Skip the takeout quesadillas and learn to make your own crispy and tender carnitas, chicken chile verde, and even tamales. No, authentic Mexican food doesn't include nachos...but we've got recipes for those, too.
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.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Creamy, spicy, rich, and sweet.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
You don't need an earthen pit to make this.
Bring these beans to your next potluck and wait for the compliments to roll in.
The slow-cooked, crisply charred effect, no rotisserie required.
The undisputed king of the taco cart.
A master recipe for beautiful refried beans.
The off-the-cob version of Mexican grilled corn.
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.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Perfect for quesadillas, breakfast tacos, and queso fundido.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
A writer gets a rare glimpse into how her favorite Mexican specialty is made.