'Mexican' on Serious Eats

Regional Mexican Cuisine: All About Puebla and Central Mexico

What is Poblano cuisine? Meat wrapped in fragrant leaves and roasted underground or braised in tomatoes and tomatillos. Pumpkin seeds used in more ways than you thought possible. A sophisticated bread culture. And of course there's mole, the chocolate-tinged sauce that takes dozens of ingredients and days to make, which, when done right, is a Proustian madeleine of the New World. More

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

Tex-Mex Cheese Enchiladas With Red Chili Gravy

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

The Secret to Delicious Chicken Fajita Kebabs: It's All in the Marinade

Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course. More

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