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Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook

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This recipe combines two of my favorite ingredients; chocolate and chiles. The recipe is the creation of the Union Square Grill.

Recipe #484154

Recipe is from label of La Lechera sweetened condensed milk. The original recipe doesn't call for vanilla, but I just can't imagine a rice pudding without vanilla!

Recipe #483094

Recipe for a fresh strawberry soup from restaurant Rosa Mexicano.

Recipe #484150

This recipe uses Avocado oil imported from New Zealand, from Elysian Isle Avocado Oils in Oregon.

Recipe #484147

I got this recipe from the California Avocado website. It is delicious...a very nice style guacamole!

Recipe #124816

Bacon and guacamole on a grilled cheese sandwich. Excellent use for leftovers. From

Recipe #483146

An amazing combination of ingredients for a tex-mex grilled cheese sandwich. From

Recipe #484341

4 Reviews |  By CJAY

From Posted for ZWT 8-Mexico.

Recipe #483792

4 Reviews |  By CJAY

Super easy Tex-Mex breakfast for two.

Recipe #482120

I've been making these for years. I love it when I have leftover chicken, so I get to make these! I've also made them with leftover turkey. Ingredient amounts are approximate. Feel free to adjust to your liking!

Recipe #138305

From Posted for ZWT 8- Mexico.

Recipe #483806

From "Cooking with Beer", Good Food Magazine March 1988

Recipe #293539

Smothered in white cheese and filled with blackened chicken and black beans, these enchiladas are one of the most popular dishes at PR's Taco Palace in Winter Park, Florida. I created my own version and I like it even better than theirs! At the restaurant it's served with refried beans and rice, but I think a fresh salad is a better complement. Enjoy!

Recipe #215413

Indians of the Southwest love the earthy flavor of blue cornmeal. Look for it in health food stores.

Recipe #482118

This is the perfect recipe for an easy, quick summertime meal.

Recipe #300717

These are perfect for parties, watching the big game on T.V. or poker night. You can also make a batch and store in Ziplocs in the fridge to reheat for quick meals or snacks. The epazote is available at (we have a store here in Winter Park, FL) but there are so many flavors here that it's not critical to the recipe.

Recipe #251260

This burrito recipe is by Jo Anne Merrill. Burritos are filled with flank steak, eggs, bell peppers and cheese.

Recipe #484144

2 Reviews |  By AlainaF

This version is from Casa Cocina, Las Vegas, Nevada.

Recipe #484152

2 Reviews |  By CJAY

In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.

Recipe #483850

This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).

Recipe #463701

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