Esquites (Mexican Street Corn Salad)
The key for cooking esquites indoors is to remove the corn kernels from the cob before you cook them. Done right, the corn will caramelize and char, a perfect base for the cheese and herbs to be tossed into the salad.
Spicy Vegan Refried Beans
Homemade refried beans couldn't be easier to make, vegan or not. This is a recipe for all your 7-layer dips, tacos, and buritos for both Cinco de Mayo and beyond.
Real-Deal Tortilla Soup
The most basic version of tortilla soup starts as good chicken broth enriched with a puree of roasted tomatoes and onions, garnished with picked chicken meat and crunchy fried tortillas. This recipe calls for storebought broth, feel free to use homemade.
Depending on the country of origin, chicharron can mean anything from fried pork skin with a little meat attached to fried pork rinds using only the skin. This version calls for pork belly, making for chicharrones with a crispy layer of meat on the surface yet tender on the inside, with just enough porky juiciness.
Cemitas de Lengua
A cemita is a class of Mexican sandwich with meat, avocado, white cheese, onions and some sort of red sauce, usually on a sesame seed roll. Regional variations abound. But put chunks of crispy browned tongue in between those slabs of avocado and cheese, and you might create the version yet.
Nachos with Cabbage, Beans, and Cilantro Sauce
These nachos are packed with vegetables, from cilantro to poblano peppers to sweet onion to red cabbage. They've got powerful flavors, multiple sauces, lots of creaminess and plenty of crunch. They also happen to be vegetarian.
Beef Barbacoa Nachos
This is a recipe that needs to be planned in advance, as the brisket needs to be marinated overnight in a heady, piquant blend of tomato and vinegar-based spices before being slow-cooking in a Dutch oven. It's then shredded and mixed with some of its brooding cooking jus, and topped with chipotle-laced cheese sauce, pickled onions along with a host of other colorful toppings.
Cheese Enchiladas with Chili Gravy
If you're going to make Tex-Mex cheese enchiladas, you might as well go all the way. And this enchilada, with its cooked-until-black, heavily seasoned chili sauce, is just the thing to take your enchilada game to the next level.
Stuffed with cheese, fried, and topped with jalapeños, cilantro, and chipotle crema, these quesadillas are better than you thought quesadillas could be, being puffy and golden on the outside, ooey and cheesy on the inside.