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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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Mexican flavors will make this chicken casserole a family favorite.
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This has been an alltime family favourite. We use the smaller buns for deck parties and the larger buns for a main meal with a large salad. Recipe can be doubled...
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network
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Get Spiced Edamame Recipe from Food Network
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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These enchiladas are the best excuse to stay home on a Friday night.
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Cubes of pork shoulder meat are browned, then cooked in a pressure cooker with poblano, jalapeno, and serrano peppers, onions, and spices to make tender seasoned meat that's perfect for tacos.
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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.
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Get Quick Plantain and Mango Salsa Plate Recipe from Food Network