Cuisine - Mexican
“Al pastor” is Spanish for “in the style of the shepherd” and is traditionally spicy, spit-grilled pork. This easy-to-make version has the same great flavor and tender meat without the mess of a rotisserie. For added zing, plan ahead and marinate pork overnight. Makes 12 tacos.
A fried potato soufflé that’s deeply satisfying on a cold day.
The oohs and aahs at the table will quickly change to mmm as everyone gets a mouthful of the spicy shrimp, sweet mango, creamy avocado and crisp vegetables atop these Cozumel-inspired tostadas. Great anytime, especially in warm-weather, they’ll love the eye-catching colors and vibrant Caribbean flavors.
Prep time: 15 min
Cook time: 5 min
Special tools: none
Traditionally cooked over an open campfire or grill, this Tex-Mex dish originated in the Southwest and has since become a Mexican-American mainstay. A special blend of spices is what makes our recipe unique.
Mild and magnificent, the poblano chili pepper is one of the most popular peppers grown in Mexico. It’s size and color makes it perfect for stuffing. This show-stopping entrée is loaded with tender chicken, veggies and spices. Serve this amazing dish with Spanish rice.
This delicious, citrusy chicken is reminiscent of pollo a la parilla, served at grill shacks on the beaches of the Yucatán. Our version has a medium spiciness, so add more or less chilis to your liking. Serve with fresh Avocado and Black Bean Salsa, chips and your favorite brew.
Prep time: 20 min
Cook time: 20 min
Special tools: metal skewers
Take traditional lasagna south of the border with a fiery combination of corn tortillas, chilies, veggies, chorizo and savory spices. Serves 6-8.
Inspired by popular Mexican street foods, our crowd-pleasing recipes for Cilantro Lime Carne Asada, Elote (Mexican Street Corn) and Charred Onion and Cabbage Slaw feature fresh, simple ingredients and is perfect for al-fresco dining.
Prep Time: 15 min
Cook Time: 15 min
Non-active time: 4-24 hours
These mouth-watering tacos are light, yet fulfilling and full of snappy flavors that complement each other with every lip-smacking bite.
Also known as gorditas, sopes begin with thick, fried tortilla bowls that are filled with tender meat, protein-packed beans, fresh pico de gallo, cheese and lettuce or cabbage. For a magnificent Mexican meal, serve with rice and tortilla chips. Makes 4 servings, 2 sopes each.
Craving a new twist on enchiladas? This mouthwatering version features slow-roasted pork and a rich mole. Yields 20 enchiladas.
Close your eyes when you sink your teeth into this Latin American-inspired dish and you’ll be instantly transported south of the border where these flavors originate.
Wrapped in tender tortillas and smothered with enchilada sauce and cheese, this unique combination of tender turkey and mildly sweet pumpkin announces the arrival of the harvest season. Created by Market Catering Manager Shay Casey, it’s sure to be a fall favorite.
A mainstay of Mexico’s street-side stands, quesadillas make a simple snack. “Queso,” the Spanish word for cheese, is essential but other ingredients vary from region to region.
Surprise Mom with this sunny, Mexican-inspired dish full of bold-flavored chorizo, crumbled Cotija cheese and fresh tomatoes. Fun and quick to make, we think it may become your favorite go-to recipe for brunch.
Prep time: 20 min
Bake time: 12-14 min
Special tools: four, 10-12 oz ramekins or individual baking dishes
Make ahead: meat and tomatoes could be prepared one day ahead and stored in the refrigerator
A popular dish, Topopo is a Mexican-style salad in the shape of a volcano or pyramid. Great for dinner, this salad is piled with layers of fresh vegetables, chicken, shrimp, beans and cheese, all topped with a cilantro-vinegar dressing and your favorite fiery salsa. Serves 4.
The most common dried pepper in Mexico, ancho chiles are mild to hot and are always a touch sweeter than the ripened chile. It imparts exceptional flavor for these taste-tempting nachos.