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"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."

Ingredients: cilantro, queso fresco...

"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."

Ingredients: cilantro, red jalapeno chiles...

"An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!)"

Ingredients: cilantro, chihuahua cheese...

"So full of Latin flavor you won't even miss the meat! Adapted from Latina.com."

Ingredients: fajita seasoning mix, flour tortillas...

"this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else"

Ingredients: garlic cloves, salt, water...

Ingredients: cilantro, corn tortillas...

"This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short.
Then one Saturday morning i saw this on cooking for real with Sunny Anderson.
It's just pure heaven
It got it's name because of it's long thin shape. Flauta is Spanish for Flute"

Ingredients: ground cumin, cilantro leaves...

"From season to season, region to region and even field to field, poblano chilies can vary in hotness: the only way to test their heat is to taste one. These stuffed chilies can be made and refrigerated up to a day ahead. If the cheese filling is too rich for you, add more vegetables such as corn kernels or peas."

Ingredients: serrano chili peppers, fresh ground black pepper...

"THis came from the chef and co-owner of Lupita's Mexican Restaurant & Bar in Sparks, Nevada. A little different from the traditional. Enjoy!"

Ingredients: cooking oil, Cotija cheese...

"From Food and Wine June 2003
To accompany Recipe #243013."

Ingredients: cilantro, chipotle chiles in adobo...

"Bottled green salsa can’t compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors."

Ingredients: serrano chili peppers, fresh cilantro...

"This recipe is slightly hot, not to bad, though. chop habeneros finely!"

Ingredients: cilantro, pepper...

"Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole..."

Ingredients: cider vinegar, corn tortillas...

"Moles (pronounced moh'-lay) in Mexico vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. Try this highly flavored sauce with chicken. This recipe is from Soledad Lopez, posted in response to a recipe request."

Ingredients: cinnamon sticks, cloves...