Huevos rancheros—ranch-style eggs—are one of Mexico's most instantly recognizable breakfast dishes: a pair of fried eggs topped with a thick layer of spicy tomato sauce.
Real Tacos al Pastor
These are most certainly the best tacos al pastor you'll find outside of a real taqueria.
Zucchini, Corn, and Poblano Tacos
You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. These zucchini, corn, and poblano tacos are no exception.
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
Enfrijoladas are a Mexican dish made of corn tortillas dipped in a rich and velvety black bean sauce- simple but intensely flavorful and filling.
Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado
These hearty, hit-the-spot, Tex-Mex vegan cakes are a cinch to make. Toss green onion, garlic, bell pepper, jalapeño, and cilantro into the food processor along with black beans, kidney beans, and a good kick of chipotle, and blend up.
Grilled Skirt Steak with Guacamole and Rajas
This cooking method treats the skirt steak as it should be treated, resulting in tender and intensely flavorful strips of meat to fill out your taco.
Green chorizo comes from the town of Toluca, Mexico, where dried red chilies are swapped out for their green-hued brethren like poblanos and serranos along with cilantro and other seasonings. Though our version may not be the electric green you're used to, it still packs a serious flavor wallop.
Original Cheese Enchiladas with Chili Gravy
If you're going to make Tex-Mex cheese enchiladas, you might as well go all the way and make real cheese enchiladas topped off with rich chili gravy.
Chilaquiles with Pepitas, Charred Corn, and Black Beans
This recipe combines black beans with charred corn, along with a few slices of avocado and a handful of toasted pumpkin seeds for a meal that's not only balanced in carbs, protein, and high in good green vegetables, but is crazy delicious to boot.
Crab and Avocado Quesadillas
A tortilla filled with crab meat, avocado, tomatoes, and a sprinkling of cheese makes for a filling and nutritious dinner.
Tomatillo Chicken Quesadillas
Quesadillas are fast and versatile. This version makes use of fresh tomatillos, giving the quesadillas a fresh and tangy kick.
Squash Blossom Quesadillas with Bacon and Tomatoes
The squash blossoms in these quesadillas hold up triumphantly, if you treat them right, and, paired with salty, meaty bacon, make this a truly memorable dish.
Roast Turkey and Black Bean Quesadillas
These kick-ass quesadillas can be assembled from ingredients you likely have in your fridge and just so happen to be a cinch to make.
Grill-Pressed Chorizo Tortas
These sandwiches combine grilled chorizo, poblanos, and onions and top it all off with avocado, chipotle mayo, and gooey, salty Oaxacan cheese.
Mexican Fried Eggplant Sandwich
These sandwiches have a good mix of hearty, creamy fillings, along with some sharp, vinegary elements, a bit of heat, and some fresh vegetable notes.
A spicier take on the traditional chip-topper.
Orange and chipotle is a natural pairing—the sweet citrus tang plays well off of the smoky and spicy chipotle. The tart and fruity tomatillos mingle well with this combo and heighten the complexity beyond its short ingredient list.
Basic Salsa Verde
A staple for any Mexican meal.
Esquites (Mexican Street Corn Salad)
Rather then slathering the corn kernels with sauce as you would with elotes, Mexican corn on the cob, here you slice them off after cooking and toss them together into a sort of hot salad that's decorous enough to consume with impunity in mixed company.
Spicy Vegan Refried Beans
Vegans, fear not! You no longer have to shy away from Mexican food, as we have some delicious vegan refried beans for you to gobble up with reckless abandon.
The cilantro in this mole verde defines the fresh flavors, while the pepitas added a little nuttiness, the tomatillos a bit of tartness, and the jalapeños a slight heat.