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Cilantro Lime Rice

A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken Fajita Tostadas.

Author: Martha Stewart

Veracruz Style Sauce

This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.

Author: Martha Stewart

Bean Burritos

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

Author: Martha Stewart

Black Beans and Corn

This is a quick and easy protein-packed side dish.

Author: Martha Stewart

Roasted Tomato Chipotle Salsa

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

Author: Martha Stewart

Corn on the Cob with Cilantro Lime Butter

Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.

Author: Martha Stewart

Vegetarian Enchiladas Suizas

A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion,...

Author: Greg Lofts

Spicy Pineapple Slaw

To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.

Author: Martha Stewart

Enchiladas Rojas

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced...

Author: Martha Stewart

Chiles Rellenos

Chile rellenos are often fried; these peppers are filled with spiced rice and baked.

Author: Martha Stewart

Crispy Tortilla Chips

This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

Author: Martha Stewart

Yellow Tomato Salsa Verde

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

Author: Martha Stewart

Grilled Corn with Cilantro Butter

Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.

Author: Martha Stewart

Crisp Taco Shells

Use these super-simple taco shells for Sarah's Tacos.

Author: Martha Stewart

Bean and Cheese Burritos

These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.

Author: Martha Stewart

Pulled Pork Tacos

Use the tender meat from our Easy Pork Shoulder for these tasty tacos.

Author: Martha Stewart

Mexican Potato Salad

This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.

Author: Martha Stewart

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.

Author: Martha Stewart

Grilled Portobello Quesadillas

Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.

Author: Martha Stewart

Pressure Cooker Tamales

For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This...

Author: Martha Stewart

Crunchy Slaw with Radishes

This cool slaw adds a nice, mild element to a spicier Mexican feast.

Author: Martha Stewart

Oaxacan Black Bean Tamales

These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.

Author: Martha Stewart

Leftover Pork Quesadillas

Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.

Author: Martha Stewart

Mexican Grilled Corn

If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with...

Author: Martha Stewart

Black Beans with Lime

This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.

Author: Martha Stewart

Mexican Corn

Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over...

Author: Martha Stewart

Sauce Rancheros

This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.

Author: Martha Stewart

Mango Wedges with Chili

The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powder.

Author: Martha Stewart

Vegetable and Black Bean Fried Rice

For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado...

Author: Lauryn Tyrell

Grilled Tomato Salsa

Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.

Author: Martha Stewart

Mexican Style Tomato Salad

This simple side is a Mexican rendition of an Italian caprese salad.

Author: Martha Stewart

Corn and Tomato Relish

A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.

Author: Martha Stewart

Black Bean and Tomato Chili

Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.

Author: Martha Stewart

Quick Purple Tomatillo Sauce

Make this for our Crispy Pork-Stuffed Anaheim Chiles.

Author: Martha Stewart

Baked Tostadas

Traditionally used for making burritos, tostadas, and quesadillas, tortillas can also be served in place of bread at dinner or as a sandwich wrap.

Author: Martha Stewart

Enchilada Sauce

To tone down the sauce for little mouths, omit some of the chiles.

Author: Martha Stewart

Corn and Black Bean Salad

This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.

Author: Martha Stewart

Tofu Tomatillo Stew

For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.

Author: Greg Lofts

Spicy Pumpkin Seeds

They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.

Author: Martha Stewart

Cheesy Tortillas with Black Bean Puree

Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.

Author: Martha Stewart

Mexican Chocolate Popcorn

The secret's in the seasoning.

Author: Martha Stewart

Spicy Bean and Cheese Soft Tacos

Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.

Author: Martha Stewart

Cheese Tamales

Author: Martha Stewart

Black Eyed Pea Tacos

Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles together.

Author: Martha Stewart

Pinto Bean and Poblano Tacos

Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids that together form complete proteins like those...

Author: Martha Stewart

Crispy Sweet Potato Cemitas

A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll that encases a wide variety of fillings. This vegetarian...

Author: Lauryn Tyrell

Cheese Flautas with Cilantro Pesto

This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.

Author: Martha Stewart

Sauteed Nopales

Paddles from the nopal cactus, callednopales, make a delicious taco filling.

Author: Martha Stewart

Tamales

This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.

Author: Martha Stewart