Recipes from Mexico

We saw this on Jamie Oliver's TV show and made it that night. He calls for cavolo nero as the greens, but dinosaur kale or spinach or any dark leafy green will do. The bigger the green, the easier it is to fish out of the boiling water, so keep that in mind. Start to finish this whole recipe takes about 10 minutes, but it's pretty rapid fire once you get stated. Have plates and an appetite standing by.

Brighten the green sauce with a zesty lime zest and a hint of orange zest for a refreshing twist.

Lightly brightened with citrus and fresh herbs

Enhances the existing cinnamon and apple elements with a subtle warmth and sweetness.

Earthy smokiness with subtle heat

Pungent garlic with zesty lime for bright contrast.

A zesty and aromatic variation with the bold flavor of oregano and a hint of lime.

A smoky and tangy variation with the earthy warmth of cumin and the zing of lime.

Adds a smoky heat with a zesty finish

Enhances the citrus notes with fresh herbs for a brighter flavor profile.

Warm cinnamon and zesty orange zest for a sweet, aromatic twist.

Adds a smoky, spicy depth to the tomato sauce.

Exotic cardamom and vanilla for a rich, fragrant flavor.

Warm clove and nutmeg for a comforting, spiced aroma.

Tart lemon and fragrant almond extract for a bright, nutty finish.

Floral orange blossom water and cinnamon for a delicate, sweet aroma.

Crunchy pistachios and vanilla for a nutty, sweet finish.

Add a warm, earthy note with a touch of cinnamon and cumin to the sauce.

A smoky and earthy variation with a warm spice blend.

Adds a fresh and zesty flavor with cilantro and lime juice.

Adds a zesty and aromatic twist with a hint of citrus.

A bright and zesty twist on the classic with a hint of citrus and fresh cilantro.

Adds a smoky heat with chipotle and extra lime zest.

Adds a zesty and earthy twist to the traditional recipe with lime zest and cumin.