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A spicy tomato juice and beer cocktail fit for kings of the ring.
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A Mexican-style beer cocktail with lime juice, hot sauce, and Worcestershire sauce.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets.
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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A classic German herb spaetzle recipe.
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
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Orange slices, red onion, and black olives are simply dressed in this tangy salad.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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Get Perfect Porterhouse Steak with Herb Butter Recipe from Food Network
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This is the vegetarian lasagna you've been searching for.