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

Salsa de Chile de Arbol

Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here's how to make it.

Mexican

Mole Amarillo, Mexico’s Golden Sauce

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

Chicharron en Salsa Verde

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

Venison Birria

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

Mexican Tetelas

How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.

Recipe

Lobster Tacos

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

Tepary Beans, Desert Friend

How to grow and cook tepary beans, with a recipe for frijoles fronterizos, a recipe with tepary or pinto beans from Baja.

Mexican

Tacos Gobernador

Invented in the Mexican state of Sinaloa, tacos gobernador, "governor's tacos," are popular all over the Pacific coast of Mexico.

Mexican

Fire Roasted Salsa

This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.

Mexican

Tongue Tacos

A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.

Mexican

Grape Leaf Tamales

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.