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Mexican

Explore 287 recipes, 11 articles, 25 galleries, 146 videos, and more

Smoky Chicken Tacos

Time:25 mins
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Mexican Charred-Corn Dog

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Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

Time:1 hour 25 mins
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of coarse salt
  • 3/4 cup lager beer
  • 8 poblano chiles
  • 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic (from 2 garlic cloves)
  • 2 cups corn kernels (from 2 to 3 ears)
  • Coarse salt and freshly ground pepper
  • Safflower oil, for frying
  • Sour cream, for serving
  • Lime wedges, for serving
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Mexican-Style Corn with Citrus Cream

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Black Bean and Cheese Tacos

Time:20 mins
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1/2 small yellow onion, diced small
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Coarse salt and ground pepper
  • 8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
  • 1 cup shredded Monterey Jack cheese (3 ounces)
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 cup packed shredded romaine lettuce
  • Pickled Jalapenos, for serving
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Pickled Jalapenos

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Mexican-Style Tomato Salad

Ingredients
  • 1 3/4 pounds tomatoes (3 to 4 medium), cut crosswise into 1/2-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 1 ripe Hass avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2-inch-thick slices, and halved crosswise
  • 1/2 lime
  • 6 ounces queso fresco
  • 1 small bunch fresh cilantro, separated into small sprigs
  • Extra-virgin olive oil, for drizzling
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Tortilla Soup

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Ginger Margarita

Other Ideas:
Ginger, Margaritas, Tequila
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Ponzu-Braised Chicken

Ingredients
  • 3/4 cup lime ponzu
  • 2/3 cup freshly squeezed lime juice
  • 3 large tomatoes, halved horizontally and grated on the large holes of a box grater
  • 2 jalapenos, quartered lengthwise
  • 2 dried chiles de arbol
  • 1 bunch fresh cilantro, leaves and stems separated
  • 1 head garlic, cloves divided and unpeeled
  • 1 large red onion, cut into 1-inch wedges
  • 6 chicken legs, skin on
  • Coarse salt and freshly ground black pepper
  • Mexican Corn Cakes, for serving
  • Lime wedges, for serving
  • 1 cup cherry tomatoes, halved, for serving
  • 1 avocado, peeled and sliced, for serving
  • Sour cream, for serving
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