A slow-cooker riff on Mexican posole that has a lot of the same complexity as the classic minus all the tending and stirring on the stovetop. Still certain to satisfy.
These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
These sugar skull cookies are classic Day of the Dead (Dia de los Muertos) treats, but work for Halloween, too.
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.
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!
Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can’t stop wanting yearround.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.
Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.
A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.