Mexican
Pozole Blanco
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
Mexican
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
Mexican
Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here's how to make it.
Mexican
Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
Mexican
Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.
Venison
How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.
Mexican
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
Recipe
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
Mexican
How to grow and cook tepary beans, with a recipe for frijoles fronterizos, a recipe with tepary or pinto beans from Baja.
Mexican
Invented in the Mexican state of Sinaloa, tacos gobernador, "governor's tacos," are popular all over the Pacific coast of Mexico.
Mexican
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
Mexican
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
Mexican
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico's wine country.