Recipezaar: Gulf Coast Mexico,Healthy recipes

Stuffed Pita Mexican Style (Torta Arabe)

Mon, 02 Jun 2003 20:01:35 -0400

These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos. -- posted by Mexi-Rosie

Caramelized Plantains

Wed, 25 Jun 2003 20:00:16 -0400

Same idea as caramelized (candied) apples and just as scrumptious. The recipe came from a magazine with typical recipes of the Mexican state of Tabasco. -- posted by Mexi-Rosie

Sangrita

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

. -- posted by Mimi Bobeck

Mango Guacamole

Tue, 08 Mar 2005 20:00:08 -0500

This is a fabulous option to a classic! I love mangoes and decided to substitute them for tomatoes after seeing how often mangoes are used in Latin American cooking. This is a very forgiving recipe in that almost all ingredients are to taste. For a hotter result, do not seed the chilies. I have done my best to give you the way my family likes it best. This is the result! -- posted by MacChef

Mexican Rice Pudding (Arroz Con Leche)

Thu, 02 Jun 2005 14:12:41 -0400

My grandmother use to make this for us when we were little. It was so sweet and so good. Comfort food, especially on a cold winter morning.... -- posted by babygirl65

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

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

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

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

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

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

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

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

Sopa De Lima (Merida, Yucatan)

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

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

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

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

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

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

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

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

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

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