Mexican Recipes

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.

Original chile con queso contains lots of fat, try this low-fat chile con queso, and cut at least half of the fat, but it tastes delicious, even better. Superbowl day, eat some homemade pita chips with this delicious dip, enjoy! The flavor is boosted by adding your favorite beer!

Homemade Mexican chorizo from scratch: ground pork seasoned with paprika, chili powder, cinnamon, clove, and garlic, then bound with vinegar and dry sherry. Heat level is yours to dial.

I marinated my boneless skinless chicken breasts overnight and grilled them. Very nice sauce.

Tamale pie has always been a family favorite. Now, using slices of prepared polenta, it is quick and easy to prepare. Even my 18 month old grandson LOVES it!!!

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Pan De Muertos (All Saints and All Souls Day Bread) recipe

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Craig Claiborne's salt-free chili con carne with coarse-ground beef, hot and mild dried chiles, cumin, oregano, and red wine vinegar. Bold flavor without a grain of salt.