Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Creamy refried beans flavored with onion, garlic, jalapeño, and chipotle.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.
Rich and spicy enchiladas stuffed with spinach and hominy.
This Mexican-inspired take on avocado toast gets a dash of creamy heat from homemade chipotle mayo.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Cheesy tortillas in a pool of gravy.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Desayuno is served.
Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers.
A spicy, satisfying single-skillet meal.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.
Crisp fried green plantains with a tender core, served with guacamole.