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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.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Enriched with dark chocolate and cinnamon.
Rich, meaty pork tamales with bright green chili inside.
A Yucatecan twist on classic Mexican tortilla soup.
Go ahead and gild the lily.
Perfect for quesadillas, breakfast tacos, and queso fundido.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
Crispy fried quesadillas made with leftover roast turkey or chicken and canned black beans.
The microwave is a highly underrated tool for nacho construction.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Once you start making fresh tortillas at home, you'll never stop.
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.
Tender tamales with a rich chili-spiked filling.
Sweet corn and black beans balance the heat in this hearty soup.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Crisp tortillas tossed in sauce and topped with cheese and eggs.
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.
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.
The best street foods, snacks, and restaurant dishes.
Mole, pipian, and more.
The qualities that make a good mortar and pestle, and how to determine what kind you need.