, 10 Apr 2007 22:55:47 -0400

Dont want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Heres my favorite way of getting the flavors and not spend too much time in the kitchen. -- posted by Witch Doctor

Real Fajitas (A Dissertation on Fajitas)

Wed, 11 Apr 2007 23:13:54 -0400

O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream! -- posted by Witch Doctor

Jalapeno Poppers

Thu, 12 Apr 2007 18:28:00 -0400

An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!) -- posted by Witch Doctor

Chile Con Queso Mexicano

Thu, 12 Apr 2007 20:29:19 -0400

A good dip for a crowd. Serve with lots of tortilla chips for dipping and lots of tequila. -- posted by Witch Doctor

Ancho Chile Fudge Pie

Thu, 12 Apr 2007 21:37:11 -0400

Ancho Chiles The word ancho means "wide" in Spanish. It is the dried form of the poblano chile. In the dried form it is very dark in color and has a deep rich but sweet taste and is not a very hot chile. In the States many markets called the Ancho chili a Pasilla but that is not correct. The ancho is part of the "holy trinity" of chiles used to make traditional "mole" sauces. Ancho Paste You can use this chile paste as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho compound butter. -- 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

Yucatecan Salsa

Sat, 21 Apr 2007 12:31:42 -0400

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach. -- posted by Chef Sean #2

Red Snapper Veracruzana (Huachinango a La Veracruzana)

Thu, 26 Apr 2007 14:03:10 -0400

The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce. -- posted by Witch Doctor

Shrimp Diablo

Fri, 27 Apr 2007 23:40:42 -0400

This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini. -- posted by Witch Doctor

Bistec a La Mexicana

Sat, 28 Apr 2007 16:18:53 -0400

This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico. -- posted by Witch Doctor

Mango Tomatillo Salsa

Thu, 03 May 2007 17:32:39 -0400

This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach. -- posted by Chef Sean #2

Caribbean Chile Spice Rub

Thu, 03 May 2007 17:47:04 -0400

This all purpose seasoning can be used as a rub on meat, fish, or poultry, sprinkled on potatoes and vegetables, or combined with sour cream or yogurt as a spicy salad dressing. It adds a taste of the Caribbean to any dish. As with any of my recipes calling for any type of chile pepper, feel free to substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach. -- posted by Chef Sean #2

Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde

Mon, 21 May 2007 16:09:34 -0400

Here is an excellent recipe for the Crock-Pot! Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original! -- posted by Witch Doctor

Migas With Fresh Tortillas

Mon, 21 May 2007 21:10:19 -0400

In this dish, you are limited only by your imagination. You have a world of ingredients to choose from. In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are: Crispy cooked and crumbled bacon; Chopped ham; Crumbled chorizo (Browned before you add the eggs); Cooked, shredded chicken or turkey; Grated or diced potatoes (sauteed until tender before adding the eggs; Poblano chiles; Green Bell pepper; Your favorite hot sauce; Green onion; Cayenne pepper (a dash or so); Minced garlic. As long as your dish contains the requisite tortillas, you will still have migas. Of course, if you omit the tortillas, you'll still have a delicious, satisfying dish, but you won't have Migas. -- posted by Witch Doctor

Guadalupe's Guacamole

Tue, 22 May 2007 17:31:40 -0400

The best guacamole you will ever eat. Caution...addictive. -- posted by Vicki in CT

Guajillo Spiced Pork and Potatoes (Puerco Y Papas Al Guajillo)

Tue, 22 May 2007 17:32:16 -0400

Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample! -- posted by Witch Doctor

Pork Picadillo Empanadas With Chipotle Salsa

Tue, 22 May 2007 17:40:58 -0400

Cinnamon, raisins, lime juice and almonds - What a combination! All these flavors are in these empanadas to tempt your taste buds beyond belief! -- posted by Witch Doctor

Albondigas Soup With Cilantro Pesto

Wed, 23 May 2007 16:29:18 -0400

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste. -- 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

Huevos Rancheros

Thu, 24 May 2007 23:23:17 -0400

For breakfast serve two Huevos rancheros per person with fresh fruit or papaya nectar. That'll get your day started! -- posted by Witch Doctor

Zesty Refried Beans

Thu, 24 May 2007 23:25:11 -0400

Take 2 cans of ordinary, bland refried beans and give them some extra flavor! My kids love it fixed this way! -- posted by Witch Doctor

Mexican Spice Cookies

Thu, 24 May 2007 23:26:25 -0400

These cookies will top off your breakfast of Huevos Rancheros. The flavors of the spices come through magnificently! -- posted by Witch Doctor

Grilled Skirt Steak With Onion-Cilantro Relish

Fri, 01 Jun 2007 22:05:15 -0400

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans -- posted by Witch Doctor

Swiss Chard Empanadas

Fri, 01 Jun 2007 22:13:20 -0400

The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables, including squashes, mushrooms and the chard used here. Be sure to use plenty of chard and season it well. Youll want to make a large batch of empanadas when you have the time, then store them well wrapped in the freezer for up to several weeks. -- posted by Witch Doctor

Pinto Bean Soup With Fresh Salsa

Sun, 03 Jun 2007 23:14:07 -0400

Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous days leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans. -- posted by Witch Doctor

Mexican Chocolate Cream Cheese Flan

Mon, 04 Jun 2007 22:07:54 -0400

Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan. -- posted by Witch Doctor

Mexican Quiche for One

Thu, 07 Jun 2007 11:25:42 -0400

Hungry for a Mexican breakfast but don't want to fix for an army? Try this Mexican Quiche for one. Very simple to fix and simply delicious! -- posted by Witch Doctor

Sopa De Lima (Merida, Yucatan)

Thu, 14 Jun 2007 15:29:10 -0400

Totaly authentic and wonderful. Chicken Lime soup. -- posted by Annacia

Yet Another Version of Snapper Veracruz

Fri, 15 Jun 2007 13:04:05 -0400

This is a famous dish from the Gulf of Mexico. It's easy and flavourful; smothered in a bold sauce of tomatoes, olives, capers & chile peppers. Serve with crusty bread, green salad and a a crisp, cold, dry white wine. Found this years ago in magazine. **you can make with any white fish fillet Update June15/07 - I just made this again and I think I like it better using just a wee bit more wine. Little more than 1/3 of a cup but not as much as a 1/2 cup seemed to pull the flavours out better and made for a nicer sauce. -- posted by Beautiful BC

Shrimp With Bacon and Cheese

Tue, 19 Jun 2007 22:20:25 -0400

Delicious combination of flavors. My madre-in-law made this at a party. I made this a romantic meal for the hubby since it can also go well with beer or wine beverages. It is super simple gourmet! -- posted by real riff raff

Southwest Chicken & Rice

Sat, 30 Jun 2007 15:27:22 -0400

Very healthy, extremely tasty, filling meal. Super easy to make - 6 servings Weight Watchers 7pts per serving. -- posted by Chef #517059

Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco)

Mon, 16 Jul 2007 22:48:50 -0400

When I attended Univ. of the Americas in Mexico City during the '60's my Mexican "abuelita" who was from Merida used to make this. The flavors are stunning, the memories sweet. Hope you enjoy this! T.J. This recipe comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz. -- posted by davinandkennard

Dzik (Yucatecan Style Salpicón De Res)

Sat, 25 Aug 2007 23:15:23 -0400

This is incredibly delicious and very authentic. Serve on a lettuce leaf or warm corn tortilla. I have eaten this many times in Merida and when I watched Rick Bayless make this on PBS today I had to share it with all of you! Recipe from Season 5 of Mexico--One Plate at a Time Yucatecan Style salpicón de res -- posted by davinandkennard

Cochinita Pibil (Or "puerco Pibil") (Simplified)

Mon, 14 Jan 2008 19:35:31 -0500

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended. -- posted by Tabascoman77

Michler's Collegiate Concoction

Tue, 22 Jan 2008 22:23:43 -0500

Margarita style drink -- posted by Chef Iron B

Clammy Yummy

Mon, 11 Feb 2008 19:45:40 -0500

This is a really awful drink. -- posted by JBOSEATTLE

The Tornado

Tue, 12 Feb 2008 18:30:52 -0500

we were introduced to this fabulous drink while on vacation in the riviera maya. they taste great and are very potent. -- posted by chia

Chiltomate (Cooked Tomato and Chile Salsa)

Mon, 25 Feb 2008 18:56:20 -0500

Traditional recipe from the Yucatan Peninsula. Aquired while vacationing in Cancun, Mexico. -- posted by Celticevergreen

Ensalada Xek (Jicama and Mandarin Orange Salad)

Mon, 25 Feb 2008 18:59:15 -0500

Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge". -- posted by Celticevergreen

Habanero Pico De Gallo

Mon, 25 Feb 2008 19:00:30 -0500

Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun. -- posted by Celticevergreen

Pat's Low-Fat White Chili

Mon, 25 Feb 2008 20:13:30 -0500

This is a great cold weather dinner. The basic recipe came from a South Beach Diet cookbook. Suggestions: Dress it up with all kinds of goodies like fat-free or low fat shredded cheese, fat free sour cream, salsa, cilantro, green chilies, jalapenos or tortilla strips. None of these really add any fat or calories to speak of. Tortilla strips are usually made by frying strips of flour tortillas for about 30 seconds in oil. I discovered that you can get a close second by spraying a cookie sheet with Pam, laying out strips of whole wheat tortillas, and spraying them again with Pam. Bake at 350 until lightly browned and crisp. Why whole wheat tortillas? They have a comparable calorie count to flour but the whole wheat takes longer to digest which lowers the calories stored as fat and adds additional fiber to your diet. Ive messed with this recipe a LOT. You can play with the ingredients to get a lot more soup. For example, Ive added the following, none of which really ups the calories enough to even mention; o More chicken broth o more salsa o Fresh lime juice o Roasted red peppers Let this be dinner along with a salad, sliced orange with chili powder and salt sprinkled on it, and baked whole wheat tortilla covered with melted fat free or low fat cheese and jalapenos or green chilies. -- posted by Chef #774395

Tuna Seafood Enchiladas

Wed, 26 Mar 2008 19:13:43 -0400

Quick and easy! I made two pans, one Tuna or fish and the other beef or chicken. Same amount of time in the oven. Reader will not recognize (1) 10 3/4 oz. can of soup. -- posted by Montana Heart Song

Tacitos Aka Breakfast Burritos

Tue, 15 Apr 2008 19:47:10 -0400

In South Texas, the combinations of these is as diverse as the population. I've included my recipe which I got from an ex-gf's mother that was Mexican. You can find this type anywhere along the US-Mexican border. We never have leftovers at our house. Recipe easily doubles. -- posted by rontaylor1998

Quesadillas

Wed, 16 Apr 2008 21:02:11 -0400

You can also add meat to these and make in a quesadilla maker, if you have one. -- posted by Chef #362357

BBQ Stuffed Jalapenos

Thu, 05 Jun 2008 19:42:16 -0400

Great for the heat of the moment as a appetizer when grilling for a small or large group. These peppers are flavorful with the smokey and spicy taste of the southwest. When grilling with peppers be sure to remember that the longer they are on the grill the milder they become. Leaving your peppers out of the fridge for a couple of days until beginning to turn red increases the heat. Also don't forget that when preparing your peppers that the more seeds you leave the more heat you will have in your end result. This is a fun recipe to experiment with different cheeses and can even use wood smoker for a more robust flavor. Goes great with my strawberry margarita. -- posted by kegparty

Tex-Mex Salsa

Wed, 11 Jun 2008 02:58:20 -0400

I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes. -- posted by JenJenMarie

Ninfa's Red Salsa

Thu, 12 Jun 2008 21:16:36 -0400

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them. -- posted by ATXChefInTraining

Taco Meat Seasoning

Sat, 19 Jul 2008 03:59:15 -0400

Why buy pre-maid when you have ingredients at home? -- posted by MOBILEBAY

Rice Atole (Mexican Rice Pudding/Arroz Con Leche)

Fri, 29 Aug 2008 09:55:59 -0400

My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature. -- posted by SrtaMaestra

Cochinita Pibil (Mayan Pork Roast)

Mon, 01 Sep 2008 02:25:56 -0400

A cornerstone of the cuisine of the Yucatan Peninsula, this is a simple recipe for a moist, spicy pork roast. If you can't banana leaves you can use foil paper and still get very tender meat.To slice the habaneros use a fork and knife because they will irritate your skin if you touch them. Serve the tacos with fresh salsa and avocado and cucumber slices to garnish. Prep time does not include marinating time. -- posted by Mami Janine

Chipotle Chicken

Fri, 19 Sep 2008 17:18:04 -0400

This recipe includes a very odd ingredient but I promise it balances the heat of the chipotle peppers. Enjoy! -- posted by Tiny_Toodles

Green Chili Cheese Fries

Thu, 16 Oct 2008 21:01:16 -0400

This is too simple to be this good. I cannot remember where I first had these but they have been a favorite of my family for years! You will end up cleaning your plate with your fingers. -- posted by Cheeseburger in Paradise

Mexicana Mama (Carnival Cocktail #5)

Thu, 06 Nov 2008 23:31:43 -0500

I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. I did the Zaar searches & most had already been posted to Zaar, but I found a few of the others at the Carnival Connections site & this is the last of 5. :-). -- posted by twissis

Matagorda Fire

Tue, 16 Dec 2008 18:57:35 -0500

This is a great recipe that will feed a horde. I got the recipe from a friend who taught at a high school I used to work at. He is also a published author -- Ron Rozelle. This recipe works well in a crockpot. Serve in the crockpot with baskets full of corn chips. -- posted by Linda N

Mexican Rice

Thu, 08 Jan 2009 19:42:20 -0500

Lovely Mexican Rice that goes well with tacos or any other Mexican dish. -- posted by Florida Cook

Crema De Palmitos - Hearts of Palm Soup

Thu, 19 Feb 2009 10:56:21 -0500

Recipe adapted from Zarelas Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving. -- posted by Molly53

Beef Carnitas Empanada

Thu, 05 Mar 2009 16:24:34 -0500

A cooking light recipe that I put my own spin on as the reviews for the dough were not good, so I tried the refrigerated pie dough and they turned out great... Cooking time does not count the 1 1/2 hours for the beef carnita sauce to simmer. you can make your own empanada dough if desired. -- posted by CIndytc

Mexican Casserole

Sat, 28 Mar 2009 02:17:41 -0400

Easy to make and tastes wonderful. I have made this many times for my family. All you need is a salad and hot bread and dinner is complete! My entire family loves this dish and my son always hopes there are leftovers so he can take some home with him! -- posted by CarolO

Calabaza Con Pollo

Tue, 31 Mar 2009 11:08:51 -0400

This is a wonderful chicken and vegetable dish that I grew up with in Texas. I believe it is very healthy and filling. When served with mexican rice this dish is killer. -- posted by Chef #393425

Pork Chops With Tangy Peach Salsa

Sat, 04 Apr 2009 10:17:51 -0400

Taco seasoned pan fried pork chops topped with a tangy peach salsa sauce. -- posted by bigwolverine

Bevs Hot and Cheesy Tuna Quesadillas to Die For

Tue, 21 Apr 2009 01:40:18 -0400

Crispy tortilla stuffed with cheese and spicy tuna, a fast and inexpensive recipe that my husband loves and you will too. I was looking for a low calorie recipe and did some experimenting and used ingredients from my mother's hot tuna melt. -- posted by Chef #1242862

Black Bean Salsa

Wed, 29 Apr 2009 15:12:30 -0400

Quick, easy, and spicy. -- posted by Chef #1252970

Caldo De Pollo Con Fideo

Wed, 29 Apr 2009 15:52:16 -0400

This is a south-of-the-border version of chicken noodle soup. It's originally from the food section of the February 18, 2009 Houston Chronicle and comes from the cookbook "Zarela's Veracruz" by Zarela Martinez with Anne Mendelson. Fideo noodles are nested thin noodles and can be found in the Mexican or ethnic section of most grocery stores. -- posted by Leslie in Texas

Shrimp Kebabs With Jalapeno Lime Marinade

Tue, 05 May 2009 12:23:56 -0400

Shrimp marinated in orange juice,lime,honey & jalapenos makes this a delightful meal. Serve with rice,black beans and a flour tortilla. You can substitute 3 lbs. of chicken breast or pork tenderloin and it can be cooked on the outdoor grill or inside your broiler oven. It comes from "Cookin Light" 1998. I am posting for ZWT5. -- posted by BakinBaby

Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Tue, 05 May 2009 16:54:53 -0400

This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. Very traditional in the Yucatan Peninsula. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs. -- posted by Mami Janine

Green Salmon (Or Chicken) Chili

Fri, 08 May 2009 02:39:13 -0400

A cross between a Green curry and a white chili, this recipe can be made with Salmon or chicken. -- posted by Chef #1228626

Salbutes, a Yucatecan Tortilla

Mon, 08 Jun 2009 02:42:12 -0400

Salbutes are delicious little snacks which typify Mayan and Yucatecan cooking. They can be made with a variety of toppings, I've listed the most popular ones. Salbutes can also be served as part of a luncheon menu. Before making these, note that the pickled red onions (so famous in Yucatan cooking) do require a standing time of several hours. It's best to make them a day in advance, they keep for about a week in the refrigerator. For a great casual lunch, try serving salbutes with a bowl of bean soup and a fresh fruit salad. It's a popular combination served at the Mayan Beach Garden in Yucatan where this recipe comes from. -- posted by lynnski / LA

My Mother's Delicious Chicken Soup

Tue, 09 Jun 2009 13:12:23 -0400

I have 3 sisters and we always looked forward to the day our mother made this soup, it is my favorite since i love olives. and now that i got married i tried making it and it was just as delicious!!! -- posted by Yaed

Mexicorn and Cream Cheese Dip

Mon, 15 Jun 2009 18:27:52 -0400

Warm dip made with Cream Cheese, Chilies, Mexicorn -- posted by Miss Ambrosia

Sterling's Restaurant Chicken & Beef Fajitas

Sun, 02 Aug 2009 10:03:20 -0400

This is the finest recipe I have found for delectable tasting fajitas. It took years to get this recipe, but I convinced many to allow me to have it. I give this gift to all the fajita lovers in Zaarland. Thank you Sterling!! -- posted by Chef #1234576

Chunky Cherry Tomato Salsa

Tue, 01 Sep 2009 13:29:10 -0400

From the Crazy Sista Cookbook by Lulu Buffet. I love to go to her restaurant to eat. Everything served is from local farms and ranches. The food is always great and you can't beat the atmosphere. Cook time is minimum chill time. If you like a milder Salsa, remove the seeds from the Jalepeno before dicing and adding to salsa. -- posted by cajunhippiegirl

Lori & Rich's Ceviche

Mon, 14 Sep 2009 15:07:59 -0400

Three years in South Texas made us ceviche afficionados. The secret is plenty of lime juice in both the marinade and the dressing -- but dump the marinade after the fish has "cooked!" -- posted by L'ecole

Richs Sopa De Mariscos (Mexican Seafood Soup)

Wed, 16 Sep 2009 15:55:52 -0400

Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although weve also seen shrimp and octopus, or just fish). It could also be adapted to become a Caldo de Pollo by substituting chicken! -- posted by L'ecole

Whole Wheat Tortillas

Sun, 11 Oct 2009 03:01:44 -0400

Copied from All Recipes, because I like Recipezaar's format better. lol -- posted by Para_chan