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.
Got milk? Good. Given how obscenely indulgent, ridiculously easy, and just darn good this caramel recipe is, you’re going to need it.
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?
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.
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