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    You are in: Home / Cookbooks / Mexico
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    26 recipes in

    Mexico

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    Adapted from Mexican Family Cooking. This is best if the vegetables are chilled.

    Recipe #488397

    Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much.

    Recipe #487529

    From Sra, Maria Luisa Espinosa de Rodriguez. Adapted from My Mexico, by Diana Kennedy. The original uses small pickled yellow chiles, but suggests the jalapenos as being more readily available. Cook time does not include standing time.

    Recipe #478663

    Not all Mexican salsas are fiery. If you can find piloncillo, use that; otherwise dark brown sugar is fine. Serve with grilled foods. Adapted from Elena Zelayeta. Cook time is standing time.

    Recipe #477527

    This is from an old newspaper clipping. I don't know which paper. You can use any spicy sausage in place of the chorizo.

    Recipe #401326

    This is from an old newspaper clipping; don't know which paper. Leave the seeds in the poblanos if you want more heat; for less heat, substitute a bell pepper.

    Recipe #401324

    I know it sounds weird. But give it a try--somehow this odd combination does work. Adapted from Mexican Family Cooking. Cook time is chilling time. Serve with corn chips, crackers, or toast.

    Recipe #462599

    A fresh chopped salad. Adapted from Mexican Family Cooking. Cook time is chilling time. This has rather a lot of dressing/marinade, so feel free to cut back on the oil and/or vinegar.

    Recipe #461749

    Adapted from Mexican Family Cooking. Straining is optional. Cooking time is chilling time.

    Recipe #461751

    Adapted from Mexican Family Cooking. The soaking step is optional. Good with a simple lettuce salad. Cooking time is chilling time.

    Recipe #461750

    Adapted from Mexican family Cooking. You can also garnish this with a chopped hard-boiled egg.

    Recipe #461753

    Adapted from Mexican Family Cooking. Straining is optional.

    Recipe #461752

    Adapted from Mexican Family Cooking.

    Recipe #461755

    Adapted from Mexican Family Cooking. Use fresh parsley and mint for this recipe.

    Recipe #461757

    Adapted from the Barbecue Bible. Serve with any grilled food, particularly Mexican dishes.

    Recipe #454862

    From Dom DeLuise. The original Caesar Salad did not have anchovies, and this doesn't, either.

    Recipe #392426

    Red onion is used two ways in this Mexican-inspired game day appetizer. These may be served hot or cold.

    Recipe #403199

    Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.

    Recipe #404770

    This comes from the July, 2001 issue of Bon Appetit, via Epicurious.com. It's good with chips, and served as a relish.

    Recipe #448081

    This is my original recipe for a fresh salsa. It can be made milder by seeding the jalapenos, or hotter by adding more. Note: Instructions have been corrected!

    Recipe #353328

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