Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

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Notes about this book

  • DKennedy on July 13, 2011

    The recipes for both the red and green rice(s) are keepers.

Notes about Recipes in this book

  • Spiced pineapple lentils

    • wester on September 03, 2010

      I can't really call these "spiced". There is just pepper and garlic in there, and it just tastes totally uninspired. The book isn't clear on what lentils to use, but I suppose they want brown ones. Red ones can't stand more than a third of the cooking time without totally disintegrating.

  • Spicy cabbage slaw

    • mcvl on May 11, 2013

      I just noticed that the recipe calls for celery */salt/* -- I used celery seeds, and it was fine.

  • Pajas

    • DKennedy on February 04, 2017

      I made these as part my Super Bowl buffet. We have often bought these at the (now closed) Border Grill SM location. This is my first time trying to make them and they are a out of the ballpark hit! Super easy to put together, pretty, gluten free and very tasty. Note I used unsweetened coconut instead of sweetened and that is def. a recommendation I would make to everyone. They are sweet enough without the sweetened coconut! Cacao nibs can also be used in place of the the chocolate chips.

  • Roasted carrots and parsnips with cumin

    • nadiam1000 on April 09, 2020

      I love roasted carrots - my daughter does a simple version with whole carrots, olive oil and maybe cumin and s/p so the flavors of this recipe caught my eye. There is quite a bit of liquid to start and you cover it which steams the veg in the oven. Then you uncover halfway through and the real roasting begins. These did not get as roasted and caramelized as I would have liked but the flavor was so very good. Also, great the next day cold or reheated. I did not have cumin seed so I used ground cumin and one lime instead of 2 (rationing limes so I have enough for my G&T's). I would definitely make this again.

  • Creamy rajas

    • Bloominanglophile on October 07, 2016

      These rajas are out of this world!!! Make double, because no one will be able to get enough of these. Another dish that shows up on my Mexican-themed holiday meal, and probably my favorite!

  • Jamaica flower water

    • Bloominanglophile on October 07, 2016

      My first introduction to Jamaica--afterwards I decided that this would make a great substitute for the Kool-Aid that we used to drink as kids. And yes, children that I have served this to really seem to enjoy it. I like it too, as it is a refreshing combination of sweet and tart (especially over ice).

  • Seared greens

    • Bloominanglophile on October 07, 2016

      A simple preparation for greens. This is one of the dishes from this book that I include as part of a Mexican-themed holiday meal.

  • Baked yams with lime and honey

    • Bloominanglophile on October 07, 2016

      Another dish from this cookbook that I include in Mexican-themed holiday meals. The lime helps temper the sweetness of the yams and honey. Most of the time I do not top it with the crema (or crème fraiche or sour cream).

  • Aztecan quinos salad

    • Bloominanglophile on October 07, 2016

      Another fabulous recipe from this book, and my first introduction to quinoa. ALWAYS RINSE YOUR QUINOA--I don't care if it says it has been prewashed!!! I just put mine in a fine-meshed strainer and rinse under cold water. You really don't want to taste the bitter coating on this grain (saponin), as it will ruin the dish. Sometimes I substitute cilantro for the parsley and lime for the lemon, in keeping with a Mexican theme than a Mediterranean one. I also serve this with grilled chicken breasts and some sliced tomatoes to round out the meal.

  • Grilled turkey breast with vinegar and cracked pepper

    • Bloominanglophile on October 07, 2016

      This is the star of my Mexican-themed holiday menu. The vinegar-black pepper sauce really makes it special. Be careful and don't overcook the turkey on the grill!

  • Green chicken chilaquiles casserole

    • Bloominanglophile on October 07, 2016

      This is a family favorite. I do saute the onions (not the ones that go into the tomatillo salsa, but layered in the casserole), otherwise they are a little harsh on my digestive system. Don't skip the step of briefly softening the tortillas in the oil, or they will turn to mush. Served with a tomato/avocado salad on the side.

  • Guava empanadas

    • Bloominanglophile on October 26, 2015

      These were served as a finale with Cuban coffee for a Cuban-style breakfast. I have made these for years, and each time I make them, I swoon at the flavor! I use Manchego for the cheese and just use Martha Stewart's recipe for Pate Brisee, as it is my go-to recipe and easy to make in the food processor. This round came out particularly flaky--wonderful!

  • Brisket salad

    • Bloominanglophile on September 25, 2012

      I made this salad to stretch some leftover Rudy's BBQ brisket. It reminded me of another recipe that is a family favorite (probably due to the chipotles)--Chipotle Chicken Salad Tacos from Rick Bayless' "Mexico, One Plate at a Time". In fact, I made it a few days later in order to use up the chipotles and napa cabbage I used for this recipe.

  • Watercress and jicama salad

    • Wlow on June 22, 2017

      2/2015 Delicious, refreshing

  • Lentil soup with plantains

    • Wlow on November 10, 2018

      Día de Los Muertos (per Mesa Mexicana) but not sure which region in Mexico. Outstanding flavor, with only half the proportion of vegetable broth and no cilantro.

  • Seafood stew

    • MsMonsoon on July 03, 2021

      Had a box of seafood broth I had to use up and found this book on the street! I immediately added it to my CYB bookshelf and found this recipe. This was a flavorful, low-fat, tomatoey, fish soup, a little like a Mexican cioppino. Pretty easy and fairly quick. I didn’t know what morita chilis were like and I ended up using about 2Tbsp of puréed chipotle in adobo. It was very, very spicy but good nonetheless. The lime and cilantro garnish provide a bright and refreshing touch. Will probably make again.

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