This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
How to make dulce de leche from a can of sweetened condensed milk.
Creamy, spicy, rich, and sweet.
Bring these beans to your next potluck and wait for the compliments to roll in.
A simple and easy guacamole for any occasion.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
A master recipe for beautiful refried beans.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
The most refreshing seafood snack.
A light and refreshing pineapple ice cream that tastes like sorbet.
Light masa harina dumplings in a jalapeño-lime broth.
Better tacos come from whole grilled fish.
All the joys of tamales without much work.
The oven shoulders most of the work in this easy lamb shoulder braise.
Green chilies season this fresh Mexican sausage.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Better sausages start in a bath.
A rich, butterscotch-y ice cream that makes the perfect sundaes.