World Recipes

Complex sauce of chilies, chocolate, nuts, spices over chicken — Mexico's greatest sauce.

Complex sauce of dried chiles, chocolate, nuts, and spices that represents the pinnacle of Mexican culinary art.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Pork shoulder confited in its own lard until fall-apart tender, then crisped for contrasting textures.

Fresh fish 'cooked' in lime juice with tomato, onion, and cilantro.

Poblano chiles stuffed with picadillo and draped in walnut cream sauce with pomegranate seeds, echoing the Mexican flag.

Yucatecan pulled pork marinated in achiote and sour orange, wrapped in banana leaves and slow-roasted.

Grilled corn slathered with mayo, chili powder, lime, and cotija.

Mashed avocado with lime, onion, cilantro, and jalapeño.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Tangy roasted tomatillo salsa with serrano and cilantro.

Masa dough filled with meat and salsa, steamed in corn husks.

Sponge cake soaked in three milks — evaporated, condensed, and cream.

Tomato-flavored rice toasted then simmered — the standard side.

Seasoned black beans with avocado, salsa, and pickled onion on corn tortillas.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Grilled corn on the cob slathered with mayo, cotija cheese, chile powder, and lime.

Off-the-cob version of elotes — corn kernels in a cup with all the fixings.

Creamy caramel custard — Latin America's universal dessert.

Fresh fish cured in lime juice with tomato, onion, cilantro, and serrano chile, served with tostadas.

Bright green mole with pumpkin seeds, tomatillos, and herbs.

Fish in tangy tomato-olive-caper sauce — Veracruz's signature.

Green pozole with tomatillo-pumpkin seed broth — tangy and herbal.

Roasted tomato, chili, and garlic salsa — the universal Mexican table sauce.

Slow-simmered beef tongue, diced and served on corn tortillas.

Masa dough filled with meats or cheese, wrapped in corn husks and steamed until fluffy and tender.

Flat crispy tortillas topped with smoky chipotle-tomato shredded chicken, avocado, and crema.

Creamy cinnamon rice pudding — naturally egg-free and nut-free.

Sautéed zucchini with corn, tomatoes, and chili — Mexican summer side.

Mexican chicken soup with vegetables and rice — comfort in a bowl.

Hearty Mexican beef and vegetable soup with corn on the cob, potatoes, cabbage, and squash.

Cowboy beans — pintos with bacon, chorizo, tomato, and jalapeño.

Refried beans — mashed pintos fried in lard until creamy.

Pinto beans simmered from dried with onion, garlic, and epazote.

Thick masa cakes stuffed with beans, cheese, or meat.

Tripe soup in red chili broth with hominy — the hangover cure.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Cactus paddle salad with tomato, onion, cilantro, and queso fresco.

Fresh chopped tomato, onion, cilantro, and jalapeño.

Roasted poblano strips in creamy sauce with corn and onion.

Roasted poblano strips simmered with corn, onion, and Mexican crema for a rich, smoky side dish.

Thick masa rounds with pinched edges, topped with beans, meat, and salsa.

Thick masa discs with pinched edges, fried and topped with beans, meat, lettuce, and crema.