Margaritas, tacos, guac, and more: all the recipes and recommendations you need to throw a winning cinco de mayo fiesta.
A simple and easy guacamole for any occasion.
The off-the-cob version of Mexican grilled corn.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
How to make dulce de leche from a can of sweetened condensed milk.
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Grapefruit and lime bring acidity balanced by tequila's vegetal verve, Campari's bitterness, and a hint of salt for focus.
An earthy and cinnamon-y mezcal drink, made with Aperol and fresh lemon.
Any recipe with a whole head of garlic in it is sure to separate out the fearful from the fearless. Serve this and you'll find out who has both the guts and the glory.
Get your guacamole and salsa verde fix all at once.
Soy sauce and sesame amp up the umami factor in this edamame-studded guac, while shiso leaf provides a minty herbal note.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
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.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
Bring these beans to your next potluck and wait for the compliments to roll in.
Creamy, spicy, rich, and sweet.
A master recipe for beautiful refried beans.
The undisputed king of the taco cart.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Our favorite salsas to scoop up with chips or spoon into tacos on Cinco de Mayo.
Summery cocktails to mix and enjoy on Cinco de Mayo.
These cocktails will turn anyone into a mezcal lover.
Tacos for potluck? Yes, there's a way, and it's amazing.
Good, cheap tequila for what ails you.
Books with photos that get us salivating and recipes that have proven successful.
We dare you not to get hooked on these.
Welcome to the Yucatan, where the chilies are fiery and the oranges are addictively sour.
More tamales than you can shake a stick at.
Mole, pipian, and more.
For lovers of seafood and tropical fruit.
Get to know the most rich and varied food you'll find in Mexico.
The most refreshing seafood snack.
A light and refreshing pineapple ice cream that tastes like sorbet.
The flavors of Maryland and Mexico meet in this Old Bay-inflected variation garnished with jumbo lump crab meat.
You don't need an earthen pit to make this.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
If you love ceviche, then aguachile is for you.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.