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Recetas deliciosas to transport your tastebuds south of the border.
The microwave is a highly underrated tool for nacho construction.
These individual nachos are loaded with smoky chicken tinga, melted cheese, and guac.
The most refreshing seafood snack.
Sweet raw scallops with lime juice, jalapeños, and onion, served with tostadas and avocado (and if you like, beer or tequila).
If you love ceviche, then aguachile is for you.
Fresh arctic char with lime juice, habaneros, jicama, coriander seed, and onion.
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.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Chorizo and mushrooms give this queso a great earthy and spicy flavor.
All the spicy, earthy, beefy flavor of a ground beef taco, smothered in gooey cheese.
Don't be daunted: Fresh corn tortillas are a piece of cake. Thin, savory cake.
Want the ultimate soft and chewy flour tortilla for quesadillas? Make them fresh.
A tortilla-and-cheese-crisp fusion is the taco innovation we didn't know we'd been waiting for.
Are those crappy flour tortillas at the supermarket all you've had? These thin and tender ones will blow you away.
Great tacos require that you heat your tortillas right. Here's the method.
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.
Better tacos come from whole grilled fish.
Cheese fused to a tortilla makes for an epic taco.
These tacos are a textural achievement.
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.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
Tender tamales with a rich chili-spiked filling.
Crisp-tender cookies with a gooey milk-candy filling.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
A nice dose of chocolate and a touch of cinnamon.
Bring together two great sweet and creamy treats: rice pudding and flan.
Hot and fresh.
Tres leches is typically topped with whipped cream, but this one gets a toasted marshmallow cap with bits of coconut.
Smoke and spice add depth to bitter grapefruit.
A tropical tequila sidekick.
A savory, spicy tequila chaser.
The original tequila chaser.
Grapefruit and lime bring acidity balanced by tequila's vegetal verve, Campari's bitterness, and a hint of salt for focus.
A savory, spicy Bloody Mary flavored with jalapeño and smoky mezcal.
It's not all supposed to be spicy...
Every sandwich on this list is worth a drive.
Grocery store tortillas often suck, but we love these flour-corn hybrids.
Awesome tortas and cemitas to scarf down in Chicago.
The true story of the soaked sandwich.
At your average New York taqueria, the sandwiches are almost always better than the tacos.
