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Chopped pan-grilled skirt steak is the centerpiece of these amazing nachos topped with refried beans, shredded cheese, chopped avocado, onions, and more!
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Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggs Benedict with Chipotle Hollandaise Recipe from Food Network
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Here's a tried and true recipe that we teach at the De La Tierra cooking school in Oaxaca. As we try to teach the history of the cuisine as well as the dish itself...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, corn, butter, garlic, parsley
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Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.
Ingredients: potatoes, corn oil, adobo sauce
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Get Sweet and Smoky Popcorn Recipe from Food Network
Ingredients: corn, butter, parmesan, chili powder
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Make a seafood bake on your grill using foil packets to contain shrimp, clams, scallops, corn on the cob, and cherry tomatoes, all drizzled with lemon butter.
Ingredients: butter, lemon peel, corn, chives
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This is the Caesar that will make you say "when in Rome!" A delicious Montreal variation on the Canadian classic!
Ingredients: corn, vodka, beans, sriracha
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Get Sweet and Smoky Popcorn Recipe from Food Network
Ingredients: corn, butter, parmesan, chili powder