Mexican Cuisine Recipes

From Vegetarian Times

Sweet orange juice concentrate and tangy lime juice create a richly flavored dressing base with zero fat. Roasted pumpkin seeds, also known as pepitas, can be found on Mexican dry-goods displays in most supermarkets.

See Recipe

From EatingWell

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

See Recipe

From Vegetarian Times

People who love salsa will find this version irresistible. Try it with your favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce as a side salad. It's light, clean and exceptionally refreshing. Use cherry tomatoes if regular ones aren't in season. Makes about 2 cups.

See Recipe

From EatingWell

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

See Recipe

From Vegetarian Times

Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice.

See Recipe

From EatingWell

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon--adjust the roasting time accordingly.

See Recipe

From EatingWell

Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

See Recipe

From EatingWell

You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night.

See Recipe

From EatingWell

Kids and adults alike will love these quick, zippy burgers. The beans make the burgers a little fragile, so be careful when taking them off the broiler pan. Make it a meal: Serve a green salad and frozen mango slices for dessert.

See Recipe

From Better Homes and Gardens

Ask everyone to fill and roll their own tortillas right at the supper table--it makes less work for the cook and is a fun way to enjoy this Mexican recipe.

See Recipe

From EatingWell

This thirst-quenching cocktail was said to be created by a bartender from Chihuahua, Mexico, in the 1940s.

See Recipe

From Fine Cooking Books

This is an updated version of everyone's favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

See Recipe

From EatingWell

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

See Recipe

From Better Homes and Gardens

It's easy to tenderize flank steak, a naturally lean cut of meat. Simply score it and let it rest in a marinade.

See Recipe

From EatingWell

This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

See Recipe

From EatingWell

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.

See Recipe

From EatingWell

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

See Recipe

From Vegetarian Times

Caramel and coconut pair well.

See Recipe

From EatingWell

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

See Recipe

From Vegetarian Times

Fresh poblano chiles and dried New Mexican chiles give these enchiladas a spicy, smoky flavor that's not too hot. Serve with a fruity California Riesling or a hearty red wine such as Malbec from Argentina or Tempranillo from Spain.

See Recipe

From EatingWell

This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day.

See Recipe

From EatingWell

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible.

See Recipe

From EatingWell

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

See Recipe

From EatingWell

A summery take on a popular Spanish and Mexican rice-based drink.

See Recipe