Recetas deliciosas to transport your tastebuds south of the border.
Oysters Rockefeller get a Mexican-inflected makeover.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Bringing nachos out of the barroom and into the sun.
Crisp, sturdy chips, perfect for your next plate of nachos.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Smoky, fruity, and fiery.
Use it sparingly anywhere you want a bit of brain-melting heat.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Adding ketchup, citrus, and spice transforms store-bought salsa into the perfect accompaniment for fries, tater tots, and taquitos.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Chorizo and mushrooms give this queso a great earthy and spicy flavor.
All the spicy, earthy, beefy flavor of a ground beef taco, smothered in gooey cheese.
American cheese and Monterey Jack make a smooth base for the fruity heat of roasted poblanos.
Don't be daunted: Fresh corn tortillas are a piece of cake. Thin, savory cake.
Want the ultimate soft and chewy flour tortilla for quesadillas? Make them fresh.
A tortilla-and-cheese-crisp fusion is the taco innovation we didn't know we'd been waiting for.
Are those crappy flour tortillas at the supermarket all you've had? These thin and tender ones will blow you away.
Great tacos require that you heat your tortillas right. Here's the method.
Perfect for Taco Night or Meatless Monday. (Or both.)
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
A Pueblan specialty with Middle Eastern influence.
Sweet caramelized pineapple wrapped in smoky bacon makes for a great reverse al pastor taco.
Better tacos come from whole grilled fish.
Cheese fused to a tortilla makes for an epic taco.
These tacos are a textural achievement.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
The secret is in how you brown the beef.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
The oven shoulders most of the heavy lifting in this easy lamb shoulder braise.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
You don't need an earthen pit to make this.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
A light and refreshing pineapple ice cream that tastes like sorbet.
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 sweet-and-salty sundae for summer.
A simple whipped cream for topping your favorite Mexican desserts (or anything, really).
A rich, butterscotch-y ice cream that makes the perfect sundaes.
Crisp-tender cookies with a gooey milk-candy filling.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
A nice dose of chocolate and a touch of cinnamon.
A slightly savory mezcal drink made with a few drops of sesame oil.
A fresh, no-cook syrup made from mango pits and peels.
Tangy hibiscus tea is steeped with rosemary, which helps to draw out the woodsy side of mezcal in this cocktail.
A softly frothy drink with mezcal, pomegranate, and harissa.
This lightly savory drink is easy to prep for a group.
The julep, as it might be done south of the border.
Bright, fresh, and bracingly tart.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
It's not all supposed to be spicy...
Every sandwich on this list is worth a drive.
Grocery store tortillas often suck, but we love these flour-corn hybrids.
Awesome tortas and cemitas to scarf down in Chicago.
The true story of the soaked sandwich.
At your average New York taqueria, the sandwiches are almost always better than the tacos.
You need to get these Mexican pantry all-star ingredients.
Why Mexico's Valle de Guadalupe should be your next food and wine trip.