Creamy, spicy, rich, and sweet.
A simple and easy guacamole for any occasion.
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.
Sweet potatoes star in these crisp-tender vegan quesadillas.
These tacos are a textural achievement.
Kill your hangover the Tex-Mex way.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
Smoky, spicy, thrilling eggs.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A basic salsa verde made with simmered tomatillos and cilantro.
The microwave is a highly underrated tool for nacho construction.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Perfect for Taco Night or Meatless Monday. (Or both.)
At first glance, this over-the-top combo may seem like overkill, but there's a method to this madness.
This meat-free chorizo nails both texture and flavor.
Cheese meets grill.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
Rich and spicy enchiladas stuffed with spinach and hominy.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.