Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
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.
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
These pulled pork tacos are spot-on easy summer food. Simply stuff tortillas with the pork, dress with a blazingly hot sauce, and eat. Sour cream tames the heat.
This roasted pork is so tender, so rich with cumin, garlic, cilantro, and smoked paprika, it’s hard not to shout, “Come to mamacita.”
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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