All the recipes and recommendations you need to throw a rocking fiesta.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
You don't need an earthen pit to make this.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The undisputed king of the taco cart.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
A simple and easy guacamole for any occasion.
Creamy, spicy, rich, and sweet.
The off-the-cob version of Mexican grilled corn.
Bring these beans to your next potluck and wait for the compliments to roll in.
A master recipe for beautiful refried beans.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
These margaritas are perfect for entertaining, since you have to mix them up and stick them in the freezer the night before anyway.
Grapefruit and lime bring acidity balanced by tequila's vegetal verve, Campari's bitterness, and a hint of salt for focus.
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
A light and refreshing pineapple ice cream that tastes like sorbet.
A nice dose of chocolate and a touch of cinnamon.