Mexican

What’s not to love about crispy fried avocado wedges dipped in garlicky chipotle mayo?

A variation on our favorite Mexican cocktail, this long margarita includes tequila, Cointreau, and lime soda.

It’s everything we love about sopa seca, from the toasted spaghetti to the spicy tomato sauce, made easier and more convenient with a multicooker.

Chicken tinga tacos are pretty great but when you add a dash of umami-filled fish sauce, you hit another level of flavor. Served with onions, avocado, salsa and more–they’re exceptional.

Chicken pieces marinated in a smoky, chile-infused paste makes for a perfectly spiced, divinely delish dinner. And the leftovers are incredible, too.

Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.

Mexican Day of the Dead is a sweet celebration of those who have gone before us as well as an enticement for them to come back for a day or two to celebrate with us.

Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!

Taco meets casserole in this clever and crowd-pleasing approach to perfectly seasoned tacos.

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.