Mexican and Southwestern Recipes

Mexican food is good, wonderful food. Many of the recipes here have been in my family for generations - mainly handed down to my mother from my grandmother who learned many of her recipes growing up in New Mexico; and most of these recipes were handed down from her mother - my great-grandmother, Isabel Duran Martinez.

A lot of these recipes are not authentic cuisine from Mexico - but rather a mixture of Mexican, Southwestern and Native Indian dishes. Here you have a blend of Southwestern style cooking from California, Arizona, New Mexico, Tex-Mex and a splash of influence from other states in the western U.S.

Corn, of course, is the staple of Mexican cooking and is thought to have been cultivated in the Valley of Mexico dating as far back as 5000 B.C. Mole Poblano is a Mexican-Indian dish that dates back to the 16th Century, but probably most likely has changed a bit over the years.

• 3-Shot Cocktail
• Albondigas
• Arroz Dulce Rice Pudding
• Bacon and Egg Breakfast Tostadas
• Bandera y Sangrita
• Bizcochitos I
• Bizcochitos II
• Bizcochitos III
• Bizcochitos IV
• Caldo de Res
• Camarones al Mojo de Ajo
• Capirotada
• Chicken Alambre
• Chicken Enchilada Casserole
• Chicken Mole
• Chilaquiles
• Chile Relleno Casserole
• Chiles Rellenos (Authentic)
• Chiles Rellenos (Casserole)
• Chile Verde
• Chimayó Cocktail
• Chorizo with Potatoes (Chorizo con Papas)
• Coco-nutty Flan
• Crab Tostadas
• Creamy Cheese Chicken Enchiladas
• Devil Tortillas for Dipping
• Empanadas
• Empanadas de Picadillo
• Enchilada Sauce
• Enchiladas
• Enchiladas - New Mexico Style
• Enchiladas Suizas
• Esther's Mexican Casserole
• Flour Tortillas
• Flour Tortillas - Handmade
• Flour Tortillas - New Mexico Style
• Green Chile Grits
• Halloween Quesadillas
• Homemade Chorizo
• Hot Bean Dip
• Jalapeño Jelly
• Margarita
• Menudo
• Mexican Hot Chocolate
• Mexicorn Casserole
• Mexican Rice
• Mole Enchilada Sauce
• Navajo Fry Bread
• Pan de Muerto
• Pastel Azteca
• Pico de Gallo
• Ponche de Piña
• Pork Posole and Corn Bread Stew
• Pork Posole Stew
• Posole
• Pozole
• Pumpkin Flan
• Red Chili Salsa
• Rice Pudding
• Romo Rice
• Salsa
• Salsa Caribe
• Salsa Verde (Tomatillo Salsa)
• Shrimp Ceviche
• Sopa de Fideo
• Sopaipillas
• Southwestern Breakfast Scramble
• Southwestern Succotash
• Steak Chicana
• Steak Fajitas
• Stella's Beans
• Taco Soup
• Tamales
• Tequila Cosmo
• Tequila Sunrise
• Tomatillo Salsa (Salsa Verde)
• Tostadas de Congrejo (Crab Tostadas)

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Mexican Recipes4Living - See Hundreds of Mexican Recipes - both traditional and non-traditional

A molcajete is a 3-legged mortar made of volcanic stone (dating back to Aztec times). It is used with a pestle for grinding and mashing foods and herbs and spices. A metate is a stone handmill for grinding corn kernals into corn meal. The molcajete can be bought in Mexican specialty stores and delicatessens here in the U.S., and besides being a handy kitchen utensil, it makes a nice decorative addition to your kitchen!

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