Our salad recipe pairs jicama with blood oranges, red onions, mango and fresh green chiles.
This is not your everyday grilled corn. Longhorn Steak House shows you how to make EXTREME grilled corn! Corn is fire-grilled then topped with a special "crema" made with sour cream, heavy cream, butter, Parmesan cheese and paprika.
In Spanish this recipe is called Rellenitos de Plátano and is from Las Pichanchas Located in Chiapas, Mexico specializing in authentic Chiapanecan Cuisine.
Chilatas is a crunchy combination of toasted and ground seeds seasoned with chile and salt.
Fresh poblano chiles are stuffed with quinoa, onion, carrot, pine nuts, celery and Mexican cheese. The chiles are topped with an ancho sauce.