Mexican Recipes. Here's where you can access FabulousFoods.com's collection of Mexican recipes, including Mexican dishes from top chefs, cookbook authors, restaurants, and culinary professionals.

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Cajeta Anglaise By Jesse Perez Recipe for Cajeta Anglaise. You can use Chef Jesse Perez's versatile sauce with all kinds of desserts.

Golden Pineapple Mole By Jesse Perez Recipe for Pineapple Golden Mole Sauce. Chef Jesse Perez serves this unique mole sauce with one of his signature desserts - Canela Vanilla panna Cotta.

Turkey and Balsamic Onion Quesadillas By Jim Romanoff Recipe for Turkey & Balsamic Onion Quesadillas. To make these easy tortilla sandwiches into a meal, serve them with simple sautéed vegetables or a tossed green salad.

Arroz con Pollo By Fernando Saralegui Recipe for Arroz con Pollo. A traditional garnish for this bursting with Latin flavor and spirit dish is artichoke hearts, asparagus spears, and halved hard-boiled eggs.

Mark Miller's Cabernet Tamales with Beef and Pepper By Mark Miller Recipe for Mark Miller's Cabernet Tamales with Beef and Black Pepper. The complex, satisfying flavors of the cabernet sauvignon wine and robust, peppered beef were made for each other.

Tamara's Tamales Milk Chocolate Tamales By Alice Guadalupe Tapp Recipe for Tamara's Tamales Milk Chocolate Tamales. Be sure to use a good milk chocolate for this recipe. For a variation, add a tablespoon of chopped maraschino cherries.

Garbanzo Corn Salad By Brenda Hyde Recipe for Garbanzo Corn Salad. A great summer salad this recipe can be made spicy or mild depending on your taste.

Tostaditas De Tingla Poblano By Chef Priscila Satkoff, Salpicon Restaurant Recipe to cook Tostaditas De Tingla Poblano. This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon.

Quail in Ancho Chile Honey Sauce By Chef Priscila Satkoff, Salpicon Restaurant Recipe for Quail in Ancho Chile Honey Sauce. From Chicago's fabulous restaurant Salpicon, this recipe will delight you and your family.

Beef in Chile Pasilla Broth By Chef Priscila Satkoff, Salpicon Restaurant Recipe for Mole de Ollo. Long-Simmered Beef in a Rich Broth Seasoned with Chile Pasilla comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon.

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