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    You are in: Home / Cookbooks / My Mexican Tour Recipes
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    30 recipes in

    My Mexican Tour Recipes

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    Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market’s concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles.

    Recipe #153358

    This is my favorite flavored margarita. It is a beautiful color and really is quite delicious. This uses mango nectar not watered down mango juice - you can find it in your Hispanic section of the grocery store if it is not in the juice section. We drink them all the time during the summer. Use the best quality tequila you can afford.... you will thank me later.

    Recipe #166031

    Easy salad or appetizer that can be doubled or tripled for a crowd. This salad is really pretty when using the red jalapeños. Can also be made with diced red pepper for those afraid of the heat. Ensalada De Aguacate Con Jalapeños

    Recipe #170117

    This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

    Recipe #170416

    I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.

    Recipe #170418

    I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead.

    Recipe #170119

    Salsa kicked up a notch by adding Ciclon, rum spiked with blue-agave tequila!

    Recipe #194277

    Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.

    Recipe #144497

    First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

    Recipe #170437

    The flavors of this dish merry in pure sunshine! This is how Salmon should taste and Chef Grace Parisi, known for her easy and fabulous sauces, really out did herself this time. Salmon generally pairs well with red; here the tangy lime and sweet red onion salsa tune the choice to a bright fruity Burgundy or Pinot Noir. Two excellent choices are the 1998 Louis Jadot Chorey-lès-Beaune from France and the 1998 Coldstream Hills Yarra Valley Pinot Noir from Australia.

    Recipe #133089

    A wonderful & quick recipe from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Américas in Houston. SERVE WITH: Tomato salad.

    Recipe #133817

    Soledad Díaz of Oaxaca’s El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.

    Recipe #138699

    This recipe is originally from El Bodegon de Guillermo in Tijuana. Before the restaurant burned in 1978, it was THE place to go. These quesadillas were reportedly loved by Sammy Davis, Jr.. If sqash blossoms are out of season, use canned squash blossoms—which is what La Fonda Robertos in Tijuana does. VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5. Prep time does not include the time to make fresh tortillas, if you choose this option.

    Recipe #138704

    I love Yucca fries! I must have eaten a whole field full while in Costa Rica. If you are looking for something different, give yucca a try! You can also mix yucca fries with sweet potato fries (fried separately) for a great combination and beautiful plate. SERVE WITH: Cowboy Steaks With Onions Recipe #153370 . MAKE AHEAD: The boiled yucca can be refrigerated for up to 2 days before using for this recipe.

    Recipe #153368

    Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

    Recipe #133656

    Pescado Espada Al Horno A La Manzanillo. Simple baked swordfish recipe from the Pacific Mexican town of Manzanillo in Colima. Manzanillo is a popular coastal town known for its swordfish and sailfish.

    Recipe #169983

    If you love Chile con Queso, sink you teeth into this cheesy gooey burger for a real taste explosion! Have a napkin and some tortilla chips ready to catch what your mouth misses because you will want to save every bite! Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chilies and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with Anaheim and Jalapenos.

    Recipe #153350

    This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

    Recipe #138624

    Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

    Recipe #129203

    The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.

    Recipe #138631

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