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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.
Once you start making fresh tortillas at home, you'll never stop.
Smoky, spicy, thrilling eggs.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
This meat-free chorizo nails both texture and flavor.
A Yucatecan twist on classic Mexican tortilla soup.
A basic salsa verde made with simmered tomatillos and cilantro.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Smoky, fruity, and fiery.
Crisp tortillas tossed in sauce and topped with cheese and eggs.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
A simple, sustaining slow-cooker meal.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
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.
Enriched with dark chocolate and cinnamon.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
Browning is key to great tongue tacos.
A meaty dip best served with tortillas soft or crisp.
Perfect for tacos, chilies, enchiladas, nachos, and more.
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.