'tacos' on Serious Eats

Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

I love soft tacos, at home and at restaurants. Since a taco's filling is infinitely variable, the choice lies in your hands to make them cheap or expensive. You could buy fresh fish, for example, but that would up the price a bit. You could also consider a wide range of potential garnishes, everything from salsa to shredded cheese to cilantro to black beans. On the other hand, if you're looking to save money, the trick is to minimize. Use a filling that's hearty but cheap, and practice rigid discipline with respect to your garnishes. More

Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco

I don't know about you, but I have about a dozen ears of corn in my house, and I'm trying valiantly to use them all. These days, I need a little more than just butter with my summer corn. Luckily I've been quite impressed with this recipe from Epicurious, which bulks out the corn with mushrooms and queso fresco, and adds a nice punch with roasted poblanos. The result is a perfect summer taco made even more special with some awesome homemade corn tortillas. More

No-Waste Tacos de Carnitas with Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)

This recipe immediately caught my eye because it showed what I love about Mexican cuisine so much: it's highly seasoned, slightly spicy, and somehow meaty, even though there is no meat in sight. The squash act as the base, with the corn adding some sweetness. The poblanos adds some spiciness to be sure, but they also infuse the mixture with this smokey aroma. More

Tacos de Papa

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

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