Advertisement

Content tagged with “Mexican”

Chile-Spiced Roasted Potatoes
These potatoes get a touch of heat when they're roasted in hot chile oil.
Strawberry-Margarita Ice
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Three-Bean Chili
This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use...
Chicken Fajitas
Here, tender broiled chicken is combined with a spicy, creamy sauce and plenty of vegetables in this quick rolled...
Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
Quick Posole
In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick...
Pork, Beans & Beer Chili
Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.
Grilled Venison Chops with Ancho Chile Sauce
This spicy, earthy ancho chile sauce would be delicious served with roasted chicken as well. Make it a meal: Serve...
Corn Tortilla Soup
This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.
Avocado-Corn Salsa for Two
This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
Roast Salmon with Salsa for Two
Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other...
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the...
Caldo Tlalpeño
Although there are many variations of this Mexican chicken soup, spicy chipotle chiles are always part of the broth....
Sopa de Lima
This lime-infused chicken soup hails from Mexico's Yucatan region. Feel free to adjust the amount of chiles to...
Bean & Beef Filling
Use this red chile-sauced beef and bean filling for tamales, tacos or enchiladas.
Baja Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesùs González...
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...
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...
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...
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...
Ancho Chile Salsa
This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from...
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....
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...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner