766 mexican recipes

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

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

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

This dish is very savoury with a crunchy/chewy texture.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Beef stir-fry with crisp nashi pear and buttery macadamia nuts. Tender filet tossed in soy-ginger sauce, finished with sesame seeds. An Aussie-Asian fusion on the table in 30 minutes.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Sirloin strips sautéed with mushrooms, serrano chiles, cumin, and a splash of dry sherry. Wrapped in warm flour tortillas with salsa, avocado, and yogurt. Fajitas in 20 minutes flat.

This cheesy and delicious dish is fun to make and perfect for lunch!

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

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

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!