Celebrate Cinco de Mayo
Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil.
Top off tacos and other Mexican dishes with this fresh-from-the-garden sauce.
This caramel-topped custard, a popular Spanish dessert, makes a delicious ending to a meal.
This is a streamlined version of the classic Chiles Rellenos (CHEE-lehs reh-YEH-nohs).
No fiesta would be complete without a pitcher of this traditional red-wine thirst quencher with citrus.
Everyone's crazy about this dip made with Anaheim chiles, which pack just the right amount of heat. Serve with chips or spoon onto warm tortillas.
Picante (pee-KAHN-tay) in Spanish means spicy hot. White wine vinegar and roasted garlic give this sauce rich flavor. It's the perfect addition to your dip tray.
This is our best guacamole. To remove the bite from the chopped onion, we rinsed under hot water. For authentic Mexican flavor we used serrano chiles and Mexican oregano, but you can substitute jalapenos for the serrano and regular dried oregano for the Mexican variety, if desired.
Strawberry Margaritas are a popular cooler throughout Mexico. Here's a dessert based on the cocktail. It's a delicious ending to our Mexican menu or, partially frozen, as a slushy drink on a hot summer night.
Filled with Mexican Queso Blanco (a firm-textured mild fresh cheese) and slathered in red chile sauce, these are delicious and easy to make. You'll find soft corn tortillas in the refrigerated section of the supermarket.
Beans are a part of everyday eating in Mexico. Frijoles (free-HOH-les) are served either soupy in broth or mashed and fried (frijoles refritos). This mouthwatering recipe with pinto beans features both versions. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles.
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile -- all piled into a soft flour tortilla (available in the refrigerated section of the supermarket). The garnishes are up to you.
