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A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
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Granizado de Moscatel y Uvas.
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This appetizer recipe is one take on a favorite street treat from Oaxaca, Mexico.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cuban Picadillo Recipe from Food Network
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Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
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This potato, chorizo, and kale soup has a hint of cream for a warm and comforting soup. Garnish with green onion!
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The Neelys' spice up their homemade macaroni and cheese with sausage.
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Get Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti Recipe from Food Network