-
“Frozen” Pepitoria
-
Achiote-Roasted Pork with Pickled Red Onions
-
Apple Tarts with Cajeta and Pecans
-
Apple-Fennel Guacamole
-
Bacon with Carmelized Onion and Sun-Dried Tomatoes Queso Fundido
-
Basic Tamal Dough
-
Beef Tenderloin Stuffed with Shiitake Mushrooms and Swiss Chard with Guajillo Sauce
-
Blood Orange Margarita
-
Braised Chicken with Sweet Potatoes and Plantains
-
Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
-
Brothy Oaxacan Yellow Mole
-
Capirotada: Lenten Bread Pudding
-
Champagne Margarita
-
Charcoal-Grilled Skirt Steak Tacos
-
Cheese-Stuffed, Bacon-Crusted Shrimp
-
Chef Margarita’s Tomatillo Tart
-
Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or Potatoes)
-
Chillied Peanuts and Pumpkin Seeds
-
Chocolate Tamales
-
Chocolate Truffles with Anejo Tequilla and Chipotle
-
Chocolate-Chile Negra Modelo Ice Cream
-
Classic Chocolate Truffles
-
Classic Red Mole
-
Classic Red Mole with Turkey
-
Classic Tres Leches Cake
-
Classic White Pozole with all the Trimmings
-
Cocadas Horneadas
-
Cochinita Pibil cooked in a Pit
-
Cochinita Pibil from the Slow-Cooker
-
Cochinita Pibil on the Grill (for 6)
-
Cochinita Pibil on the grill (for a crowd)
-
Coconut Bread Pudding
-
Coconut Ice
-
Crab Salpicon
-
Crispy Yucatecan Marquesitas
-
Eggnog Liqueur
-
Empanadas de Picadillo
-
Fire-Roasted Rotisserie Chicken
-
Flan de Cafe
-
Fresh Mango and Strawberries with Chamomile-Mezcal Sabayon
-
Fresh Prickly Pear Ice
-
Frontera’s Famous Strawberry Shortcakes
-
Fruit Ice Pops
-
Garlicky Popcorn with Mexican Queso Añejo
-
Green Pozole with Mussels or Clams
-
Grill-Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
-
Grill-Roasted Whole Fish Adobado
-
Grilled Cornmeal Poundcake
-
Grilled Lamb Chops with Salsa Macha
-
Grilled Leg of Lamb with Green Garlic Mojo
-
Grilled Lobster with Smoky Garlic Mojo
-
Grilled Mussels with Tomatillo Salsa and Cilantro
-
Grilled Shrimp with Yellow Mole
-
Guacamole with Bacon, Grilled Ramps and Roasted Tomatillo
-
Hangover Brunch: Chilaquiles and Micheladas
-
Herb Green Ceviche
-
Holiday Champagne Margarita
-
Honest-to-Goodness Margaritas for a Crowd
-
Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
-
Hotel California Jamaica Margarita
-
Hubert Murino’s Stuffed Lobster
-
Ice Cream Cones
-
Impossible Cake (AKA chocoflan)
-
Jamaica Sangria
-
Lacquered Chicken
-
Luxury Guacamole Bar
-
Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit
-
Mango (or Peach) Basil Margarita
-
Mango Lime Ice
-
Mango Lime Tart
-
Mango Tarts
-
Mesquite-Smoked Grilled Turkey
-
Mexican “Crudite” Platter with Chamoy Dipping Sauce
-
Mexican Flourless Chocolate Cake
-
Mexican Paella with Shrimp, Mussels and Chorizo
-
Mexican Snakebite with Tamarind
-
Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
-
Michoacan-Style Pork Carnitas
-
Minced Pork with Almonds, Raisins, and Sweet Spices
-
Mole Coloradito Enchiladas
-
Oaxacan Black Mole
-
Oaxacan Gold Margarita
-
Oaxacan Lamb Barbacoa
-
Oaxacan-Style Lamb Pit Barbeque
-
Orange-Tomatillo Salsa
-
Oysters Nuevo Vallarta
-
Paloma Rosa
-
Pepita-Mexican Chocolate Cake with Candied Ancho Chile
-
Polvorones
-
Pomegranate Ice Cream
-
Pork Belly Snack
-
Pork Carnitas Dinner
-
Pork Cecina Tacos
-
Pork-and-Fruit Stuffed Chiles in White Walnut Sauce
-
Puff Pastry with Quince and Cheese
-
Quail in Red Peanut Mole
-
Queso Fundido Burger
-
Red Chile Hot Wings
-
Red Chile Seafood Soup
-
Red Chile-Tuna Tartare
-
Red-Chile Braised Pork Belly with Greens
-
Rhubarb and Jamaica Skillet Upside Down Cake
-
Ricotta-Beet Spread
-
Ricotta-Poblano Tacos
-
Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
-
Ripe Plantain Empanadas with Black Bean Filling
-
Roasted Garlic Guacamole with Help-Yourself Garnishes
-
Roasted Poblano Gazpacho
-
Salsa Mexicana
-
Seared Sea Scallops with Roasted Tomatillos and Green Olives
-
Short Ribs Kabik
-
Shrimp and Scallop Ceviche Tostada
-
Shrimp and Seafood Cocktail
-
Shrimp Chiles Rellenos Grilled in Corn Husks
-
Shrimp Tacos with Crispy Garlic and Salsa Mexicana
-
Simple “Minced” Ceviche for Tostadas
-
Simple Guacamole
-
Skirt Steak Skewers with Mexican “Chimichurri”
-
Slow Cooker Lamb Barbacoa
-
Slow Cooker Pork Carnitas
-
Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa
-
Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce
-
Smoked Salmon and Poblano Salpicon
-
Smoky Chipotle Cashews
-
Sparkling Ginger Margarita
-
Spicy Caramel Corn with Almonds and Pepitas
-
Stuffed Cheese, Yucatan-style
-
Summer Margarita
-
Susana’s Black Mole
-
Sweet Corn Tamales
-
Sweet Guava-Cream Cheese Tamales
-
Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream
-
Tequila Infused Queso Fundido
-
Tequila Old Fashioned
-
Topolo Margarita
-
Victory #9 Mezcal Cocktail
-
Villa Vera’s Banana Daiquiri
-
Watermelon Cooler
-
Watermelon Mojito
-
Wild Mushroom Queso Fundido
-
Yellow Mole Empanadas
-
Yucatan-Style Fresh Coconut Pie
-
Yucatecan “Pudding” Tamales with Achiote and Chicken
-
Yucatecan Tamales with Greens, Pumpkinseeds and Egg