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Mexican Cuisine Recipes

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Turkey & Balsamic Onion Quesadillas

From EatingWell

Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.

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Spicy Orange Slaw

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.

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Southwestern Tofu Scramble

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.

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Clementine Salsa

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.

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Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

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.

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Cheese and Bean Quesadillas

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.

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Salsa-Roasted Salmon

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.

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Yucatan Lemon Soup

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.

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Tomato & Avocado Salsa

From EatingWell

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

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Southwestern Beef & Bean Burger Wraps

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.

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Chicken Piccadillo

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.

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Salty Chihuahua

From EatingWell

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

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Steak Tacos with Cucumber-Avocado Salsa

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.

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Quick Breakfast Taco

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.

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Asian Flank Steak Roll-Ups

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.

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Three Sisters Black Mole

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.

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Pork Fajitas

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.

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Slow-Cooker Braised Pork with Salsa

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.

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Coconut Flan

From Vegetarian Times

Caramel and coconut pair well.

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Tex-Mex Summer Squash Casserole

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.

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Poblano Chile-Cheese Enchiladas

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.

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Watermelon Agua Fresca

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.

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Easy Fiesta Beans

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.

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Fresh Tomato Salsa

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.

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Frozen Horchata

From EatingWell

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

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Turkey & Balsamic Onion Quesadillas
Rated :  Not yet rated

Prep: 15 mins

Total: 20 mins

See Recipe

Spicy Orange Slaw
Rated :  Not yet rated

See Recipe

Southwestern Tofu Scramble
Rated :  Not yet rated

Prep: 30 mins

Total: 30 mins

See Recipe

Clementine Salsa
Rated :  Not yet rated

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Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette
Rated :  Not yet rated

Prep: 30 mins

Total: 1 hr

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Cheese and Bean Quesadillas
Rated :  Not yet rated

See Recipe

Salsa-Roasted Salmon
Rated :  Not yet rated

Prep: 10 mins

Total: 25 mins

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Yucatan Lemon Soup
Rated :  Not yet rated

Prep: 20 mins

Total: 30 mins

See Recipe

Tomato & Avocado Salsa
Rated :  Not yet rated

Prep: 10 mins

Total: 10 mins

See Recipe

Southwestern Beef & Bean Burger Wraps
Rated :  Not yet rated

Prep: 25 mins

Total: 25 mins

See Recipe

Chicken Piccadillo
Rated :  Not yet rated

Prep: 35 mins

Total: 35 mins

See Recipe

Salty Chihuahua
Rated :  Not yet rated

Prep: 10 mins

Total: 10 mins

See Recipe

Quick Breakfast Taco
Rated :  Not yet rated

Prep: 15 mins

Total: 15 mins

See Recipe

Asian Flank Steak Roll-Ups
Rated :  Not yet rated

See Recipe

Three Sisters Black Mole
Rated :  Not yet rated

Prep: 50 mins

Total: 1 hr 15 mins

See Recipe

Pork Fajitas
Rated :  Not yet rated

Prep: 20 mins

Total: 20 mins

See Recipe

Slow-Cooker Braised Pork with Salsa
Rated :  Not yet rated

Prep: 8 hrs

Total: 8 hrs

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Coconut Flan
Rated :  Not yet rated

See Recipe

Tex-Mex Summer Squash Casserole
Rated :  Not yet rated

Prep: 20 mins

Total: 1 hr 30 mins

See Recipe

Watermelon Agua Fresca
Rated :  Not yet rated

Prep: 15 mins

Total: 4 hrs 15 mins

See Recipe

Easy Fiesta Beans
Rated :  Not yet rated

Prep: 15 mins

Total: 15 mins

See Recipe

Fresh Tomato Salsa
Rated :  Not yet rated

Prep: 30 mins

Total: 30 mins

See Recipe

Frozen Horchata
Rated :  Not yet rated

Prep: 5 mins

Total: 5 mins

See Recipe


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