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Café con Leche
There are several variations of this tried-and-true breakfast beverage. Experiment with different types of milk and coffee, as well as with techniques for heating the milk.
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Ceviche Mexicano

Easy & delicious - if you love seafood and something fresh, you will enjoy this recipe.


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Camarones al Ajillo con Guacamole (Garlic Shrimp with Guacamole)
Leaving the tails on the ends of shrimp make a more attractive presentation--and also provide a nice little handle for picking up the shrimp.
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Chicken Braised with Saffron, Cinnamon, and Lavender
There is a complexity of flavors in this dish--ranging from the floral notes of lavender, to the warm flavors of cinnamon and coriander, to the pungent combination of saffron, vodka, and balsamic vinegar.
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Carne Asada
If you can't find whole red chiles, use 1/4 cup chile powder.
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Cassava Bread Stuffing with Longaniza
The longaniza sausage called for here is a fresh sausage, not a hard cured sausage.
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Champurrado
This beverage, specifically a type of atole, is traditionally prepared with masa harina (flour for making corn tortilla dough) to thicken it. For variations, include other flavorings and spices: a tablespoon of grated orange zest; a teaspoon of crushed aniseed or almond extract; or a pinch of grated nutmeg or 2 to 3 whole cloves.
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Casa Herradura Bay Scallop Ceviche
The Scallop Ceviche is a light and airy appetizer prepared with ripe tomatoes, hot green chilies, lime juice, cilantro and Herradura Silver Tequila
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Chicken Breasts in Salsa Picante
This is especially good cooked over a charcoal fire. (Naturally a gas grill works fine, too.) A California Zinfandel or a red Rhone wine from France would go well here.
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Capirotada
The Southwest offers several variations of bread pudding, a popular dessert anytime. This one is made with no eggs and with a brown sugar syrup. If you can't find piloncillo cones (brown sugar packed into a cone shape), just use 1/2 cup packed light brown sugar.
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