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Mexican hot chocolate, or atole champurrado, is a uniquely thick, rich, and cinnamon-flavored version of the familiar cold-weather beverage.
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Mexican chocolate, which is flavored with ingredients like cinnamon, almonds, and vanilla, lends a distinct flavor to Stephanie Prida's rich custard. Look for it at Mexican markets and specialty-food stores.
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Flavored with milk chocolate, coffee liqueur, and cinnamon.
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This fideo is simple, quick and delicious. It's great as a light meal or side dish.
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Get Spice Rubbed Smoked Ribs with Maple-Horseradish Baste Recipe from Food Network
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Get Horchata, Lime and Mezcal Cocktail Recipe from Food Network
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In this breakfast casserole recipe, tortilla chips tossed in ancho chile sauce are baked with eggs and topped with avocado, cheese, and sour cream.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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This sweet and spicy recipe for grilled lamb gets its inspiration from Mexico and features the flavor of hot pasilla chiles.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blanco tequila, lime juice, soda
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Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.