Recipezaar: Pacific Mexico recipes

Da Kine Macaroni Salad

Sat, 01 Mar 2003 20:07:02 -0500

This is a salad that aaccompanies meat and rice on plate lunches. Accoring to "Kona on My Plate.Hawaiins prefer Best Foods mayonnaise as their cholesterol-delivery system of choice. -- posted by BeckyF

Verde Enchiladas

Sat, 01 Mar 2003 20:07:16 -0500

-- posted by Gingerbear

La Brea Starter and Rustic Bread

Mon, 17 Mar 2003 20:02:48 -0500

This recipe is posted by request and is from the La Brea Bakery. 1 large or 2 small loaves -- posted by DiB's

Fiesta Pasta Soup

Wed, 19 Mar 2003 20:08:33 -0500

A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper. -- posted by Risë

Grilled Mahi Mahi

Thu, 27 Mar 2003 20:08:50 -0500

Nice blend of flavors for this fish. This was a recipe I altered some from a cooking magazine. This recipe may also be broiled. Leftovers are even better the next day if you have any left. -- posted by Peeps

Spicy Rotel Dip

Thu, 03 Apr 2003 20:07:17 -0500

A definite crowd pleaser. Hang on to the recipe because you will be passing it out when you serve this recipe for your friends and relatives. -- posted by becki swift

Summer Salsa

Mon, 14 Apr 2003 20:28:39 -0400

Spicy and sweet, hot and cold....this is great. Serve with scrambled eggs or in egg and bacon breakfast burritos, or with pork roast. Use anywhere you would use a chutney or salsa. -- posted by wildheart

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Uncle Bill's Salmon Nuggets

Tue, 06 May 2003 20:03:47 -0400

Both kids and grown-ups will love these nuggets. Serve as a main course or with a Piquant Yogurt Sauce for a tasty appetizer. -- posted by William (Uncle Bill) Anatooskin

Sonora Cheese-Potato-Green Chili Stew

Tue, 17 Jun 2003 20:06:23 -0400

This recipe is from the Sonora govt. official website made available to the general public. It's a hearty and homey stew. -- posted by Mexi-Rosie

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

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

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

Shrimp in Adobo Sauce

Sat, 15 Nov 2003 20:00:37 -0500

Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious. -- posted by Kim in Walnut Creek

Chicken Spanish Rice

Fri, 30 Apr 2004 19:59:55 -0400

One day I felt like making a nice mexican rice dish and came up with this one. The soysauce adds a little kick to the final result. -- posted by SATJNE

Caribbean Baked Beans

Wed, 02 Jun 2004 20:00:04 -0400

I clipped this recipe from the Wednesday, May 26th, 2004 edition of the Arizona Republic. This recipe is great because it uses black beans and is a fancy twist on traditional baked beans. Some may even call it "fusion cuisine". This dish can be mixed up, covered, and refrigerated up to 2 days before baking. I think this would be very good with seafood or chicken. This recipe is 3 points per serving. Ya Mon! -- posted by Amber of AZ

Mexican Carne Asada Tacos

Wed, 23 Jun 2004 19:58:49 -0400

Sirloin steak tacos in soft tortilla with guacamole, beans, lime,salsas, etc... -- posted by Leslie G

Enchiladas Coloradas (Red Enchiladas)

Tue, 07 Sep 2004 20:00:27 -0400

I picked up this recipe while living in The Land of Enchantment New Mexico. Makes a great breakfast. -- posted by Johnney

Cheese Soup of New Mexico

Tue, 21 Sep 2004 20:00:04 -0400

Some of the best soups I've ever tasted were in Mexico. Mexican cooks have a decided feel for making different and extremely tasty soups. This is one of them. -- posted by Johnney

'lil'john's Oven Deep Pit Rub

Fri, 27 May 2005 14:38:25 -0400

Heres a great rub for another version of my Recipe #97808 or you can also use it on ribs for the grill. -- posted by Johnney

Guadalajara Style Chilaquiles

Sun, 23 Oct 2005 16:14:59 -0400

This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs. -- posted by Molly Bloom

Mexican Green Honey Salsa (Medium Hot)

Mon, 05 Dec 2005 21:21:48 -0500

A friend asked me to post this recipe which I like very much. The original recipe is from "Secrets of Salsa." -- posted by Bone Man

Mango and Strawberry Smoothie

Wed, 15 Mar 2006 12:57:47 -0500

Delicious and Nutritious! -- posted by CarlitaBonita

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

Summer Seafood Ceviche

Tue, 11 Apr 2006 14:07:56 -0400

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer. -- posted by Bethany Taylor

Ground Beef Enchiladas

Thu, 04 May 2006 15:10:13 -0400

This is a recipe my mom used to make when I was a kid and I always loved it. -- posted by Sweetlilbug

Baked Swordfish Manzanillo

Fri, 26 May 2006 16:25:04 -0400

Pescado Espada Al Horno A La Manzanillo. Simple baked swordfish recipe from the Pacific Mexican town of Manzanillo in Colima. Manzanillo is a popular coastal town known for its swordfish and sailfish. -- posted by NcMysteryShopper

Nayarit Crab Stuffed Chiles

Fri, 26 May 2006 16:30:25 -0400

Nayarit is a state on the Pacific Coast of Mexico where seafood is abundant and the flavors are ample. These stuffed chilies are a popular local appetizer. The sweet mango and the spiciness of the poblano chiles pair really well in this recipe. This dish is served cold. If you like some heat these are wonderful, if you like them hotter add jalapenos.... I love the heat!!! -- posted by NcMysteryShopper

Zesty Salad With Tortilla Strips

Tue, 30 May 2006 13:21:08 -0400

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico. -- 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

Mexican Palapa Snacks

Wed, 31 May 2006 10:10:50 -0400

Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven! -- posted by Galley Wench

BBQ Fish & Stuffing

Thu, 31 Aug 2006 15:29:45 -0400

This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc -- posted by Chef Paul P

Celebrity Mexican Shrimp Salad

Mon, 02 Oct 2006 21:26:30 -0400

The original recipe is attributed to Demi Moore in an old clipping I had kept. This is a spicy salad with a lot of eye appeal and some unique flavor blends. Great for brunch or even to take along as a covered dish. Enjoy this one with a nice cold glass of Chardonnay, my friends! -- posted by Bone Man

Heart Healthy Caesar Chicken Salad

Sun, 22 Oct 2006 13:29:14 -0400

A few years back, my wife and I attended a heart-healthy cooking class, put on by professional dietitians in the local hospital kitchen. This is a nice little salad, and was only one of the great heart-healthy, tasty dishes which came from the numerous recipes that were generated from those classes. The recipe says that it serves six -- I say that it more realistically serves four. There is a lengthy marinating time so plan this one ahead. The recipe is a spinoff of the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman Empire, according to The JNA Institute of Culinary arts. Anyway, this salad is great for brunch. Enjoy! -- posted by Bone Man

Chipotle Cashew Chicken With Brown Rice

Mon, 27 Nov 2006 16:08:49 -0500

I saw Rachael Ray makes this of Foodnetwork and I decided to try it. This dish is so full of flavor and lots of color. My husband is always happy when he sees this presented on the table. As a tip, I store the unused chiles in a zip-loc bag in the freezer; then I cut the amount that I need. A little goes a long way! In fact, I use about a 1-inch slice or the recipe can be quite spicy. Sometimes I serve this with coconut rice, instead of the brown rice. I make this dish about once a month. -- posted by FoodieWife

Chicken Casadillas

Sat, 30 Dec 2006 15:55:34 -0500

Quick and fun -- posted by Chef #418508

Chile Verde

Mon, 15 Jan 2007 20:47:49 -0500

By my Auntie Laura... -- posted by Miss Zula

Tequila-Marinated Beef Fajitas

Tue, 20 Feb 2007 16:35:05 -0500

For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro. -- posted by Smurfetta Chef #427781

Carne Su Jugo

Fri, 16 Mar 2007 23:39:19 -0400

A slightly Americanized version of a dish I learned to make in Mexico. The lime juice is key - I know it sounds weird, but it's absolutely necessary. -- posted by Summer's Mommy

Doritos Salad

Tue, 20 Mar 2007 13:09:15 -0400

A tasty taco-salad flavor that is really easy! -- posted by Jessie B

Siesta Fiesta Salad

Mon, 09 Apr 2007 21:09:56 -0400

Mmmmm....fresh corn, cooked, cooled and mixed with fresh vegetables with a red wine vinaigrette=simple pleasures! The fresh herbs add the flavor to make this a memorable meal. Adapted from Midwest Living magazine. Cook time is for the corn. This is good served with chips. -- posted by Sharon123

Avocado Salad With Cumin Lime Mayo Dressing

Mon, 16 Apr 2007 16:28:57 -0400

Delish! Adapted from Everyday with Racheal Ray magazine! -- posted by Sharon123

Berta

Tue, 05 Jun 2007 22:47:02 -0400

A perfect summer cocktail cooler from Taxco, Mexico. Though the recipe is for a single serving it easily doubles or triples. Why not invite some friends over and make a pitcher? -- posted by justcallmetoni

Green Lime Style Shrimps

Sat, 09 Jun 2007 22:40:42 -0400

I looked up Cambray onion and the majority of descriptions claim it to be baby pearl onions. A few sources say that spring onion will be a suitable sub. -- posted by Annacia

Chilayo (Pork and Chile Stew)

Thu, 14 Jun 2007 23:33:30 -0400

This is a simple pork and chile stew, a popular dish in the Mexican state of Colima. It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious! -- posted by Alskann

Morisqueta Con Chorizo

Thu, 14 Jun 2007 23:33:51 -0400

This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico. -- posted by Alskann

Tacos De Pollo

Thu, 14 Jun 2007 23:37:43 -0400

These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time. -- posted by Alskann

Jicama & Pineapple Snack (Ww Core)

Fri, 15 Jun 2007 11:58:59 -0400

This dish, local to Guerrero, is a nice twist on the more common comcination of jicama and oranges. It works well as a snack or as a starter salad. I love the contrast between the crispy jicama and the softer, sweeter piña. Serves four as a snack or two salad portions. -- posted by justcallmetoni

Dirty Banana from Dorado Pacifico Hotel, Ixtapa - Mexico

Sat, 16 Jun 2007 09:56:36 -0400

A very popular drink in the Ixtapa resort area south of Acapulco. -- posted by Mme Melissa

Salsa Fresca / Salsa Mexicana (Pico De Gallo)

Mon, 02 Jul 2007 23:03:30 -0400

As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso! -- posted by Katzen

Jalisco Tequila Lime Barbecue Sauce

Wed, 29 Aug 2007 20:01:05 -0400

A rich piquant sauce to pair with grilled chicken or pork. An authentic Mexican tradition. -- posted by Auntie Mags

Spicy Dorito Chicken Casserole

Wed, 26 Sep 2007 22:38:27 -0400

This recipe is something I made up when we ran out of taco seasoning & tortillas. -- posted by Boss Bailey

Dub P Chicken Tortilla Soup

Mon, 12 Nov 2007 23:59:52 -0500

Adapted from Sam the Cooking Guy and I made it in my Wolfgang Puck Ricecooker aka The DUB P. First time made was for the Arizona State (my alma mater) vs. Oregon football game. The game turned out terribly but the soup was great! -- posted by dane thomas

Rice Acapulco

Sun, 03 Feb 2008 20:30:00 -0500

From 1001 Low Fat Recipes. I don't remember having rice like this in Acapulco, but it looks yummy! -- posted by dicentra

Estratos Mexicanos

Tue, 12 Feb 2008 17:51:27 -0500

Recipe from a family friend who lives in Mexico near the town of Tehuantepec. Fairly healthy when you add a serving of fruit to this meal. -- posted by Celticevergreen

Homemade Whole Wheat Tortillas

Thu, 20 Mar 2008 17:15:10 -0400

I was looking for a recipe that didn't include all the sugar and lard and other additives that store-bought tortillas provide. -- posted by Chef #476633

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

Seven Layer Fresh Fiesta Dip - Healthy Option

Thu, 03 Apr 2008 17:45:49 -0400

This is a low fat version that I have been experimenting with the last few months. It is quite d'lish and we prefer it above the full fat versions. I like to serve it in smaller portion control bowls and give each person their own; that has been a real hit! People really seem to love the fact they have their own little dip for double dipping! -- posted by Humble Bee

Vegetable Chili from Mexico

Tue, 29 Apr 2008 19:30:44 -0400

Restaurateurs Mary Sue and Susan were traveling in Mexico to find contemporary Mexican recipes for their restaurant, and this was one of their finds. They featured it on an episode of the Cooking show, "Savor the Southwest" which aired several years ago. It's easy to make, delicious and authentic Mexican. A cooking note: it's best made with either red or pink beans. As for chilies, if ancho is not available, other chilies cans be substitutes. -- posted by lynnski / LA

Cheese Soup - Caldo De Queso

Tue, 22 Jul 2008 03:03:50 -0400

This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ). -- posted by Bubz McGee

Chilayo

Tue, 05 Aug 2008 18:15:58 -0400

the ancho chilies give it a unique taste -- posted by Chef #913205

Green Salsa, Jalisco Style

Fri, 29 Aug 2008 19:26:55 -0400

This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate. -- posted by Mami Janine

Chicken a La Coke!

Mon, 15 Dec 2008 18:34:15 -0500

This is a recipe that was passed down by my mom when I was just learning to cook...it´s quick and easy and very yummy! My hubby loves it! Just serve with Spanish rice and you have yourself a quick delicious dinner! -- posted by Mrs. Sunshine

Arroz Con Gandules (Rice With Pigeon Peas)

Thu, 08 Jan 2009 00:24:29 -0500

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipeeveryone who tries it raves about it. Its worth hunting for the ingredientsI guarantee it! -- posted by Chef #1115490

Santa Fe Beef and Green Chile Stew

Thu, 08 Jan 2009 19:40:02 -0500

Delicious! Serve with warmed flour tortillas on the side. Excellent for chilly nights. -- posted by bad kitty 1116

Meatball Torta Ahogada

Sun, 01 Mar 2009 18:32:46 -0500

Torta ahogada means drowned sandwich and is a typical dish from the Mexican state of Jalisco, in particular the city of Guadlajara. It is called drowned beacause the sandwich is submerged totally or partially in a sauce made with dried chile peppers. Tortas ahogadas are made with a thick crusty bread called bollilo, which has a soft, slightly salty interior.The crisp bread allows the sandwich to soak without falling apart. -- posted by Moontan Master!

Colombian Arepas With Ham and Cheese

Sun, 01 Mar 2009 18:37:27 -0500

A favorite in Colombia these hot,toasted cakes of soft corn that are slightly sweet and salty! You will need a Cast Iron Skillet OR Flat-Top grill! -- posted by Moontan Master!

Neiman Marcus' Northpark Corn Relish

Fri, 17 Apr 2009 00:20:34 -0400

This is a popular side dish, typically served with sandwiches, at various Neiman Marcus restaurants. It also makes a great corn salsa with a little less sugar, but a finely chopped jalapeno and/or a dash of tapatio sauce added to the relish. Recipe from Neiman Marcus Taste. -- posted by lynnski / LA

Ceviche from Acapulco

Wed, 06 May 2009 00:59:39 -0400

Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5. -- posted by breezermom

Octopus in Ranchero Sauce

Mon, 25 May 2009 11:48:31 -0400

This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it. -- posted by Zeke Koch

Chicken Avocado Soup

Sat, 04 Jul 2009 13:43:46 -0400

Try this delicious chicken soup that's perfect for a cold rainy day or for someone not feeling well. -- posted by Chef Steve L

El Torito Southwestern Caesar Salad

Wed, 30 Sep 2009 01:12:55 -0400

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan. -- posted by lynnski / LA

Sopa De Camaron (Shrimp Soup)

Sun, 18 Oct 2009 10:15:54 -0400

This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!! -- posted by davinandkennard

Sauteed Fish Fillets With Orange Butter Sauce

Wed, 11 Nov 2009 23:51:37 -0500

Pescado con Naranjo; in 1,000 Mexican Recipes. Any white fish fillet can be used; Pacific snapper is often used on Mexico's west coast. -- posted by ratherbeswimmin'