Mexican Recipes

This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.

A vegetarian recipe from Juanita's Foods,includes pozole (hominy) cheddar cheese, green chiles and sour cream.

This sauces is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups.

Diana Kennedy's recipe from The Art of Mexican Cooking. This is a dish from the Veracruz region of Mexico.  She has suggested cooking the dish in two stages to avoid overcooking the shrimp.

Garnachas are thick masa cakes topped with a variety of meats, beans, chiles with a sauce and cheese