Mexican recipe collection

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

Fiesta quiche layers fat-free tortillas, cheddar, green chilies, and picante sauce under an egg-substitute custard. A lean Tex-Mex twist on the classic French quiche, ready in 60 minutes.

Fiesta shrimp dip with cream cheese, Thousand Island dressing, picante sauce, and horseradish. A 10-minute party dip with sweet-tangy-spicy flavors and chunks of shrimp throughout.

Filet mignon grilled over wood embers in a pasilla chile BBQ marinade with maple syrup and cilantro. Southwestern-style steak with sweet smoke, gentle heat and a tender, restaurant-quality finish.

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Filled tortillas are make-ahead pinwheel appetizers, flour tortillas spread with spiced cream cheese, jalapenos and black olives, then rolled, chilled and sliced into bite-size rounds. Crowd-pleasing party finger food.

Just try and fight the fiery taste of this dish that will have you running back for more!

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Crispy flaquitos with seasoned ground beef, cumin, garlic, and melted cheese rolled in flour tortillas and deep-fried until golden. A crunchy Mexican appetizer or snack.