Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.
Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.
Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for a Mexican-inspired loaf. Great for sandwiches.
Maybe you weren’t expecting to find vanilla in this savory shrimp recipe. Surprise! But honest, all you taste is the tequila and shrimp.
A one-pot supper of pork chops, ancho chiles, onion, herbs, and orange. So easy it practically makes itself.
Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.
These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
Grilled chicken quesadillas. Your summertime solution to lunch, dinner, appetizers, midnight cravings, and more.
We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
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