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Small Plates, Mexican Style

A New York chef puts a fresh spin on classic south-of-the-border snacks

by Sue Torres

New York chef Sue Torres puts a new twist on classic Mexican appetizers, from quesadillas to tacos to empanadas. The result? Fresh, creative starters that are stepped-up versions of what you’d traditionally find in Mexico. Recipes include Grilled Vegetable Tacos with Cilantro Pesto, Chicken Quesadillas with Pico de Gallo & Chipotle Crema, and Crabmeat Empanadas with Corn Salsa and Poblano Cream Sauce.


From Fine Cooking 94, pp. 58-61
July 1, 2008

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