All the recipes and recommendations you need to throw a rocking fiesta.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
You don't need an earthen pit to make this.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
A Pueblan specialty with Middle Eastern influence.
Sweet caramelized pineapple wrapped in smoky bacon makes for a great reverse al pastor taco.
Smoky, fruity, and fiery.
Use it sparingly anywhere you want a bit of brain-melting heat.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Adding ketchup, citrus, and spice transforms store-bought salsa into the perfect accompaniment for fries, tater tots, and taquitos.
Crisp, sturdy chips, perfect for your next plate of nachos.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
A lemony spin on a classic tequila drink.
Bright, briny, and refreshing, with a delicate touch of smoke.
Smoke and spice add depth to bitter grapefruit.
A tropical tequila sidekick.
A sweet-and-salty sundae for summer.
A simple whipped cream for topping your favorite Mexican desserts (or anything, really).
A rich, butterscotch-y ice cream that makes the perfect sundaes.
Crisp-tender cookies with a gooey milk-candy filling.
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