Yep. Grilled chicken tacos with mango. Prepare to be astounded. (What? Perhaps you were expecting a humdrum weeknight dinner?)
Tastes just like that terrific pollo a la brasa with the insanely addictive green sauce from the local Peruvian joint—minus the long wait in line.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this hen.
The predominant ingredient in this masterfully melded barbecue sauce? It’s the bourbon that makes it so darn smooth.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y salad of sorts. Just can’t get enough of it.
“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
This recipe yields ample dry rub, which is a good thing seeing as you’re going to want to slather it on everything you smoke or grill.
Maybe you’ve had grilled fish tacos. But have you had tipsy fish tacos that are suffused with tequila? That’s what we thought.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.
Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!
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