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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.
The off-the-cob version of Mexican grilled corn.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Creamy, spicy, rich, and sweet.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
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.
The slow-cooked, crisply charred effect, no rotisserie required.
Bring these beans to your next potluck and wait for the compliments to roll in.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The undisputed king of the taco cart.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
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.
Go ahead and gild the lily.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
You don't need an earthen pit to make this.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
A master recipe for beautiful refried beans.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
The core items you'll need to get started making great Mexican food at home.
Get to know a few of our favorite meaty, spicy, gooey Mexican sandwiches.
We dare you not to get hooked on these.
Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.
A writer gets a rare glimpse into how her favorite Mexican specialty is made.
Mole, pipian, and more.
The best street foods, snacks, and restaurant dishes.
You need to get these Mexican pantry all-star ingredients.
The qualities that make a good mortar and pestle, and how to determine what kind you need.