I love avocados especially in the form of a chunky, flavorful guacamole. When I found a recipe that included one of my favorite Fall fruits, pomegranate seeds, I was thrilled! I served this colorful and simple guacamole with tortilla chips, but it would be a great addition to tacos and delicious on grilled pork.
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For a low-budget weeknight meal, opt for leftover pork shoulder, an inexpensive and forgiving cut of meat.
Pork shoulder, while very recession-friendly, typically cooks for hours, but this recipe for tender, marbleized Mexican-style carnitas can be made within an hour and a half.
Find out how when you .
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Countless sandwiches are native to America, but the Navajo Taco is a Native American sandwich in the strictest sense of the word. Made by piling New Mexican taco fixings onto traditional Navajo frybread, this scrumptious sandwich is a specialty of Arizona, so on a recent trip to Phoenix, I stopped by The Fry Bread House to do some firsthand research.
My first question, of course, is why a Navajo Taco — also called an Indian Taco — is considered a sandwich rather than a taco.
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A delicious, filling soup need not simmer on the stove all day, this recipe comes together in less than a half an hour. Smoky bacon, juicy turkey, and fresh spinach combine to make a dish that is balanced and flavorful.
Cocoa and chili powders provide Mexican-style aromas.
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A rich and hearty posole is the perfect vegetarian meal for a chilly Fall evening. Thanks to the green chilies, this version packs a spicy, warming punch. Most of the ingredients are common pantry items, and the thick soup comes together in a quick 20 minutes.
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If you've got skirt steak left over in your fridge, transform them into a quick meal for a busy Monday night: fajitas. Not only are skirt steaks the cut of choice for fajitas because of their smoky, deep flavor, but they are also thin enough that they cook extremely quickly. To get this easy, breezy, in-a-jiffy meal onto your table, .
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My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base.
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A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.
At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious.
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While at the Slow Food Nation Marketplace, some of the Slow on the Go vendors were selling this authentic Mexican refreshment. Do you know what it's called?
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