Content tagged with “Cinco de Mayo” (Page 3)

Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a...

Roasted Garlic Guacamole with Help-Yourself Garnishes
Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the...

Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the...

Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially...

Beef & Potato Salad with Smoky Chipotle
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime...

Avocado Ice Cream
This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.

Quick Pork & Chile Stew
The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew....

Black Bean Soup
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If...

Ancho Chile Salsa
This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from...

Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...

Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
This melt-in-your-mouth custard is delicately flavored with vanilla bean and lightly sweetened with agave syrup....

Three Sisters Black Mole
This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with...

Shrimp Tamale Casserole with Three Sisters Black Mole
This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in...

Mango-Radish Salsa
Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to...

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette
Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in...

Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher...

Huevos Rancheros Verdes
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it's...

Bean & Butternut Tacos with Green Salsa
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-...

Spicy Chipotle Roasted Potatoes
Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just...

Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty...

Green Salsa
The tart and tangy flavor of tomatillos is mellowed by buttery avocado in this zesty salsa verde. Vary the heat level...

Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought...