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    You are in: Home / Cookbooks / Mexican/Tex-Mex/Southwestern Zaar World Tour#5 Recipes
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    14 recipes in

    Mexican/Tex-Mex/Southwestern Zaar World Tour#5 Recipes


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    This is a light, refreshing drink very popular in central America. A great thirst quencher! The recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua, via the Whole Foods store.

    Recipe #361115

    A nice salad adapted from Veggie Ventures. If you have never had hearts of palm, they are very good! The dressing makes more than enough to feed 4.

    Recipe #236961

    A mellow drink for relaxing by the pool or enjoying an evening with friends. Enjoy! Adapted from Cuisine.

    Recipe #368891

    A healthy opton for snack food that you can prepare. Serve them up with a glass of juice or milk!

    Recipe #45150

    Croutons perfect to dress up a salad, use for stuffing, eat for a snack, sprinkle over soups, even potatoes! If you like a little heat, add some red pepper flakes!

    Recipe #369834

    Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors.

    Recipe #222240

    A very pretty dessert that doesn't take long to make! You may substitute other fruits if you like, such as pineapple, apples, grapes, kumquats, etc. Adapted from BH&G magazine.

    Recipe #247560

    Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.

    Recipe #227901

    Adapted from Fieryfoods, these tortillas are spicy and hot! Use less chile or use milder chiles for less heat. You can have fun with these and add different spices and herbs of your choice. Here are a few interesting facts about tortillas: Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one. 55 percent of all flour tortillas are sold to restaurants versus 32 percent of corn tortillas. Americans eat 7 billion pounds of tortillas a year, the equivalent of one tortilla per person per day. 55 percent of all flour tortillas are sold in the west, and 54 percent of all corn tortillas. There are about 300 U.S. tortilla manufacturing companies. Tortillas are booming in Europe, too: A Mexican operates a successful tortilla company in Germany, capable of cranking out up to 2 tons of tortillas per day (Mexican and TexMex restaurants and food are becoming increasingly popular abroad.)

    Recipe #229179

    This is yummy over fish and any kind of meat! I also like to have it over rice and grains. I think this would be great as a pizza topping! These ingredients are used in the Caribbean, Mexico, Spain and the Southwest, also Hawaii(Western USA).

    Recipe #55179

    Stack them up high! A Rachael Ray recipe that is sure to please!

    Recipe #364777

    A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine.

    Recipe #165074

    This is a great recipe, with olives and capers to give it a gourmet touch! I got it from Calling All Cooks TV show. Enjoy!

    Recipe #58412

    This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.

    Recipe #240822


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