Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Rich, meaty pork tamales with bright green chili inside.
At first glance, this over-the-top combo may seem like overkill, but there's a method to this madness.
These chicken tacos are anything but boring.
Sweet potatoes star in these crisp-tender vegan quesadillas.
The microwave is a highly underrated tool for nacho construction.
Tender tamales with a rich chili-spiked filling.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Warm spices and a hit of cayenne kick these chocolaty nuts up a notch.
Diminutive burritos as they're made in Sononra, Mexico.
If you love ceviche, then aguachile is for you.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
All the joys of tamales without much work.
Cheese fused to a tortilla makes for an epic taco.
All the spicy, earthy, beefy flavor of a ground beef taco, smothered in gooey cheese.
Crisp fried green plantains with a tender core, served with guacamole.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Individually topping each chip ensures maximum flavor in every bite.
American cheese and Monterey Jack make a smooth base for the fruity heat of roasted poblanos.
Chorizo and mushrooms give this queso a great earthy and spicy flavor.