Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
These chicken tacos are anything but boring.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Sweet potatoes star in these crisp-tender vegan quesadillas.
If you love ceviche, then aguachile is for you.
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.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
At first glance, this over-the-top combo may seem like overkill, but there's a method to this madness.
Rich, meaty pork tamales with bright green chili inside.
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.
Tender tamales with a rich chili-spiked filling.
All the joys of tamales without much work.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
The onion-y love child of a croissant and a tortilla, loaded up with cheese and spicy-sweet beef.
Bringing nachos out of the barroom and into the sun.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Crisp fried green plantains with a tender core, served with guacamole.
Warm spices and a hit of cayenne kick these chocolaty nuts up a notch.
Sweet raw scallops with lime juice, jalapeños, and onion, served with tostadas and avocado (and if you like, beer or tequila).