A chocolate version of the Mexican Wedding Cookie.
Author: Karen Ginnis
These taquitos are air fried, which makes them healthier than deep fried ones. Using shredded rotisserie chicken provides a quick prep but you can always use home-cooked chicken. Serve with sides of sour...
Author: Yoly
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Author: smellow
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains)....
Author: fandreu
This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.
Author: Julie Norland
I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a...
Author: Chef Jeff
This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.
Author: fire1676
Quick, easy, and less messy than real tacos. Eat with a fork and come back for seconds. Serve with tortilla chips.
Author: Erica Leigh Bentz
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
Author: Kerry McClellan Lipitz
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Author: Fredda O.
If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap...
Author: gem
I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!
Author: Holly L
Easy to make, these special low-fat burritos taste awesome! You don't eat red meat, but love burritos? Well, you can't taste the difference here. These are medium spicy, not fire hot!
Author: Gary Bertagnolli
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic...
Author: Chef John
Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville...
Author: Bibi
This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe.
Author: ltlmsmfft
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Author: Joanne Guzman
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell,...
Author: Holiday Baker
A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.
Author: Chef John
This drink is probably the best drink I have ever had in my life! You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. You can substitute red cream soda or your favorite flavor...
Author: Helena W.
Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and...
Author: Yoly
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more...
Author: Nancy Ball
This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with...
Author: Ridiculina
This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.
Author: GraçaRibeiro
A refreshing cross between a margarita and a pina colada!
Author: MrsFisher0729
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it...
Author: PIPERCAT99
Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.
Author: Annie Ellis
If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!
Author: TORONTOMOMMY
For grown-ups only. This recipe is my closest attempt at duplicating the awesome flavor of a cold margarita. It's sweet, tart, salty, and packs a punch. Garnish each serving with a lime wedge. You seriously...
Author: Jeff Willis
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Author: CARRIEANN23
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Author: TucsonMom
Pork chops baked with Spanish rice for a unique casserole.
Author: Kristi W
This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to...
Author: Carajeanne
Inspired by Mexican tortillas, American burgers, and delicious breadcrumb coatings, I created this recipe. The whole family loves it, and whoever gets this recipe in hand passes it on. So I thought it...
Author: Daniel den Hoed
I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about...
Author: Vic Voss
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Author: Esmee Williams
This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!
Author: Fioa
Meat, beans, and cheese on top of skillet-baked cornbread. Easy and filling!
Author: EbonAskavi
Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.
Author: Chef Gaby Cervello
My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli...
Author: Kim
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Author: MICHELLE
A nice change of pace from the usual strawberry daiquiri.
Author: Patrick Washburn
This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking...
Author: rainyk
I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well.
Author: MISS ANNIE
A simple but tasty enchilada recipe. A family favorite.
Author: swannkitten
Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. I used fresh frozen mangoes and pineapple juice for an added tropical twist. I always garnish with a tamarind straw...
Author: Yoly
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using...
Author: Epicureo