Search Results (1,128 found)
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Get Spicy Cabbage Salad Recipe from Food Network
cooking.nytimes.com
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Get Mini Chorizo Quiches Recipe from Food Network
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Get Mexican Cemita Burger Recipe from Food Network
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Get Seasonal Mexican Frittata with Salad Recipe from Food Network
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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Get Mexican Chocolate Pecan Pie Recipe from Food Network
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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Get Potato and Poblano Gratin Recipe from Food Network
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.