Grilled Lobster Rosarita - A renowned specialty of seaside cantinas in the Baja California enclave of Rosarita Beach, grilled lobster is served all along the Mexican coast. Maine lobsters and spiny lobsters from tropical waters both work fine. Serve with refried pinto beans, s
Recipe type: Chile Pepper, Lobster, Main Dish, Mexican, North American, Seafood, Seafood, Shellfish, Lobster, Shellfish
http://www.cooking.com/recipes/static/recipe136.htm

Mushrooms and Cascabel Chile Soup - Mild-flavored cultivated mushrooms get a zesty boost from the other ingredients in this treasured recipe from the Ahumada Russek family.
Recipe type: Mexican, Mushrooms, Soup, North American, Soups, Stews and Casseroles, Vegetables, Chile Pepper
http://www.cooking.com/recipes/static/recipe1335.htm

Oaxacan Tacos - I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make. The steak may be broiled or grilled if you prefer.
Recipe type: Beef, Chile Pepper, Mexican, North American
http://beef.allrecipes.com/AZ/xcnTcs.asp

Oil-Free Vegetable Patties - Fried patties, or fritters, are very popular in Mexico, but these are unusual in that they are not "fried" in oil. Serve with any spicy cooked tomato or tomatillo sauce.
Recipe type: Chile Pepper, Mexican, Potatoes, Appetizer, North American, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1367.htm

Penne All' Arrabbiata - This extremely common dish is offered in all Italian restaurants especially where the cooking style is Tuscan or Roman. The name salsa all' arrabbiata (enraged sauced) comes from the hot red pepper:
Recipe type: Chile Pepper, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1391.htm

Poor Man's Steak - This Mexican favorite from Maria Molina de Mantecon is delicious and easy to prepare. Bistec is an inexpensive thin slice of beef, very simular to a minute steak. The other ingredients to prepare this dish-potatoes, poblano chiles, tomatoes, and onio
Recipe type: Beef, Chile Pepper, Mexican, Main Dish, Meat, North American
http://www.cooking.com/recipes/static/recipe1360.htm

Pork with Chiles - This recipe comes from Silvia Figueroa de Llamas of Huitzuco, Guerrero. The original recipe calls for pulque, the freshly fermented juice of the agave cactus, which can be difficult to find, so use light beer as a substitute.
Recipe type: Chile Pepper, Mexican, Pork, Main Dish, Meat, North American
http://www.cooking.com/recipes/static/recipe1356.htm

Red Curry Paste - Since this curry paste keeps well in the freezer for a few months, make a large batch and pack it in an ice-cube tray to use as needed. To save time, look for prepared curry pastes in most Asian markets.
Recipe type: Chile Pepper, Sauce, Asian, Condiments, Sauces and Gravies
http://www.cooking.com/recipes/static/recipe14.htm

Red Pipian Almond Sauce - This dish is adapted by Alicia de Angelia from a recipe in an old Yucatecan cookbook, with an important change for healthconscious cooks-the lard has been removed. You can also substitute hazelnuts, pine nuts, or walnuts for the almonds.
Recipe type: Chicken, Chile Pepper, Duck, Mexican, Pork, Turkey, Main Dish, Meat, North American, Poultry
http://www.cooking.com/recipes/static/recipe1355.htm

Stuffed Chiles in Fresh Walnut Sauce - This is one of Mexico's most famous and beautiful dishes; it even shares the colors of the Mexican flag. Originally from Puebla, it is customarily prepared in July and August, when the best poblano chiles, walnuts, and pomegranates are in season. Tho
Recipe type: Chile Pepper, Mexican, Walnut, Main Dish, North American, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1350.htm