What are some really good Mexican recipes?

My current favorite is Savitchi (i think its spelled) raw fish covered in lemon and veggies all to go with a cracker



What are some more? Ive been to Mexico 13 times(im 12)and want to know more about the food thereWhat are some really good Mexican recipes?
You're talking about "ceviche". You should try making your own huevos rancheros. They're pretty simple, but they're delicious. Plus, you can eat them for breakfast, lunch, or dinner!



P.S. - The recipe for Aceitunas Rellenas above is not Mexican. It's a Spanish dish.What are some really good Mexican recipes?
Title: ACEITUNAS RELLENAS - STUFFED OLIVES

Categories: Appetizers, Mexican

Yield: 6 servings



7 1/2 oz Can Pitted Olives

3/4 oz Can Anchovy Fillets, Cut In

- Small Pieces

1 Can Chopped Pimentos

1 Clove Garlic, Mashed Or

- Pressed

1/3 c Wine Vinegar

1 tb Olive Oil

Oil From Anchovies

1/4 c Minced Parsley



Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving.

0000000000000000000000000000000000

Title: Baked Chicken Chimichangas

Categories: Mexican, Chicken, Leftovers, Baked

Yield: 6 servings



2 1/2 c Chicken; cooked, shredded

2 tb Olive oil

1/2 c Onion; chopped

2 Garlic; cloves, minced

1/2 tb Chili powder

16 oz Salsa (choice of hotness)

1/2 ts Cumin; ground

1/2 ts Cinnamon

pn Salt;(if necessary)

6 10 inch flour tortillas

-nice flexible ones. If

-stiff, warm before filling

1 c Refried beans

Olive oil (for basting)



MMMMM--------------------------GARNISH--鈥?br>
-Sour Cream

-Guacamole



In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with

wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

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Title: RUBIO'S FISH TACOS

Categories: Seafood, Spices, Mexican

Yield: 6 servings



12 Cod or favorite whitefish

-fillets (1-1/2 oz ea.)

12 Tortillas, corn, as

-thick/fresh as possible



--------------------------------BEER BATTER--------------------------------

1 c Flour

1 c Beer

Garlic powder, pepper to

-taste



--------------------------------WHITE SAUCE--------------------------------

1/2 c Mayonaise

1/2 c Yogurt



-----------------------------------SALSA鈥?br>
1 Garlic clove, peeled and

-minced

6 Tomatoes, ripe, peeled,

-seeded and diced

1/2 Onion, minced

2 tb Cilantro leaves, chopped,

-stems removed

2 Jalapeno chiles, seeded and

-chopped

1 1/2 ts Salt

1/4 ts Pepper

Oil for deep frying



----------------------------------GARNIS鈥?br>
1 Head cabbage, green,

-shredded

1 Lime, cut into wedges



*DIRECTIONS +++*

Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter. Prepare salsa; reserve.

Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.

To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

00000000000000000000000000000000What are some really good Mexican recipes?
MEXICAN HAMBURGERS (CHULETAS)



Salsa Fria:



1 10 oz can diced tomatoes with green chiles

1 tablespoon olive oil

1 tablespoon wine vinegar





Chuletas:



2 cups Saltines, finely crushed

3 tablespoons fresh parsley, chopped

1 cup Vidalia onions, chopped

1/2 tsp garlic powder (not salt)

1 lb ground chuck (beef)

1 egg

1 tsp salt

1 tsp chili powder

1 cup oil (for frying)



Garnish:



Rings of red onion, slices of avocado, sour cream and sprigs of cilantro





Combine all Salsa Fria ingredients. Refrigerate for at least one hour.

On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.



Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.



Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.What are some really good Mexican recipes?
Enchiladas