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    20 Recipes

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    Low fat, low GI. Delicious and nutrious way to eat squid

    Recipe #300876

    These are also delicious if you substitute the chicken with Oaxaca cheese for a vegeterian dish

    Recipe #222708

    Recipe #221749

    This is a family favourite. Enjoy as a meal or side dish.

    Recipe #194074

    This dish is one of my family's favourites. Spicy and full of flavour.

    Recipe #175938

    This is a hearty, spicy and highly nutrious soup. Vegetarians can ommit the bacon. I would like to add that you don't have to add cumin to dishes to make them taste Mexican or authentic. I was born and raised in Mexico, and most of the dishes my family and friends enjoy there have little or no cumin at all. I'm appalled when I see recipes that call for more than a pinch of this spice.

    Recipe #168814

    The hottest chili on the planet!

    Recipe #162107

    If you love tacos but want to watch your diet, this recipe is low in fat but incredibly tasty. From my native Durango, Mexico.

    Recipe #161753

    This recipe is a favourite with my family. My grandmother used to make it when I was young, and it was the only way I would eat my vegetables. It's tasty, nutritious, and best of all, very low in fat.

    Recipe #161746

    These are delicious as a side dish for chicken or fish or on their own.

    Recipe #159866

    This is by no means authentic, but it's tasty and easier to make than the real one. My apologies to the purists. To the practical cheaters like me, enjoy!

    Recipe #159523

    This recipe calls for fresh Poblano Chiles. If you can't find them, you can use California fresh chiles. There's nothing quite like a roasted poblano chile, though.

    Recipe #142850

    Try these as an appetizer with cheeses and wine, or as a gorgeous vegetarian sandwich filling, with pasta, or just on their own.

    Recipe #142779

    A really tasty and spicy low-fat option. Forget about boring diet chicken dinners. The sauce makes all the difference.

    Recipe #142770

    This recipe was handed down to me by my grandmother. It's been in the family for generations. The chiles are not battered, but pickled instead. Chiles en Nogada is a Mexican dish that is traditionally made in September, as part of Mexican Independence celebration dinners, especially on the 16 of September. The colors in this dish represent the Mexican flag. Green chiles, White Nogada and Red pomegranates. This dish was born in Puebla, and it is believed to have been invented by nuns in post-colonial times.

    Recipe #142459

    My mom's recipe. This is a New Year's Eve dinner must have. The meat just melts in your mouth, and the sauce gives it a delicate and full flavour.

    Recipe #142356

    This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.

    Recipe #142306

    Recipe #142292

    Beautiful men are called "mangoes" in Mexico. This is a scrumptiously easy, wickedly tasty tribute to the man of most women's dreams.

    Recipe #141766

    A lovely creamy, spicy, super-easy-super-cheap-super-fast lunch option or dinner starter. Hits the spot on rainy, cold days.

    Recipe #141764

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