Recipes: Entrees

This spectacular dish from Jay’s Mesteña (offered in the restaurant as a special) features a brilliant fuschia sauce with a…

Yields: 4 servings 1 quart cold water 1 egg 2 lbs. faijita seasoning, divided twice 2 c. flour 1 1/2…

This traditional recipe for fajitas hails from the wood-fire cookouts on northern Mexico ranches.

Savory sage and mustard enhance these tasty steaks. You can find mesquite chips at most outdoors stores.2 T. prepared yellow…

This recipe involves applying both a paste and a “mop,” but most of the work is done the night before.…

According to owner-proprietor Eddie Wilson, the secret to Threadgill’s acclaimed CFS is its wet-dry-wet method of preparation. (It seals in…

This recipe is adapted from one that appears in Paula Tran's Living and Cooking Vietnamese. Nuoc mam (fish sauce) and…

This version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) was adapted from a recipe that appears…

Carne Guisada can be used as a filling for crisp or soft tacos or served by itself as a main…

Yield: 4 main dishes or 8 appetizers.

You can make dumpling dough from scratch, but according to Fran Gerling, our recipe tester, the process proves sticky, at…

Friedhelm Bopp, the proprietor and chef Friedhelm's Bavarian Inn in Fredericksburg, serves one of his signature dishes, Sauerbraten with Gingersnap…