Garnish this simple dish with any or all of your favorite Mexic
Mexican Sides & Salads
Serve this flavor-packed dip with your favorite tortilla chips.
Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.
Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.
Pear-shaped chayote (pronounced chi-YO-tee) squash have a mild, zucchini-like taste but a firmer texture than summer squash. Because they are easier to prepare and more readily available than nopalitos (cooked cactus palms), we’ve used them in a salad traditionally made with the sliced cactus. Canned nopalitos can be found in Mexican grocery stores if you want to make the recipe more authentic.
Sweet orange juice concentrate and tangy lime juice create a richly flavored dressing base with zero fat. Roasted pumpkin seeds, also known as pepitas, can be found on Mexican dry-goods displays in most supermarkets.
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.