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    You are in: Home / Cookbooks / Mexicanos Tradicionales
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    12 recipes in

    Mexicanos Tradicionales


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    14 Reviews |  By PaulaG

    A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner.

    Recipe #92337

    This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

    Recipe #196430

    This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

    Recipe #59367

    When I lived in Mexico, this was one of my favorite meals! Easy and oh so good! Delicioso!

    Recipe #53041

    Yum! This cake is bursting with the sweet taste of orange!

    Recipe #41283

    I recently made some fresh chorizo sausage (I posted it here at RecipeZaar, too - it's a great recipe!), and this stew is the result of cooking up part of that batch. Very rich and tasty!

    Recipe #102746

    37 Reviews |  By Dib's

    You won't get that "canned - chili powder" taste with this one.

    Recipe #10833

    11 Reviews |  By Dib's

    I love it-simple and light. Serve with warm cream if you like.

    Recipe #12784

    This recipe is posted by request-the original recipe is from Authentic Mexican by Rick and Deann Bayless. I have added the meat and changed a few of the cooking techniques to make it a bit more reasonable to make. Check the recipe data base for various salsas.

    Recipe #56314

    2 Reviews |  By Molly53

    This lovely soup served steaming hot brings home the advantage of warm-climate cuisines on frosty cold winter days. The soup is thick, delicious and piquant. From Riven Rock Gardens as published in our local newspaper.

    Recipe #86000

    A traditional Mexican bread courtesy of Progresso Tamales.

    Recipe #115480

    4 Reviews |  By Molly53

    Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce (if desired). I haven't tried this myself, just thought it would make a good contribution to Recipezaar. Marinating time not included in preparation time.

    Recipe #99043


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