Recipe for Black Bean Chilaquiles

Recipe for Blue Corn Tortillas

Recipe for a basic version of this popular dish created for using stale tortillas.

Chilaquiles served with pickled onions, salsa verde and crumbled cheese.

A spicy cornbread flavored with chipotle paste.

Enfrijoladas are common in Oaxaca and are served for the Mexican equivalent of brunch.  They are corn tortillas dipped in bean sauce and folded into fours.

Chilaquiles made with portobella and shiitake mushrooms and Fontina and goat cheeses.

Flour tortillas have to be rolled out with a rolling pin. The best (and traditional) rolling pin (palote) made of wood and is 14" - 18" long and about 1" in diameter.Flour tortillas are made with whea

Flautas translated to English means "flutes". The dish is comprised of large corn tortillas with a small amount of filling and rolled up tightly to make a "flute" shaped taco. The taco is then fried c

Flour tortilla are a simple mixture of flour, fat (lard or vegetable shortening), salt and water. Despite what you may have read, flour tortillas are NOT made with a tortilla press.  The dough is too

A Southwestern cornbread made with blue corn flour, pine nuts, Stilton cheese and buttermilk.

Suero (whey) or buttermilk make this fluffy biscuits rich and delightful with you favorite jam.

Named after the huaraches sandals the dish is made by flattening rounds of masa dough then topped with various fillings.

A nut bread made with flour, butter, eggs, milk, nuts, cinnamon.

From Mexico The Beautiful Cookbook by Susanna Palazuelos and Marilyn Tausend. In Oaxaca these loaves are baked in wood-burning clay ovens so the bread becomes crusty on the outside with an airy-textur

A traditional bread made for the Day of The Dead celebration.

Corn bread flavored with whole corn, Tabasco Chipotle Sauce and chipotles in adobo.

Papadzules is actually a simple Mayan dish of warmed tortillas served with a pumpkin seed sauce flavored with epazote.

Shrimp Chilaquiles with tomatillos, chiles and queso fresca.  This would be wonderful for brunch.

Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

A Tex-Mex recipe for cornbread kicked up with jalapeno peppers, fresh corn kernels, buttermilk and Ancho Cheese.

Leave the tortillas out on a rack overnight to dry out. The crisper they are, the easier to blend into fine crumbs.