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