Recipezaar: Pacific Mexico,Beginner Cook recipes

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

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

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

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

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

Mango and Strawberry Smoothie

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

Delicious and Nutritious! -- posted by CarlitaBonita

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

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

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

Chicken Casadillas

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

Quick and fun -- posted by Chef #418508

Doritos Salad

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

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

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

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

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

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

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

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

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!