Mexican

A highball filled with a long margarita, ice, a lime wedge, and a dish of chili salt for rimming on the side

Long Margarita

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

Chicken tinga in a bowl, flanked by bowls of toppings, crema, and cabbage slaw.

Chicken Tinga

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.

Coconut shrimp on a big sheet of paper towel with a glass bowl of mango habanero salsa.

Coconut Shrimp

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

Day of the Dead bread on a plate, 2 with sugar and 2 with white sesame seeds, beside a cup of Mexican hot chocolate and a sugar skull.

Day of the Dead Bread ~ Pan de Muerto

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.

Pibil-style pork ribs on sheets of parchment paper with a bowl of habanero salsa next to it.

Pibil-Style Pork Ribs

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!

A cut sheet pan taco bake in a rimmed sheet pan topped with pico de gallo and sour cream.

Sheet Pan Taco Bake

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

A stack of flour tortillas topped with pork for carnitas tacos.

Carnitas Tacos

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