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.
You don't need an earthen pit to make this.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
The undisputed king of the taco cart.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The slow-cooked, crisply charred effect, no rotisserie required.
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."
A simple and easy guacamole for any occasion.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Bring these beans to your next potluck and wait for the compliments to roll in.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A master recipe for beautiful refried beans.
The off-the-cob version of Mexican grilled corn.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Grapefruit and lime bring acidity balanced by tequila's vegetal verve, Campari's bitterness, and a hint of salt for focus.
An earthy and cinnamon-y mezcal drink, made with Aperol and fresh lemon.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
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.
A light and refreshing pineapple ice cream that tastes like sorbet.
A nice dose of chocolate and a touch of cinnamon.