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The mother sauce of Border Cuisine.
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To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for the romesco sauce.
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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When you want to zest it up, Sriracha is always the answer.
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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Corn kernels and jalapeno are sauteed until charred in this quick and easy salsa flavored with lime juice, red onion, and fresh cilantro.
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Blend jalapeno pepper, cilantro, green onion, garlic powder, and black pepper with sour cream for a creamy homemade hot sauce.
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A bright-tasting variation on traditional chicken salad recipe, with a flavor profile inspired by Mexico.
Ingredients: chicken, greek, cilantro, juice, salt plus
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.