Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along:
http://www.whitelabs.com/ratings.asp?id=WLP940[/QUOTE
I got one from my HBS: (going from memory here!)
7 1/2 lbs. 2 row
1 1/2 lbs. 6 row
1/2 lb. flaked maize
1/4 pound cara-vienne
1/8 lb. special B
2/3 oz Perel @ 60 min (bittering)
1/2 oz Hallertauer @ 10 min (flavoring)
1/2 oz Hallertauer @ end of boil (finishing)
White Labs Platinum Mexican Lager Yeast
O.G. 1.050 F.G. 1.012
Plan on doing a 2 qt starter on Friday, brewing Saturday. Primary ferm at about 55 degrees, then to a diacytl rest @ 60 degrees for 1-2 days, then crash to 30 degrees for 3-5 weeks (If I can wait that long!)
Thanks for the feedback.......
Cheers!
DeRoux's Broux
