20 recipes
Large flour tortillas wrapped around cumin-spiced black beans, lime-coriander rice, melting cheese and avocado, then toasted until sealed.
Beef steak marinated in orange, lime, garlic and coriander, seared over high heat and sliced thin, served in corn tortillas with onion, coriander and lime.
Crisp fried corn tortilla pieces tossed in a red tomato and dried chili salsa with shredded poached chicken, topped with cream, cheese and onion.
A rich red Mexican soup of chicken and big white hominy corn in a dried-chili broth, topped with cabbage, radish, onion and lime.
Tortillas folded over melted cheese and cumin-paprika chicken, toasted in a pan until crisp and cut into wedges.
Chicken thighs marinated with lime, cumin and paprika, seared and chopped, then tucked into warm corn tortillas with fresh tomato salsa and avocado.
Roasted, peeled poblano peppers stuffed with melting cheese, coated in a fluffy egg batter and fried, served in a light tomato broth.
A thick stew of minced beef, red kidney beans and tomatoes spiced with cumin, paprika and chili, topped with cheddar and sour cream.
Corn cobs grilled until charred in spots, spread with a mayonnaise and sour cream sauce, sprinkled with white cheese and chili powder, and finished with a squeeze of lime.
Corn tortillas rolled around shredded poached chicken and bathed in a tangy green tomatillo and chili salsa, finished with fresh cheese, cream and onion.
Crisp strips of battered white fish in warm corn tortillas with crunchy cabbage, a creamy lime sauce and fresh tomato salsa.
Ripe avocado coarsely mashed with lime juice, onion, tomato, coriander and chili, served with tortilla chips.
Runny-yolked fried eggs on soft corn tortillas, covered with a cooked tomato and chili salsa and finished with white cheese, coriander and avocado.
Lamb shoulder rubbed with a dried-chili, garlic and cumin adobo and slow-cooked until it falls off the bone, served in corn tortillas with its rich broth, onion, coriander and lime.
Tender chicken covered in a dark, velvety mole of dried chilies, nuts, sesame, warm spices and a touch of chocolate, served with rice and tortillas.
Long-grain rice toasted in oil, then simmered in a tomato and garlic broth with carrots and peas until fluffy and a warm orange-red.
Pinto beans mashed and cooked in oil with onion and garlic until creamy and rich, topped with crumbled fresh cheese.
A smoky tomato and dried-chili broth with shredded chicken, poured over crisp fried tortilla strips and topped with avocado, white cheese and cream.
Golden fried dough sticks, crisp outside and soft inside, rolled in cinnamon sugar and dipped in chocolate sauce.
A silky custard of condensed milk, evaporated milk and eggs, crowned with a golden caramel sauce.
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Recipes from Mexico
