Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
Author: Martha Stewart
The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powder.
Author: Martha Stewart
Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.
Author: Martha Stewart
Fresh cilantro and spicy jalapeno peppers give this fluffy rice its south-of-the-border flavor. For a tasty Tex-Mex meal, serve with Seared-Steak Fajitas.
Author: Martha Stewart
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
Author: Martha Stewart
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
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.
Author: Martha Stewart
Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.
Author: Martha Stewart
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
Author: Martha Stewart
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco de Mayo guacamole bar. Get All the Recipes
Author: Martha Stewart
In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.
Author: Martha Stewart
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
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy tortillas, creamy black bean mash, and smoky...
Author: Lauryn Tyrell
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.
Author: Martha Stewart
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Author: Martha Stewart
This easy summer tomato salad will please lovers of spicy food. The zesty flavors of fresh ginger, jalapeno or serrano chile, and lemon pair well with Asian or Mexican dishes. This salad is also good with...
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
Author: Martha Stewart
Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The chiles rellenos are called divorciados because of...
Author: Martha Stewart
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
Author: Martha Stewart
For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart