Mexican Recipes: Expert Guides and Resources

The only thing that sounds like more fun than eating Mexican food is drinking Mexican drinks. Mexican beers, sangrias, and tequilas are so popular that they are the gateway for many people to tasting Mexican food for the first time. After you've munched on chips and salsa at a couple of parties, why not take the leap to tamales and empanadas, or to cactus (nopales) salad, the next time you're looking for an accompaniment to that ice chest of Mexican beers?

Achiote paste, a blend of spices and vinegar, gives this roasted chicken its distinctive orange hue and spicy aroma. Roasted achiote chicken is a recipe straight from the Yucatán — as Mexican as you can get!Preparation time: 20 minutes, plus 1 hour marinationCooking time: 1 hour and 30 minutesYield: 4 servings 3 serrano chiles 7 garlic cloves, peeled 1/2 cup freshly squeezed orange juice 1/4 cup achiote paste 1 tablespoon pepper 1 tablespoon salt 1 bunch cilantro, stems and leaves 3 tablespoons red wine vinegar 3-pound roasting chicken 3 medium yellow onions 1 head garlic 1 orange 3 Roma tomatoes Stem and seed the serrano chiles, if desired.

If you're new to cooking Mexican food, you're in luck — this Cheat Sheet offers tips for cooking festive and delicious Mexican dishes and a look at different types of chiles to give just the right flavor to your South-of-the-Border meals. In addition, handy charts help you convert cooking temperatures and measurements.

Most Mexican restaurants offer flan, a classic caramel-flavored, sweet and silky vanilla custard. The perfect make-in-advance dessert, flan is a soothing custard finale to spicy foods, and, as an added bonus, it keeps for a few days in the refrigerator without losing freshness or flavor. Credit: PhotoDisc, Inc.

Fresh fruits and vegetables are an integral part of everyday eating in Mexico. Fruits — beautifully sliced and seasoned — are sold on the Mexican street as snacks. And vegetables, besides being used in Mexican sauces, stews, and garnishes, are also eaten as snacks throughout the day. Here are some Mexican-food fruit and vegetable essentials: Avocado: Pebbly-skinned greenish brown Hass have a rich, nutty flesh that strikes the perfect balance with fiery Mexican foods.

Banana-Stuffed Mexican Toast with Coconut Syrup appeals to morning sweet lovers. This Mexican-style French toast features a stuffing of mashed bananas, a cinnamon-scented egg wash, and a topping of homemade coconut syrup. Preparation time: 30 minutes Cooking time: 30 minutes Yield: 2 servings 1 (4-1/2-ounce) can unsweetened coconut milk 1 cup sweetened shredded coconut 3/4 cup packed brown sugar 2 pieces crusty white bread, about 1-inch thick 1 large or 2 small ripe bananas 2 eggs 2/3 cup milk 1/2 teaspoon salt 1 teaspoon sugar 1/4 teaspoon ground cinnamon 1 tablespoon butter Combine the coconut milk, coconut, and brown sugar in a small heavy saucepan.

Guava cheese puffs, delicious fruit- and cheese-filled tarts, really show the Mexican kitchen’s knack for combining sweet and salty. You can find guava paste in the jam and jelly section or the ethnic section of the supermarket. Preparation time: 30 minutes, plus 2 1/2 hours chilling Cooking time: 50 minutes Yield: 8 servings 8 ounces cream cheese, softened 1 cup grated añejo cheese 2 pieces puff pastry, 1/2 pound each 1 egg 3/4 cup guava paste 1/4 cup freshly squeezed lime juice or 3/4 cup other fruit jam or puree 1 tablespoon heavy cream Combine the cream cheese and añejo cheese in a bowl, mixing well with a spoon.

Handmade corn tortillas have a pebbly texture and a definitive, earthy corn flavor. You can make corn tortillas yourself with the help of a tortilla press. Impress your friends with your Mexican-cooking, corn-tortilla-making expertise: Combine 2 cups masa harina and a pinch of salt in a large mixing bowl. Use a spoon to incorporate the salt into the masa.

In Mexico, tortillas are often made by hand before almost every meal. The taste of a good homemade flour tortilla adds an extra dimension to any Mexican dish. Make your own flour tortillas for the next Mexican feast you prepare: Place 3 1/2 cups of flour, 1/2 cup (plus 1 tablespoon) shortening, and 1 1/2 teaspoons of salt in a bowl.