784 mexican recipes

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Tangy pico de gallo with a tropical twist, ripe Roma tomatoes, white onion, jalapeno, and cilantro brightened with sweet mango and creamy avocado. A fresh, no-cook salsa that doubles as a condiment.

Baked bananas Mexicana with orange juice, brown sugar, butter, and shredded coconut toasted golden in the oven. A five-ingredient Mexican-inspired dessert in 30 minutes.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.