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    You are in: Home / Cookbooks / Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook
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    118 recipes in

    Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook

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    A refreshing, vegan dessert that's perfect paired with South American or Mexican dishes. Or, blend it with tequila for a perfect frosted mango-pineapple margarita.

    Recipe #457099

    A Bobby Flay recipe, published in Food & Wine magazine's January 2008 issue. I've eaten a burger at MESA Grill and it was one of the best. This recipe features a cabbage slaw topping.

    Recipe #280374

    From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

    Recipe #168714

    From Goya's "Taste of the Americas: Mexico" booklet, enchiladas (Mexico's comfort food) are made with an authentic green tomatillo sauce. Some changes were made for simplicity or variations.

    Recipe #168716

    An amazing combination of ingredients for a tex-mex grilled cheese sandwich. From closetcooking.com.

    Recipe #484341

    From the back of a package of Wolfson salted hog casings. This is Mexican chorizo, NOT spanish chorizo (which is harder and not spicy). Recipe calls for pork, but you can also use all beef chuck, or half of each.

    Recipe #483126

    This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!

    Recipe #484025

    PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...

    Recipe #483116

    On a recent trip to the U.S., my brothers introduced me to a drink concoction called a Chamango. I was hooked after the first drink and had at least four during my week's stay. A chamango is kind of like a hawaiian ice made with mangos, tamarind candy, and chamoy (see my Recipe #483116). Chunks of mango are layered with mango ice and chamoy, then topped with small chunks of tamarind candy. OMG - so incredibly good!!! NOTE: Just tried this with a bit of raspberry coulis that I had left in the fridge and YUM! It was a wonderful substitution for the Chamoy. I'll bet you could use any number of combinations of fruit ice and fruit pulp for the layers. Strawberry with banana ice sounds like the next try!

    Recipe #483119

    Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

    Recipe #480495

    Recipe is from label of La Lechera sweetened condensed milk. The original recipe doesn't call for vanilla, but I just can't imagine a rice pudding without vanilla!

    Recipe #483094

    Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.

    Recipe #480397

    Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!

    Recipe #480389

    These are the refried beans I grew up with. NOBODY makes refried beans like my mom, so even though this is her recipe, I can never make them taste exactly like hers. Must be that really old cast iron skillet!!! This is a labor of love, and prep time includes cooking the dried beans. Most of the time I'll cook the beans the evening before and refrigerate them. Then fry them up the next day to break it up. Real refried beans are made with lard, there's no getting around that. However, to make these vegetarian, or for those of you who want to watch that saturated fat, these are pretty darned good just using corn, canola or coconut oil.

    Recipe #480395

    This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!

    Recipe #463721

    This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).

    Recipe #463701

    I found this great recipe on a can of Goya coconut milk (NOT coconut CREAM). I'm putting it here for safe-keeping, in case they change recipes on the can... I served this for a dinner party and got rave reviews. Enjoy!

    Recipe #464771

    This is my favorite fish recipe. The combination of ginger and the cilantro is to die for. Just add some white rice and a rum punch and you'll think you're on a Caribbean vacation! Although the recipe says Sea Bass, you can use any mild flavored fish and have excellent results. I've tried this with grouper, snapper, mahi-mahi and cod. The recipe calls for 4 hours or marinating time, but I often only have about an hour - and it tastes great just the same! The recipe is from La Jolla Cooks, a fundraising cookbook for La Jolla Country Day School

    Recipe #477126

    This is ceviche for the "raw impaired" eater. While I love the traditional ceviche made with raw fish that is "cooked" in lime juice, many of my friends won't touch the stuff! This is an easy recipe that pleases everyone, whether they like raw or not. Its a very forgiving recipe and you can adjust all ingredients to your taste. It was always a hit at potlucks and much requested!

    Recipe #484116

    These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.

    Recipe #484121

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