Wanted: Quick, Easy Authentic Mexican Recipe!

Hi all!

So... my boyfriend is Mexican. He's from Yucatan (southern-most part of Mexico) and I've been wanting to do something special for him, and I think cooking something that comes from his background would be a nice gesture.

Would anybody happen to have really a good, quick, easy and authentic mexican dish recipe? If so, let me know! =)

Thank you,

Love and Alohas
Ihilani

See if your library has Mexican Cooking for Dummies.  It's the best, easiest to follow Mexican cookbook I've ever read.

A really simple Mexican meal would be baked chicken with pinto beans, seasoned with chile peppers, served with a real corn tortilla and rice. 

YUM!  clairelaine always rocks the best recipes (and advice) ( :

I'm looking for that cookbook today----tell us what you come up with, Miss Aloha!

I have been craving Mexican, just thinking about the 1000 calories worth of chips and salsa I used to eat before the meal came that's holding me up...... This is not authentic, but my best attempt lately at low cal Mexi- was spicy chicken in a low carb wrap with a few black beans, corn, tomatoes and onion.

this recipe is a favorite.

Red Snapper,Veracruz Style

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.

Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

Makes 6 servings.

clairelaine - Thank you, I definitely plan on lookin' for that book. I LOVE the "dummies" book series.

olivia77 - That low cal mexi wrap sounds good. All except for the black beans. I'll probably substitute mine for the pintos lol

nirvrush - That sounds awesome! I'ma copy and print that recipe out and see how he likes it!

Thank you all so much!

*muahs* Love and Alohas
Ihilani

*Bump* =)