Recipezaar: Oaxacan recipes

Ensalada de Betabel : Beet Salad

Tue, 08 Jul 2003 19:59:59 -0400

Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch. -- posted by Sharon123

Arroz a La Mexicana (Mexican Rice)

Mon, 04 Aug 2003 20:07:58 -0400

. -- posted by Mimi Bobeck

Sangrita

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

. -- posted by Mimi Bobeck

Mole Coloradito Oaxaca

Tue, 05 Aug 2003 20:06:15 -0400

-- posted by Kirstin in the Couv

Agasajos (Mexican Hot Chocolate)

Thu, 30 Oct 2003 20:01:31 -0500

I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie. -- posted by horseplay

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Lenten Lentils, Oaxacan-Style

Sun, 29 Feb 2004 19:59:43 -0500

These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices. -- posted by EdsGirlAngie

Guisado De Nopales - Cactus Paddle Stew

Tue, 22 Jun 2004 19:59:03 -0400

A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote. -- posted by Molly53

Oaxacan Black Bean Soup

Tue, 15 Feb 2005 20:00:03 -0500

this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day. -- posted by chia

Oaxacan Chicken Mole

Mon, 07 Mar 2005 20:00:31 -0500

Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit. -- posted by Lennie

Creamy Chipotle Chicken Salad

Sun, 26 Jun 2005 11:57:26 -0400

A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!! -- posted by monlyn75

Chicken Chilaquiles

Fri, 23 Sep 2005 13:16:48 -0400

Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003. -- posted by NcMysteryShopper

Jalapeños Rellenos (Stuffed Jalapenos)

Fri, 23 Sep 2005 21:30:50 -0400

Soledad Díaz of Oaxacas El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005. -- posted by NcMysteryShopper

Oaxacan Tacos

Sat, 24 Sep 2005 20:30:28 -0400

These are traditional Mexican tacos. I've had the recipe for quite a while and it was originally found at allrecipes.com These are similar to soft tacos. Posted for Zaar World Tour 05 -- posted by Amis

Oaxacan Costillas De Puerco En Chile Pasilla

Wed, 28 Sep 2005 17:53:54 -0400

Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this! -- posted by Elmotoo

Champurrado, or Chocolate Atole

Fri, 30 Sep 2005 10:36:45 -0400

This hot chocolate is a breakfast beverage in southern Mexico. It's easy to make and kids love it. This is REAL Mexican hot chocolate. -- posted by Valeria

Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

Sun, 23 Oct 2005 19:34:54 -0400

A zesty and piquant recipe courtesy of Priscila Satcoff. -- posted by Molly53

Spicy Yucatan Wings

Tue, 25 Oct 2005 11:26:55 -0400

This is a very different way to make chicken wings. I hope you like it as much as I do. -- posted by winter rowand

Oaxacan Turkey Burgers With Chipotle Salsa

Wed, 25 Jan 2006 16:33:32 -0500

Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air markets concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles. -- posted by NcMysteryShopper

Oaxacan Peanuts

Mon, 20 Mar 2006 22:14:23 -0500

These nuts improve with standing. The first time I put several in my mouth, I was left with a three alarm fire for hours! I've calmed these down quite a bit. This recipe was adapted from a 1972 Sunset cookbook. -- posted by Happy Harry #2

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

Tlayuda With Black Bean Puree (Aka Mexican Unpizza)

Mon, 28 Aug 2006 22:30:07 -0400

This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist. -- posted by Kumquat the Cat's friend

Oaxacan Flan

Sat, 14 Oct 2006 17:45:17 -0400

Cooling time not included. -- posted by Charlotte J

Creamy Spicy Oaxacan Sweet Onion Soup

Mon, 20 Nov 2006 21:42:03 -0500

Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half! -- posted by Sharon123

Breast of Chicken Oaxaca - Fried Chicken in Chipotle Sauce

Mon, 26 Feb 2007 17:24:23 -0500

From the Cooking Light website - a lightened version of a decadent dish served at Casa del Sol in Ciudad Juarez, Mexico, just across the border from El Paso. You can also toss the pasta with fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant. -- posted by SusieQusie

Salmon in Luxurious Green Sesame Pipian (Salmon En Pipian Verde

Fri, 06 Apr 2007 15:55:00 -0400

In Mexico, pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Where mole is an exuberant symphony orchestra, pipian is a lively string quartet. The seed that has traditionally thickened a sauce like this is Mexicos pumpkin seed. -- posted by Witch Doctor

Frijoles Charros Rapidos (Quick Cowboy Beans)

Tue, 10 Apr 2007 22:29:57 -0400

This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans. -- posted by Witch Doctor

Tomato and Asadero Salad With Basil

Tue, 10 Apr 2007 22:29:58 -0400

Mexican food invites flavor and texture, both of which this salad gives in great abundance. For the dressing: The stronger the better Smoky Chipotle- Balsamic, Chorizo, Roasted Garlic, Pickled Jalapeno, Lime-Cilantro. For this salad, I like the Lime-Cilantro which gives a tangy taste. I also cheat and add sliced raw red onions and sometimes crisp bacon pieces. -- posted by Witch Doctor

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

Chicken Mole

Wed, 11 Apr 2007 22:48:00 -0400

The word mole comes from an Indian word meaning "concoction" and applies to a variety of blended Mexican sauces that are particularly tasty with chicken and turkey. One of the most famous variations includes a small amount of dark chocolate. -- 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

Frijoles De La Olla Tradicional (Home Cooked Beans)

Wed, 11 Apr 2007 23:27:20 -0400

This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks dont soak beans because they know that throwing out the soaking liquid isnt good. It doesnt do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas. -- 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

Whole Roasted Garlic With Asadero or Brie Cheese and Tomatillo-C

Thu, 12 Apr 2007 21:00:47 -0400

This simple yet sumptuous recipe is a United Nations plate. The whole roasted garlic is a staple Italian dish, the asadero is a contemporary melt-away white Mexican cheese, and the salsa is from Old Mexico. Or you can choose to put France on the plate by using Brie in place of the asadero. Set out oyster forks for the guests to use to lift the roasted garlic cloves whole from their skins. The cloves will spread like softened butter on a piece of French bread or warmed flour tortilla. Also, please note that Italian flat-leaf parsley may be substituted for the cilantro in the salsa. -- 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

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

Chocolate-Banana Empanadas

Sat, 19 May 2007 00:04:22 -0400

These are almost like my Grandmother's fried pies. If you want to try something a little different - add a little peanut butter to the filling. Tastes like Reese's Pieces! -- posted by Witch Doctor

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

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

Chiles Rellenos

Tue, 22 May 2007 23:10:35 -0400

From season to season, region to region and even field to field, poblano chilies can vary in hotness: the only way to test their heat is to taste one. These stuffed chilies can be made and refrigerated up to a day ahead. If the cheese filling is too rich for you, add more vegetables such as corn kernels or peas. -- posted by Witch Doctor

Layered Bean Dip

Tue, 22 May 2007 23:13:31 -0400

Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight. -- posted by Witch Doctor

Green Salsa

Tue, 22 May 2007 23:14:27 -0400

Bottled green salsa cant compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors. -- posted by Witch Doctor

Red Salsa

Tue, 22 May 2007 23:15:14 -0400

This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor. -- posted by Witch Doctor

Chocolate Nut Tart

Tue, 22 May 2007 23:16:33 -0400

Really a pecan pie with a Mexican twist, this luscious tart is perfect for holiday entertaining. Although elegant, it is also heartwarmingly homey, which explains why you might also see something like it on the countertop of a Mexico City cafetería, ready to be served to the lunchtime crowd -- posted by Witch Doctor

Coconut-Macadamia Cookies

Tue, 22 May 2007 23:30:52 -0400

Although pecans or almonds are delicious additions to these cookies, there really is no substitute for the mild, buttery taste of macadamias. They usually cost a little more, but we think they're worth it. -- posted by Witch Doctor

Cream of Chayote Soup

Tue, 22 May 2007 23:42:18 -0400

Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you cant find them, substitute zucchini (courgettes), which approximate the flavor, or use cauliflower or kohlrabi. -- posted by Witch Doctor

Paella

Tue, 22 May 2007 23:44:42 -0400

Taking its name from the shallow, two-handled metal pan in which it is traditionally cooked, paella can be as simple or as extravagant as time and money permit. Paella originated in Valencia, although many regions of Spain have their own special variations. -- posted by Witch Doctor

Blonde Brownies

Tue, 22 May 2007 23:45:05 -0400

If you're feeling self-indulgent, these brownies make a fantastic sundae when topped with ice cream, hot fudge, and some chopped nuts. Garnish with fresh fruit. -- posted by Witch Doctor

Catfish and Potatoes With Salsa Verde

Tue, 22 May 2007 23:46:11 -0400

Salsa verde - the parsley and caper sauce traditionally served with meat and fish - adds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and you'll have a complete meal.WINE RECOMMENDATIONOnce one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces FISH ALTERNATIVES In place of the catfish, you can use swordfish,salmon, halibut, or tuna steaks, or mahimahi or mackerel filletsreally almost any fish you can grill. -- posted by Witch Doctor

Vanilla Tapioca Pudding

Tue, 22 May 2007 23:49:58 -0400

Vanilla Tapioca Pudding is the perfect sweet and creamy dessert to complete a meal. Big on taste, tapioca won't weigh you down. -- posted by Witch Doctor

Parsley, Mint and Watercress Salad With Garlic

Wed, 23 May 2007 09:59:42 -0400

One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency. -- 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

Basic Microwaved Chicken

Wed, 23 May 2007 16:30:23 -0400

Try this chicken, prepared in a microwave oven with the Black Bean, Tomato, and Feta Sauce. It is hard to believe that chicken prepared in a microwave can actyally be moist and juicy, but you will be pleasantly surprised. Not to mention how nice and cool your kitchen will remain during the hot summer minths. -- posted by Witch Doctor

Almond Cream

Wed, 23 May 2007 16:30:49 -0400

Serve this Almond Cream sandwiched between ginger snap cookies for a taste treat. The raw eggs can be cooked over a stove-top water bath or "coddled" to ensure safety. -- posted by Witch Doctor

Tropical Green Salad

Wed, 23 May 2007 21:07:31 -0400

Pumpkin seeds, known in Spanish as pepitas, have been part of the Mexican pantry since before the arrival of Columbus in the New World, while pomegranate seeds came to the Americas with the Spanish conquistadores. Here these two distinctive ingredients are joined by the musky papaya, a Caribbean native, in a colorful salad that complements simple grilled poultry and meats. -- posted by Witch Doctor

Frozen Margarita Pie

Wed, 23 May 2007 21:07:50 -0400

The salty crust will remind you of the traditional salted rim of a margarita glass. A creamy lime-and-tequila filling completes this refreshing, tangy-sweet frozen pie. -- 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

Slow Cooked Chicken With Tomatillos, Potatoes, Jalapenos and Fre

Thu, 07 Jun 2007 08:37:52 -0400

A very savory chicken dish from Mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample! -- 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

Oaxacan Grilled Shrimp

Fri, 15 Jun 2007 12:45:01 -0400

We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) -- posted by Beautiful BC

Mexican Fried Eggs

Thu, 12 Jul 2007 22:48:28 -0400

Great served with grilled pita bread--and so easy it's scary! -- posted by breezee1984

Oaxacan Red Mole Sauce (Mole Coloradito)

Mon, 16 Jul 2007 22:26:44 -0400

This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture. -- posted by Sharon123

Chipotle Salsa

Sun, 29 Jul 2007 16:21:28 -0400

From Food and Wine June 2003 To accompany Recipe #243013. -- posted by Sugarmagnolia_fl

Enchiladas Verdes

Sat, 06 Oct 2007 19:43:22 -0400

This is a traditional Mexican dish my abuela made for me. -- posted by The Happy Cook

Real Refried Beans

Wed, 02 Jan 2008 21:55:42 -0500

I currently live in Arizona and I have a brother in law who is from Mexico and taught me a very good and easy way to make authentic refried beans. These are my favorite! I can't stand canned refried beans. I hope you enjoy! -- posted by Emmas_Mom

Clammy Yummy

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

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

Easy Chorizo W/ Egg or Beans

Mon, 10 Mar 2008 23:27:17 -0400

This is a recipe that i got from my hispanic boyfriend. -- posted by MichelleLovesMexicanFood

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Grilled Quail With Black Bean Torta and Poblano Sauce

Mon, 07 Apr 2008 14:21:15 -0400

Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was a former hunting and fishing lodge (complete with swimming pool, fine restaurant, etc). I retained the family that lived on the property as caretakers. The wife, Elise, was an excellent cook and we spent many an hour in the kitchen with her showing me how to cook authentic Mexican. She was originally from the Oachacan area and that was her specialty. The place had an over-abundance of white-wing dove, quail, javelina, wild boar, and the inevitable rabbits. Juan, the caretaker, also raised a few head of cattle. He also had a quite large garden. So we seldom had to go shopping for food. Elise knew that one of my favorite dishes was quail. So she came up with this dish. -- posted by Witch Doctor

Chile-Lime Peanuts

Wed, 18 Jun 2008 19:56:38 -0400

A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and dont be put off by the amount of garlicroasting sweetens and mellows it. -- posted by Sandi (From CA)

Shrimp Enchiladas With Mole

Tue, 29 Jul 2008 18:19:23 -0400

Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is best is that in its presentation, the warm enchiladas lay under a fresh, cold salad that is simply gorgeous. -- posted by Humble Bee

Grilled Bananas: Platanos Asados

Tue, 29 Jul 2008 18:20:00 -0400

One of our favorite quick desserts from Grill It! with Bobby Flay. This is a great way to use up over ripened bananas. The fresh, naturally sweet flavor of the bananas is intensified by the grilling and the cinnamon really makes this recipe a winner. -- posted by Humble Bee

Authentic Chile Rellenos

Tue, 25 Nov 2008 23:56:44 -0500

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO. -- posted by ditsyquoin

Mole Sauce

Mon, 08 Dec 2008 18:31:36 -0500

From Mex-recipes.com -- posted by PugMomma Brenda

Chili Colorado

Tue, 06 Jan 2009 02:11:47 -0500

Authentic tasting chili colorado. Growing up in the southern San Joaquin valley of California, I have eaten some great Mexican food and when I moved to upstate New York, I missed the great restaurants in the valley. To cook up a little taste of home, I adapted this recipe I found in a Mexican food cook book about 15 years ago. I hope you like it! Note: I serve with cheese, sour cream, tortillas, and rice. -- posted by Dea-Termined

Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Sun, 11 Jan 2009 19:17:27 -0500

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! -- posted by CookingLaura

Braised Green Beans- "ejotes Guisados"

Mon, 23 Mar 2009 01:21:46 -0400

Mexican green beans recipe from Zarela Martinez's "The Food and People of Oaxaca." -- posted by EmilyStrikesAgain

Pepián Zapoteco (Zapotec Pumpkin Seed Sauce)

Fri, 08 May 2009 11:25:10 -0400

Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if you can't find it, just omit it. If Mexican anise is not available, asian star anise can be substituted. Arbol chiles are hot, so you may want to protect your hands when you are removing the stems and seeds, and be careful not to wipe your eyes or mouth. You can start with canned rather than dry beans, and skip the first step. -- posted by realbirdlady

Salsa of the Table

Tue, 26 May 2009 10:28:11 -0400

this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else -- posted by Chef susan from Sandpoint,Idaho

Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce

Mon, 08 Jun 2009 02:16:28 -0400

I love Mexican food. So here is my rendition of a classic. Salsa Verde con Puerco: a lively mixture of pork tenderloin, tomatillo, chilies and peppers served in a tortilla wrap. Presented along with refried beans and yellow rice it's about as Mexican as it gets. I have to caution, don't touch your face when prepping the chilies and peppers. WASH YOUR HANDS! Oh yeah, don't forget the tequilla! -- posted by DaleB

Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

Sun, 12 Jul 2009 09:40:06 -0400

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. They could also be served as appetizers. Published in Bon Appetit, May 2003. I leave out the capers when I make the meatballs. -- posted by swissms

Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Tue, 11 Aug 2009 10:10:31 -0400

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate. -- posted by Molly53

Mole Negro - Dark Mole

Tue, 11 Aug 2009 10:36:53 -0400

Moles (pronounced moh'-lay) in Mexico vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. Try this highly flavored sauce with chicken. This recipe is from Soledad Lopez, posted in response to a recipe request. -- posted by Molly53

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53