Mexican Recipes

Filet mignon grilled over wood embers in a pasilla chile BBQ marinade with maple syrup and cilantro. Southwestern-style steak with sweet smoke, gentle heat and a tender, restaurant-quality finish.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Marie's baked bean soup: three-bean slow cooker soup with bacon, stewed tomatoes, and pineapple. Sweet-savory comfort food that cooks itself in 6 hours.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Classic pina colada blended with light rum, pineapple juice, cream of coconut, and crushed ice until foamy. A tropical cocktail that takes 30 seconds in the blender and tastes like a Caribbean beach.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.