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 even 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?
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.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
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