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Showing: Across the Border Tequila Shrimp - 'Calabacitas Guisada' (Stewed Mexican …

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Across the Border Tequila Shrimp

Submitted by: IrvineHousewife

Home Town: Orange, California, USA

Living In: Irvine, California, USA

I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated.

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Albondigas Soup I

Submitted by: Kathy Nelson

Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd.

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Albondigas Soup II

Submitted by: Beatrice Goldiano

In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.

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Authentic Enchiladas Verdes

Submitted by: PattiVerde

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

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Authentic Mexican Breakfast Tacos

Submitted by: BEARNESTA

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.

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Authentic Mexican Tortillas

Submitted by: Jamie Mikall Martinez

Shortening, instead of lard, makes this flour tortilla a lighter, healthier variety.

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Avocado Corn Soup

Provided by: Chileanavocados.org

Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.

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Avocado Fish Tacos

Provided by: Chileanavocados.org

Avocados are a wonderful companion to fish. Put the two together in a soft taco with some simply dressed shredded cabbage and you've created a feast. Use coleslaw from a bag to save even more time.

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Avocado Ginger Salsa

Provided by: Chileanavocados.org

Avocado is a perfect salsa ingredient. It adds richness and flavor and partners well with almost any other ingredient. You can use radishes for a spark of color. Or use jicama or green or red pepper if you wish. Try this salsa with fish, poultry or pork.

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Avocado Grapefruit Salad

Submitted by: Mexican Hass Avocado Importers Association

This easy-to-prepare salad is a little sweet, a little tangy and absolutely delicious. Featuring delicious Avocados from Mexico.

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Beef Caldo with Spinach

Submitted by: Holly B.

Home Town: Elmhurst, Illinois, USA

Living In: Chapala, Jalisco, Mexico

A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.

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Beef Tamales

Submitted by: jenn

These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

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Best Black Beans

Submitted by: Cameron

Home Town: Yreka, California, USA

Living In: San Francisco, California, USA

This simple black bean side dish works well with Mexican or Cuban meals.

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Best Guacamole

Submitted by: PHLOX

For chips, or crudite or even a taco topping, guacamole -enhanced with lemon and onion -is a forever favorite.

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Biscochitos I

Submitted by: Patricia Romero

This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

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Biscochitos II

Submitted by: Christine J. Crabtree

Mexican Cookies...great dunkers for coffee.

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Bunuelos

Submitted by: Rosina

Mexican fried sweet dough sprinkled with cinnamon sugar.

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Calabacitas

Submitted by: HAWAIIAN_MOMMA

Living In: Brownwood, Texas, USA

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

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Calabacitas Con Queso - Zucchini with Cheese

Submitted by: Jyn

This is a simple side dish, and makes zucchini irresistible to even the pickiest eaters. It is made with zucchini, corn, tomatoes, bell peppers, and onions, and is smothered in melted cheese!

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