This spooky cookie recipe is swell for any celebration of the dead—Halloween, Day of the Dead, even The Walking Dead.
Shredded beef. Gooey cheese. Mild sauce. Just 20 minutes in the oven. And compliments all around. Thanks, Homesick Texan.
Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you’d forgotten about it, here’s proof.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
There are those people who feel a frozen margarita is a lesser margarita. We are not those people.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when south of the border.
Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe better.
Normally we have an issue with people talking fresh to us. But in the case of these agua frescas, we’re all ears.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
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