541
results for "mexican"
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10/13/2009
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
05/27/2009
Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.
Issue #121
01/01/2009
This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
Issue #121
05/07/2008
The Blue Margarita at Club No Minors in Houston gets its dazzling color from blue curaçao liqueur.
Issue #112
05/07/2008
A recipe from the inventor of the machine-made frozen margarita.
Issue #112
05/07/2008
Matts El Rancho in Austin combines two festive drinks in its sangria margarita.
Issue #112
01/16/2008
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
Issue #96
01/28/2008
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Issue #92
03/06/2007
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
Issue #85
12/12/2005
There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana.
Issue #78
12/06/2005
Zucchini or other summer squash may be substituted for pattypan squash.
Issue #77
12/05/2005
Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador.
Issue #76
11/17/2005
This chili sauce can kick up any dish, from tamales to eggs.
Issue #73
05/03/2007
When making these, remember that raw tortillas shrink a bit when they're cooked.
Issue #68
05/03/2007
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Issue #68
05/03/2007
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
Issue #68
05/03/2007
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
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