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.
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.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Normally we have an issue with people talking fresh to us. But in the case of these agua frescas, we’re all ears.
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
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.
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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