Remember when Mexican food seemed new and exotic in the US?

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Make it Mexican - retro recipes from 1982 (1)

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Make it Mexican: How to say it (1982)

Arroz (ah-RROS): Rice

Burrito (boo-RREE-toh): Wheat-flour tortilla wrapped around a filling

Chile (CHEE-leh): Chili, hot pepper

Chimichanga (chee-mee-CHAN-ga): Deep-fried burrito

Enchilada (ehn-chee-LAH-thah): Tortilla dipped in chili sauce and filled with cheese or meat

Salsa (SAHL-sah): Sauce served with Mexican dishes

Sopaipillas (soh-pa-PEE-yas): Deep-fried pastry puffs

Tortilla (tohr-TEE-yah): Thin, unleavened pancake of ground, dried cornmeal

Make it Mexican - retro recipes from 1982 (2)


Siesta summer salad – Retro taco dressing recipe (1985)

Siesta summer salad - Retro taco dressing recipe (1985)


Enchiladas made with Mexican Velveeta cheese (1986)

Enchiladas made with Mexican Velveeta cheese (1986)


Rosarita guacamole recipe (c1980s)

Rosarita guacamole recipe (c1980s)


Beefy Mexican lasagna recipe (1986)

Beefy Mexican lasagna recipe (1986)


A Mexican Fiesta! (1976)

A Mexican dinner might begin with icy margaritas, accompanied by deep-fried chiles rellenos and a hot dip.

Next, a cold, creamy avocado soup with tortillas and tomato-and-pepper relish on the side. After that, beef enchiladas — tortillas rolled around a meat filling, blanketed with tomato sauce and baked.

A selection of several main courses is not unusual at gourmet-club feasts. Above, escabeche de pescado — cold pickled fish — garnished with orange peel and pepper strips.

Below left, a Mexican classic: turkey mole (the rich sauce is made with unsweetened chocolate and flavored with cinnamon and cumin); with it, green rice. For dessert, almond torte, coconut “apples” and fruit.

Vintage Mexican food, 1970s-style (2)

Vintage Mexican food, 1970s-style (1)

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