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Mexican Food Favorites

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All Mexican Food Favorites Recipes

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Showing 76 - 90 of 104
unknown

Chicken-Posole Soup

Recipe courtesy of Bobby Flay
24 Reviews
Tlacoyos are small, flat patties about the size of your hand, made from corn masa that's been stuffed with mashed beans, requeson (a salty, spreadable cheese similar to ricotta) or fava beans, and cooked crisp on a comal. Once you leave Mexico City, tlacoyos take on other shapes and names. In some areas of Puebla, for instance, they're called tlayoyos. For a long time, my tlacoyo dream was to find a mayora-an older, respected Mexican cook-who could teach me how to make them. In 2013, I finally was able to learn with Senora Rosa Pena Sotres, who graciously invited me into her home and spent a full Sunday teaching me patiently how to stuff and fold. "Ya aprendio!" (You've learned!), she declared, as I placed a small, misshapen tlacoyito on her charcoal-fired comal. Patting them out by hand isn't easy if you're a beginner, but you'll get it down with practice. Its fun to gather a group of friends and make them con calma (Spanish for "without hurry"), particularly if someone brings the ready-made masa. Don't skimp on the garnishes. If you can't find cactus, which Latino supermarkets generally stock, try shredded raw cabbage or carrots.

Tlacoyos De Frijol Y Requeson (Bean And Cheese Tlacoyos)

Recipe courtesy of Lesley Tellez

Tortilla Soup

Recipe courtesy of Russell Thornton
56 Reviews
unknown

Tay's Hot and Spicy Salsa

Recipe courtesy of Taylor Veldhuis
74 Reviews
unknown

Throwdown's Fish Tacos

Recipe courtesy of Bobby Flay
13 Reviews

Traditional Pork Tamales

Recipe courtesy of Maria Rios
21 Reviews

Tequila-Lime Chicken with Cilantro Dressing

Recipe courtesy of Don Pintabona
11 Reviews
unknown

Tequila Chicken Quesadillas

Recipe courtesy of George Stella
56 Reviews
Every market in Mexico City, both in the city and the outskirts, sells aguas frescas, a drink of pureed fruit, sugar and water. Pairing parsley with pineapple is popular - the bitter, grassy stalks balance out the sweetness, leaving you with a drink that actually tastes healthy. Pineapple can vary in acidity, so it's best the taste and decide for yourself whether you want sugar. This agua fresca is best served within one or two days.

Agua de Pina con Perejil (Pineapple-Parsley Cooler)

Recipe courtesy of Lesley Tellez

Albondigas Estilo Mama Meatballs Like Mama Makes

Recipe courtesy of Aaron Martinez
5 Reviews

Shrimp Cocktail with Rocoto Chile Dipping Sauce

Recipe courtesy of Aarón Sánchez
unknown

Red Meat Chili Enchiladas

Recipe courtesy of Aarón Sánchez
5 Reviews

Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

Recipe courtesy of Melting Pot
3 Reviews
unknown

California Tacos and More - Guacamole

Recipe courtesy of Brad Bogard
4 Reviews
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.

Carnitas

Recipe courtesy of John Conley
39 Reviews
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