A simple and easy guacamole for any occasion.
Creamy, spicy, rich, and sweet.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
These tacos are a textural achievement.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Kill your hangover the Tex-Mex way.
A basic salsa verde made with simmered tomatillos and cilantro.
This meat-free chorizo nails both texture and flavor.
Perfect for Taco Night or Meatless Monday. (Or both.)
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.
Smoky, spicy, thrilling eggs.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Sweet potatoes star in these crisp-tender vegan quesadillas.
The microwave is a highly underrated tool for nacho construction.
Grilled asparagus, well garnished.
Cheese meets grill.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Rich and spicy enchiladas stuffed with spinach and hominy.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.