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"From the Cooking Light website - a lightened version of a decadent dish served at Casa del Sol in Ciudad Juarez, Mexico, just across the border from El Paso. You can also toss the pasta with fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant."

Ingredients: pepper, chipotle chiles in adobo...

"O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices.
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Ingredients: cilantro, tequila...

"This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México.
A little information:
Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic..."

Ingredients: chocolate, cinnamon sticks...

"Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit."

Ingredients: ground cumin, olive oil...

"A very savory chicken dish from Mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!"

Ingredients: jalapeno juice, epazote leaves...

"A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!"

Ingredients: pepper, chipotle chiles in adobo...

"This is a traditional Mexican dish my abuela
made for me."

Ingredients: corn oil, 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...

"This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people."

Ingredients: cinnamon sticks, cooking oil...

"The word mole comes from an Indian word meaning "concoction" and applies to a variety of blended Mexican sauces that are particularly tasty with chicken and turkey. One of the most famous variations includes a small amount of dark chocolate."

Ingredients: cooking oil, fresh cilantro...

"A friend made mole for a pot luck one time and I really liked the unusual flavor so I decided to attempt to make it myself and it turned out really well! We ate ate it spooned into corn tortillas, but I imagine it would be even better over rice since it's kind of runny and hard to hold in the tortillas."

Ingredients: cinnamon, cumin...

"Try this chicken, prepared in a microwave oven with the Black Bean, Tomato, and Feta Sauce. It is hard to believe that chicken prepared in a microwave can actyally be moist and juicy, but you will be pleasantly surprised. Not to mention how nice and cool your kitchen will remain during the hot summer minths."

Ingredients: wax paper, chicken pieces...

"Pork Cooked in a Pit (traditional pork bbq of the Yucatan Peninsula)"

Ingredients: cumin seeds, distilled white vinegar...

"This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled..."

Ingredients: cilantro, cloves, ground cumin...