'mexican' on Serious Eats

All the Recipes You Need for Cinco de Mayo

Cinco de Mayo commemorates Mexico's victory over the French at the Battle of Puebla in 1862. In other words, it's a day for celebrating Mexican heritage and independence. And here in the US, it's also a day for eating awesome Mexican-style food and drinking delicious Mexican-inspired cocktails. From nachos, guac, and salsa to enchiladas and chile verde, we've got all the recipes you need to complete your Cinco de Mayo feast. More

Roosevelt Avenue-Style Cemita Sandwiches

Cemitas are a type of Mexcian sandwich that originally hails from the State of Puebla, but they've taken on a life of their own in New York City. This recipe creates a cemita sandwich as served in the restaurants and taco trucks of New York, in particular along Roosevelt Avenue in Jackson Heights. These are gently warmed sandwiches served on a griddled sesame bun with taco-meat fillings of your choice, avocado, lettuce, tomato, chipotles, refried beans, mayo, and queso Oaxaca, a Mexican string cheese, that's hand-shredded into hairlike strands. Papalo, a floral Mexican herb, adds its own special flavor. This is a cemita con todo—with the works. More

Pueblan-Style Cemita Sandwiches

Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction. More

Do Wheat-Enriched Corn Tortillas Bring Us the Best of Both Worlds?

Corn tortillas have great flavor but weak structure. Flour tortillas are pliable and stretchy but short on taste. Enter flour and corn hybrid tortillas. They're tortillas that look like really great corn tortillas (charred leopard spots and all!), but contain some amount of flour or wheat gluten with the idea of adding stretchy structure to a typically brittle corn tortilla. So how do these guys stack, er, fold up? More

Crispy Cheese Tacos

Grated cheese is a common taco topping, but it's also a boring one, failing to take advantage of the cheese's best assets: its melting and crisping abilities. The solution is the here with these crispy cheese tacos, in which we fuse melted, crisped cheese to a tortilla, which can then be stuffed with all sorts of fillings. More

Mexican Masa-Ball Soup, or, How a Silly Pun Led to a Really Tasty Dish

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup)

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

Leave the Taco, Take the Cemita: Why NYC's Tortas Beat its Tortillas Every Time

Unlike in Mexico (not to mention LA, San Francisco, and Chicago), New York lacks a quality tortilla industry. The corn isn't the same. The nixtamalization process, which breaks down the gluey hemicellulose in corn, is different here, and the common practice in Mexico of using a natural alkaline called tequesquite, isn't a thing here. But New York has an upside: great sandwich bread. More

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down. More

How to Make Traditional Huevos Rancheros in a Flash

Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast? More

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa

Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. Briefly fry some corn tortillas to soften them, add a couple of crisply fried, runny-yolked eggs, and ladle on plenty of salsa. That's it. Everything else is just window-dressing. It's easy for me to think of huevos rancheros as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast? More

Thin and Tender Flour Tortillas

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves. More

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