Archives

• Beef Tenderloin Stuffed with Shiitake Mushrooms and Swiss Chard with Guajillo Sauce
• Blood Orange Margarita
• Cafe Tacuba Cocktail
• Champagne Margarita
• Chef Margarita’s Tomatillo Tart
• Chocolate Chile Mousse
• Chocolate Truffles with Anejo Tequilla and Chipotle
• Cocadas Horneadas
• Coconut Ice
• Coffee Infused Tres Leches Cake
• Fettuccine with Butternut Squash and Red Poblano Crema
• Fresh Mango and Strawberries with Chamomile-Mezcal Sabayon
• Frontera Grill’s Now-Classic Ceviche
• Garlicky Popcorn with Mexican Queso Añejo
• Grill-Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
• Grilled Lamb Chops with Salsa Macha
• Grilled Lobster with Smoky Garlic Mojo
• Grilled Rack of Lamb with Honey Pasilla Glaze
• Holiday Champagne Margarita
• Impossible Cake (AKA chocoflan)
• Jamaica “Flower” Cooler
• Lacquered Chicken
• Luxury Guacamole Bar
• Mexican Cosmo
• Mexican Flourless Chocolate Cake
• Mixiotes of Woodland Mushrooms with Mojo de Ajo
• Polvorones
• Pork Belly Snack
• Quail in Red Peanut Mole
• Red Chile-Tuna Tartare
• Rick’s Modern Mexican Bruschetta
• Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
• Sangria Mexicana
• Seared Scallops with Chorizo, Potatoes and Green Onions
• Seared Steak Tacos with Cactus Paddles
• Short Ribs Kabik
• Shrimp Ceviche Verde
• Simple Guacamole
• Smoked Salmon and Poblano Salpicon
• Sparkling Ginger Margarita
• Spicy Caramel Corn with Almonds and Pepitas
• Stuffed Cheese, Yucatan-style
• Sun-Dried Tomato Guacamole
• Susana’s Black Mole
• Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream
• Tequila Infused Queso Fundido
• Tostada Topping: Avocado-Dressed Shrimp a la Mexicana
• Tostada Topping: Beef and Potato Salad with Smoky Chipotle
• Tuna Tacos with Jalapeño Escabeche
• Yucatan-Style Fresh Coconut Pie