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    You are in: Home / Cookbooks / I love Mexican Food!
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    93 recipes in

    I love Mexican Food!

    My comfort food.
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    This is a fresh tomato table salsa that goes with almost everything fried or grilled. This recipe has a unique method of chopping which makes it fun! You could use a food processor, however you would need to use the salsa right away or it will turn watery. Recipe is from Baja: Cooking on the Edge.

    Recipe #286684

    These are actually little flans made in custard cups. You can easily cut the recipe in half to make 3 servings. Recipe is from Gourmet Jan. 2008. Cook time also includes time to let the custards chill.

    Recipe #289278

    This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

    Recipe #288581

    These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!

    Recipe #286365

    This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

    Recipe #292136

    Lucas is slang for crazy in Spanish and it is also the name of a sweet-and-sour seasoning that is used on everything from fruit to candy and is even sometimes used to rim the glass of beer in Mexico. Here it is used in an unusual way- the flavoring for grilled chicken. It is a bit spicy so adjust to your own tastes. The time does not include the time to marinate the chicken. This recipe is adapted from Baja: Cooking on the Edge.

    Recipe #292761

    Serve these at your next fiesta or with an enchilada dinner.

    Recipe #291275

    This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;)

    Recipe #297752

    My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.

    Recipe #297264

    This is a fresh pickle and must be stored in the fridge and used within a week. They have these at the taco trucks in the San Francisco Bay Area ready to eat along with the tacos. My DBF gets sent back to the truck if he forgets to bring these home ;) Don't forget to wear rubber gloves when handling chiles.

    Recipe #298129

    This one is from Self magazine so it must be good for me!

    Recipe #298134

    Another recipe from my favorite cookbook, Baja: Cooking on the Edge. I haven't tried it yet, but I have loved every recipe I have made from the book so this has got to be good.

    Recipe #299341

    Mango salsa goes well with any kind of seafood or try it atop goat cheese on toasted bread. Although popular on both sides of the border, mango salsa is probably an American invention. If you can't get good mangoes, try Mexican papayas, peaches or ripe nectarines. This recipe is from Baja: Cooking on the edge.

    Recipe #298443

    Don't bother buying chorizo, it is so easy to make. You can mix in some eggs to make breakfast burritos, serve the cooked chorizo over refried bean, or make it into tacos. Plan ahead as this needs to sit in the fridge a day or two before using.

    Recipe #299304

    Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!

    Recipe #299228

    Believe it or not, I am posting yet another pastor recipe! I love this stuff! Never, ever, forget the extra grilled pineapple, it makes them something special. The meat needs to marinate from 4 hours up to 1 day. From Bon Appetit May 2008. Cook's tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.

    Recipe #299223

    This took 2nd place in the Gilroy Garlic Festival Cook-Off. I used to live so close to Gilroy that I could smell the garlic in the air. I still love garlic, and the sauce for these chiles has a nice garlic flavor. I also served it with mango salsa which complimented the crab perfectly. Congratulations Margee Berry!.

    Recipe #298648

    This dip is chunkier and soupier than a traditional nacho sauce. You could serve this with chips or eat it with flour tortillas as a snack. From the San Jose Mercury News, Sept. 13, 2006

    Recipe #298621

    This agua fresca can be used as a template for any soft fruit: cantaloupe, mango, papaya, pineapple, strawberry, guava... the list goes on and on. Start by mashing the fruit and add water to make 1 gallon. Don't be tempted to throw this in the blender, as the best aguas always have bits of fruit floating throughout. You should make it a little stronger than you think since chilling dulls the flavor and ice will dilute it. Extra agua can be frozen into paletas. Please adjust the sugar to you liking. From Baja: Cooking on the Edge.

    Recipe #298267

    This is a recipe from a little cart in the small town of El Sauzal where the clams are shucked, cleaned, stuffed, and wrapped in foil. They are then burried in the coals of a wood-burning fire pit. After a few minutes, they are opened up and served with a squeeze of lime. Recipe is from Baja: Cooking on the Edge. This recipe is easy to adjust as it is for a single serving and alternative cooking methods are offered.

    Recipe #298333

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