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.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
The undisputed king of the taco cart.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
This meat-free chorizo nails both texture and flavor.
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 off-the-cob version of Mexican grilled corn.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Creamy, spicy, rich, and sweet.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
The slow-cooked, crisply charred effect, no rotisserie required.
You don't need an earthen pit to make this.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
A master recipe for beautiful refried beans.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
The core items you'll need to get started making great Mexican food at home.
Don't be daunted: Fresh corn tortillas are a piece of cake. Thin, savory cake.
Tacos for potluck? Yes, there's a way, and it's amazing.
Takis are the best new snacks in our lives these days.
We dare you not to get hooked on these.
Get to know a few of our favorite meaty, spicy, gooey Mexican sandwiches.
A writer gets a rare glimpse into how her favorite Mexican specialty is made.
Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.
Mole, pipian, and more.
The best street foods, snacks, and restaurant dishes.
The qualities that make a good mortar and pestle, and how to determine what kind you need.