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"this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day."

Ingredients: pepper, corn tortillas...

"Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com
I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce ."

Ingredients: cilantro, corn tortillas...

"Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!"

Ingredients: white cheddar cheese, garlic...

"This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Frijoles De La Olla Tradicional (Home Cooked Beans) explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans."

Ingredients: cilantro, diced tomatoes with juice...

"This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Frijoles Charros Rapidos (Quick Cowboy Beans). This is my version of cooking Pinto Beans.

To Soak or Not:

Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t good. It doesn’t do much to make them more digestible and it makes the beans..."

Ingredients: dried beans, pork fat...

"Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day’s leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans."

Ingredients: fresh ground black pepper, salt & freshly ground black pepper...

"Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste."

Ingredients: ground cumin, fresh ground pepper...

"Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you can’t find them, substitute zucchini (courgettes), which approximate..."

Ingredients: fresh ground pepper, half-and-half...

"Authentic Mexican Soup"

Ingredients: cilantro, white hominy...