- Avocado Soup
- This soup begins with chicken stock to which chayote (a pale green,
winter squash) and avocado are added.
- Carne adobado
- Marinated pork is baked in a smooth adobo sauce of red chiles,
garlic, vinegar, and onion.
- Ceviche
- Ceviche (or seviche) is fish or shellfish that has been "cooked" in a
marinade of lime (or another citrus) juice. In the Southwest, it is unique
to the coastal areas. Ceviche is popular
throughout Mexico and South America.
- Chicken-Fried Steak
- This dish somehow says "Texas." Steak is battered, deep-fried, and
served smothered in gravy.
- Chili con carne
- Chili is an American classic, but no two bowls are the same.
Some Texans reject tomatoes from their beef and pepper chili, New
Mexicans use lamb. The only constants are meat and chiles. Even beans
are optional.
- Menudo
- A filling soup of hominy, beef tripe, and pig's feet, flavored
with chile, garlic, coriander, and onions. Many people consider
menudo a cure for hangovers.
- Mole with Turkey
- Mole is a
sauce made from chile powder, unsweetened chocolate, almonds, garlic, cinnamon, anise, raisins,
coriander, tomatoes, sesame seeds, black pepper, and bay leaf.
This unusual combination is ground fine and cooked in water. it usually
accompanies poultry rather than other meats.
- Posole
- This thick soup is made from hominy stewed with red chile, pork, and
oregano.
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