Side Dishes
Archives
- Black Beans Cooked with Epazote in an Electric Pressure Cooker
- Budin of Local Vegetables and Mexican Crema
- Butter-Fried Plantains
- Butternut with Bacon, Tomatillo and Chipotle
- White Camote Mash
- Cauliflower Gratin
- Classic Mexican Fried Beans
- Classic Mexican White Rice
- Classic Mexican White Rice with Sweet Plantains
- Cowboy Beans
- Grilled Corn on the Cob with Street Vendor Garnishes
- Creamy Herb Green Rice and Beans
- Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa
- Garlicky White Rice
- Green Chile Adobo Dip for Vegetable Crudité or Shrimp
- Grill- or Plancha-Roasted Knob Onions
- Grilled Asparagus with Creamy Pasilla Chile
- Mexican Red Rice
- Oaxacan Black Beans
- Oaxacan Black Beans with Avocado Leaf
- Red Chile Adobo Potatoes (with a nod toward Patatas Bravas)
- Red-Chile Slow-Cooked Fennel
- “Ribbon” Salad with Creamy Two-Chile Vinagreta
- Roasted Tomato Serrano Sauce
- Savory Sweet Potato Casserole
- Simple Mashed Black Beans
- Smoked Salmon, Mushroom and Poblano Bread Pudding
- Smoky Pork and Sweet Potato Boudin
- Spicy, Garlicky Pinto Refritos
- Summer Squash with Garlic Mojo and Güero Chile