The official credit card of Serious Eats
Tienes hambre? Here are full-sized main courses for your Cinco de Mayo party.
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.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
You don't need an earthen pit to make this.
Go ahead and gild the lily.
Tender and flavorful red chile chicken enchiladas in an hour or less.
The secret is in how you brown the beef.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
One of the world's greatest sandwiches.
Smoky, spicy, thrilling eggs.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Fresh, tangy, creamy, spicy, cheesy, meaty.
A simple, sustaining slow-cooker meal.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Rich, meaty pork tamales with bright green chili inside.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
First you smoke, then you braise.
All the joys of tamales without much work.
One of our favorite takes on enchiladas.
Kill your hangover the Tex-Mex way.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Light masa harina dumplings in a jalapeño-lime broth.
Tender tamales with a rich chili-spiked filling.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies.
Rich and spicy enchiladas stuffed with spinach and hominy.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
A one-pot, 20-minute version of classic tortilla soup.
The oven shoulders most of the work in this easy lamb shoulder braise.
One great reason to eat chips for breakfast.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
The New York version of a great Mexican sandwich.
Chunks of crispy browned tongue paired with slabs of avocado and cheese.
Green chilies season this fresh Mexican sausage.
Corn tortillas smothered in a velvety bean sauce.
Quick stovetop enchiladas made with leftover meat.
Potatoes, greens, and roasted chicken come together in one spicy, cheesy breakfast bake.
Take your breakfast sandwich to Mexico.
Desayuno is served.
Crispy fried quesadillas made with leftover roast turkey or chicken and canned black beans.
A quick and easy surf-and-turf snack.