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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.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Perfect for quesadillas, breakfast tacos, and queso fundido.
The microwave is a highly underrated tool for nacho construction.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Use it sparingly anywhere you want a bit of brain-melting heat.
If you love ceviche, then aguachile is for you.
These chicken tacos are anything but boring.
These tacos are a textural achievement.
Once you start making fresh tortillas at home, you'll never stop.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
The most refreshing seafood snack.
One of the world's greatest sandwiches.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
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.