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    You are in: Home / Cookbooks / Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook
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    118 recipes in

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

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    On a recent trip to the U.S., my brothers introduced me to a drink concoction called a Chamango. I was hooked after the first drink and had at least four during my week's stay. A chamango is kind of like a hawaiian ice made with mangos, tamarind candy, and chamoy (see my Recipe #483116). Chunks of mango are layered with mango ice and chamoy, then topped with small chunks of tamarind candy. OMG - so incredibly good!!! NOTE: Just tried this with a bit of raspberry coulis that I had left in the fridge and YUM! It was a wonderful substitution for the Chamoy. I'll bet you could use any number of combinations of fruit ice and fruit pulp for the layers. Strawberry with banana ice sounds like the next try!

    Recipe #483119

    Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

    Recipe #480495

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

    Recipe #484341

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

    Recipe #484147

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

    Recipe #483146

    Cook everything separately and then assemble for a tasty vegetarian breakfast, brunch or even dinner! From Hatch Chile Company.

    Recipe #322032

    This is ceviche for the "raw impaired" eater. While I love the traditional ceviche made with raw fish that is "cooked" in lime juice, many of my friends won't touch the stuff! This is an easy recipe that pleases everyone, whether they like raw or not. Its a very forgiving recipe and you can adjust all ingredients to your taste. It was always a hit at potlucks and much requested!

    Recipe #484116

    from Little Mexico

    Recipe #482124

    From Good Food Magazine March 1988

    Recipe #293528

    Queso Blanco - white cheese dip for nachos, served in Tex Mex restaurants. I imagine you could use yellow American cheese for regular queso dip - from penniesonaplatter.com

    Recipe #483145

    This comes from the assistant managing editor of Family Circle magazine. When avocados are at their peak is the time to make this!

    Recipe #454530

    Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.

    Recipe #482545

    This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!

    Recipe #484025

    No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988.

    Recipe #295758

    From Oaxaca, Mexico the huachinango chile is large red jalapeno chile from Oaxaca, Mexico. The recipe combines green tomatillos with the red chiles for a colorful salsa.

    Recipe #484149

    This dish is low in both fat (4.5 grams per serving) and effort required (6 minutes of cooking), but it yields wonderful fresh flavor. A topping of chunky guacamole or just cubed avocado could raise these fajitas to an even higher level.

    Recipe #484165

    4 Reviews |  By CJAY

    Super easy Tex-Mex breakfast for two.

    Recipe #482120

    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

    Recipe for a fresh strawberry soup from restaurant Rosa Mexicano.

    Recipe #484150

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

    Recipe #124816

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