This migas (with potatoes, beans, and tortillas) is actually from Mi Madre's in Austin. [Flickr: Mr. Wright] There are so many good things about Ree Drummond's The Pioneer Woman: wonderful recipes, beautiful photographs her family and ranch, sweet and funny... More

[Photograph: Blake Royer] When I set out to make chilaquiles, I had in mind the brunch dish, a sort of tortilla and egg casserole with melted cheese. And while I found recipes for what I was looking for, I also... More

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Tortilla casserole isn't authentically Mexican, beautiful, or fancy in any way. It's simply... More

In the Crisper Featured Veg: Tomatillos Flavor affinities: Lime, cilantro, tomatoes, green chilies, onion, garlic Prepare: Remove husk, wash well Cook: Dice and eat raw, simmer, roast The first time our CSA delivered tomatillos a few years ago I... More

Chorizo is magic, pure culinary pixie dust. Just a bit of the stuff can render the humblest of ingredients magnificent. Here, the paprika and pork fat cook slowly into the potatoes and onions, infusing them with a subtle porky spice... More

Chilaquiles are, hands down, my favorite Mexican breakfast dish. Fried corn tortillas soaked in red or green salsa, topped with some cheese and, sometimes, a fried egg, braised chicken, or pork—what's not to love? Chilaquiles are breakfast nachos! This recipe... More

I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made... More

How many dishes do you know of that were originally inspired by a Frank Zappa song? I'm guessing not many. Motivated by Zappa's lyrics from his song Jewish Princess: "I want a dainty little Jewish princess with a couple of... More

I'm not sure why I've never cooked tostadas before: They're effortless, are open to invention, taste warm and crunchy, and can be made in about 15 minutes. Essentially an overloaded taco—tortilla topped with meat or beans, perhaps a bit of... More