Mexican recipe collection
2,161 Mexican recipes
Mexican cookery, strongly influenced by other Central American countries, combines ancient Indian traditions with the influence of Spanish colonits.
The cuisine of local population relied upon braising and steaming in a tightly covered pan with little liquid. This explains the great diversity of ragouts and sauces, also served with boiled or roast dishes.
Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.
Nacho cheese soup loaded with potatoes, corn, cheddar, and picante sauce. Uses an au gratin potato mix for a shortcut cheese base that's thick and rich.
This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia.
Beef stir-fry with crisp nashi pear and buttery macadamia nuts. Tender filet tossed in soy-ginger sauce, finished with sesame seeds. An Aussie-Asian fusion on the table in 30 minutes.
Oven-baked nacho cheese potato slices tossed with taco seasoning, barbecue sauce, green peppers, and onions, topped with melted cheese. A hearty Tex-Mex side or meatless main.
Natilla creme, a traditional Latin American egg custard made with scalded milk, flour, and folded egg whites. Topped with nutmeg or served chilled over guava slices.
Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.
Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.
Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.
New Mexican spareribs simmered tender, then marinated overnight in pureed dried red chiles, tequila, cider vinegar and brown sugar. Grilled hot for a smoky, deeply spiced char. Real Southwestern barbecue.
Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.
Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!
Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.
New Mexico red bean chili with ground beef, three cans of kidney beans, and pureed pimentos. Built on ground New Mexico chile with allspice, cumin, and coriander.
Ninfa's green sauce is the legendary Houston Tex-Mex table dip: simmered green tomatoes, tomatillos, and jalapeños puréed with avocado, cilantro, sour cream, and garlic. Pale jade, creamy, dangerously dippable.
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