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