Casual Mexican Meal Menu Casual Mexican Meal Menu Menu Serve this stress-free menu to your family on a busy weeknight, or present it to guests at a relaxed backyard get-together. Enjoy corn tortillas as a breadlike side, or spoon the shrimp mixture into them for hearty tacos. Fun on Cinco de Mayo. Bring the Tacqueria Home.
31 Festive Mexican Recipes
Build-a-Meal Find recipes with ingredients that you have on hand. Sign Up for our Newsletter Join our newsletter for free recipes, healthy living inspiration, and special offers. Delicious and healthy recipes customized for you! Avoid chewy, dried-out kernels by grilling corn directly in the husk sans silk. Then swab each juicy cob in our Cotija and spicy cilantro cream that gets an alluring punch of acid courtesy of amchur—a tangy spice powder made from dried, unripe mangoes.
Festive Vegan Tortilla Dishes — Burritos, Tacos, Fajitas, and More
Just blend together dried ancho and guajillo chilies, canned chipotle peppers, and a few other simple ingredients, pour over a boneless chuck roast, and let your Dutch oven or Crock-Pot do the rest. Texas-Style Puffy Barbacoa Tacos. With its slightly sweet flesh and snappy texture equivalent to a firm pear or potato , jicama plays perfectly with any summer citrus salad. We pair ours with red grapefruit segments, blanched habanero peppers, and a rich dressing made from mayo, lime, and ginger.
Our tart-spicy blend of citrus juice orange, lemon, lime , jalapeno, agave, and fresh herbs cilantro, oregano , does wonders for skirt steak, chicken thighs, even swordfish. Pair with our jalapeno-cilantro slaw and you have all the makings of a killer tostada. Who needs forks anyway? Fresh and clean atop a bed of lettuce or peel-and-eat from a Lowcountry boil? Slather shrimp onto a tortilla, and even the least of seafood loyalists are happy.
10 Festive Mexican Dinner Menus
This dish of sizzling fajitas with a sweet-and-zesty slaw will spice up your summer nights. A fiesta essential, dips have a way of bringing people together. Brown sugar and corn are a welcome flavor addition to your typical guacamole. Homemade tortilla chips are surprisingly easy, lower in fat than the bagged variety, and guaranteed to impress. An easy-to-eat party food, these fun cucumber cups filled with cool gazpacho will get everyone talking. The chilled soup combined with the flavors of fresh cilantro and cucumber make this the perfect warm-weather remedy.
Unlike their alcoholic inspiration, you can never have too many of these shots! Gazpacho Shots in Cucumber Cannons. Use your Mexican beer of choice.
As several reviewers have noted, this highly rated recipe tastes like the real deal, straight from the Baja Peninsula. Beer-battered Fish Tacos with Baja Sauce. Chop the veggies and preparation is a breeze; just lightly toss the ingredients together and chill.
Kid-Friendly Fiesta
The mouth-watering combination of chips and cheese is made even better with some flavorful shellfish mixed in. These mojitos are made tropical with fresh pineapple, a sweet pairing with the crisp mint. This exotic recipe is restaurant-quality, with its tasty trio of creamy avocado, juicy mango, and raw ahi tuna.
Serving the seviche in a martini glass makes a statement and takes the sophistication to a whole new level. Ahi Tuna Seviche with Mango and Avocado. For a healthier alternative to the beer-battered fish tacos , grill the fish in lieu of frying and then pair it with your favorite beer in a frosty glass. Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos.
What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings?
This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores. Swap pork for goat, if you prefer. This salsa is spicy—use it sparingly! Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs.
If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Inspired by Mexican street vendors who artfully carve and serve mangos on sticks, this recipe ups the ante with cilantro leaves and shaved coconut.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months.
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The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. You can top them with anything else you like—beans, fried pork skins, or a vegetable. Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans.
Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Caldo de pollo, a comforting chicken and vegetable soup. This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.
Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas. This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
Red onions soak up the flavors of oregano and cumin in this classic pickle relish. Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
SoCal Shrimp Tacos
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.