Salpicón de Venado

Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.

Nopales Tacos

Nopales tacos are a great way to get to know these cactus paddles. The filling for the tacos is a thick stew of diced cactus paddles, meat, tomatoes and chiles.

Tacos de Marlin

Tacos de marlin, or marlin tacos, are popular in Baja and Sonora, Mexico. Really any smoked fish works here, not just marlin. This recipe uses smoked fish, roasted chiles, tomatoes and onions and melty cheese.

Mojo de Ajo Garlic Sauce

A classic Mexican garlic sauce used mostly on fish and seafood - in this case snook - but it's also great on chicken or quail.

Ceviche Tostadas

Serving ceviche on tostadas is common in Mexico. Here's how to make them so they don't shatter all over the place.

Albondigas de Camaron

Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It's a great appetizer.

Pastel Azteca

Pastel azteca is also called budin azteca, and it's basically Mexican lasagna. Corn tortillas instead of pasta, and lots of Mexican flavors.

Mexican Pacholas

Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.

Shrimp Empanadas

A cool recipe for shrimp empanadas that uses mashed plantains for the dough. The empanadas are then fried crispy. This recipe is from Tamaulipas, Mexico.


Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.

Chilorio, Sinaloa-Style Braised Pork

A classic recipe for chilorio, braised, shredded pork from Sinaloa, Mexico. It's super easy to make, and is amazing in tacos, burritos, a sandwich, or with rice.