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."
A simple and easy guacamole for any occasion.
If you love ceviche, then aguachile is for you.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
Sweet raw scallops with lime juice, jalapeños, and onion, served with tostadas and avocado (and if you like, beer or tequila).
Rich, meaty pork tamales with bright green chili inside.
Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
A Pueblan specialty with Middle Eastern influence.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.
Tender tamales with a rich chili-spiked filling.
Oysters Rockefeller get a Mexican-inflected makeover.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Light masa harina dumplings in a jalapeño-lime broth.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
A meaty dip best served with tortillas soft or crisp.
Crisp, sturdy chips, perfect for your next plate of nachos.
Tangy, vinegary red onion offsets the rich depth of slow-cooked brisket.
Pico de gallo meets guacamole in this tangy-sweet, ultra-light dip.
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.
Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers.