Food Recipes Mexican

[Margaret Sigars]

Icould eat Mexican food every single day and never grow tired of it! Being a fourth generation Arizona native, Mexican food has always been a big part of our menu. Be it enchiladas or tacos, margaritas or fried ice cream, I love it all!

From dining out at our favorite Mexican restaurants, to time spent with family over a big sheet of nachos, to my holiday meals where my ta Mary's amazing tamales are the star of the show, Mexican recipes truly are my favorite. I hope you enjoy this collection of some of my favorite recipes.

Got extra jalapenos on hand? Lucky you! You'll be surprised at the variety of recipes you can make with those jalapenos, so here are 12 delicious Mexican recipes that take full advantage of that unique jalapeno flavor....and their heat! Click the recipe name and it will take you to a page on this site where...

I've been gobbling up this Arroz con Pollo lately and wondering if you've tried it yet?! It's a keeper and has become one of the site's most popular recipes. Please give it a go! You really can't beat Arroz con Pollo as a one-pot dinner -- with minimal effort you get a savory meal that...

The markets will be overflowing with tomatillos over the coming weeks, try to grab some fresh ones while you can! I'll list 18 recipes below where you can use these green beauties. I get tons of mileage out of the Chicken Chile Verde and the Avocado Salsa Verde so if you're new to those please...

Last week I got a kitchen penalty for not having freshly pickled goods in the fridge. Minus ten points! But instead of making individual batches of Pickled Jalapenos or Pickled Tomatillos, I took a shortcut and made a batch of Pickled Everything. So this quart-sized jar is loaded with Jalapenos, Carrots, Onions, and Tomatillos --...

I've been swimming in Birria sauce for the past week, have you tried this recipe yet? Please give it a go!After weeks of making vegetarian dishes I started to crave this rich, succulent Birria de Res for some reason :) And while Birria is traditionally made with goat ...

Are you celebrating Cinco de Mayo this weekend? I hope so!It's a great opportunity to make something NEW for your friends and family. Here's a list of recipes that meet that requirement but also won't keep you in the kitchen for too long.I hope you find a keeper here. ...

You probably have everything on hand to make a batch of these delicious Molletes, have you tried them yet?!That's how they've become such a staple in Mexican cuisine -- they use such common ingredients that you can always whip up a plate when you're running on fumes and need food NOW.Give ...

These Chicken Tacos with Avocado Salsa Verde benefit from one of the enduring truths of Mexican cooking...If you make Salsa from scratch then all will be well :)You won't find a simpler recipe on the site, or one that is more satisfying, and it's all because of that delicious green goodness ...

About Me: As the Digital Food Producer/Editor at Delish, Camille provides myriad insights into our new and existing content, juggles our newsletter offerings, and coordinates between teams to guarantee our recipes and recipe round-ups are the best they can be. Camille worked at/managed several New York restaurants and cafes, focusing on fostering good relationships between the front and BOH (IYKYK). She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma. When she's not writing, editing, or debating the appropriate ingredients in everything from beer cheese to Sichuan chicken, she reads any fantasy or sci-fi she can get her hands on, goes thrifting, and spends time with her wife and their dog, Bacon.

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This might seem a little strange, but it makes me really happy to come home from the grocery store or farmer's market loaded down with all sorts of beautiful, fresh produce. And if I find it for a super-duper price, well, let's just say I'm like a little pig in mud. This Mexican Chopped Salad is the result of a recent trip to the market.

I always have fun deciding what to do with my stash of fresh goodies. I've been rolling around ideas for a Mexican Chopped Salad for a while now. So when I found tiny sweet peppers, red onions, fresh succulent corn and zucchini, all on sale this week, I did a little happy dance, knowing it was time to make that south-of-the-border-inspired salad happen.

One small jicama (pronounced hē-kə-mə) is what I needed to complete my salad. Jicama is native to Mexico and is used frequently in South American cuisine. I love to use it in salsas and salads as it has a lovely, slightly sweet flavor and a crisp, crunchy texture.

If you've never purchased jicama before, don't be surprised when you finally find it looking like a speckly, brown, misshapen potato. But there's lots of nutritional goodness hiding under that humble surface.

Jicama is low in calories and high in fiber, potassium, iron and vitamin C. I would describe the taste and texture as a cross between an Asian pear, a potato and an apple. Pick one up next time you're at the grocery, you may discover a new culinary friend! Jicama is wonderful in salads and can also be cut in sticks and eaten with dips like hummus and dips.

Back to my Mexican Chopped Salad. It's the kind of salad I can never get enough of; fresh, vibrantly colored and loaded with flavor. Eating it, makes me feel energetic and healthy. The dressing is light and bright, with just a few ingredients; fresh lime juice, honey, a clove of garlic and a splash of oil. A pinch of cumin along with sea salt and freshly ground black pepper finishes it off perfectly. I love simple recipes like this.

If you like a little crunch in your salad, as we do, be sure to pick up a package of corn tortillas. That's what you'll use to make the crispy topping for this wonderful salad. Just slice them up, drizzle with a bit of oil on a sheet pan then pop the pan in the oven till the little strips are gloriously golden brown; a perfect complement to this Mexican Chopped Salad.

Okay, and one little secret I have to share. See how all the veggies are chopped perfectly to the same size in this Chopped Mexican Salad? That's not me. Nope, if I were doing the chopping, they'd be all random sizes. I have this Vidalia Chop Wizard that I'd have a hard time managing without. When I want to make a pot of soup or a salad with lots of chopped veggies in a hurry, I just pull out this little magic chopper and 1-2-3 I'm done!

If you're craving fresh and delicious, be sure to add these ingredients to your grocery list. Make this Mexican Chopped Salad and enjoy it for dinner along with some grilled chicken, pork or seafood. Then pack it up for lunch the next day, as it keeps quite well. Just a warning though; all your co-workers will be drooling over your delicious, brightly colored lunch. Enjoy!

Enjoy South-of-the-Border cuisine? Check out some of our other Mexican-inspired recipes like our Homemade Flour Tortillas. We've gotten over 1100 comments from cooks all over the world who have fallen in love with these easy tortillas!

Absolute delicious, flavors all came together. Dressing was a hit along with the tortilla strips(homemade). Loved everything about the recipe. My husband likes to have meat every night so I made taco meat and put it on the side for him to mix in. Thanks for the recipe. Looking forward to making it again.

You can and should use avocado oil with this recipe... I also used a 1/4-in cubed avocado and another avocado was sliced as edible garnish. No other changes or additions and this salad is absolutely fantastic!

We loved this so much! I did not use hot peppers, instead I used Mike's Hot Honey for the dressing. I doubled both salad and dressing so we would have enough. I ended up having enough for the next day. On that day, we cooked up some veggie crumbles and used the chopped salad as a topper, in corn tortillas. It was the best tacos ever and it will be in our regular meal rotation.

I made these tonight and it was my first time trying tortillas. I think they were perfect for my first try. Of course like pancakes, the first two were not so good, by the end, they looked legit! Do you put oil or butter in the pan? The recipe didn't mention it. I used a crepe pan and the ones I did in a dry pan were a bit crispy. The ones I did with just a drop of olive oil were much more stretchy. But a great recipe!

I made this wonderful salad yesterday to serve today with burgers and French fries. It was a big hit! Everyone loved it. I found out after making it that a few more guests were coming. I took the easy way out and just added more Romaine lettuce to bulk it up a bit. I had plenty to serve everyone. This recipe is definitely a keeper.

Chris, Your recipes, dialog.....oh just everything are wonderful. However, I have saved 2 recipes that I want to use. .Both have Lemon Ginger Poppyseed Dressing. How much poppyseed do I put in? Thanks so much once, again, because I actually look like an incredibly talented cook" to my family ! sfk

Just found your recipe and one thing I did do was find out what was a jicama. Google told me it was similar to an apple but not quite as sweet. I will have to check at our local grocery store. Might only be available at a Mexican Grocery. Until then I will be making this without or a small amount of apple. It definitely sounds delicious. We love Mexican food no matter what it is. Thanks for sharing this recipe. **

I also did not cook the corn. I make corn salsa with other Mexican dishes I make and just use the kernels right off of the cob. I love the garlic and lime notes of the dressing. I also made the copycat Chipotle salad dressing and married the two dressings together. They were delicious. I love mango with Mexican so I added that to this salad and served baked cod on the side. I will definitely make it again.

Is there another herb to use instead of cilantro? My main course has cilantro and I don't want to double up on this flavor. Or should just leave it out? Otherwise, the recipe looks perfect for my dinner guests!

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