OaxacaTamales de Rajas
Tender masa pockets filled with charred poblano strips and Oaxacan cheese, wrapped in corn husks and steamed to perfection.
Prep: 45 minCook: 1 hr 20 min
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Oaxaca
Ciudad de MéxicoCaldo Tlalpeño
A deeply smoky, chipotle-laced broth with pulled chicken, chickpeas, and fresh epazote that warms from the inside out.
Prep: 20 minCook: 55 min
GuerreroEnchiladas Verdes
Corn tortillas bathed in a bright, tangy tomatillo salsa and crowned with crema, queso fresco, and white onion slivers.
Prep: 25 minCook: 30 min
JaliscoPozole Rojo
Slow-simmered hominy in a rich ancho-guajillo broth with tender pork, topped with a festival of crunchy garnishes.
Prep: 30 minCook: 2 hr 30 min
NacionalAgua de Jamaica
Crimson hibiscus water steeped with piloncillo and a hint of cinnamon — Mexico's most refreshing and beloved agua fresca.
Prep: 10 minCook: 15 min
Ciudad de MéxicoChurros con Piloncillo
Crispy fried dough ridges dusted in cinnamon sugar and served with a thick, dark piloncillo dipping sauce.
Prep: 15 minCook: 25 min
YucatánSopa de Lima
A Yucatecan aromatic chicken soup fragrant with bitter lima citrus, habanero, and crispy fried tortilla strips.
Prep: 20 minCook: 45 min
PueblaChiles en Nogada
Poblano chiles stuffed with picadillo of fruit and meat, blanketed in walnut cream sauce and crowned with pomegranate and parsley.
Prep: 1 hrCook: 40 min
OaxacaMole Negro
The darkest, most complex of Oaxaca's seven moles — a slow-ground paste of charred chiles, chocolate, and twenty-plus ingredients.
Prep: 1 hr 30 minCook: 3 hr
Showing 1–9 of 12 recipes
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