A true delight from my own kitchen. This burger offers authentic Hispanic taste, amazing flavor combinations, with intricate textures and a dash of heat...
Author: Chef_From_Home
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Barbara Pool Fenzl
Author: Lourdes Castro
Author: Bon Appétit Test Kitchen
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular...
Author: Gonzalo Guzmán
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the...
Author: Patricia Wells
These little guacamole bites are over the top addictive! They are so unique as well. A great addition to any appetizer platter. Serve with a salsa based...
Author: grumblebee
From Pesce, Houston's seafood-centric restaurant. The calories will knock you back on your diet, but so, so good. Having said that, double the recipe because...
Author: gailanng
Author: Claudia Fleming
This easy Summer cooler is like "liquid guacamole" that kicked me into a pleasure-induced coma that had me "coat-checking" my teeth and dreaming up a recipe...
Author: The Blender Girl
Author: Virginia Burke
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki
Author: Michael Anthony
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea...
Author: Nick Korbee
Author: Priscila Satkoff
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Author: Alison Roman
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg,...
Author: Rick Martinez
This bright and flavorful salad gets pops of contrasting color and taste from sweet orange slices, succulent shrimp, and salty green olives.
Author: Chris Miller
Make this kiwi and avocado salsa recipe as a perfect accompaniment to Mexican dishes. Made with pomegranate seeds and jalapeño chiles, it's bright...
Author: Elise Bauer
Author: Sheila Lukins
This is what I came up with today. You can use any nut in place of the pistachios, but I found the taste of the raw pistachios very pleasant in this combonation....
Author: Mia in Germany
Author: Steven Raichlen
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork...
Author: Claire Saffitz