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Enchiladas placeras are Michoacán plaza-style, made with vegetables and poultry. [17] Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese. [18] Enchiladas potosinas originate from San Luis Potosi, Mexico, and are made with cheese-filled, chili-spiced masa. [19]
Signature dishes and foods from New Mexico include Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne seca (a thinly sliced variant of jerky), green chile burgers, posole (a hominy dish), slow-cooked frijoles (typically pinto or bolita beans), calabacitas (a sautéed ...
Among the dishes unique to New Mexico are frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne seca (a thinly sliced variant of jerky), green chile burgers, posole (a hominy dish), slow-cooked frijoles (beans, typically pinto beans), calabacitas (sautéed zucchini and summer squash), and ...
Enchiladas Olé will open at 6473 Camp Bowie Blvd. by mid-December. It’s the third location for Mary Patino Vasquez’s Tex-Mex restaurants specializing in enchiladas with a choice of five ...
Vegetarian Enchiladas. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's ...
Little Anita's is a Mexican and New Mexican cuisine restaurant chain from Albuquerque, New Mexico. [ 3 ] [ 4 ] [ 5 ] The chain has nine locations in Albuquerque and four in Colorado . [ 6 ] [ 7 ] The chain comprises its traditional casual dining locations as well as Little Anita's Express fast food restaurants.
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.
Stir the soup and sour cream in a small bowl. Heat the butter in a 3-quart saucepan. Add the onion and chili powder and cook until the onion is tender, stirring occasionally.