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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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Get Mexican Frittata Recipe from Food Network
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
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A rich recipe for mushroom and chorizo quesadillas.
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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Get Mexican Coke Float Recipe from Food Network
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Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
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These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please.
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Get Chile Relleno with Vegetable Picadillo and Black Bean Sauce Recipe from Food Network