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.

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.

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!

Roast chicken for Sunday lunch is a tradition in many cultures. This Mexican version is gently spiced and makes a terrific meal. Pass the chips!

A classic, revised for weeknights, yet it retains its richly spiced broth that'll keep you coming back for more. It's just quicker for anytime indulging.

Slightly sweet from a corn masa filling, Nopalito’s tamales are a can’t-say-no recipe. And that mole sauce? You’re gonna want to slather it on everything. #tamales

Inspired by Kevin’s chili con carne on The Office (and we've all been binging that on Neftlix, yeah?), this recipe from Binging with Babish is one you’ll want to make again and again and...

Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It's a cinch to make. And a pleasure to make disappear.

Easy. Healthy. And kids are proclaiming these to be better than taco night. Need we say more?!

Easy, authentic, and awesome any time of day, whether accompanied by steaming hot coffee in the morning or cold cerveza any (other) time of day. One of our recipes folks rave about most.

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

This Mexican classic boasts a depth of flavor that's second to none. We can completely understand why it's reserved for special occasions.

A little spicy, a little tangy, and a little less than an hour from start to table.

A comforting, satiating breakfast, lunch, or supper. The sort of sustenance that never, ever disappoints.

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

Thanks to the welcome heat of both mezcal and habanero, this lamb becomes incredibly flavorful as it's slowly coaxed to knee-wobbling tenderness.