Mexico–One Plate at a Time
Category Archives: Mexico–One Plate at a Time
- “Brava” Steak
- “Capered” Chicken
- “Chilied” Shrimp Tacos
- “Frozen” Pepitoria
- A Classic Margarita
- A Master Class in Guacamoles
- Acapulco-Style Shrimp Cocktail
- Achiote Seared Shrimp with Quick Habanero Pickled Onions
- Achiote-Roasted Pork with Pickled Red Onions
- Adobo Marinade for Lamb Barbacoa
- Almost Oaxacan Grilled Tostadas with Chorizo
- Atole
- Avocado Ice
- Avocado-Cilantro Mayonnaise
- Avocado-Dressed Shrimp a la Mexicana
- Banana Pepper-Leek Soup with Lima Beans and Smoked Meat
- Behind-the-Scenes Video: Oaxaca
- Bloody Maria Coctel
- Boozy Ceviche with Adobo Verde
- Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
- Brothy Oaxacan Yellow Mole
- Budin of Local Vegetables and Mexican Crema
- Burritos with Spicy Shredded Jerky
- Butternut Chilaquiles with Chard, Goat Cheese and Chipotle
- Caesar Salad
- Caramelized Mango Tart with Mexican Chocolate and Pepitas
- Chamomile Tea
- Champagne Margarita
- Charred Tomato-Nopal Salsa
- Cheese Chicharron
- Cheese-Stuffed, Bacon-Crusted Shrimp
- Cheesy Shrimp Tacos
- Chef Margarita’s Tomatillo Tart
- Chicken in Easy Green Pumpkin Seed Sauce
- Chicken in Escabeche
- Chilaquiles for a Crowd
- Chilled Mexican Chocolate Cocktail
- Chilled Shrimp and Crab a la Veracruzana
- Chillied Peanuts and Pumpkin Seeds
- Chipotle – Roasted Tomatillo Salsa
- Chipotle Cream Shrimp Tacos
- Chipotle Meatballs
- Chipotle Peanut Salsa for Grilled Vegetables
- Chipotle Roasted Peanuts
- Chipotle Steak Sauce
- Chipotle-Glazed Shrimp
- Chocolate Cocktail
- Chocolate Pecan Pie Bars
- Chocolate Tamales
- Chocolate-Chile Frosting
- Churros (and Churro Bites)
- Cilantro Salmon with Smoky Tomato-Habanero Lasagna
- Classic Chocolate Truffles
- Classic Mexican White Rice with Sweet Plantains
- Classic Pork Picadillo-Stuffed Chiles in Tomato Broth
- Classic Red Mole
- Classic White Pozole with all the Trimmings
- Cocadas Horneadas
- Cochinita Pibil cooked in a Pit
- Cochinita Pibil on the grill (for a crowd)
- Coconut Bread Pudding
- Coconut Ice
- Coffee Infused Tres Leches Cake
- Cowboy Beans
- Crab Salpicon
- Cream Cheese Ice Cream with Ate
- Creamy Chicken, Greens and Roasted Poblano Tacos
- Creamy Chipotle Shrimp Tostadas
- Creamy Herb Green Rice and Beans
- Creamy Queso Anejo Dressing
- Crispy Yucatecan Marquesitas
- Dark Chile Shrimp Soup with Epazote
- Day of the Dead Bread
- Devilish Shrimp
- Duck Carnitas
- Dzik
- Easy Old Fashioned Margarita
- Enchiladas Especiales Tacuba Style
- Ensenada-Style Fish Tacos
- Find a Station
- Fire-Roasted Rotisserie Chicken
- Fish a la Talla
- Fish in Cascabel-Tomatillo Pipian
- Fish in Tropical Aquachile
- Fish Soup with Chayote and Hoja Santa
- Fish Zarandeado
- Flan de Cafe
- Fresh Cheese
- Fresh Cheese in Roasted Tomatillo Salsa
- Fresh Cheese with Papaya-Chipotle Salsa
- Fresh Corn Tamales
- Fresh Lime Ice with Berries
- Fresh Limeade
- Fresh Mango and Strawberries with Chamomile-Mezcal Sabayon
- Fresh Melon Cooler
- Fresh Ricotta with Fruit, Honey and Black Pepper
- Fresh Tamarind Pulp
- Frontera Grill’s Now-Classic Ceviche
- Fruit Ice Pops
- Garden Margarita
- Garlicky Black Pepper Tortilla Chips
- Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo
- Garlicky White Rice
- Green Chilaquiles
- Green Chile Chicken Tamales
- Green Chile Chorizo
- Green Chile-Braised Beef with Potatoes and Caramelized Onions
- Green Garlic Mojo
- Green Olive Dressed Salad with Mussels and Fava Beans
- Green Queso Fundido
- Greens and Beans with Red Chile and Fresh Cheese
- Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash
- Grill-Roasted Whole Fish Adobado
- Grilled Asparagus with Creamy Pasilla Chile
- Grilled Black Pepper Catfish Tacos with Habanero Mayo
- Grilled Butternut Tostada
- Grilled Chicken Escabeche Tostadas
- Grilled Chicken with Escabeche
- Grilled Cornmeal Poundcake
- Grilled Fish with Ancho-Tamarind Sauce and Eggplant
- Grilled Fish with Habanero and Sour Orange Marinade
- Grilled Garlic and Orange Guacamole
- Grilled Lamb Chops with Salsa Macha
- Grilled Leg of Lamb with Green Garlic Mojo
- Grilled Lime Vinaigrette
- Grilled Lobster with Smoky Garlic Mojo
- Grilled Mussels with Tomatillo Salsa and Cilantro
- Grilled Oregano Chicken
- Grilled Pork Tacos, Pastor Flavors
- Grilled Rack of Lamb with Honey Pasilla Glaze
- Grilled Skirt Steak or Zucchini Tortas
- Grilled Tomato Salad with smoky knob onions, garlic chives and sesame
- Grilled Tomato-Poblano Rajas
- Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes
- Grilled Yellowtail with Charred Tomato-Nopal Salsa
- Guajillo Chilaquiles
- Guava Apple Crisp
- Habanero Hot Sauce
- Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs
- Herb Green Ceviche
- Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
- Hotel California Jamaica Margarita
- Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa
- Hubert Murino’s Stuffed Lobster
- Impossible Cake (AKA chocoflan)
- Jamaica “Flower” Cooler
- Jamaica Syrup
- Lacquered Chicken
- Late Summer Salsa Mexicana
- Lime-Cilantro Vinagreta
- Lime-Set Ricotta
- Limey (+/- Spicy) Beer on the Rocks
- Luxurious Rustic Griddle-Baked Quesadillas
- Luxury Guacamole Bar
- Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit
- Mango Guacamole
- Mango Lime Tart
- Mango-Avocado Salsa
- Mexican “Crudite” Platter with Chamoy Dipping Sauce
- Mexican Chocolate Champurrado Ice Cream
- Mexican Chocolate Chile Ice Cream
- Mexican Cosmo
- Mexican Fresh Cheese
- Mexican Paella with Shrimp, Mussels and Chorizo
- Mexican Red Rice
- Mexican Snakebite with Tamarind
- Mexican Spiced Coffee
- Mexican Sweet Bread
- Mexican-Style Thick Cream
- Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
- Mexico One Plate at a Time Season 12: Bayless’ Best Ever
- Mexico-One Plate at a Time, Season 11
- Mexico–One Plate at a Time, Season 1
- Mexico–One Plate at a Time, Season 2
- Mexico–One Plate at a Time, Season 3
- Mexico–One Plate at a Time, Season 4
- Mexico–One Plate at a Time, Season 5
- Mexico–One Plate at a Time, Season 6
- Mexico–One Plate at a Time, Season 7
- Mexico–One Plate at a Time, Season 8
- Mexico–One Plate at a Time, Season 9
- Michoacan-Style Pork Carnitas
- Mixiotes of Woodland Mushrooms with Mojo de Ajo
- Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese
- Oaxacan Gold Margarita
- Oaxacan Lamb Barbacoa
- Oaxacan Omelette
- Oaxacan Pasilla Salsa
- Oaxacan-Style Lamb Pit Barbeque
- Oaxacan-Style Peanuts with chile and garlic
- Orange-Tomatillo Salsa
- Papadzules
- Pepita-Mexican Chocolate Cake
- Pickled Jalapeños Rellenos
- Pico de Gallo
- Pineapple-Kalamata Salsa for Grilled Fish
- Pork Belly Snack
- Pork Cecina Tacos
- Pork Lomitos
- Pork Tinga with Potatoes, Avocado and Fresh Cheese
