A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll...
Author: Lauryn Tyrell
Author: Martha Stewart
Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids...
Author: Martha Stewart
For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced...
Author: Greg Lofts
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
Author: Martha Stewart
Author: Martha Stewart
Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Author: Martha Stewart
In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.
Author: Martha Stewart
The darker the poblano, the richer the flavor, which varies from mild to strong.
Author: Martha Stewart
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Author: Martha Stewart
Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy...
Author: Lauryn Tyrell
Make this for our Crispy Pork-Stuffed Anaheim Chiles.
Author: Martha Stewart
This easy summer tomato salad will please lovers of spicy food. The zesty flavors of fresh ginger, jalapeno or serrano chile, and lemon pair well with...
Author: Martha Stewart
For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Use this recipe when making our Tortilla Pie with Chicken.
Author: Martha Stewart
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
The corn salad that fills these tacos makes a great side dish as well. If you are averse to raw corn, you can always blanch the kernels in boiling water...
Author: Martha Stewart
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The...
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian...
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
Author: Martha Stewart