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Content tagged with “Cinco de Mayo” (Page 4)

Elvia’s Mexican Pickled Vegetables
These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a...
Agustine’s Beer & Tequila Carnitas
These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to...
Grilled Fish Tacos
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it...
Grilled Chicken Tostadas with Sweet-&-Sour Vegetables
These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-...
Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead...
Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks...
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...
Chilaquiles Casserole
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned...
Chicken & Tomatillo Filling
Tomatillo-sauced chicken is a tasty filling for tamales, tacos or enchiladas.
Chicken Fajita Wraps
Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with...
Slow-Cooked Beans
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more...
Black Bean & Tomato Salsa
Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a...
Turkey Albondigas Soup
Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. Our version uses turkey rather...
Yucatan Lemon Soup
Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler...
Chipotle Cheddar Chard
The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and...
Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve...
Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut...
Quick Guacamole
Mash a few avocados, stir in some fresh salsa and a squeeze of lemon juice and you’ve made the easiest healthy...
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