More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
Subtly sweet with a defiant heat. If you’ve ever sought an excuse to start making your own margaritas, this is it.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
Four words we love to see on a random weeknight recipe? “Crazy easy recipe alert!” Also, “Is really insanely satiating.”
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Get your pig on with chunks of crisp-edged, knee-wobblingly tender lusciousness. Sorta screams for some soft tortillas, rice and beans, and cerveza.
Pronounced in different ways and made in countless incarnations, this storied cocktail has just one constant: its dedicated following.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone…
Essentially eggs scrambled with chips and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.
Yup. Ice pops. But forget about pleasing the kids. These lovelies have refined flavors—spicy mango with a lick of lime–sure to woo the sophisticate in you.
This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there’s mole, there’s a party.
This concoction of hot milk and Mexico’s incomparable chocolate is whipped into a frenzy with a milinillo–Mexico’s unplugged answer to the immersion blender.
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