Quick. Easy. Healthy. Crowd pleasing. And freezer-friendly so you can just thaw, grab, and go. Gorgeous weekday morning grub.
Perhaps best known for being the earthy sauce that bathes chipotle peppers in a can, adobo is an easy and authentic Mexican staple. And it couldn’t be easier to make at home. Here’s how.
Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. And that’s exactly the way it was always intended to be.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.
Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when you’re south of the border.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.
The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.
Made from scratch yet quick and easy, these beans just may alter the way you think about barbecue beans forever.
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