Mexican Shrimp-and-Avocado Salad with Tortilla Chips
This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
Mexican Chopped Salad
Los Angeles is known for its myriad salads and also for its large Latin population. This salad pays homage to both.
Red Snapper & Shrimp Ceviche
The extra tang in the ceviche marinade comes from an unexpected ingredient: juice from pickled jalapenos.
Mexican-Style Fideos with Chorizo
Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens when Mexico settles in New York," he says. His version of fideos are spicy, smoky, deliciously creamy and a snap to make.
Mexican Black Bean Soup with Sausage
The cumin and oregano add an interesting touch to this warming Mexican soup.
Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, olives, shredded lettuce and low-fat Jack cheese on a whole-wheat crust, the pie also gets a little low-fat sour cream (that nacho staple) on top.
Slow Cooker Mexican Pork and Tomatillo Stew
Make this classic Mexican dish in your slow cooker for ease and extra flavor.
Mexican Eggs in Purgatory
For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions.
Mexican Shrimp Cocktail
This fairly easy shrimp cocktail recipe banks on the delicious combination of ketchup, horseradish and cilantro.
Corn Queso Fundido
F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.
Mexican Meatball Soup
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.
kasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.
Guacamole with Charred Jalapeño and Scallions
F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.
Zucchini Quesadilla with Spicy Salsa Roja
Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.
Mexican Chicken Soup
In Jane Coxwell's take on a classic tortilla soup, which she makes with tomatoes with flour tortillas stand in for the usual corn tortillas.