Cuisine - Mexican
Any chile-spiced cream cheese can be used to make this spicy snack
The city of Motul near Mérida is where this recipe originated. This is Yucatan's version of huevos rancheros. The chiltomate is a very traditional Yucatecan tomato sauce; some cooks say that the tomatoes should just be grilled and never fried, and still others maintain that frying brings out additional flavor. In addition to breakfast, serve this as an accompaniment with some spicy grilled fish for a big, luscious Yucatán-style dinner.
All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
This is certainly a unique capisicum cocktail. To make Hot and Sour Mix:
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.
Jicama is a Mexican root vegetable, and its taste and consistency is a combination of a water chestnut, an apple, and a potato. In fact, some cooks substitute jicama for water chestnuts in Asian recipes. It can be combined with any number of fruits and vegetables because it blends so well with so many flavors.
This recipe is from Alex Garcia of the Food Network.
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to "cook" the fish. Virtually any fish can be used in this dish, but Wil prefers strongly flavored fish like tuna or kingfish. Serve this as a fancy appetizer.
Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself. The word machaca is derived from the Spanish machacar, to pound, an apt description of the appearance of the meat. This recipe is from our late friend, Barbara Graham.
This recipe can be stuffed in enchilads, tacos, sopalillas.