Recipe courtesy of AllRecipes
“This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.”
6 servings
1 cup long grain white rice
1 tablespoon vegetable oil
1-1/2 […]
Recipe courtesy of Blue Mesa Grill
A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.
Serves 6
4-5 ears corn on the cob
4-5 roma tomatoes, peeled, seeded and chopped
2 - 14 oz. cans black beans, rinsed and drained
1 cup diced red onion
1 cup diced jicama
1/2 cup chopped cilantro
juice of 4 limes
1 […]
Recipe courtesy of Cooking Light Bulletin Board
8 ounces can whole green chiles
10 ounces sharp cheddar cheese, grated
3 eggs, beaten
1 Tablespoon prepared mustard
dash Worcestershire sauce
dash hot pepper sauce
paprika
Preheat oven to 350 degrees. Butter a 9×9″ pan. Remove seeds from green chiles, rinse and drain well. Mix cheese, egg, mustard, Worcestershire and hot pepper sauce. Mixture will […]
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Viva Mexico
3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Mexican chocolate shavings and cocoa powder, garnish
Preheat the oven to 350 degrees F. In a small saucepan, cook the sugar over medium heat until it starts to melt. […]
Recipe courtesy of Food & Wine magazine
TOTAL TIME: 25 MIN
SERVES: 4
1-1/4 pounds shelled and deveined medium shrimp
1/2 cup ketchup
1/4 cup coarsely chopped cilantro
2 tablespoons drained prepared horseradish
1 large Hass avocado, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper
In a medium saucepan of boiling salted water, cook the shrimp for 1 minute, or until […]
